Author: Andy

Crackled Boneless Pork Leg Roast With Crunchy Parmesan & Sage Potatoes

Crackled Boneless Pork Leg Roast With Crunchy Parmesan & Sage Potatoes

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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings: 5
Course: Main Course
Ingredients Method

Ingredients
  

  • 2.5 kg boneless pork leg roast rind on and scored (see tips)
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt flakes
  • Store-bought Honey & Mustard Finishing Sauce or chicken gravy heated, to serve
Crunchy parmesan & sage potatoes
  • 2 x 500g bags microwavable baby white potatoes
  • 1/4 cup finely grated parmesan
  • 80 g butter melted
  • 1/2 cup sage leaves

Method
 

  1. Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.
  2. Reduce heat to 180°C/160°C fan-forced and roast for 1 hour and 20 minutes or until 65°C when tested in the thickest part with a meat thermometer. Remove pork from the oven. Cover with foil and rest for 10 minutes.
  3. Meanwhile, to make crunchy parmesan and sage potatoes, pierce the bag and microwave potatoes, one bag at a time, on high for 7 minutes each. Stand for 10 minutes to cool slightly. Drain and set aside to dry.
  4. Sprinkle parmesan onto a large baking tray lined with baking paper. Drizzle with melted butter. Sprinkle with sage leaves. Using a potato masher, “squash” potatoes to about 2cm thick. Place potatoes onto cheese mixture. Place potatoes in the oven, in the last 35 minutes of cooking pork. Turn potatoes in the last 10 minutes of cooking.
  5. Serve pork with potatoes and sauce or gravy.
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Author Posted on Categories Pork

Indian Style Roast Chicken

This recipe is a great way to jazz up a traditional roast, where the chicken is marinated in yoghurt and spices making it incredibly tender. The flavours here are really fantastic and it’s worth the marinating time. When served on a bed of cardamom couscous, this really becomes something special.

Indian Style Roast Chicken w. Cardamom, Almond & Corriander Coucous

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Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1.5 kg whole chicken
  • 2 large onions peeled and cut into thick slices
  • 1 tbsp rapeseed oil
  • 1 lemon halved
  • For the marinade:
  • 2 large garlic cloves crushed
  • 1 tbsp freshly grated root ginger
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp hot paprika
  • 1 tbsp ground turmeric
  • 2 tbsp rapeseed oil
  • 250 ml natural yogurt
  • sea salt and freshly ground black pepper
  • 3 cardamom pods
  • 200 g couscous
  • 2 tsp vegetable stock granules
  • handful fresh coriander leaves roughly chopped
  • 100 g toasted silvered almonds

Method
 

  1. To make the marinade, mix the garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, olive oil and yogurt in a large bowl and season with salt and pepper. Slash the chicken legs several times with a sharp knife, then rub the marinade all over the chicken, both inside and out. If time allows put the chicken in a large food bag, or covered in a non-metallic dish, and leave to marinate for at least 4 hours, or up to 24 hours is best.
  2. Take chicken out of the fridge 30 minutes before it goes into the oven. Preheat the oven to 230°C. Lay the onions in an oval casserole dish or non metallic roasting pan and then drizzle over the grapeseed oil. Season with salt and pepper and sit the chicken on top.
  3. Put the lemon inside the chicken’s cavity and place in the oven and immediately reduce the heat to 200C. Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 50 minutes, basting the chicken halfway through cooking.
  4. Meanwhile, prepare the couscous. Bash the cardamom pods with the back of a knife and place them in a bowl with the couscous. Add the stock granules and cover with boiling water, cover with cling film and leave until all the water has been soaked up and the couscous is nice a plump. Using a fork fluff up the couscous when it’s ready and fold in the coriander and almonds.
  5. Let the chicken rest for 10 minutes before you carve it, then arrange on warmed serving plates with the onions and couscous to serve then drizzle with pan juices.

