After having a taste of The Core Cider House's Apple Cider i had a think of what would compliment it. It was a sunday arvo when i cooked this and as you do every sunday! you have a roast. Nothing sounded better than a thick juicy pork belly cooking the the cider. ve paired it with a cauliflower puree (trying to get my daughter, and me! to try more veggies!!) Grilled pumpkin and a cider jus (Fancy name for cooking juice sauce)
500g Pork Belly
Salt (for the crackling, this amount can vary)
1 bottle Core Sparkling Apple Cider
1/2 Cauliflower, Diced
250ml Chicken Stock
5 Tablespoons Cream
2 Tablespoons Honey
1/2 Red Apple, Sliced thinly
150g Pumpkin, Sliced Thinly
2 Teaspoons Cornflour mixed with a little water to make a paste
Preheat oven to 180'c. Salt pork skin generously and place skin side up in a roasting pan (make sure pork fits snug). Pour all but 2 Tablespoons of the cider into the pan around the pork, you will use the remaining for the cauliflower puree. Make sure pork is fully submerged up to the layer of fat at the top if it isn't top up with water. Cover dish with al foil and cook in the oven for 45-50mins.
Towards the end of the pork cooking add Cauliflower, the remaining 2T of cider and chicken stock into a medium saucepan. Bring to the boil, then turn to a simmer and cook cauliflower until it is tender when pressed between your fingers (this should take about 25mins). Once cauliflower is tender add it (and stock liquid) to a food processor and blitz until smooth.
Once meat is cooked remove foil ( but keep the foil for the resting stage), turn up the heat on your oven to maximum and cook until crackling crisps up (keep an eye on this as it can happen quickly). Once crackling is to your liking bring meat out, drain remaining liquid into a saucepan for the juice and rest the pork on a board covered with foil to rest for 15-20mins.
Grill pumpkin in a griddle frying pan to achieve griddle lines for around 3-4 mins on each side, set aside.
To make sauce to the cider/pork cooking juices add mustard, cream and honey. reduce by half, then add cornflour mixture to thicken (add bit by bit of cornflour to get the thickness you like).
Reheat the cauliflower puree if it has cooled down. Cut the rested pork into cubes. To arrange the plate spread a layer of puree top with pork, pumpkin an apple slices and drizzle with cider jus.
Grilled Halloumi its simple, tasty and looks an sounds fancy! what more could you want? I pair it with a sweet potato hash browns, Grilled tomatoes and basil leaves. Delicious!
1 block or packet Halloumi
300g Sweet Potato, grated
1/2 Teaspoon All Purpose Seasoning
Oil for frying
Place the sweet potato, eggs and seasoning in a bowl and mix well. Heat a little oil in frying pan over medium heat. Cook ¼ cups of the sweet potato mixture for 2−3 minutes on each side or until they are golden and crispy. Drain on Paper towel and keep warm. Using the same frying pan add a little more oil if needed. Slice halloumi cheese into wide, 1 cm thick slices. Place slices in frying pan for just a few minutes on each side (about 2-3 minutes), until lightly browned and gently crisped( Be careful to not overcook it as it will go rubbery) Halloumi cheese is best served immediately.
A creamy simple pumpkin soup that's extremely easy to make. This recipe is from my year 10 cooking class and its my go to recipe on a cold winters day. Is there anything more comforting than a bowl of warm soup? I also serve mine with extra cream, feta and crispy bacon shards to add some texture.
350g Pumpkin ( I use butternut)
1 1/2 Cups Chicken Stock
1/4 Teaspoon ground Ginger
1 Medium Onion
2 Tablespoons Cream
Peel pumpkin and cut into 5cm pieces. Peel and finely chop onion. Place all ingredients, except cream, into a saucepan. Cover and bring to the boil, Stirring once or twice. Once boiling turn heat down to a simmer and cook until pumpkin is soft. Cool slightly then place in a blender and puree until smooth. Return to saucepan and reheat soup. Stir in cream and serve hot.
