Twice Cooked Pork Belly

Pork belly has a lovely texture and is delicious especially when cooked slowly. The sweet, gentle aroma of the star anise goes wonderfully well with the pork belly. The pork skin is crisp and melts in your mouth.

Ingredients

• 1 kg pork belly whole
• 6 star anise
• 2 onion peeled sliced
• 1 tsp sea salt
• 3 tbs vegetable oil
• 1 cup water

Sauce

• 1/2 cup brown sugar
• 1 cup chicken stock (liquid)
• 1/3 cup red wine vinegar
• 1/2 cinnamon stick
• 1 orange juiced
• 3 strips orange rind

• Method

  • STEP 1Score the skin of the pork belly with a very sharp knife.
  • STEP 2Rub oil over pork belly.
  • STEP 3Rub sea salt into the pork skin and set aside for a few minutes.
  • STEP 4Preheat oven to 250C.
  • STEP 5In a deep roasting pan, place the onion, star anise and approximately 1 cup of water.
  • STEP 6Place pork belly onto a wire rack which fits into the roasting pan and place over onion and star anise mixture.
  • STEP 7Cook for 30 minutes.
  • STEP 8Reduce the oven temperature to 150C and slow cook for 2 hours. Remove from oven. Do not baste the pork during cooking.
  • STEP 9Reserve pan juices, fat skimmed off. Set onions aside for serving. Reserve star anise.
  • STEP 10When ready to serve, place into oven at 160C and cook for 1 hour.
  • STEP 11During the last 10 minutes, increase temperature to 220C and place pork near the top of the oven, so that the skin browns and crisps. Do not allow to burn.
  • STEP 12Sauce: In a small saucepan, place sugar, vinegar, reserved star anise, cinnamon and pan juices.
  • STEP 13Cook, stirring over medium heat, until the sugar has dissolved. Bring to the boil and simmer for 5 minutes or until syrupy.
  • STEP 14Stir in chicken stock and simmer for another 5 minutes or until slightly reduced.
  • STEP 15Add the orange juice and peel, reduce the heat to low and simmer gently until syrupy.
  • STEP 16Season to taste.

  Notes

  Keep an eye out for the pan juices, adding water to the pan as needed. This makes the pork juicy and the star anise permeates into the pork meat. Serve with the cooked onions, steamed rice or a crisp salad.

KIMCHI FRIED RICE WITH BACON AND EGGS

A tasty meal spiked with the flavours of Korea that can be made quickly and easily.

INGREDIENTS

• 1 tbs rice bran oil, plus extra to shallow-fry
• 1 small onion, finely chopped
• 4 bacon rashers, finely chopped
• 1 tbs ginger, grated
• 2 garlic cloves, crushed
• 1 cup (120g) fresh peas, or frozen peas
• 1 cup (190g) kimchi, roughly chopped,
• 2 tbs kimchi juice
• 4 cups white rice, cooked, cold
• 4 eggs
• 2 tsp sesame oil
• 2 tsp soy sauce
• 30g unsalted butter
• Thinly sliced garlic chives, to serve

• METHOD

  • 1
    Heat the rice bran oil in a wok over medium-high heat. Add onion and bacon, and cook, stirring, for 3-4 minutes until onion is soft and bacon is starting to crisp. Add ginger and garlic, and cook for 30 seconds or until fragrant. Add peas, kimchi and rice, then cook, stirring, for 1-2 minutes until heated through. Set aside.
  • 2
    Heat 2cm rice bran oil in a frypan over medium-high heat. Carefully break 2 eggs into oil and fry until cooked to your liking. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs.
  • 3
    Return wok to medium-high heat. Add sesame oil, soy sauce, butter and reserved kimchi juice, and stir to warm through.
  • 4
    Divide rice among bowls and top each with a fried egg and garlic chives to serve.

Slow Cooker Pea and Ham Soup

Delicious soup very easy to make, and a quick easy filling meal from the freezer for lunch or for dinner on a cold night.

Ingredients

• 800 g ham hock
• 1 brown onion diced
• 2 carrot chopped
• 2 celery stick chopped
• 2 cup yellow split peas rinsed
• 1 bay leaf
• 10 cup water

• Equipment

  • 1 slow cooker

  • Method

    • STEP 1Place split peas on bottom of slow cooker.
    • STEP 2Add carrots, celery, onion, bay leaf, and ham hock.
    • STEP 3Cover with water.
    • STEP 4Cook on low for 6-8 hours or high for 4-6 hours, or until meat will fall off the bone easily.
    • STEP 5Remove bone, discard fat and skin. Chop meat and return to soup.

    Notes

    This soup freezes well. I freeze in 1 meal portions and microwave on high in a microwave casserole dish until piping hot. Serve with bake at home crusty bread rolls. This recipe is for an 800g hock, if the hock is smaller use less water in recipe.