Notes

NOTE: You will need a non metallic roasting dish so the acid in the lemon juice doesn't react with it.
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Author Posted on Categories Chicken

BBQ spiced butterflied leg of lamb

 

BBQ spiced butterflied leg of lamb

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Servings: 6
Course: Main Dish, Platter
Cuisine: Indian, Modern Australian
Ingredients Method

Ingredients
  

For the lamb
  • 1 x 2kg butterflied leg of lamb
  • 1 x 170g Greek yogurt to serve
For the marinade
  • 50 g Butter melted
  • 2 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp smoked garlic powder or garlic salt
  • 1 tbsp chopped fresh thyme
  • juice and zest of 1 lemon
  • 2 tbsp Sumac
  • pinch aof chilli flakes
  • leaves ½ x 28g pack flat-leaf parsley only, chopped
  • 1 leaves x 28g pack mint only, chopped

Method
 

  1. Mix the butter and oil then stir in the rest of the marinade ingredients. Season with black pepper. Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat. Cover; chill overnight. Remove from the fridge 1 hour before cooking.
  2. Preheat the barbecue and, once hot, add the lamb, fat-side down. Cook on a high heat for 5 minutes until golden. Turn and cook for a further 5 minutes.
  3. Reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt and rice - or serve in wraps with a simple salad and pickled red onion - yum!
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Author Posted on Categories Lamb

Beef Roast W. Giant Yorkshire Pudding

 

Beef Roast W. Giant Yorkshire Pudding

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Prep Time 30 minutes
Cook Time 2 hours
Servings: 4
Ingredients Method

Ingredients
  

For the Yorkshire pudding:
  • 2 large eggs
  • 70 g plain flour
  • 100 ml whole milk
  • vegetable oil
For the roast:
  • 400 g beef joint
  • 1 large potato
  • 2 carrots peeled and cut into batons
  • 2 parsnips peeled and cut into batons
  • 1 bunch Broccolini
  • 100 g sprouts
  • 300 ml of your favourite gravy

Method
 

  1. To make the batter, crack the eggs into a bowl, then add the flour and whisk until smooth. Gradually add the milk and carry on whisking until the mixture has no lumps. Pour the batter into a jug and place in the fridge to chill for 20 minutes.
  2. Season the beef joint with salt and pepper and place on an oven tray. Preheat the oven to 220°C fan. Place the tray in for and bake for 40 minutes or until cooked to your liking. Remove and cover the beef to rest. Peel the potato and cut it into quarters, put them in a pan, cover with water and then bring to the boil. Once they’ve come to the boil, cook for 2 minutes, then drain. Place the sprouts in a pan and cover with water, boil for 10 minutes.
  3. Drizzle a little oil into an oven-proof frying pan and put it in the oven. Add a bit of oil to a roasting tin and place in the oven to heat. Carefully, tip the potatoes into the roasting tin, ensuring they’re all coated with oil, add the carrots, parsnips and Broccolini. Put the tin back in the oven. Pour the batter into the frying pan and put it back in the oven and cook for 25 minutes.
  4. Check the Yorkshire pudding it should be golden brown. If it’s ready, take it out and set aside. Turn the potatoes and carrots and add the sprouts to the tin. Cook for a further 10 minutes and if they look done, remove the veg, but put the potatoes back in the oven. Heat the gravy.
  5. Turn off the oven and put the Yorkshire back in to warm through. Take the beef out the oven and slice. Serve the Yorkshire on a plate, filled with the meat, veg and potatoes and pour over the gravy.
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Author Posted on Categories beef

Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce

Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce

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Servings: 4
Course: Entree, Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 12 chicken drumsticks
  • 1/2 cup honey
  • 1/4 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt & pepper
  • Fresh parsley chopped

