Author: Andy

Roast pork shoulder with Hasselback potatoes, glazed carrots & easy gravy

Roast pork shoulder with Hasselback potatoes, glazed carrots & easy gravy

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Prep Time 45 minutes
Cook Time 3 hours
Servings: 5
Course: Main Course
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Pork
  • 2.5 kg rolled and boned pork shoulder
  • 5 tablespoons olive oil
  • 3 tablespoons sea salt flakes
  • 1.5 kg Desiree or washed potatoes peeled and halved lengthways see tips
  • 2 garlic cloves crushed
  • 2 tablespoons chopped rosemary or thyme leaves + extra to serve
  • 2 bunches Dutch carrots trimmed and peeled
  • 2 tablespoons maple syrup or honey
Easy Gravy
  • 250 g pouch Roast Pork Gravy
  • 3 teaspoons Dijon mustard
  • 2 teaspoons balsamic glaze

Method
 

  1. Preheat oven to 240°C/220°C fan-forced. Drizzle pork with 1 tablespoon oil and rub it into the rind. Then, rub 2 tablespoons salt into the rind and score marks.
  2. Place pork onto a greased rack in a large baking pan. Pour water into the pan until 1cm deep (ensure the pork does not touch the water). Roast pork for 40-45 minutes or until crackling is golden and crisp.
  3. Reduce oven heat to 160°C/140°C fan-forced and roast pork, topping up the water, if necessary, for a further 2 hours 15 minutes to 2 hours 30 minutes or until just cooked through and the juices run clear (65°C when tested in the thickest part with a meat thermometer). Remove from oven, lightly cover with foil and rest for 10 minutes.
  4. While the pork is cooking, line 2 large baking trays with baking paper. Place potatoes, one at a time, cut-side down onto a chopping board and make thin, evenly spaced cuts at 3mm intervals along the potato to about 1cm from the bottom (see tips). Transfer potatoes to a large bowl. Add 2 tablespoons oil, garlic and chopped herbs. Toss until well combined. Arrange potatoes, cut side down, onto a baking tray. Sprinkle with remaining salt. Roast for 1 hour 30 minutes or until crisp and golden.
  5. Place carrots onto the remaining baking tray. Combine maple syrup or honey and the remaining 2 tablespoons oil in a jug. Whisk until combined. Pour mixture over carrots and toss until coated. Roast for 45-50 minutes or until tender and golden.
  6. To make the Easy Gravy, microwave the gravy following packet directions. Pour into a heatproof jug. Add mustard and balsamic glaze. Stir until well combined.
  7. Serve pork with potatoes and carrots. Garnish with extra herbs. Serve with the hot gravy.
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CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE

CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE

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Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 4 boneless skin-on chicken breasts
  • sea salt falkes
  • freshly ground black pepper
  • 1-2 tablespoons light olive oil
  • 1 shallot (or small onion) diced
  • 1 garlic clove minced
  • 1 cup chicken stock
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 tablespoon unsalted butter

Method
 

  1. Preheat your oven to 180c and season the boneless, skin-on chicken breasts (skin side) with a generous amount of the salt and black pepper.
  2. Heat a large fry pan (non stick if possible) over medium-medium-high heat. When the pan is hot (check by splashing in a couple drops of water, they should instantly evaporate) drizzle in the olive oil, it should instantly start shimmering.
  3. Working in batches of two, place the seasoned chicken breasts skin-side-down into the oil and sear, don't not touch or move for 6-8 minutes.
  4. Sprinkle with salt and black pepper before turning and continue to cook for four more minutes. Remove to a clean plate and repeat with the two remaining chicken breasts.
  5. Return all the breasts back to the pan and place them in the preheated oven for 15-20 minutes or until cooked through.
  6. Remove the chicken to a clean plate to rest, and start with the pan sauce.
  7. Place the pan the chicken was in onto the stove top and heat over medium high heat.
  8. Add in the diced shallot and cook until soft and translucent, 3-5 minutes. Add in the minced garlic and cook for 1-2 minutes.
  9. Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer for 5-8 minutes.
  10. Remove the herbs and whisk in the tablespoon of butter. Season according to taste with desired amount of salt and pepper.
  11. Lastly place chicken back in pan before serving, spoon sauce over top and serve any additional sauce on the side and steamed greens and pan roasted potatoes.
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Author Posted on Categories Chicken

Peppered Scotch Fillet With A Carrot & Herb Salad

Peppered Scotch Fillet With A Carrot & Herb Salad

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Modern Australian
Ingredients Method Notes

