1kg pork rashers
1 cup pineapple, cut into cubes
1 small kaffir lime leaf, finely chopped
1/4 cup sweet chilli sauce
1 long red chilli, seeds removed, finely chopped
1/4 cup coriander leaves, for garnish
1. Preheat oven to 200 degrees Celsius. Line a baking tray with aluminium foil.
2. Rub 2 tablespoons of sea salt into the pork. Place on the tray and roast for 30 minutes, then reduce to 180 degrees Celsius and roast for a further 1 hour or until crispy.
3. Ta make the salsa, place pineapple, lime leaf and chilli in a serving bowl. Drizzle with sweet chilli sauce. Garnish with coriander leaves. Serve with Jasmine rice.
2 lamb racks (8 cutlets on each rack), French-trimmed, excess fat trimmed
2 cups basil leaves
2 garlic cloves, roughly chopped (for pesto)
1/4 cup pine nuts, toasted
1/3 cup finely grated parmesan
1/2 cup rice bran oil or olive oil, plus extra
1 eggplant, trimmed, cut into 3cm pieces
2 zucchinis, trimmed, cut into 3cm pieces
1 large red capsicum, seeded, coarsely chopped
1 red onion, coarsely chopped
2 garlic cloves, thinly sliced (for the ratatouille)
250g cherry tomatoes
1. Preheat oven to 200 degrees Celsius. Place the eggplant, capsicum, zucchini, onion and garlic in a roasting pan. Drizzle with oil and season with salt and pepper. Cook, turning occasionally, for 20-30 minutes or until the vegetables are tender. Remove from the oven and arrange the cherry tomatoes over the vegetables and continue roasting for a further 10 minutes or until tomatoes begin to release their juices.
2. Season the lamb with salt and pepper. Heat 2tbls of oil in a large non-stick frying pan over a high heat. Cook the lamb racks for 2 minutes on each side or until golden brown. Transfer to a roasting pan, drizzle with oil. Roast in oven for about 20 minutes for medium or until cooked as desired. Remove from the oven and cover loosely with foil. Set aside for 5 minutes to rest.
3. To make the pesto, place basil, garlic, pine nuts and parmesan in the food processor and process until finely chopped. With the motor running, gradually add the oil until well combined and a smooth paste forms. Season to taste with salt and pepper.
4. Divide the vegetables and lamb among serving plates and garnish with micro-herbs. Serve with pesto.
All of the ingredients in this recipe were sourced from local suppliers here in Bendigo and represent produce typical of the Central Victorian region.
800g rump steak, thinly slice the meat (1/2cm thick), then cut into 5-7cm wide pieces.
2 x cloves garlic, peeled, crushed, chopped
2 x medium red onions, cut into rings
1/3 cup dark soy sauce
1/4 cup light soy sauce
2 tbls cumquat juice or lemon juice
3 tsps sugar
5 tbls rice bran oil or olive oil
1. Combine dark soy sauce, light soy sauce, garlic, lemon juice and sugar in a bowl. Set aside.
2. Place beef in a non-metallic bowl. Add the soy sauce marinade and mix to combine. Cover with plastic wrap. Marinate for 15- 30 minutes.
3. Heat 3 tablespoons of oil in a large non-stick fry pan. Cook beef with the marinade on high heat for 8-10 minutes or until the meat is tender. Add the sugar and 1/3 cup of water, stirring occasionally until the sauce is reduced. Add remaining oil. Turn heat on low. Simmer and stir occasionally, until desired thickness is reached and the meat is tender. Add onion and cook for 1 minute. Turn off the heat and cover the pan. Onions should be just cooked and a bit crunchy.
4. Garnish with chopped chives. Serve with cooked rice.
Note: If you find the sauce too salty, add a bit of water and 1 teaspoon of sugar.
This is another recipe passed down to me.Traditionally, Filipinos use cumquat juice for this recipe.
2 cups cooked jasmine rice
1 tspn vegetable oil
1 x egg
2 Tbls dark soy sauce
1 Tbls light soy sauce
1 x small red capsicum diced
1/3 cup peas
1 x garlic clove, finely chopped
2 x spring onions, thinly sliced, for garnish
1. Heat oil in the wok or frying pan on medium-high heat. Break the egg in the centre. When the eggs starts to set, stir-fry with all the vegetables and garlic for 2-3 minutes.
2. Add the rice and toss all the contents of the wok together, then add dark and light soy sauce. Stir-fry for 5 minutes and season with salt and pepper to taste. Serve immediately and garnish with spring onions
300 g fettuccine pasta
150 g smoked salmon,torn into bite-size pieces
2 Tbls fresh orange juice
1 tspn lemon juice
2 Tbls extra virgin oil with lemon oil
1 cup baby rocket leaves
150 g reduced-fat ricotta cheese, crumbled
1 Tbls chives, chopped
1/4 cup parmesan cheese, shaved, to garnish
1. Cook pasta according to packet directions. Drain and reserve 1/3 cup of pasta water. Return to the pot and add the reserved pasta water.
2. Stir in salmon, rocket, orange juice, lemon juice and olive oil. Season with salt and pepper.
3. Divide between bowls and serve with ricotta. Garnish with shaved Parmesan cheese.