Method
 

  1. Preheat oven to 190c.
  2. Remove skin from chicken and pat dry - You can also cook with the skin on and crisp it under the grill - completely up to you!.
  3. Spray a baking dish with nonstick cooking spray and put the chicken in so it is not completely touching - 2 pans if you need to but don't overload as the chicken ends up boiling not baking!. Season the chicken well with salt and pepper.
  4. In a bowl, combine mustards, honey, paprika and garlic powder until smooth and well mixed.
  5. Pour about 2/3 of the mixture over the chicken. Brush on to cover each piece with the sauce. Set aside the remaining sauce for basting.
  6. Slide the pan into the oven uncovered, and roast for 30 minutes. Remove from the oven and baste the chicken with the sauce from the pan. Brush the remaining sauce over the chicken. Roast for an additional 15 minutes and baste again.
  7. Turn on the grill and grill the chicken for several minutes to caramelise the sauce - about 5 minutes, watch closely to avoid burning. If using skin-on chicken this will also help to crisp the skin.
  8. Remove from the oven and baste again with the juices from the pan. Cover loosely with foil and rest for 10 minutes before serving.
  9. Serve with roasted sweet potato and green salad
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Author Posted on Categories Chicken

PULLED PORK TOSTADAS

 

PULLED PORK TOSTADAS

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Servings: 6
Course: Entree, Main Dish, Platter
Cuisine: Sth American
Ingredients Method Notes

Ingredients
  

  • 4 Corn or Flour Toastadas*
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 2 Tsp Cumin
  • 1 Tbsp Sea Salt Flakes
  • 4 Tbsp Chili Powder
  • 1 tsp. cayenne pepper
  • 1 avocado
  • 1/4 Cup Crumbled Feta Cheese
  • 1 Boneless Pork Shoulder or Leg Roast 1.5 - 2kg

Method
 

  1. In a small mixing bowl, whisk together cayenne pepper, chili powder, salt, cumin, onion powder and garlic powder.
  2. Take the spice mixture and rub onto the pork shoulder roast. Place the roast in a slow cooker, and add any reserved spice rub. Cook on a low setting for 6-10 hoΩrs, or until the pork is so tender it falls apart.
  3. Remove the roast from the slow cooker and place on a cutting board. Use two forks to pull meat apart into bite-sized shreds.
  4. Place the pork shreds back into the slow cooker and toss to coat with the juice from the roast.
  5. Serve over tostada and top with crumbled feta and diced avocado.

Notes

To make tostadas simply oven grill or deep/shallow fry small corn or flour tortillas until crispy and drain on kitchen paper.
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Author Posted on Categories Pork

Plum and Ginger Glazed Christmas Ham

Plum and Ginger Glazed Christmas Ham

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Prep Time 20 minutes
Cook Time 3 minutes
Ingredients Method

Ingredients
  

  • 1 5-6 kg smoked ham on the bone
  • 1 jar plum jam
  • 1/3 cup lime juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoon grated fresh ginger
  • Salt to season

Method
 

  1. Using a sharp knife, score the skin around the knuckle. Starting at the opposite end, lift the skin with your fingers and gently separate between the skin and the fat layer. Trim and score the ham fat in a diamond pattern.
  2. Line a large baking tray with baking paper and place a wire rack on the tray to elevate the ham.
  3. In a saucepan, mix together the plum jam, lime juice, mustard and ginger, gently heat to combine. Season to taste.
  4. Generously brush ham with glaze, place uncovered ham into a pre-heated oven (140°C).
  5. Baste the ham with glaze at 15 minutes intervals. Total cooking time – allow 30 minutes per kilo.
  6. Allow the ham to rest for 10 -15 minutes before slicing.
  7. Garnish the knuckle with herbs and a festive ribbon.
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Lime and Chilli Roasted Pork Shoulder

Lime and Chilli Roasted Pork Shoulder

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Servings: 8
Course: Main Dish, Platter
Cuisine: Sth American
Ingredients Method

Ingredients
  

  • 10 cloves garlic
  • 2 shallots sliced (white and green parts)
  • 2 tablespoons coriander seeds
  • 1 large green chilli
  • 2 tablespoons hot chilli sauce
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly ground pepper
  • 1 2 - 2.5 kg pork shoulder
  • 4 wide strips fresh lime zest
  • 1 cup fresh lime juice
  • 1 cup fresh orange juice
  • 3/4 cup extra-virgin olive oil
  • 2 cinnamon sticks broken up

