Sticky Pork Belly Bahn Mi

Serves 4

40g pork, duck or chicken liver pate

6 crusty white long bread rolls, halved lengthways

85g (1/3 cup) whole egg mayonnaise

1 small Lebanese cucumber, peeled into ribbons

1 long fresh red chilli, thinly sliced

Fresh coriander sprigs, to serve

Sticky pork belly

60ml (1/4 cup) hoisin sauce

2 tbsp light soy sauce

2 tbsp dark soy sauce

1 garlic clove, crushed

600g Coles Pork Belly Roast Boneless, skin removed

125ml (1/2 cup) water

Pickled carrot

60g (1/4 cup) white sugar

60ml (1/4 cup) rice wine vinegar

1/2 tsp sea salt

1 small carrot, peeled, cut into matchsticks 

For the sticky pork belly, preheat the oven to 160C/140C fan forced. Combine the sauces and garlic in a large bowl. Add the pork and toss to coat.

Place the pork in a small roasting pan, reserving the marinade. Pour the water around the pork. Cover with foil. Roast, basting with reserved marinade every hour, for 2 1/2 hours or until tender. Thinly slice. Cover to keep warm.

Meanwhile, for the pickled carrot, stir sugar, vinegar and salt in a saucepan over medium-high heat for 3 minutes or until sugar dissolves. Remove from heat. Allow to cool slightly. Add carrot and stir to coat.

Spread pate over half of each roll. Spread other half with mayonnaise. Drain pickled carrot (see Notes). Place on top of the pate. Top with cucumber, warm pork, chilli and coriander. Top with remaining roll halves.

Chocolate Chip Scone Parfait

Mousse
300g Milk Chocolate
1 tbsp Cocoa
3 eggs
¼ cup caster sugar
300ml thickened cream
Layers
4 Bakers Delight Choc Mud Scones
300ml dollop cream
1 cup mini marshmallows
½ cup hazelnuts, toasted and chopped
1/2 cup caramel sauce
Milk chocolate squares and chopped to finish

Break up 2 Bakers Delight Choc Mud Scones into medium to large chunks and divide between 6 glasses. Set aside.
Place the chocolate in a heatproof bowl and microwave in 30 second intervals stirring in between, until melted. Set aside to cool slightly
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined
In a separate bowl, whip cream until thickened (until soft peaks are achieved). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible
Spoon the mousse on top of the scone crumble into your 6 glasses and chill in fridge for at least 1 hour
Once the mousse is set, sprinkle half of the marshmallows and crumble the remaining 2 scones on top of the mousse
Top each glass with a large dollop of cream and decorate with the caramel sauce, remaining marshmallows, hazelnuts and chocolate. Enjoy!

Teriyaki Salmon Sushi Bowl

This is a current favourite in our house - I make it every week!

You can use whatever vegies you like. I often include snow peas, capsicum or cherry tomatoes.

1/4 cup teriyaki marinade

3 tsp honey

1 garlic clove, crushed

2cm piece fresh ginger, peeled, finely grated

1 1/2 tbsp sesame oil

500g salmon fillets, skin-off, cut into 3cm cubes

450g packet Microwave Brown Rice (or rice of your choice; I usually boil jasmine rice)

2 tbsp whole-egg mayonnaise

2 tsp lemon juice

1 Lebanese cucumber, cut into matchsticks

1 carrot, cut into matchsticks

1 avocado, diced

2 green onions, thinly sliced

1/4 nori sheet, finely shredded

1 tbsp sesame seeds, toasted 

 

Combine teriyaki marinade, honey, garlic, ginger and half the oil in a large bowl. Transfer half the marinade mixture to a small bowl and set aside. Add salmon to remaining marinade, turning to coat. Heat remaining oil in a large frying pan over medium-high heat. Add salmon. Cook, turning, for 3 to 4 minutes, or until just cooked through.

Meanwhile, heat rice following packet directions. Transfer to a large bowl. Add reserved marinade. Toss gently to combine. 

Combine mayonnaise and lemon juice in a small bowl. Season with salt and pepper.

