Combine garlic, mustard, paprika, oregano, oil and 1 teaspoon salt flakes in a bowl. Season with freshly ground black pepper. Add pork and turn to coat, then cover and set aside to marinate.
Preheat a barbecue or chargrill pan over high heat. Thread pork and capsicum pieces onto 8 bamboo skewers. (make sure you soak bamboo skewers in water for 1 hour before using.) Cook for 6-8 minutes, turning, until slightly charred and cooked through. Rest, lightly covered in foil.
For the cucumber salad combine, cucumber, tarragon, chili paste, remaining 1 tablespoon oil and season with salt flakes.
Serve skewers with cucumber salad and lime wedges.
]]>Heat a chargrill over medium high heat and cook taco wraps for 30 seconds to 1 minute on each side. Set aside and keep warm.
Place the steak on a large tray and season both sides liberally with salt flakes. Leave steak to stand at room temperature for 30 minutes or until the fridge chill has gone.
Preheat a lightly greased barbecue or chargrill pan over high heat. Grill steak for 3-4 minutes on each side, or until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes before slicing to serve.
Slice steak into strips and drizzle chimichurri over the taco wraps, top with steak pieces, scatter with grated cheese and a squeeze of lime juice.
]]>Place bread crumbs and oregano in one bowl, eggs in a separate bowl and flour on a separate plate. Season flour with salt flakes.
Dust one pork fillet in flour, dip into the egg mixture, allowing any excess to drip off, then place in the breadcrumb mixture, turning and pressing to coat both sides. Repeat with remaining pork.
Heat 3cm vegetable oil in a large frypan over medium-high heat. Add pork schnitzels, in batches , and cook for 4-5 minutes until golden brown, then turn and cook for a further 3-4 minutes until golden and cooked through. Remove from pan and set aside on paper towel.
To assemble the burgers, spread both sides of the bun with garlic dip, top with onion slices, pork schnitzel, hot sauce and lettuces. Serve alongside cucumber.
]]>Cook orzo pasta according to packet instructions. Set aside to cool completely.
In a bowl combine 2 tablespoons oil, 1 teaspoon oregano, ½ lemon and garlic. Add lamb chops to the marinate and season with salt flakes. Set aside to marinate for 3 hours in the fridge.
Heat a chargrill pan over medium heat. Add lamb. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil to rest.
In a large salad bowl combine, orzo pasta, tomato, cucumber, feta, onion, olives and parsley. Toss in oil, lemon and season with salt flakes and dried oregano.
Serve lamb chops alongside orzo Greek salad. Enjoy.
]]>Preheat oven to 180°C/160°C fan-forced. Combine, hoisin, chili sauce, sugar, ginger and garlic and mix to combine. Add pork. Toss to coat. Transfer pork to a large roasting pan lined with baking paper.
Bake for 1 hour, brushing with pan juices every 15 minutes, or until cooked through.
To serve, top rice with pork spare ribs and any pan juices, long green shallots, red chili, sesame seeds and coriander leaves. Enjoy.
]]>Serves 4
Green goddess dressing
Preheat the oven to 200C. Season porterhouse steak with salt flakes and cracker pepper.
Heat a frypan over medium heat and cook fat side for 5 minutes until the skin has rendered down, turn the steak over and cook for a further 5 minutes.
Place steak on a roasting rack fat side up and roast for 25 minutes for medium rare or cooked to your liking. Remove steak from the oven and allow it to rest for 15 minutes.
For the green goddess dressing, place all ingredients and 1 tsp salt flakes in a blender and blend until smooth. Spoon into a serving bowl and set aside.
In a large frypan heat the oil over medium heat and cook cabbage on both sides for 3-4 minutes or until charred and cooked.
To serve, slice the steak into portions, alongside the cabbage, drizzle with green goddess dressing, cracked black pepper and lemon juice. Enjoy.
]]>In a bowl combine parsley, paprika, oregano, garlic, olive oil and season with salt flakes. Add the lamb and coat well. Season and marinate for 3-4 hours or overnight. Bring lamb to room temperature before cooking.
Preheat the oven to 200C.
Place lamb on a barbecue or chargrill pan and sear, turning frequently, for 5-6 minutes until browned all over. Place into the oven and roast for 30 minutes or cooked to your liking.
Meanwhile in a bowl combine rice, tomato, cucumber and parsley and mix to combine.
To make the parmesan dressing, combine all the ingredients into a bowl and season with salt flakes.
