1 kg pork belly
5 x desiree potatoes, peeled
8 x dutch carrots, peeled
6 x brussels sprout
100 g butter
2 x granny smith apples, peeled,cored, chopped
1 tbls sugar
1 tbls lime juice
1/2 cup micro herbs (optional)
1. Preheat oven to 240 degrees Celsius. Bring water to boil in the kettle. Pour it over the skin side of the pork belly. Pat dry thoroughly with paper towel. Score the skin vertically (be careful not to score too deep through to the meat).
2. Rub sea salt all over the skin. Make sure to get it in between the scored skin. This will draw out excess moisture, resulting in a crispy crackling. Let it rest for at least an hour. Again, wipe off any moisture from the skin using paper towel. Apply a little oil evenly on the skin and rub sea salt into the skin.
3. Place 1 cup of water to the bottom of the roasting tray to create steam. Place pork on the roasting tray skin side up. if possible place an airing rack under the pork to raise the pork belly off the tray. This will ensure even cooking. Cook in the oven for 30 minutes, then turn the oven down to 180 degrees Celsius and cook for 2 hours or until the pork is cooked through and tender. Rest for at least 10-15 minutes before carving.
4. Slice the potatoes into halves (slicing the potatoes in halves will cook quicker). Use a round pastry cutter to cut out discs from the potatoes. Heat 50g of butter in a medium saucepan over medium heat. