To make the stuffed loin of pork, place pork, silverskin side down, vertically in front of you. With a large knife, make an incision along the length of the loin 2cm/3/4in from the edge. Roll back the cut edge, and make another cut slightly sideways, maintaining a thickness of 2cm/3/4in. Continue cutting in this way until the loin opens like a roly-poly sponge.
To marinate the pork, rub the inside with the crushed garlic, and season with the sugar, salt and freshly ground black pepper.
Sprinkle the chopped basil over the inside, and place in the refrigerator overnight.
The next day preheat the oven to 220C/430F/Gas 7. Mix the sausage meat with the pine nuts, herbs and garlic. Take the loin of pork from the fridge, and with a kitchen towel, wipe off the basil that was left on overnight.
Spread the sausage mixture over the inside of the pork, and roll it up tightly, and tie it at 2.5cm/1in intervals (although it can be wrapped in foil.) Season the outside.
Heat the vegetable oil and butter in a large oven-proof pan until foaming. Add the pork and place in the hot oven. For the first 10 minutes, turn the pork frequently until well browned. Lower the heat to 180C/360F/Gas 4 and cook for another 45 minutes, turning occasionally.
Remove from the oven, lightly cover with foil, and allow to cool. When you serve it, cut it into 12 even slices, and serve with salad or with the ratatouille.
To make the ratatouille, heat two tablespoons of the olive oil and sweat the onion with a pinch of salt, until soft and translucent.
Add the peppers and cook for another five minutes.
Cut the tomatoes in half, squeeze out the seeds, and cut into small cubes.
Add the tomatoes, the garlic, and the thyme to the onion and pepper mixture, cover, and continue cooking.
In a separate frying pan pan heat two tablespoons of the olive oil over a high heat. Add the courgettes, and cook until lightly browned, then tip into a colander to drain off the excess oil.
In the same frying pan, add the remaining olive oil, and once hot add the aubergines. Brown them and drain as you did with the courgettes. Sprinkle them both with a little salt, and then add them to the onion, pepper, and tomato mixture. Cover and cook out for a further 10 minutes.
Serve hot or cold, by itself, or as a accompainment to the stuffed pork loin.
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Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
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