Pork Chops with Maple-Roasted Vegetables 

Ingredients:

  • 500g pkt Coles Roasting Vegetables with Garlic & Rosemary
  • 2 tbsp olive oil
  • 4  Pork Forequarter Chops
  • 400g brussels sprouts, halved
  • 2 green apples, cored, halved, thickly sliced
  • 1/4 cup (60ml) maple syrup
  • Rosemary leaves, to sprinkle​
​​Method:

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  • Preheat oven 200C. Combine roasting vegetables and oil in a large baking dish. Roast for 30 mins.
  • Meanwhile, heat an oiled chargrill over high heat. Cook pork for 2 mins each side or until just browned.
  • Add brussels sprout, apple and pork to dish. Drizzle with maple syrup. Bake for 20 mins or until vegetables are tender and pork is cooked through.
  • Season pork and vegetables and sprinkle with rosemary to serve.
 Image and Recipes Thanks to:taste.com
Sausage and Pumpkin Curry

Ingredients:

  • 1 tbsp vegetable oil
  • 8 thick beef sausages
  • 1 large red onion, chopped
  • 700g butternut pumpkin, peeled, cut into 2cm pieces
  • 500g sebago potatoes, peeled, cut into 2cm pieces
  • 2 medium zucchini, halved lengthways, thickly sliced
  • 1/3 cup rogan josh curry paste
  • 2 cups beef stock
  • 2 tbsp chopped fresh coriander leaves
  • Steamed Basmati rice, to serve
  • Plain yoghurt, to serve
  • Fresh coriander leaves, to serve
Method:

  • Heat 2 teaspoons oil in a large deep frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate.
  • Add remaining oil to pan. Cook onion, pumpkin, potato and zucchini, stirring, for 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add stock. Bring to a simmer.
  • Meanwhile, thickly slice sausages. Add to pan. Simmer, covered, for 20 minutes or until pumpkin is tender. Remove from heat. Stir in chopped coriander. Serve with rice, yoghurt and coriander leaves.

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Image and Recipe  thanks to:taste.com
Chilli Pork with Polenta Dumplings

Ingredients:

  • 1 tbsp olive oil
  • 2kg  Pork Shoulder Roast Boneless
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 2 tsp smoked paprika
  • 1 red birdseye chilli, thinly sliced
  • 400g can red kidney beans, rinsed, drained
  • 2 tbsp finely chopped flat-leaf parsley
  • Polenta dumplings
  • 1 1/4 cups (185g) self-raising flour
  • 1/2 cup (85g) polenta
  • 1 cup (80g) finely grated parmesan
  • 100g butter, melted
  • 1 cup (250ml) buttermilk
Method:

  • Heat oil in a frying pan over medium heat. Cook pork, turning occasionally, for 10 mins or until brown all over.
  • Combine the onion, garlic, tomato, paprika and chilli in a slow cooker. Season. Add pork, rind-side up. Cover and cook for 3 hours on high (or 6 hours on low) or until pork is very tender.
  • Transfer the pork to a plate. Remove and discard the rind and any fat from the pork. Use 2 forks to shred pork. Return to the slow cooker. Stir in beans.
  • To make the polenta dumplings, combine flour, polenta and parmesan in a bowl. Season. Make a well in centre. Stir in butter and buttermilk. Roll level tablespoons-ful of the mixture into balls. Arrange over pork mixture. Cover and cook for 30 mins on high (or 1 hour on low) or until dumplings are cooked through. Sprinkle with parsley.
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Image and Recipe Thanks to:taste.com
Picture

  • ​     Chicken Schnitzel with Garlic Pappardelle ands Tomato Chutney

  • Igredients:
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 cup firmly packed brown sugar
  • 1 tbsp balsamic vinegar
  • 2 tsp fresh thyme leaves
  • 400g cherry tomatoes, halved
  • 250g dried pappardelle or tagliatelle pasta
  • 1/4 cup olive oil                                                                                                                                                                                        2 garlic cloves, crushed                                                                                                                                                                           1/4 cup dry white wine                                                                                                                                                                            3/4 cup thickened cream                                                                                                                                                                        2 tbsp finely shredded fresh basil leaves                                                                                                                                              4  Chicken Breast Schnitzels                                                                                                                                                                  60g baby spinach leaves                                          ​                                        
Method: 

  • Place onion, garlic, sugar, vinegar, thyme and half the tomatoes, in a small saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, stirring occasionally, for 15 minutes or until liquid evaporates. Stir in remaining tomatoes. Set aside to cool.
  • Meanwhile, cook pasta in a medium saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
  • Return saucepan to medium-high heat. Heat 1 tablespoon oil in pan. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add wine and cream. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes or until sauce thickens. Add basil and pasta. Season with salt and pepper. Toss gently to coat.
  • Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook schnitzels, turning, for 2-3 minutes each side or until golden and cooked through. Serve schnitzels with pappardelle, chutney and spinach.

​                                                                                                                                         Image and Recipe  Thanks to:taste.com