Remove lamb from the oven, allow it to rest for 15 minutes and then slice.
To serve, place salad onto a serving dish and top lamb slices. Enjoy.
]]>2 tablespoons vegetable oil
2 garlic cloves, crushed
1 shallot, diced
1 long red chili, sliced
400g leftover christmas ham, diced
1 carrot, diced
3 cups cooked white rice
2 eggs, lightly beaten
½ cup frozen peas
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
2 long green shallots, sliced
Heat half the oil in a wok or frypan over high heat. Add the garlic, shallot and chilli and cook for 2 minutes or until fragrant. Add the ham and cook for a further 2 minutes or until golden brown. Add carrot and cook for a further 1-2 minutes until softened. Transfer to a bowl and set aside.
Place the frypan over high heat and add the remaining 1 tablespoon of oil. Add rice, breaking up any large clumps with a spoon. Move the rice to one side of the wok and add the egg to the other side. Use a spatula to lightly scramble the egg until cooked through. Add the peas, oyster sauce, soy sauce, and fish sauce. Return ham mixture to the wok and toss to combine and warm through. Scatter with sliced green shallots and serve.
]]>4.5kg Borrowdale half leg ham
400ml house made ham glaze
½ bunch thyme leaves, picked
Place ham glaze and thyme into a small saucepan over medium heat and simmer until warm.
Preheat the oven to 180°C. Use a sharp knife to cut around the ham shank. Carefully run a knife or fingers under the skin around the edge of the ham and gently lift off skin in 1 piece and discard. Using a sharp knife score the fat in parallel lines, 1cm apart. Baste fat with some of the glaze and place ham on a large roasting tray.
Cover the shank with foil. Brush ham with a glaze and bake for 1 hour, basting every 15 minutes with remaining glaze until golden.
Slice and serve ham with your favourite trimmings.
]]>
Brine
Stuffing
To make the brine, place all the ingredients into a large stock pot with 4L water and bring to the boil, then simmer for 15 minutes over medium heat. Remove from the heat, add another 3L water and set aside to cool completely.
Add the whole turkey to the stock pot or into a large container and submerge in the brine, use a heavy plate to weigh it down. Cover and refrigerate for 24 hours. One hour before cooking, drain the turkey, discard the brine, and pat dry inside and out with paper towel.
Meanwhile to make the stuffing, place dry stuffing mixture into a bowl, pistachio and cranberry. Add 200-250ml of water and mix until desired consistency.
Preheat oven to 220*C (fan-forced). Fill the turkey cavity with stuffing. Secure skin over cavity with toothpicks. Tuck wings under the body.
Place turkey on top of a wire rack and into the oven roast for 20 minutes then reduce the oven temperature to 180°C and roast for 2.5-3 hours or until golden brown. To check whether it is cooked, a thermometer inserted into the thickest part of the thigh should read 71°C.
Transfer the turkey to a platter, cover loosely with foil and rest for at least 1 hour. Slice and serve with cranberry sauce. Enjoy.
]]>Place pancetta in a large pan over medium heat and cook until crispy and golden brown. Drain on a paper towel and set aside.
Lay pork belly out, skin-side down, and butterfly the meat from the centre outwards on one side to separate meat from the skin without cutting all the way through, then open out to 1 large piece. Spread chimichurri sauce all over and scatter with crispy pancetta. Roll pork over itself ( removing a strip of fat from one end of the belly) and continue rolling into a log so that the skin is over the top and not rolled into the centre of the porchetta.
Preheat a fan-forced oven to 250°C. Place a wire rack on a roasting tray and place porchetta on the rack with the seam underneath. Drizzle with olive oil and season with salt flakes all over. Roast for 20 minutes. Reduce heat to 180°C and roast for a further 1 hour 15 minutes or until skin is crackling and meat is cooked through. Remove from the oven, cover loosely with foil and rest for 20-25 minutes before carving.
To serve, slice porchetta and drizzle with extra spicy chimichurri sauce.
]]>To a large roasting tin, place beef brisket and rub with taco spice mix. Scatter with onion slices and pour over beef broth, cover with a large piece of foil. Place into the oven for 5 hours or until beef brisket is tender.
Remove beef from the oven and slice into thick pieces. To serve, place rice into serving bowls, top with beef brisket slices, tomato, jalapeno, sour cream, cheddar, avocado and coriander leaves. Drizzle with jammy onions and juices. Enjoy.
