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- Preheat oven 200°C/180°C fan-forced. Line a baking tray with baking paper.
- Heat 2 tablespoons oil in a frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to prepared tray.
- Add remaining oil to pan. Add onion and garlic. Cook, stirring occasionally, for 3 minutes or until softened. Add tomato paste and tomato. Bring to the boil. Reduce heat to medium-low. Simmer, stirring, for 5 minutes or until thickened.
- Top chicken with tomato mixture and cheese. Bake for 10 to 12 minutes or until chicken is cooked through and cheese browned and melted. Divide chicken between plates. Serve with salad leaves.
Image and Recipe: taste.com
Sweet Potato and Maple Pork Sausages
- Preheat oven to 180C/160C fan forced. Heat 1 tbs of the oil in a flameproof roasting pan over medium heat. Cook 12 of the sage leaves, turning, for 1 minute or until crisp. Transfer to paper towel to drain.
- Heat 1 tbs of the oil in pan over medium heat. Cook sausages, turning, for 8 minutes or until golden. Transfer to a plate. Add onion. Cook, stirring, for 2 minutes or until soft. Transfer to a separate plate.
- Heat remaining oil in pan. Cook sweet potato, turning, for 6 minutes or until golden. Return onion to pan. Bake for 25 minutes or until sweet potato is tender. Add sausages to pan. Bake for a further 8 minutes or until sausages are cooked through.
- Finely chop remaining sage leaves. Combine maple syrup, vinegar and chopped sage in a bowl. Season. Pour over sweet potato mixture. Bake for a further 3 minutes. Sprinkle with fried sage leaves. Serve with steamed greens if desired.
Image and taste.com
Slow Roasted Pork Belly with Chimichurri
- Preheat the oven to 240C/220C fan forced. Place a roasting rack in a baking dish. Pour 1L (4 cups) water in the base of the roasting pan. Spray the rack with oil.
- Use a very sharp knife to score the pork rind, about 1.5cm apart, in a criss-cross pattern. Sprinkle over the salt. Place on the greased rack. Roast for 45 minutes to 1 hour or until the rind has started to crackle all over. Reduce the oven temperature to 160C/140C fan forced and roast for a further 11/2 hours or until the rind is crackled and golden, adding the carrots to the baking dish in the last 15 minutes of cooking time.
- Meanwhile, for the chimichurri, process the parsley, coriander, oregano, chilli, garlic and half the oil in a food processor or blender until coarsely chopped. Add the remaining oil and process until smooth. Transfer to a bowl and season. Stir in the vinegar. Cover and set aside to develop the flavours.
- Transfer the pork and wire rack to a baking tray. Set aside for 15 minutes to rest. Increase heat to 220C/200C fan forced and roast the carrots for a further 10-15 minutes or until all the water has evaporated and carrots are golden. Slice the pork and serve with the carrots, chimichurri and lemon wedges, if you like.
Image and recipe thanks to: taste.com
Sticky Chinese BBQ
- Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
- After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
- Remove from oven and allow to cool.
- If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
- Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.
- Additional Glaze: 1/4 cup hoisin sauce, 1/4 cup soy sauce, 1 tablespoon Chinese wine (Shaoxing -- or dry sherry)
- 1 tablespoon honey, 2 tablespoons brown sugar, 1 teaspoon minced garlic, 1/4 teaspoon Chinese five spice powder
- 1/4 teaspoon red food colouring
Image and recipe thanks to:cafedelites.com