Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots

Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots

Course Dessert, Entree, Main Dish, Platter
Cuisine Italian, Modern Australian
Servings 1 Pizza

Ingredients
  

Dough

  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 2/3 cups whole wheat flour
  • 1 teaspoon salt

Pizza

  • 1 tablespoon olive oil
  • 2 tablespoons Butter
  • 4 French shallots sliced
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1/2 cup ricotta cheese
  • 2 lemons zested
  • 250 g mozzarella cheese grated
  • 2 tablespoons fresh thyme
  • 1 cup fresh blueberries
  • 2 tablespoons Parmesan cheese

Instructions
 

  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  • While the dough is rising, heat a large skillet over low heat and add olive oil and butter. Add in the shallots and the salt and cover, cooking for 30 minutes and stirring occasionally and reducing the heat more if they begin to brown too much. Stir in the brown sugar and the garlic and cook for 5 more minutes. Set aside.
  • Add the ricotta to a food processor and blend until smooth. Add in the lemon zest and puree until combined. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
  • Preheat your oven to its hottest setting (usually 220C) - or if you're using a pizza stone, follow the manufacturers directions. Spread the ricotta on the dough and cover it with half of the mozzarella. Add the shallots and the thyme, then cover it in the blueberries. Add the remaining cheese. Bake for around 20 minutes, or until the crust is golden and the cheese is bubbly. (Time will vary a lot depending on oven, so allow up to 30 minutes) Remove and serve with parmesan on top.
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Roasted Pork Fillet with Apples

Roasted Pork Fillet with Apples

Course Entree, Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 2 pork fillets about 700g each
  • 2 tablespoons vegetable oil plus more as needed
  • 1 1/2 teaspoons salt plus more as needed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 2 granny smith apples cored and sliced
  • 2 onions sliced
  • 1 cup chicken stock
  • 1 tablespoon butter

Instructions
 

  • Heat oven to 220C
  • Trim each tenderloin of any silver skin, just use a small sharp knife and slide the blade under and outward to remove it.
  • Pat pork dry with paper towels and then rub with 1 tablespoon of the oil and 1 1/2 teaspoons of salt.
  • Heat a tablespoon of oil in a heavy-bottomed oven-safe fry pan over medium heat. When the oil is hot and shimmers, add the pork and cook, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
  • Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil).
  • Add the apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
  • Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper.
  • Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 65 and 70 degrees C. Transfer the pork to a large plate and cover with aluminium foil. Let rest about 10 minutes.
  • While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
  • To serve, slice pork into 1-inch slices then serve on a bed of t
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Posted on Categories Pork

Pea & Smoked Pork Hock Soup

Pea & Smoked Pork Hock Soup

Course Entree, Main Dish
Cuisine Modern Australian
Servings 8

Ingredients
  

Soup

  • 40 gm butter coarsely chopped
  • 2 onions finely chopped
  • 4 garlic cloves finely chopped
  • 2 smoked pork/ham hocks about 800gm each
  • 750 gm dried green split peas
  • 360 gm frozen baby green peas defrosted, 3 cups
  • 1 pieces baguette halved lengthways and cut into 5cm
  • 60 ml extra-virgin olive oil ¼ cup

Herb butter

  • 60 gm softened butter
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 tbsp thyme
  • 1/2 garlic clove finely chopped

Instructions
 

  • Heat butter in a large saucepan over low-medium heat, add onion and garlic and sauté until tender (10-12 minutes). Add ham hocks, cover with cold water (about 4 litres), bring to the simmer, reduce heat to low and cook until ham is falling from the bone (1-1½ hours). Remove hocks from saucepan, set aside to cool and, when cool enough to handle, remove skin and bone (discard), coarsely shred meat and set aside.
  • Meanwhile, add split green peas to stock and simmer until very tender (45 minutes-1 hour). Add baby peas (reserve some for garnish if desired) and simmer until bright green (1-2 minutes). Purée in batches in a blender until smooth, add shredded ham to soup (reserve a little for garnish if desired), season to taste and keep warm.
  • Meanwhile, for herb butter, combine ingredients in a small bowl, season to taste and set aside.
  • Preheat a grill to high. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes each side), then spread with herb butter. Serve with hot soup topped with reserved baby peas (steamed until bright green) and shredded ham.
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Posted on Categories Pork

MOJO CUBAN ROAST PORK

MOJO CUBAN ROAST PORK

Course Main Dish
Cuisine Sth American
Servings 8

Ingredients
  

Marinade

  • 3/4 cup extra-virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup Mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper

Pork

  • 2 kg pork shoulder skinless and boneless

Mojo Sauce

  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • salt and pepper

Instructions
 

  • Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  • Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  • Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
  • Preheat oven to 170C.
  • Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
  • Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
  • Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
  • Mojo Sauce
  • Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
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Posted on Categories Pork

MOJO CUBAN ROAST PORK

MOJO CUBAN ROAST PORK

Course Entree, Main Dish
Cuisine Sth American
Servings 8

Ingredients
  

Marinade

  • 3/4 cup extra virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper

Pork

  • 2 kg pork shoulder skinless and boneless

Mojo Sauce

  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • Salt and pepper

Instructions
 

  • Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  • Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  • Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
  • Preheat oven to 170C.
  • Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
  • Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
  • Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
  • Mojo Sauce
  • Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
Tried this recipe?Let us know how it was!
Posted on Categories Pork