Author: Andy

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
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.
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.
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.
Author Posted on Categories Chicken

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.
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.
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!
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.
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
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.
Author Posted on Categories Pork