A mouth watering, tender beef fillet with a flavorful sauce of red wine. When my husband an I go out for dinner this is what we order, so it was only fitting i learnt to make it.
2 teaspoons Olive Oil
4 Beef Filet Steaks
2 Onions Halved & Sliced
2 Garlic cloves, crushed
200g Mushrooms, trimmed
2 teaspoons Tomato Paste
2 teaspoons Plain Flour
1 Cup Red Wine
1 1/2 Cups Beef Stock
Preheat oven to 180'c. Heat 1 teaspoon of oil in a frying pan on a medium heat. Season steak with salt and pepper and fry for 2 minutes each side. Transfer to a baking tray and place in oven for 5mins. once cooked remove from oven and let rest.
Heat remaining oil in the same frying pan over a low heat. Cook onions for 5mins until softened. Add garlic and mushrooms and stir for 1-2mins. Stir in tomato paste and flour. Add wine and let cook for 1min, add stock and bring to the boil, reduce and simmer for 5-6mins or until well reduced, season. Remove from heat and add steaks to just warm back thru. serve
A healthy version of chicken nuggets that my daughter loves! These nuggets contain just a few ingredients, so you know exactly what your children are eating. I mince my own chicken so its just pure chicken but you can buy chicken mince as well if you don't have a mincer.
2 Large chicken Breasts or a packet of chicken mince
1 Tablespoon All purpose seasoning
Salt and pepper
1 Cup Plain Flour
1 Cup Panko Breadcrumbs
Mince chicken Breast, add seasoning to the chicken and mix well. Season well with salt and pepper. Shape into chicken nugget shapes and place in fridge for 15mins.
In a container whisk eggs together. Coat nuggets each with flour then, dip in beaten eggs coating completely, transfer to breadcrumbs and coat well.
Once nuggets are bread crumbed cook either in a preheated 180' oven for 20mins or until cooked or deep fry until golden brown and cooked thru.
you can pre cook the nuggets until almost cooked and freeze them for later (let them cool a little before freezing)
You can add all different spices, flavorings and herbs to you chicken mince for you tastes. For adult nuggets add liquid smoke and sweet chili sauce or for a real treat add cubed cheese for that ooey gooeyness!
These little balls are delicious by themselves or served with mashed potatoes or a simple salad. You can flavour the meat mixture with whatever you like to suit your taste. I mince my own meat by you can just use pre brought chicken mince.
2 Chicken breasts (or a packet of pre brought chicken mince)
1/2 Cup breadcrumbs
1 small chopped onion (optional)
2 Tablespoons Italian herbs seasoning
1 Tablespoon liquid smoke (optional)
1 Chicken stock cube (optional)
Salt and Pepper
1/2 Cup seasoned flour
2 Eggs beaten
1 Cup Panko Breadcrumbs
1/2 Cup Tomato Pasatta
2 slices Ham (optional)
1/2 Cup Cheese (I used cheddar) grated
Pre heat the oven to 180'c. Line a baking tray with baking paper.
Using a mincer mince the chicken breast using a course mix blade. Add breadcrumbs, onion, seasoning, liquid smoke and a crushed stock cube and mix till well combined. season with salt and pepper. Roll mixture into bite size balls ( I got 15 balls out of my mixture). Take one ball cover in seasoned flour and once fully covered transfer to the beaten egg mixture cover completely and transfer to breadcrumb's. once covered set aside. Repeat with all remaining balls. Place balls onto baking tray and bake in oven for 20mins or until golden and crispy and chicken is cooked.
Once cooked remove from oven, place a piece of ham on top of each ball and a heaped teaspoon of tomato pasatta, top with cheese and place back in oven for 10mins or until cheese has melted.
Serve hot or cold.
Note: You can deep fry the balls instead of baking them just place them in the oven to melt the cheese.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.