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28 November 2024

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
Course Main Course
Cuisine Modern Australian
Servings 8

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve pork with potatoes and carrots. Garnish with extra herbs. Serve with the hot gravy.
Keyword festive
Festive, Pork
28 February 2024

Roast Chicken w. Cranberry & Orange

Festive Cranberry & Orange Roast Chicken

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 15 minutes

Ingredients
  

  • 3/4 cup fresh-squeezed orange juice from about 3 oranges
  • 2 tablespoons honey
  • 2 garlic cloves grated
  • 1 thumbsized piece of fresh ginger grated
  • 1 1.5 - 2 kg Steggles whole chicken at room temperature
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 oranges quartered
  • Sprig of rosemary
  • 1 cup frozen cranberries divided see note
  • 1/4 cup chicken stock
  • 2 teaspoons corn flour
  • 1 tablespoon water

Instructions
 

  • Pre-heat the oven to 200º C and place the rack in the lower part of the oven.
  • Mix together orange juice, honey, grated ginger and garlic together in a bowl.
  • Salt and pepper both the outside and the inside of the chicken. Add 1/2 the oranges, rosemary and 1/2 of the cranberries to the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken. Place chicken in the middle of the roasting pan and add 1/2 cup chicken stock to the bottom of the pan along with the remaining cranberries and oranges. Pour the orange honey mixture over the top of the bird.
  • Place in the pre-heated oven and roast for 20 minutes. Spoon pan juices on top of chicken, rotate the pan, and return to the oven to continue to bake for 20 more minutes. Repeat the process of basting the bird until the chicken registers to 75º C in the thickest part of the breast or until juices run clear, about 1 hour. Cover the chicken if the top is browning too quickly
  • Remove chicken from the pan and let it rest, loosely covered with foil for 15 minutes.
  • Strain the liquid from the roasting pan into a small saucepan. If you have less than 1 cup of liquid, add in more chicken stock. Bring up to a boil. Taste and adjust the seasoning gravy, reducing if not enough flavour, or adding in more stock if too salty. Whisk together corn flour and water, and add to the gravy.
  • Serve the chicken with the gravy on the side.

Notes

Frozen cranberries can be replaced with re-hydrated dried cranberries
Chicken, Festive
15 December 2023

PLUM AND GINGER GLAZED CHRISTMAS HAM

 

PLUM AND GINGER GLAZED CHRISTMAS HAM

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Prep Time 20 minutes
Cook Time 3 hours
Course Main Dish, Platter
Cuisine Modern Australian

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

Instructions
 

  • 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.
  • Line a large baking tray with baking paper and place a wire rack on the tray to elevate the ham.
  • In a saucepan, mix together the plum jam, lime juice, mustard and ginger, gently heat to combine. Season to taste.
  • Generously brush ham with glaze, place uncovered ham into a pre-heated oven (140°C).
  • Baste the ham with glaze at 15 minutes intervals. Total cooking time – allow 30 minutes per kilo.
  • Allow the ham to rest for 10 -15 minutes before slicing.
  • Garnish the knuckle with herbs and a festive ribbon.
Festive, Pork
26 July 2023

Perfect Pork Belly

Perfect Festive Pork Belly

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Course Main Dish
Cuisine Modern Australian
Servings 6

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • The next day, preheat the oven to 220°C. Remove pork from brine, discarding brine and allow the pork to come to room temperature
  • 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.
  • 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.
Festive, Pork
10 December 2020

Stone Fruit & Raspberry Ricotta Cake

Stone Fruit & Raspberry Ricotta Cake

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Course Dessert
Cuisine Italian, Modern Australian
Servings 12 serves

Ingredients
  

  • 80 g unsalted butter soft but not melting
  • 180 g sugar split 90/90
  • Zest from 1 lemon
  • 1/3 tsp ground cardamom
  • 500 g Ricotta cheese @ room temperature
  • 85 g plain flour
  • 1/2 tsp baking powder
  • 5 large eggs separated
  • 1/4 tsp sea salt flakes
  • 100 g raspberries
  • 1 peach coarsely chopped
  • 2 apricots coarsely chopped
  • icing sugar to decorate

Instructions
 

  • Preheat oven to 180C (160C fan forced). Line the bottom of the tin with grease proof paper and brush sides with butter.
  • Mix flour with baking powder and sift. Set aside.
  • Prepare batter: Mix sugar with lemon zest and cardamom. Using palms of your hands rub zest into sugar to release flavour. Beat soft butter for 1 minute until fluffy. Add 90g of zesty sugar to butter (in 3 lots) and beat until fluffy - about 2-3 minutes. Start adding egg yolks - one at a time, mixing well after each addition. Then start adding Ricotta - 2 Tablespoons at a time - mix well after each addition (paddle attachment, low-medium speed, or handheld mixer - low speed). Add flour - in 2 turns and mix gently (lowest speed) only until combined and no flour pockets remain. Set the mixture aside. In a separate bowl beat egg whites until fluffy (1 minute) then add remaining part of sugar (90g) and beat until firm (2-3 minutes), at the end add coarse salt and beat for few seconds. Fold beaten egg whites into the Ricotta mixture. Pour the batter into the tin, gently place fruit on top (make sure there are some spaces in-between so that the cake has a chance to puff up).
  • Bake at 180C (160C fan forced) for 50 minutes. When baked, open oven door and let the cake cool in the oven for 10 minutes then take out and give the tin a little bang. The cake is going to deflate around 1 - 2cm when cooling. Run thin knife around the edges to loosen, let it cool for 15-20 minutes, sprinkle with icing sugar and serve. It tastes great when still warm or chilled in the fridge for few hours.
Festive, Stone Fruit
4 December 2020