Ingredients
  

  • 4 x 200g beef scotch fillet steaks fat trimmed
  • 2 bunches baby carrots trimmed, scrubbed
  • 1 large red onion cut into thin wedges
  • 3 tbsp olive oil
  • 2 x 250g packets microwave 7 ancient grains
  • 1/2 cup parsley leaves
  • 1 cup small mint leaves
  • 30 g goats cheese crumbled

Method
 

  1. Preheat oven 200°C (180°fan-forced). Line a baking tray with baking paper. Add carrots and onion, drizzle with 1 tablespoon oil, season and toss to coat. Roast in oven for 25-30 minutes or until tender. Halve carrots.
  2. Meanwhile, rub steaks with 1 tablespoon oil and season generously with freshly ground black pepper. Heat a char-grill pan or barbecue over medium-high heat. Cook steaks for 4-5 minutes each side or until cooked to your liking. Season with sea salt and set aside on a plate loosely covered in foil to rest for 5 minutes.
  3. Prepare grains according to packet instructions. Set aside for 5 minutes to cool slightly. Place grains in a large bowl with carrots and onion and add pepitas, herbs and goats cheese. Drizzle with remaining oil, season and gently toss to combine. Serve with steaks.

Notes

Rump, sirloin or eye fillet steaks would also work well in this recipe.
Always rest your meat before serving – this will ensure the juices are locked in and the meat is tender.
You could also cook the steaks in a large non-stick fry pan.
Swap the goats cheese for feta or ricotta cheese.
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Author Posted on Categories beef

Schnitzel Lamb Cutlets with Slaw

Schnitzel Lamb Cutlets with Slaw

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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 lamb cutlets excess fat trimmed
  • 1 cup dried breadcrumbs
  • 2 free-range eggs lightly beaten
  • 1/2 cup plain flour
  • 1/3 cup olive oil for shallow frying + 1 tbsp extra, for slaw
  • 8 small kipfler potatoes halved lengthways
  • 1/4 small red cabbage finely shredded
  • 1/4 small green cabbage finely shredded
  • 1 large carrot peeled, shredded
  • 2 green onions finely sliced
  • 1 tbsp currants
  • Zest and juice of 1 lemon +extra wedges to serve
  • 1/3 cup whole egg mayonnaise
  • 1 garlic clove crushed1 tbsp parsley leaves, finely shredded +extra leaves, to serve

Method
 

  1. In a microwave safe container cook potatoes for 3-4 minutes on HIGH (100%) or until nearly tender. Lightly spray a large char-grill pan with oil and heat over medium-high heat. Cook potatoes for 5-6 minutes or until tender and lightly charred. Set aside to keep warm.
  2. Meanwhile, place breadcrumbs in a large shallow bowl. Place flour on a large plate and season. Place eggs in a separate shallow bowl. Working with 1 lamb cutlet at a time, coat in flour, shaking off any excess. Dip in egg, then press in breadcrumb mixture to coat. Transfer to a plate lined with baking paper. Repeat with remaining cutlets.
  3. Heat oil in a large non-stick frying pan over medium-high heat. Cook lamb cutlets, in batches, for 3-4 minutes each side or until golden and cooked to your liking, replacing oil as necessary. Set cutlets aside on a plate lined with kitchen paper.
  4. In a large bowl combine cabbage, carrot, onions and currants. Season, drizzle with extra oil and half the lemon juice and toss well to coat.
  5. In a small bowl combine mayonnaise, garlic, lemon zest and remaining juice and parsley. Season and stir well to combine.
  6. Serve cutlets with potatoes, slaw, aioli, lemon wedges and parsley leaves.

Notes

Lamb leg or rump steaks, beaten to 1cm thickness with a meat mallet, would also work well in this recipe.
Swap dried breadcrumbs for panko crumbs; add your choice of herb, finely chopped, or some grated parmesan to the breadcrumbs for an extra flavour hit.
Use a pre-pack coleslaw salad mix from the supermarket to save time.
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Author Posted on Categories Lamb

Rump steak with mushroom sauce and baby potatoes

Rump steak with mushroom sauce and baby potatoes

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 600 g rump steak cut into 4 portions
  • 500 g “microwave in bag” white mini potatoes
  • 3 tbsp olive oil
  • 1 brown onion finely diced
  • 200 g sliced button mushrooms
  • 2 tbsp worcestershire sauce
  • 1/3 cup sour cream
  • Baby rocket leaves and finely chopped parsley to serve