THAI FISH AND PUMPKIN SOUP

Look for pumpkin with a rich, dense orange flesh, and team it with a spicy/sour Thai fish curry light on coconut milk

INGREDIENTS

• 1 tablespoon sunflower oil
• 3 tablespoons Thai red curry paste
• 200ml light coconut milk
• 3 cups (750ml) salt-reduced chicken or fish stock
• 4 Asian (red) eschalots, thinly sliced
• 1 long red chilli, thinly sliced
• 2 kaffir lime leaves, finely shredded (optional)
• 250g pumpkin, peeled, cut into 2cm pieces
• 1 green capsicum, cut into strips
• 2 tablespoons tamarind puree
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
• 100g baby spinach leaves

• METHOD

  • 1
    Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
  • 2
    Add the coconut milk, stock, eschalot, chilli and kaffir lime leaves, if using, and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
  • 3
    Add fish and simmer for 5 minutes or until the fish is opaque.
  • 4
    Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.
  • 
    
  • Note
  • Asian eschalots, fresh kaffir lime leaves and tamarind puree are all available from Asian food shops.

Butterscotch Pudding

I have been making this pudding for years and we never get sick of it. Team it with some good vanilla ice-cream and a dollop of cream and you have wonderful heartwarming food!

Ingredients

• 1 cup self-raising flour
• 3/4 cup sugar
• 1 pinch salt
• 60 g butter
• 1/2 cup milk

Sauce

• 2 tbs golden syrup
• 1 1/2 cup hot water
• 30 g butter

• Method

  • STEP 1Sift sugar, salt and flour into a bowl.
  • STEP 2Melt butter and add to flour mixture along with milk. Stir.
  • STEP 3Place into well greased ovenproof dish.
  • STEP 4In the meantime, combine the sauce ingredients and stir until melted.
  • STEP 5Pour the sauce mixture over the top of the pudding mixture using the back of a spoon for even distribution.
  • STEP 6Bake at 180C for approximately 30-40 minutes.

  Notes

  Fantastic for those cold winter nights. When making the sauce you may need to pop it into the microwave for a short bursts or you could place into a saucepan and stir over low heat until butter is melted.

CHILLI CON CARNE LASAGNE

Mexican and Italian sensibilities collide in this mouth-watering cuisine clash.

INGREDIENTS

• 1 tablespoon olive oil
• 2 celery stalks, thinly sliced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, chopped
• 650g lean beef mince
• 1 1/2 teaspoons dried chilli flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 2 x 400g cans Ardmona Rich & Thick Classic Tomatoes
• 400g can kidney beans, rinsed, drained
• 2 tablespoons chopped coriander, plus extra to serve
• 375g packet fresh lasagne sheets
• 150g cheddar, grated
• 200g sour cream

• METHOD

  • 1
    Preheat oven to 200°C.
  • 2
    Heat the oil in a large saucepan over medium heat. Add the celery, onion, carrot and garlic, then cook, stirring, for 5-6 minutes until softened and lightly golden. Add mince and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned. Add spices and tomato paste and cook, stirring, for 2 minutes until fragrant. Add tomatoes, beans and 1/2 cup (125ml) water and simmer, stirring occasionally, for 25 minutes or until thickened. Stir in coriander and season.
  • 3
    Lay one-third of the lasagne sheets in a single layer over the base of a deep 20cm x 30cm baking dish, trimming to fit, then spoon over half the chilli. Repeat the layers, then finish with a layer of lasagne sheets. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top.
  • 4
    Bake the lasagne for 20-25 minutes until golden and bubbling. Scatter with extra coriander leaves and serve.

10-MINUTE SPAGHETTI WITH SPICY TUNA RAGOUT

This store-cupboard supper is the perfect midweek pick-me-up that's ready in less than two-steps.

INGREDIENTS

• ¼ cup (60ml) extra virgin olive oil
• 2 garlic cloves, sliced
• 1 dried chilli, roughly chopped
• 1 x 75g jar baby capers in salt, well rinsed
• 2 tablespoons parsley stalks, finely chopped
• 2 x 250g punnets cherry tomatoes, halved
• ²⁄³ cup (160ml) white wine
• 4 x 125g tuna tins, drained
• 400g spaghetti
• parsley leaves, to serve
• freshly cracked white pepper, to serve

• METHOD

  • 1
    Heat the olive oil in a large, heavy-based frying pan over medium-high heat. Add the garlic, chilli, capers and parsley stalks, and cook for 1 minute or until fragrant. Add cherry tomatoes and cook for 1 minute or until softened slightly. Pour in the wine and cook for 1–2 minutes or until reduced by half, add the tuna and break it up with a fork, then remove from the heat. Season to taste.
  • 2
    Meanwhile, cook the spaghetti to packet instructions. Drain, reserving 1/3 cup of cooking water. Add the pasta and cooking water to the sauce and toss to combine. Serve hot with parsley leaves and cracked white pepper.