]]>
For the marinade, place lamb chops, zaatar and 2 tablespoons of oil in a large bowl and mix to combine. Season with salt flakes. Leave to marinate in the fridge.
Preheat a chargrill pan or barbecue to high. Add lamb chops to the chargrill and grill chops for 5 minutes, turning halfway, until medium or cooked to your liking. Remove from the grill and cover with foil and rest for 5 minutes.
Combine all the salad ingredients into a large serving bowl, drizzle with remaining oli, lemon juice and season with salt flakes.
To serve, spread hummus on to your serving platter, top with lamb loin chops and scatter with tomato salad, season with extra zaatar and salt flakes. Enjoy.
]]>In a bowl combine beef, flour and season with salt flakes and cracked pepper.
Heat oil in a large cast iron pan over medium heat, add beef and cook for 6-8 minutes until browned. Remove beef from the pan and set aside.
To the pan add onion, fennel, celery, carrot, thyme and confit garlic. Cook for 8-10 minutes until caramelized.
Add the beef and mushrooms back into the pan and mix to combine. Followed by the red wine and beef bone broth and bring to a simmer. Stir through the corn flour and give it a good mix. Place the lid on top and cook for 2 hours until the beef is very tender.
Preheat the oven to 200°C.
Grease a large rectangular baking dish and add the pie mixture. Top with puff pastry sheets, brush with egg wash and evenly scatter with sesame seeds, fennel seeds and salt flakes. Bake for 30-35 minutes until pastry is golden brown.
Divide beef and mushroom pie amongst serving plates and enjoy.
]]>
Preheat the oven to 160°C (fan forced).
I’m a small bowl combine, honey, soy sauce, vinegar, sugar and garlic. Mix until well combined.
Line a large roasting pan with baking paper. Add the lamb racks to the tray and drizzle with olive oil, season with salt flakes and cracked pepper.
Pour soy dressing over lamb ribs and roast in the oven for 2-3 hours until lamb is tender. Basting every 20 minutes with the pan juices. Remove ribs from the oven and allow to rest.
Serve ribs topped with spring onion, chili and chives. Enjoy.
]]>To make the potato mash, cover potatoes in a saucepan with salted cold water, bring to the boil, then simmer for 15-20 minutes until tender. Drain in a colander. Add half the butter and warm milk to the pot and mash until smooth. Fold through the parsley and spring onion and season with salt flakes.
Drizzle steak with oil and season with salt flakes and cracked pepper.
Heat a chargrill pan to high and cook steak for 4 minutes on each side or until charred and cooked to your liking. Remove from the pan and wrap in foil to rest for 10 minutes.
To serve, dollop mash potato onto a serving dish, top with steak and remaining bone marrow butter. Enjoy.
]]>Pour half the chimichurri sauce over the beef and massage all over, place into the fridge to marinate for 2 hours.
Preheat the oven to 200°C.
Heat oil in a large frypan over medium heat and cook beef on all sides until browned.
Using a large piece of cling wrap, place prosciutto slices in a row, side-by-side and slightly overlapping, to create a rectangle.
Place the beef onto the prosciutto slices, roll up to enclose the beef and place back into the fridge for 1 hour to hold its shape.
Remove beef from the fridge and discard cling wrap, place the beef, seam-side down, into a lined roasting pan. roast for 30 minutes for medium rare or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest.
To serve, slice the beef and drizzle with remaining chimichurri and enjoy.
Heat oil in a large cast iron pan over high heat. Season beef ribs with salt flakes and cracked pepper. Add ribs to the pan and cook, turning frequently, for 6-8 minutes until browned all over. Remove beef ribs from the pan and set aside.
To the pan add onion, celery, carrot, eggplant, garlic and cook stirring occasionally, for 10-15 minutes until caramelised. Add the thyme leaves and tomato paste and continue to cook for 2 minutes. Followed by the tomato passata and stock.
Return the beef to the pan and bring to the boil, reduce heat to low and cover with a lid. Cook, skimming fat occasionally, for 3 hours-3 hours 30 minutes until meat falls off the bone.
Once the beef is cooked remove it from the sauce and shred the meat, discarding bones and sinew. Add the beef back into the sauce.
Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions. Drain, reserving 100ml pasta water, and transfer pasta to the ragu. Toss to combine, adding the pasta water. Scatter over parmesan, basil and cracked pepper.
Enjoy.
]]>Sumac & lemon yoghurt
Pre-heat oven to 160*C.