Method
 

  1. lace bag of potatoes into microwave, as per packet instructions and microwave for 6 to 8 minutes, or until tender. Set aside covered with foil to keep warm. Drizzle with a little oil and season with salt and pepper, to serve.
  2. Meanwhile, brush steaks with 1 tablespoon oil and season with salt and pepper. Heat a large non-stick frying pan over medium heat. Add steaks and cook for 3 to 4 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil.
  3. Increase temperature to medium-high. Add onion and mushrooms and cook for 4 to 5 minutes or until golden. Add worcestershire sauce, sour cream and 1/3 cup water. Bring to the boil and remove from the heat. Season with salt and pepper. Serve steaks topped with mushroom sauce, baby potatoes sprinkled with parsley, and baby rocket on the side.

Notes

You can prep the onions and parsley while the steaks are cooking - potatoes are cooking in the background
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Author Posted on Categories beef

Perfect Pork Belly

Perfect Pork Belly

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Servings: 6
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1.5 kg piece boneless pork belly skin scored at 1cm intervals
  • olive oil to drizzle
  • PORK BRINE
  • 3/4 cup firmly packed brown sugar 170g
  • 3/4 cup Sea salt 165g
  • 4 garlic cloves crushed
  • 1 tsp whole black peppercorns
  • 2 cloves
  • 1 bay leaf
  • 1 thyme sprig

Method
 

  1. Place the pork skin side up on an oven rack over the sink and pour a jug of boiling water over the skin. Pat dry and set aside.
  2. For the brine, place the sugar, salt, garlic, peppercorns, cloves, bay, thyme and 1.5L water in a saucepan over high heat. Cook, stirring, for 4 minutes or until sugar and salt have dissolved. Transfer to a bowl and chill until cooled to room temperature.
  3. Pour brine into a plastic container and carefully place the pork in the brine, to cover meat but not skin. Chill overnight uncovered in the fridge, leaving the skin exposed to dry out.
  4. The next day, preheat the oven to 220°C. Remove pork from brine, discarding brine and allow the pork to come to room temperature
  5. Rub skin with oil and season with salt. Place pork, skin-side up, on a greased wire rack set in a roasting pan. Roast for 30 minutes or until the skin starts to bubble and crisp slightly.
  6. Reduce oven to 150°C and roast for a further 1 hour 10 minutes, then increase oven to 200°C and cook for a further 20 minutes or until meat is cooked through and the crackling is crisp and golden. Rest the pork, loosely covered with foil, for 30 minutes.
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Author Posted on Categories Pork

Slow braised pork belly with apple soup, garlic purée and Port jus

Slow braised pork belly with apple soup, garlic purée and Port jus

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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours 2 minutes
Servings: 6 as a starter
Course: Dessert, Entree
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Pork Belly
  • 1 kg of pork belly
  • 100 g of sea salt
Apple Soup
  • 2 Royal Gala apples peeled and chopped
  • 2 tbsp of caster sugar
  • 10 g of butter
  • 100 ml of white chicken stock
  • black pepper
  • 1 pinch of salt
Garlic purée
  • 6 garlic cloves
  • 1 tbsp of balsamic vinegar
  • 4 tbsp of double cream
  • 1 tbsp of grapeseed oil
  • 50 g of butter
Port jus
  • 290 ml of dry white port

Method
 

  1. Sprinkle half the salt in the bottom of a tray and add the porky, skin-side down. Add the rest of the salt on top and rub in well. Cover with clingfilm and place in the fridge for 12 hours
  2. Heat the oven to 80°C. Wash, dry and then wrap in cling film and then tin foil. Roast for 12 hours. Keep the juices for the Port jus; you will need 950ml
  3. Remove from the oven, place another tray on top of the belly and weight down. Leave in the fridge for 24 hours. Remove the tin foil and the cling film and cut into portions
  4. Brown the belly on all sides in a frying pan. Then place in a warm oven at 150°C
  5. Place the apples in a saucepan with a pinch salt, sugar and chicken stock and bring to a simmer. When soft, liquidise and push through a sieve. Season, adding a knob of butter. Set aside
  6. Heat the oven to 160°C. Wrap the garlic cloves in a large sheet of tin foil, douse with the grapeseed oil and season
  7. Wrap into a parcel and slowly roast for 1 ½ hours. Take out and peel the cloves. Put into a blender with the cream, butter and balsamic. Blitz to a fine purée, sieve if desired and keep until needed
  8. Reduce the stock by two thirds. Keep tasting; you want a full flavoured jus. Pass through a sieve into another pan. Reduce the white port until syrupy, then add the port to the jus
  9. To plate warm all the components separately and serve with the pork belly
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Author Posted on Categories Pork

