TRY THESE DELICIOUS RECIPES
Rosemary Roasted Pork with Sweet Potato and Shallots
Ingredients:
Ingredients:
- 1 pork leg roast, skin on and bone in
- 1 1/2 tbsp olive oil, divided
- 1 tbsp sea salt flakes, plus more for seasoning
- 2 heads garlic, cloves separated but not peeled
- 12 small shallots, peeled
- 15g rosemary sprigs (about 7 sprigs)
- 3 sweet potatoes (about 900g total), cut into 4cm pieces, scrubbed
Method:
- To roast the pork: Using a sharp knife or box cutter, gently score the pork skin against the grain of the meat. Then cut all the way through the skin and fat until you reach the meat (do not cut through the meat). Keep in mind the more scores you make the crispier the crackling. Place the pork into a large roasting pan. Refrigerate uncovered for 12 hours. Let stand at room temperature 1 hour before roasting.
- Place the oven rack in the bottom third of the oven and preheat the oven to 250C ( if you have a fan forced oven, turn to fan oven). Rub 2 teaspoons of oil and 1 tablespoon of sea salt flakes all over the pork skin, working it into the scored marks. Season the remaining pork leg generously with salt. Roast the pork for 30 minutes. Reduce the oven temperature to 180C (160C fan-forced), return the pork to the oven and roast for 1 1/2 hours. Take the pan from the oven and carefully drain off most of the rendered fat. Add the garlic, shallots and rosemary around the pork, and turn to coat in the remaining fat. Roast for 1 hour, or until a meat thermometer inserted into the centre of the pork registers 70C. Transfer the pork to a carving board and let it rest for 25 to 30 minutes. Using a slotted spoon, transfer the roasted garlic, shallots and rosemary to a large bowl.
- Meanwhile, to cook the sweet potatoes: Thirty minutes before the pork is done (when its internal temperature registers about 60C), place a heavy large baking tray into the oven next to the roasting pan for at least 10 minutes to preheat. In a large bowl, toss the sweet potatoes with the remaining 1 tablespoon oil and season with salt. Transfer the sweet potatoes to the preheated baking tray, spacing them evenly apart. Roast the sweet potatoes, turning occasionally, for about 1 hour, or until they are caramelised and tender. Transfer the sweet potatoes to the bowl of the garlic, shallots and rosemary and toss to combine.
- To serve: Using a serrated knife, thinly slice the pork and crackling and arrange the slices and pieces of the crackling on plates. Serve with the roasted sweet potato mixture, squeezing the roasted garlic out of the skins.
Image and recipe thanks to:taste.com
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Chicken Garlic Bread Tray Bake
Ingredients:
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Method:
- Preheat oven to 200C/180C fan forced. Heat 1 tbsp oil in a frying pan over medium-high heat. Sprinkle both sides of the chicken with the dried herbs. Cook the chicken for 2 minutes each side or until golden. Transfer to a large, deep baking tray.
- Add the garlic bread slices to the tray. Bake for 5 minutes. Place the bocconcini on top of the chicken. Bake for 10-15 minutes or until the chicken is cooked through and the bread is golden.
- Whisk together the vinegar and remaining oil in a small jug. Season. Top the chicken with the tomato and radish. Sprinkle with basil. Drizzle over the vinegar mixture then divide among serving plates.
Image and recipe thanks to:traste.com
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Glazed Christmas Ham with Sweet Potato and Tangy Barbecue Sauce
Ingredients:
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Method:
- Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat one burner on medium-high and leave the other burners() off. For a charcoal barbecue, build a fire on one side of the charcoal grate, leaving the other side of the barbecue empty, and let burn just until the coals are covered with white ash. Do not spread out the coals.
- Line a large heavy rimmed baking tray with foil. Remove all the packaging from the ham. Run a sharp knife down the back of the ham and using your fingers, gently separate the skin from the fat. Run the knife over the fat to lightly score it all over. Place the ham on the tray and set the tray on the side of the barbecue that is off. Close the lid and leave to cook (the barbecue temperature should be about 190C) for 1 1/2 hours or until a meat thermometer inserted into the thickest part of the ham registers 42C.
- Meanwhile, in a medium heavy saucepan over medium heat, whisk the golden syrup, tomato sauce, butter, mustard, lemon juice, vinegar, Worcestershire sauce, garlic and chilli flakes until the butter melts and the mixture is well blended. Remove the glaze from the heat and set it aside.
- When the ham is warmed through, increase the barbecue temperature slightly (so the barbecue temperature reaches 200C). Using a pastry brush, brush some of the glaze all over the ham. Cook the ham, basting it about every 5 mins with the glaze, for a further 45 mins or until the thickest part of the ham registers 52C on the meat thermometer and the ham is evenly caramelised.
- Remove the ham from the barbecue and set it aside on a carving board for 10 mins to rest. Meanwhile, pour off the juices from the baking tray into a tall and narrow heatproof container and allow the fat to settle to the top. Skim off as much of the fat as possible. In a serving bowl, combine equal parts of the skimmed juices and remaining glaze.
- Serve ham with the barbecue sauce.
Image and recipe thanks to:taste.com
Sausages and Beans
Ingredients:
Ingredients:
- olive oil cooking spray
- 800g lean beef sausages
- 2 brown onions, halved, thinly sliced
- 2 garlic cloves, crushed
- 1/2 tsp dried chilli flakes (optional)
- 2 x 400g cans white beans, drained, rinsed
- 2 x 400g cans crushed tomatoes
- buttered wholegrain toast, to serve
Method:
- Lightly spray a non-stick frying pan with oil. Heat over medium heat. Cook sausages for 8 to 10 minutes or until browned. Transfer to a board. Roughly chop.
- Spray frying pan with oil. Add onions, garlic and chilli, if using. Cook, stirring, for 4 minutes or until onion is soft. Add beans and tomatoes. Bring to the boil.
- Return sausages to pan. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 20 minutes or until sausages cooked through and sauce thick. Spoon into bowls. Serve with toast.
Image and recipe thanks:taste.com