In a bowl, combine oil, garlic, lemon, sumac, parsley, coriander and whiz until combined. Season with salt flakes.
Place the goat into a large roasting pan and pour over marinade, coat the goat and pour over the lamb stock. Cover with baking paper and foil and place into the oven for 4-5 hours or until the goat is cooked and falling apart.
In a bowl combine all the sumac & lemon yoghurt ingredients, season with salt flakes and mix until well combined.
Remove the goat from the oven and serve alongside the sumac and lemon yoghurt, scatter with sliced shallots, parsley leaves and serve with pita and lemon.
]]>
Preheat oven to 170*C.
Heat oil in a large cast iron pot over medium-high heat. Add onion and chipotle chili and cook for 8 minutes until caramelized.
To the pot add the beef short ribs, and cook turning for 4-5 minutes until browned. Add the pomodoro sauce and beef bone broth. Cover with a lid and cook for 3 hours or until beef is tender and falling off the bone . Using a spoon remove any oily fat that comes to the surface and discard.
Remove beef from the oven and place into a bowl, using tongs or forks shred the beef, discard bones and fat. Fold the remaining juices and sauce into the beef and toss to coat.
In a bowl combine the remaining half red onion, avocado, coriander, tomato and dress with lime juice and olive oil. Season with salt flakes.
Spray oil into a non-stick frypan over medium heat. Evenly spread one tablespoon of sour cream onto the tortilla wrap top with beef, cheddar cheese and place into frypan. Carefully fold the tortilla in half and cook on each side for 2 minutes or until golden brown.
To serve, fill beef tortilla with avocado salsa and green chili salsa. Enjoy.
]]>
Place the skirt steak on a large oven tray and season both sides liberally with salt flakes and cracked pepper. Leave steak to stand at room temperature for 30 minutes.
Preheat a chargrill pan over high heat. Grill steak for 3-4 minutes on each side, or until cooked to your liking.
Remove from the heat and rest, loosely covered with foil, for 10-12 minutes before slicing to serve.
To serve, season fries with porcini salt, slice steak into strips and serve with a generous amount of cafe de paris butter.
Enjoy.
]]>In a large bowl combine the oil, mustard, garlic, greek spice mix and lemon. Add lamb, season with salt flakes and turn to coat thoroughly. Chill for 12-24 hours to marinate.
The next day, preheat the oven to 150°C. Place lamb in a large roasting pan and roast, basting regularly with the cooking juices, for 3 hours 30 minutes to 4 hours or until lamb is very tender. Rest for 30 minutes, then pull lamb apart using a fork and tongs.
Heat a large chargrill pan over medium- high heat and cook pita bread on each side for 1 minute until charred.
To serve the gyros, spread the pita bread with tzatziki, top with lamb shoulder, tomato, onion, parsley leaves and a drizzle of lemon juice and enjoy.
]]>Heat oil in a wok or large frypan over medium high heat. Add the curry paste and cook for 2 minutes until fragrant. Add the beef and stir fry for a further 2-3 minutes until almost cooked.
Add the greens and cook for a further 2-3 minutes, followed by the coconut milk and cook until thickened.
Cook noodles according to packet instructions and add them to the pan tossing until well coated in the sauce.
To serve, top with red chili and thai basil and enjoy.
]]>
Herb pesto
To make the herb pesto, place all the ingredients in a food processor and whiz until smooth. Season with salt flakes.
Heat a barbecue or chargrill pan to high. Season beef with salt and pepper and drizzle with olive oil. Cook for 3 minutes each side, until medium rare, or cooked to your liking. Set aside, covered with foil to rest.
Spread the bases of the ciabatta rolls with garlic dip, top with sliced beef, onion and rocket. Spread the top of the buns generously with herb pesto and place on top of sandwich. Enjoy.
]]>Heat oil in a large saucepan over medium heat and cook onions for 8-9 minutes. Add garlic and cook for a further 2 minutes or until cooked. Add beef mince and cook, stirring, for 5-6 minutes, breaking up with a wooden spoon, until mince is browned all over.
Stir in tomato paste, chili flakes, cherry tomatoes and 1/2 cup (125ml) water and reduce heat to medium-low. Cook, stirring occasionally, for 15-20 minutes until thick and reduced.
In the last 10 minutes of cooking, stir through broccolini and parsley and season to taste.
Meanwhile, cook pasta according to packet instructions or until al dente.