Festive One Pan Roast Salmon Fillets & Potatoes W. Avocado Salsa

Festive One Pan Roast Salmon Fillets & Potatoes W. Avocado Salsa

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Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

Salmon & Potatoes

  • 500 g baby potatoes halved
  • 5 tablespoons extra virgin olive oil
  • sea salt flakes and black pepper
  • 4 salmon fillets
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon smoked paprika
  • 1 tablespoon orange zest plus 6 orange slices
  • 1 tablespoon lemon zest
  • 1 pinch chilli flakes
  • 2 small french shallots thinly sliced
  • 40 g baby rocket
  • 1 tablespoon toasted sesame seeds

Avocado Salsa

  • 1 avocado diced
  • 8 g coriander chopped
  • 30 g fresh parsley chopped
  • 3 tablespoons extra virgin olive oil
  • juice of 1/2 an orange
  • juice of 1/2 a lemon
  • 1 pinch flaky sea salt

Instructions
 

  • Preheat oven to 220C. In a not stick baking pan, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.
  • Place the salmon on a plate and rub with the oregano, paprika, orange zest, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings evenly into each filet.
  • Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side. Arrange the shallots and orange slices around the salmon. Drizzle over 1 tablespoon olive oil. Return the pan to oven and roast for 10 to 20 minutes more, until the salmon reaches desired doneness.
  • Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.
  • Toss the rocket with the remaining 1 tablespoon olive oil, the sesame seeds, and a pinch of salt.
  • To serve, divide the salmon and potatoes between plates. Spoon the salsa over the salmon. Add a handful of rocket to each plate and enjoy!
Festive, Fish
27 November 2020

Apricot & Coconut Semifreddo

Apricot & Coconut Semifreddo

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Course Dessert
Cuisine Italian, Modern Australian
Servings 12 slices

Ingredients
  

  • 3/4 cup white sugar
  • 2 eggs
  • 3 egg yolks
  • 400 g tin coconut cream CHILLED--do not skip chilling it!
  • 300 ml thickened cream
  • 8 good sized Apricots or 10 small

Instructions
 

  • Prep a loaf pan. If using metal you'll need to line it with cling film.
  • Beat eggs, sugar and egg yolks with a handheld electric mixer until light and fluffy. Around 5 minutes
  • Transfer to a heat proof bowl. Place over a saucepan of simmering water. Carefully whisk (on low with the electric beaters) for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a thermometer.
  • Take the bowl off the heat and whisk rapidly on high speed to cool.
  • Without tipping the can, open the coconut cream, spoon off the thick white mixture into a bowl and discard the liquid.
  • Use an electric mixer to whip the cream and coconut cream together until stiff peaks form.
  • Fold through the egg mix.
  • Use a blender to puree 4 of the apricots.
  • Pour onto the egg and cream mix and stir through gently. Finely chop another 2 apricots and fold through.
  • Slice 2 of the apricots and set aside.
  • Pour the egg and cream mix into the loaf pan on top of the slices.
  • Cover with cling film and freeze for 8 hours before serving.
Apricot, Festive
19 November 2020

The Perfect Strawberry Pavlova

The Perfect Strawberry Pavlova

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Course Dessert
Cuisine Modern Australian
Servings 8 serves

Ingredients
  

  • 250 g egg whites at room temperature around 7 eggs
  • 500 g caster sugar
  • 20 g cornflour
  • 1 tsp of white vinegar
  • 500 ml thickened cream you may not use it all
  • 2 tablespoons icing sugar to flavour the cream and and more to dust
  • 250 g strawberries sliced - or more depending on your strawberry want!

Instructions
 

  • Preheat an oven to 140°C
  • Place egg whites in a clean, dry electric mixer and add a pinch of salt
  • Whisk on medium and keep whisking until ribbons start forming on the surface (if you see peaks - stop whisking!
  • Start adding the sugar spoon by spoon to ensure it gets well incorporated into the egg white.
  • Increase the mixer speed to high. If you do this earlier you risk over aerating the mix, which can cause more cracks than you want.
  • Whip for 5 minutes, then turn off the mixer.
  • Stir in cornflour, trickle in the white vinegar and make a couple of turns with a spatula to fold it in.
  • Have a baking tray lined with baking paper ready so you can shape the pavlova immediately. If your oven has a fierce fan, dot some meringue underneath the corners of the paper so it'll stick.
  • Pile the meringue onto the tray, then run a palette knife back and forth over the top to compress it into a beehive shape. This compacts the meringue so it won't stick.
  • Run the palette knife around the meringue to give it a smooth, round shape, ensuring it has contact with the paper so it has something to spring off, then gently press down from the centre to expand it to 20cm diameter.
  • Transfer tray to oven, and immediately turn it down to 100°C. Bake for 1 hour - don't open it, don't poke it - then turn off the oven and leave the pavlova to finish cooking as the temperature slowly drops for at least 6 hours or preferably overnight. This gives it time to set and helps form a thick crust.
  • When you are ready to serve - Whip the cream to desired consistency and add icing sugar to taste. using a pallet knife cover the top of the pav with cream (how much is a personal preference), top with strawberries and dust with icing sugar. Enjoy!
Festive, Strawberry
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