These delicious recipes can be made with our
Specials of the Week!
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Chicken Mini Roasts
Place mini roasts in a preheated oven at 190 degrees for 45 minutes. Enjoy with your favourite sides. Too easy! |
Image: thatslife.com.au
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Oven Baked Pork Chops with Potatoes
1 tsp Worcestershire Sauce 2 tbsp ketchup 1 tbsp soy sauce 2 tbsp brown sugar 1 tbsp olive oil 1 clove garlic, minced 2 tsp apple cider vinegar 4 pork chops / cutlets 800g/ 1.6 lb baby potatoes 1 tbsp olive oil Salt & pepper Preheat oven to 220C Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray. Place in oven for 15 minutes (giving them a head start). |
Meanwhile, mix the Rub ingredients together in a small bowl.
Slather the pork on both sides with the Rub, reserving some Rub for basting.
Take the tray out of the oven. Toss potatoes then push them to the edge.
Place pork on tray. Bake for 15 minutes.
Remove tray from oven, flick to broiler/grill on high (shelf about 20cm/8" from heat source).
Flip pork, spoon over reserved rub and dab on sides. Broil 7 - 10 minutes until pretty well caramelised.
Remove from oven. Use a brush to get the golden juices off the tray and dab it onto the pork - this is key for flavour and colour! Pop it back under the broiler for a couple of minutes to finish off.
Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired.
Slather the pork on both sides with the Rub, reserving some Rub for basting.
Take the tray out of the oven. Toss potatoes then push them to the edge.
Place pork on tray. Bake for 15 minutes.
Remove tray from oven, flick to broiler/grill on high (shelf about 20cm/8" from heat source).
Flip pork, spoon over reserved rub and dab on sides. Broil 7 - 10 minutes until pretty well caramelised.
Remove from oven. Use a brush to get the golden juices off the tray and dab it onto the pork - this is key for flavour and colour! Pop it back under the broiler for a couple of minutes to finish off.
Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired.
Image and recipe thanks to: recipetineats.com
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Hot Ham & Cheese Sandwiches
4 individual or 1 large Italian or French -style sandwich bread split in half lengthwise olive oil red wine vinegar 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 8 ounces thinly sliced ham 8 ounces sliced Provolone cheese Preheat oven to 200º C. Open bread and drizzle olive oil and red wine vinegar onto both the top and bottom pieces. Sprinkle both sides with a pinch of dried oregano and a pinch of dried basil. |
Arrange ham onto the bottom half of bread and then top with cheese. Place top half of bread on top of cheese and arrange onto a rimmed baking sheet. Place into the oven to bake until the sandwich is warm and the cheese has completely melted, about 10 minutes.
Image thanks to: addapinch.com
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Spaghetti Bolognese
300 gram beef mince lean 500 ml pasata 1 tin chopped tomatoes 50 ml Tomato sauce 15 ml italian mixed herbs 1 punit field mushrooms ; sliced 1 medium sized onion ; diced 3 cloves Garlic ; finely chopped 1 tub Beef stock 1 packet spaghetti 1 tablespoon Tomato puree Pinch Red chile Parmesan cheese ; for garnishPrepare the Onion, garlic and mushrooms Place water in a pot for the Spaghetti on a high heat to boil |
In a pot cook the onions over a medium heat with the chile until translucent
Add the beef mince , turn up the heat and brown the mince. After the mince has browned add the beef stock, garlic and tomato puree
cook and stir for 5 minutes
Add the herbs , mushrooms and cook for a further 3 minutes untile mushrooms have softened.
Add the chopped tomatoes, tomatoe Pasata and tomatoe sauce to the pot.
Season with salt and pepper
Turn the heat down to a simmer and stilr occasonialy
Once the pasta water is boiling add some salt to the water and cook the pasta according to the instructions on the packet.
Once the pasta is cooked drain and serve.
Add the beef mince , turn up the heat and brown the mince. After the mince has browned add the beef stock, garlic and tomato puree
cook and stir for 5 minutes
Add the herbs , mushrooms and cook for a further 3 minutes untile mushrooms have softened.
Add the chopped tomatoes, tomatoe Pasata and tomatoe sauce to the pot.
Season with salt and pepper
Turn the heat down to a simmer and stilr occasonialy
Once the pasta water is boiling add some salt to the water and cook the pasta according to the instructions on the packet.
Once the pasta is cooked drain and serve.
Image and recipe thanks to: bigoven.com
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Pork Shoulder Roast
2-2.5kg half pork shoulder, boned and rolled Olive oil sea salt 3 white onions, halved 2 carrots For the apple sauce 3 Bramley apples, peeled, cored and diced 1 sprig rosemary, finely chopped demerara sugar, to taste Preheat the oven to 220C. Using a very sharp knife (or a clean Stanley knife) score the skin all over, |
taking care not to cut through to the meat (you can ask your butcher to do this for you if you like).
Drizzle the pork skin with a little olive oil and then massage one tablespoon of salt into the skin forcing it into the score marks. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for half an hour, or until the crackling is crisp and golden-brown.
Turn the oven down to 180C. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively insert a skewer into the middle of the thickest part of the meat, remove and feel the skewer. The meat is cooked if the skewer it hot to touch.) To be honest, it's hard to overcook pork shoulder, so feel free to give it longer.
While the pork is cooking, make the apple sauce. Put the apples into a pan with the rosemary and 50ml/1¾oz of water. Cover and cook over a medium low heat for five minutes, or until the apples have started to break down a little and soften.
Add 1-2 tablespoons of sugar and cook for a further five minutes stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature.
Once the pork is cooked remove from the oven and leave to rest covered in foil for 15-20 minutes. Serve the pork and crackling sliced with the apple sauce on the side.
Drizzle the pork skin with a little olive oil and then massage one tablespoon of salt into the skin forcing it into the score marks. Put the onions and carrots into a large roasting tin, drizzle with olive oil and shake around to coat. Sit the pork on top of the vegetables and place into the preheated oven. Cook for half an hour, or until the crackling is crisp and golden-brown.
Turn the oven down to 180C. Cook for 30 minutes per half kilo, or until the pork is cooked through (the juices will run clear when pierced with a knife. Alternatively insert a skewer into the middle of the thickest part of the meat, remove and feel the skewer. The meat is cooked if the skewer it hot to touch.) To be honest, it's hard to overcook pork shoulder, so feel free to give it longer.
While the pork is cooking, make the apple sauce. Put the apples into a pan with the rosemary and 50ml/1¾oz of water. Cover and cook over a medium low heat for five minutes, or until the apples have started to break down a little and soften.
Add 1-2 tablespoons of sugar and cook for a further five minutes stirring occasionally until the apples are collapsed but there is still a little texture to the apple sauce. Taste and adjust the sweetness if necessary. Leave to cool to room temperature.
Once the pork is cooked remove from the oven and leave to rest covered in foil for 15-20 minutes. Serve the pork and crackling sliced with the apple sauce on the side.
Image and recipe thanks to: bbc.co.uk