Strain pasta and add to the sauce. Toss to combine and let it bubble together, then top with creamy burrata and serve immediately. Enjoy.
]]>
Place onion, beef mince, tajin seasoning, panko crumbs, egg, garlic and oregano into a bowl with 1 teaspoon salt flakes. Mix to combine and roll into heaped tablespoon meatballs.
Heat 1 tablespoon of oil in a large frypan over medium heat and fry meatballs for 5-6 minutes until golden brown. Remove meatballs from the pan and clean with a paper towel to remove excess oil.
Add tomatoes and refried beans and simmer on low for 10 minutes. Return the meatballs to the sauce and cook for a further 6-8 minutes or until meatballs are cooked.
For the cheesy tortillas, scatter ¼ of the cheese onto one of the tortillas, scatter with tajin seasoning and top with another tortilla. Heat one tablespoon of oil in a non-stick fry pan over medium heat and cook tortillas for 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining cheese and tortillas.
Serve chili con carne meatballs with cheesy tortillas and top with sour cream, jalapenos and enjoy.
]]>
In a large heavy-based pan, heat ghee over a low heat. Add the onion, garlic and capsicum and cook for 8-10 minutes until softened and brown.
Add the chicken to the pan and continue to cook for 5 minutes until browned, add spices and cook for a further 3 minutes.
To the pan add the coconut dahl mixture and cook for 1-2 minutes until fragrant. Followed by the coconut cream and chicken stock. Place the lid on top and simmer on low for 20 minutes until chicken is tender and dhal is cooked.
Remove the lid and add the pumpkin to the pan, cook for a further 10 minutes or until the pumpkin is cooked.
Heat brown rice and quinoa according to packet instructions.
To serve, divide brown rice mixture into the bowls and top with dhal chicken and pumpkin curry. Scatter with coriander and enjoy.
]]>You will need 4 x wooden skewers, soaked overnight
Lemon salsa verde
In a bowl combine beef, oil, garlic, dukkah, lemon zest and 1 teaspoon of salt flakes. Cover and chili in the fridge overnight to marinate.
The following day bring the beef to room temperature and thread beef onto soaked wooden skewers.
To make the lemon salsa verde, place all the ingredients into a bowl, season with salt flakes and mix to combine.
Heat a chargrill pan or barbecue to medium-high heat. Grill skewers for 8-10 minutes, turning halfway for medium rare or until cooked to your liking. Transfer to a plate and cover with foil for 5 minutes to rest. Meanwhile, brush cut side of extra lemon wedges with extra oil and grill, cut-side down, for 3 minutes or until grill marks appear.
To serve, spread hummus on a serving platter and top with beef skewers, drizzle with lemon salsa verde, onion and grilled lemon. Enjoy.
]]>
Place the lemongrass, garlic and ginger in a mortar and pestle and pound until smooth, add the chili paste and mix until combined.
Add the beef to a bowl, along with the lemongrass mixture, 1 tablespoon sesame oil, 1 tablespoon fish sauce, 1 teaspoon brown sugar and oyster sauce and place in the fridge to marinate for 2 hours.
Heat a large chargrill frypan over high heat and cook beef for 1 minute on each side or until charred.
Cook noodles according to packet instructions. Drain and set aside.
To make the dressing, place the remaining sesame oil, fish sauce, brown sugar, lime juice and 1 tablespoon water. Mix until combined.
To serve, divide lettuce and noodles among bowls, top with beef, herbs, crispy shallots, carrot, red chili and drizzle with dressing. Enjoy.
]]>Preheat oven to 200°C. Grease a baking tray and line with baking paper.
Bring potatoes to boil in salted water and cook for 12-14 minutes or until tender. Drain and cool for 5 minutes.
Transfer to prepared tray along with the garlic cloves and scatter with smoked butter, 2 tablespoons of olive oil and sage leaves. Season with salt flakes and cracked pepper. Roast in the oven for 25-30 minutes or until the potatoes are golden and crispy.
Preheat a barbecue or grill pan to high temperature. Drizzle flank with 2 tablespoons of oil and dried oregano season well on both sides. Cook steak for 8 minutes each side for medium rare or to your liking. Cover loosely with foil to rest for 10 minutes.
Meanwhile, to prepare the tomato salad, place tomatoes into a serving dish, toss in vinegar, remaining 1 tablespoon of oil and thyme leaves. Season with salt flakes.
Serve flank alongside smoked butter potatoes and tomato salad. Enjoy.
]]>