Place cucumber, carrot, avocado and onion in a bowl. Gently toss to combine. 

Spoon rice mixture among serving bowls. Top with cucumber mixture and salmon. Dollop with mayonnaise mixture. Sprinkle with nori and sesame seeds. Serve.

West African Slow Cooker Chickpea Curry

Serves 4

1 large brown onion, coarsely chopped
2 small fresh red chillies, coarsely chopped
2 garlic cloves, coarsely chopped
2cm-piece fresh ginger, peeled, chopped
1 tbsp curry powder
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp freshly ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tbsp vegetable oil
2 tbsp tomato paste
2 x 400g cans diced tomatoes
2 x 400g cans chickpeas, rinsed, drained
300g cauliflower, cut into florets
120g green beans, cut into 5cm lengths
120g baby spinach
Natural yoghurt, to serve
Chopped fresh coriander leaves, to serve
Steamed couscous, to serve

Place the onion, chilli, garlic, ginger, curry powder, cumin, ground coriander, pepper, nutmeg and cinnamon in a small food processor. 

Process until finely chopped. 

Pour in the oil and process again until smooth.

Heat a frying pan over medium-high heat. (Alternatively, use the Browning function on a slow cooker.) 

Add the onion mixture. 

Cook, stirring, for 10 minutes or until lightly browned. 

Add tomato paste. 

Cook, stirring, for 1 minute. 

Stir in tomatoes. 

Bring to the boil.

Place chickpeas and cauliflower in the slow cooker. 

Stir in tomato mixture. Cover. 

Cook on High for 2 hours or until cauliflower is tender.
Stir in beans and spinach. 

Cover. 

Cook on High for 30 minutes or until spinach wilts and beans are tender crisp. 

Top curry with yoghurt and coriander. 

Serve with couscous, if using.

Black Beans & Rice

 

2 tablespoons olive oil
1 onion, finely chopped
5 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 cup uncooked white rice, long grain or jasmine rice
4 cups chicken broth (or stock)
2x  cans black beans, drained and rinsed
3-4 tablespoons lime juice (adjust to your tastes)
4 tablespoons finely chopped coriander (or parsley), to garnish

Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through). Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.Note:add in chopped jalapeños, chillies, or cayenne pepper for some added heat!

Sticky Char Siu Pork Fried Rice Bowl

Serves 4

4 x 150g (5 oz) pork scotch steaks

½ cup char siu sauce

1 tbsp vegetable oil

 

Fried rice:

2 tbsp vegetable oil

4 garlic cloves, roughly chopped garlic

1 brown onion, cut into wedges

200g (7 oz) Asian greens (e.g. Chinese broccoli, bok choy, pak choy), thick stems finely sliced and leaves sliced

2 eggs, lightly beaten

3 cups cooked jasmine rice (preferably cooked day before)

2 tbsp soy sauce

2 tbsp Chinese Shaoxing wine

1 tsp sesame oil

1 tsp sugar

¼ cup roughly chopped Chinese garlic chives (optional)

pinch ground white pepper

finely sliced spring onion (scallions), to serve

 

Place the pork steaks in a bowl or on a shallow tray. 

Toss with the char siu sauce until well coated. 

Heat a pan over high heat. 

Add the oil and then cook the pork steaks for 3-4 minutes each side or until slightly charred at the edges and just cooked through. 

Transfer the pork to a plate and set aside. 

Meanwhile, combine the soy sauce, Shaoxing wine, sesame oil and sugar in a small bowl and set aside. 

For the fried rice, heat the oil in a wok or frying pan over high heat. 

Add the onion and stir-fry for a minute or until just starting to soften, then add the garlic and stir-fry for 30 seconds or until fragrant. 

Add the green vegetables (you may like to add the stems first to give them a headstart, as they’ll tend to take longer than the more delicate leaves) and stir-fry for another 2 minutes until starting to become tender. 

Move everything to the side and add the eggs into the empty side. 

Allow to set for a minute or so before breaking up the egg and combining with the rest of the ingredients. 

Add the garlic chives, rice, soy sauce mixture and pepper. 

