Ingredients

FOR THE SALSA VERDE
3 cups curly parsley
1 clove garlic
1 cup extra virgin olive oil
4 tablespoons white balsamic vinegar
90g white anchovy
FOR THE ONION PURÉE
3 large onions, finely sliced
80g butter
200ml cream
1 medium-sized carrot, peeled and diced
2 large shallots, peeled and diced
100g pork cheek
1.25kg crayfish meat
125g pancetta
1 cup basil
½ cup chopped chives
½ cup chopped parsley
zest and juice of ½ lemon
50g mascarpone
3 tablespoons flaky salt salt
4 heaped tablespoons rice flour
pickled red onions, pickled carrots, roasted cubes of parsnip and ice plant to garnish (optional)

Instructions

1.Combine all the salsa verde ingredients and blend on high. Set aside.
2.To make the onion purée, sweat the sliced onions in half the butter (without browning them), add the cream and simmer gently until mix thickens.
3.Remove from the heat, add the rest of the butter and season with salt and pepper.
4.Use a stick blender on high to blend until smooth.
5.Preheat the oven to 240°C.
6.To make the polpette, sweat the carrots and shallots in olive oil in a frying pan over a low heat, until the shallots are transparent.
7.Allow to cool.
8.Dice the pork cheek, crayfish meat and pancetta and mince twice in a food processor.
9.Add the cooled carrots and shallots, finely chop the herbs and add to the mix with the lemon zest and juice, mascarpone, salt and rice flour.
10.Mix to a smooth consistency.
11.Divide the mix and roll into balls the size of a golf ball. Roast for 7 minutes.
12.Serve with a spoon of onion purée and salsa verde on the side.
13.Garnish with pickled red onions, parsnip, pickled carrots and ice plant if using.

Illustration Kohl Tyler-Dunshea

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