hazelnut pesto

Place the hazelnuts into a thermo jug and blend till crumbly.
Add in the spinach, parsley, cheese and garlic and pulse till they have all chopped finely.
Add in the remaining ingredients and pulse till they have all combined and have created a pesto like consistency.
On service, add lemon juice to the pesto in small batches

Montgomery cheddar sauce

Place a medium pot on low heat with the butter and melt. Once the butter starts to caramelize, add in the flour and cook.
Stir continuously until the flour resembles a sandy texture (approximately 3 minutes).
Gradually add the milk, whisking continuously to avoid any lumps and create a smooth sauce.
Once all the milk is combined keep whisking on a low heat until the sauce has thickened.
The resulting sauce should be very thick, and not taste floury.
Keep the pan on a very low heat and add the salt, both cheeses and MSG and stir until fully combined and all the cheese has melted.
Pour the cheese sauce into a gastro and place a piece of baking paper on the top to prevent a skin forming and place in the blast chiller to cool.
Once cooled place ½ the amount of cheese sauce into a Thermomix along with ½ the mascarpone and blend for 1 minute at speed 7.
Pour the contents of the Thermomix into a large bowl and repeat the process for the remaining cheese sauce and mascarpone.
Combine the mixtures with the Dijon and sherry vinegar.

Mortadella

Arrange the meat in logs and freeze till semi-fredo. Mince on medium setting.
Repeat the process with the mince, arranging into logs, semi-fredo, and mincing on medium setting.
Repeat one final time, arranging into logs, make semi-fredo, but this time mince through the smallest setting.
Load the mince into a cold Hobart bowl with a hook attachment.
Add the STP, salts and spices, mix on speed 2 for 10 minutes, the mix will collapse, and start to become shiny.
Next add the port, allow it to incorporate for 1 minute, then begin to add the ice, in gradual stages until all added, beat again for 10 minutes on speed two, or until all ice has been incorporated.
Roll a tester in clingfilm and steam for 7 minutes to test seasoning and texture.
Once tested, toss together the lardo, green peppercorns and meat glue until evenly mixed. Add this to the pork mix, incorporate on speed 2 for 2 more minutes.
Decant into a suitable container and ensure its evenly mixed.
Measure 1kg amounts, lay onto spread clingfilm and carefully roll, while pinching and folding the sides, until you achieve an almost rugby ball shape. It will require a lot of clingfilm.
Once all are wrapped, steam at 85.c, with a probe until 68.c internal temperature.
If the mortadella have varied thicknesses, cook and probe the smallest first, and work your way up until all have reached 68.c
Once cooked, plunge into ice bath and leave to chill overnight in the ice water.
Once chilled the mortadella is ready to slice and use.