BBQ yogurt-marinated lamb chops

BBQ yogurt-marinated lamb chops

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Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 tsp heapedcumin seeds
  • 1 tsp heapedcoriander seeds
  • 1 garlic clove crushed with a little salt
  • 2 tbsp yogurt
  • large pinch chilli flakes
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • Juice of 1/2 lemon and wedges, to serve
  • 8 lamb chops loin or cutlets
  • Handful of coriander leaves to serve

Method
 

  1. Place the cumin and coriander seeds in a mortar and grind with a pestle to a coarse powder. Transfer to a bowl and stir in the garlic, yogurt, chilli, paprika, oil and lemon juice. Add the lamb chops and rub in the marinade.
  2. Marinate in the fridge for at least two hours.
  3. Heat a griddle pan or barbecue until medium-hot.
  4. Season the lamb with a little salt and grill for 2-3 minutes on each side until char marks appear, but still pink inside.
  5. Leave to rest for a couple of minutes before serving.
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Author Posted on Categories BBQ

Roast Beef Topside W. Horseradish Cream & Rosemary Crust

Roast Beef Topside W. Horseradish Cream & Rosemary Crust

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Prep Time 15 minutes
Servings: 3
Course: Main Course
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 kg beef topside roast
  • 1 Handful rosemary sprigs
  • 2 tbsp horseradish cream or horseradish mustard
  • Freshly ground pepper

Method
 

  1. Heat your oven to 220°C. Unwrap the beef. Pat dry and rest for 1 hr to come to room temperature.
  2. Take half the rosemary leaves off their sprigs and finely chop.
  3. Mix the chopped rosemary with 2 tbsp horseradish cream and a good pinch of pepper. Rub the mustard mix all over the beef.
  4. Sit the beef in a roasting tin that fits well. Cover the sides of the beef with foil so just the fat on top is exposed to the heat (this keeps it moist).
  5. Put the beef in the centre of the oven, on the middle shelf. Turn the heat down to 180°C and cook for 45 mins for rare, 1 hr for medium-rare and 1 hr 15 mins for well done.
  6. Transfer the beef to a board or warm plate, loosely cover with foil and rest for 30 mins.
  7. Serve the beef in slices, with roast veggies and garnish with the remaining rosemary sprigs.
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Author Posted on Categories beef

Crispy-Skin Chicken Breast W. White Wine Sauce

Crispy-Skin Chicken Breast W. White Wine Sauce

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Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 4 skin-on chicken breasts
  • Sea salt flakes
  • freshly ground black pepper
  • 1/4 cup olive oil
  • 6 cloves medium garlic3 peeled and smashed 3 minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried Rosemary crushed
  • 2 tablespoons canola oil
  • 1 cup dry white wine
  • 3 tablespoons to 4unsalted butter chilled

Method
 

  1. Season the chicken all over with salt and pepper. In a large zippered plastic bag, combine the olive oil, whole smashed garlic, oregano, thyme, and rosemary. Add the chicken and rub the marinade all over to coat each breast. Seal the bag and refrigerate for at least 2 hours or as long as overnight.
  2. Remove the chicken breasts from the bag, letting the excess marinade drip off. Transfer the chicken to a plate and set aside. Place a large cast-iron or other heavy frying pan over medium-high heat. Have ready a second cast-iron or heavy frying pan that fits just inside the first one, as if they’re nestig.
  3. When the first pan is very hot, add the canola oil. When the oil is hot (it should shimmer but not smoke), put the chicken breasts in the pan skin-side down. Cover with a piece of aluminium foil that just covers the breasts. Place the second frying pan on top of the foil covering the chicken breasts.
  4. Reduce the heat to medium and cook, without moving the chicken, until the skin is crispy and a deep golden brown, about 5 minutes. Remove the pan and foil, turn the chicken halves over, and continue to cook for about 5 minutes longer or until cooked through. Transfer the chicken to a warm platter and let rest for 10 minutes while you make the sauce.
  5. Return the frying pan to the stovetop over medium-high heat. Add the wine and minced garlic and bring to a boil, scraping the bottom of the pan to loosen any browned bits. Cook for about 4 minutes. Add the butter in pieces, whisking it into the sauce until the sauce is smooth and silky. Transfer the chicken to warmed serving plates and spoon over the sauce.
  6. Serve with braised carrots and steamed seasonal greens.
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Author Posted on Categories Chicken