Stir-fry and toss the rice until evenly coated in the sauce. 

Divide the fried rice among serving bowls. 

Slice the pork and divide among the bowls. 

Drizzle over some of the pan juices and scatter with spring onion. 

Serve immediately.

Mediterranean Garlic Dijon Chicken

Serves 4-6 

8 pieces boneless, skinless chicken thighs 

Salt 

1 large brown onion, cut into large pieces 

 

For Garlic Dijon Sauce: 

⅓ cup extra virgin olive oil 

3 tsp Dijon Mustard 

2 tsp honey 

6 garlic cloves, minced 

1 tsp ground coriander 

¾ tsp sweet paprika 

½ tsp black pepper 

½ tsp cayenne pepper (optional) 

pinch salt

 

Preheat oven to 200 degrees C (fan-forced). 

Pat dry chicken and season on both sides with salt. 

Set aside for a few minutes. 

Make the honey garlic Dijon sauce. 

In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. 

Add chicken to the honey garlic Dijon sauce. 

Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). 

Pour any Dijon sauce left in bowl on top. 

Add the onions. 

Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through.

Remove from heat and garnish with fresh parsley. 

Serve hot with rice and Greek salad.

Surf'n'Turf

Made this for Jace the other night. He said it was the best surf'n'turf he had in aaages.

 

Serves 4

 

4 steaks (scotch fillet, rump or porterhouse)

1 tsp olive oil

ground black pepper & sea salt

500g green prawns, peeled & de-veined

20g butter

1 tbs parsley, chopped

4 garlic cloves, crushed

1/3 cup thickened cream

cooked chips & salad/steamed vegetables, to serve

 

Cook chips in oven as per packet directions.

Brush steaks with oil on both sides and season with salt & pepper.

Heat frypan over medium-high heat. 

Add steaks and cook for 2 1/2 min on one side, then 2 min on the other.

Set aside & cover with foil for 5 min to rest.

Add butter, prawns & garlic to pan & toss over heat till prawns change colour.

Stir in cream & parsley and cook for 1 min, scraping sediment from base of pan.

Plate steaks, top with sauce & prawns, and serve with chips & salad/vegetables.

Slow Cooker Pumpkin Soup

Too easy!

1 kg pumpkin, peeled and chopped (I use butternut)

2 small onions, peeled and chopped

1 litre vegetable stock (use a good quality stock like Campbell's for the best flavour)

1/2 cup cream

Place the pumpkin, onion and stock in the slow cooker.

Cook on LOW for 4 to 6 hours, until pumpkin is soft and cooked through.

Cool for 10 minutes.

Using a stick blender, blend until nice and smooth.

Stir in the cream.

Season to taste and serve.

Note: Sautéing the pumpkin and onion first in a little extra virgin olive oil creates a slightly richer flavour.

Slow-cooker Bolognese

 This is how I bolognese now. So easy!

1 tbsp extra virgin olive oil
1kg Lean Beef Mince

1/2 cup dry red wine
700g bottle tomato passata
2 dried bay leaves
3 garlic cloves, crushed
1 tsp dried Italian herbs
1 brown onion, finely chopped
1 large carrot, finely grated*
1 zucchini, finely grated*
2 tsp chicken stock powder
1/2 cup tomato paste
1 tsp sugar
500g dried pasta of your choice
Grated parmesan, to serve
Fresh basil leaves, to serve

Heat oil in a large frying pan (or slow cooker pan, if flame-proof) over medium-high heat. 

Add mince & cook, breaking up mince with a wooden spoon, for 8 minutes or until browned.

Add wine & cook for 2 minutes or until reduced by half.

Transfer mince mixture to a 5.5-litre slow cooker. 

Add passata, bay leaves, garlic, Italian herbs, onion, carrot, zucchini, stock powder, tomato paste, sugar and 1/4 cup water. 

Cover & cook on LOW for 8 hours.

Cook pasta following packet instructions.

Drain.

Serve bolognese on pasta, topped with parmesan and basil.

This bolognese is great for lasagne as well.

* Use veggies of your choice. Mushrooms diced are great as well.