Method
 

  1. Pulse the garlic, shallots, coriander, chilli, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor to make a thick paste. Trim the fat on the pork shoulder, leaving only a thin layer of fat. Make deep incisions with a paring knife, at about 10cm intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
  2. Combine the lime zest and juice, orange juice, chilli sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
  3. Preheat the oven to 220C. Put the pork, fat-side up, in a large Dutch oven.* Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 170C. and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 90 degrees C and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
  4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.
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KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN’ KETCHUP

KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN' KETCHUP

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Servings: 8 Hot Dogs
Course: Main Dish, Platter
Cuisine: Asian, Modern Australian
Ingredients Method

Ingredients
  

FOR THE HOT DOGS
  • 8 don skinless franks
  • 8 top sliced buns
  • 450 g of your favourite store-bought Kimchi
  • FOR THE SLAW DRESSING:
  • 1/2 cup rice vinegar
  • 1 tablespoon chili sauce use Sriracha
  • 3 tablespoons light brown sugar
  • 2 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon ½ salt and pepper
  • 1 teaspoon sesame oil
FOR THE SLAW
  • 2 tablespoons sesame seeds
  • 1/2 head purple cabbage
  • 1/2 head savoy cabbage
  • 2 large carrots
  • 1 tablespoon minced fresh ginger
  • 3 jalapeño or green chilies julienned
  • 1/2 red onion thinly sliced on a mandolin
FOR THE KICKIN' KETCHUP
  • 1 cup ketchup
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons low salt tamari
  • 1 teaspoon grated ginger
FOR THE KICKIN' MUSTARD
  • 1 cup yellow mustard
  • 1 tablespoon low salt tamari
  • 3 tablespoons Kickin’ Ketchup
  • 1 teaspoon fresh ginger
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon rice vinegar

Method
 

FOR THE SLAW DRESSING
  1. Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
FOR THE SLAW
  1. Toast sesame seeds for 2 minutes, until slightly golden in colour, and set aside.
  2. Thinly slice the purple & savoy cabbage, and place in a very large bowl
  3. Peel & shred carrots, and add to bowl.
  4. Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
  5. Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
  6. Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
FOR THE KICKIN' KETCHUP
  1. Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
FOR THE KICKIN' MUSTARD
  1. Combine all ingredients and mix thoroughly
TO GRILL AND ASSEMBLE
  1. Heat up griddle pan or BBQ to medium heat
  2. Score each hot dog 3-4 times on one side
  3. Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
  4. If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
  5. Place around 50g of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.
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Mexican Street Corn and Roasted Sweet Potato Tacos

Mexican Street Corn and Roasted Sweet Potato Tacos

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Servings: 4
Course: Entree, Main Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 8 corn tortillas
  • 3 ears fresh corn kernels sliced from cob
  • 1 tsp chili powder
  • 30 ml lime juice
  • 1/2 onion peeled and minced
  • 1 clove garlic peeled and minced
  • 8 g fresh cilantro chopped
  • 225 g cotija cheese (or hard feta) grated or crumbled
  • 4 sweet potatoes peeled and diced
  • 1 avocado peeled and sliced
  • olive oil
  • sea salt
  • black pepper

Method
 

  1. Preheat oven to 180C.
  2. Toss sweet potatoes in light coating of olive oil. Sprinkle with salt and pepper. Spread in a single layer on baking sheet. Bake for 30 minutes, or until softened and just beginning to caramelize.
  3. Meanwhile, heat drizzle of olive oil in large non-stick pan, over medium heat.
  4. Add onion, and cook for 3-4 minutes, until softened and slightly browned. Add garlic and cook for 1 more minute.
  5. Add corn. Stir, and spread into a single layer. Cook - without stirring - for 5 minutes or until browned on underside. Stir, spread into single layer again, and cook for additional 3 minutes.
  6. Add 1 tbsp olive oil, 1 cup cheese, chili powder, lime juice, and cilantro. Add salt and pepper to taste. Mix well. Remove from heat, and set aside the Mexican Street Corn.
  7. Warm tortillas on a baking sheet in the oven for 3-5 minutes.
  8. Assemble the sweet potato tacos! Top each corn tortilla with a layer of roasted sweet potatoes, a scoop of Mexican Street Corn, and several slices of fresh avocado. Top with a sprinkle of cheese. Serve.
  9. Nutrition
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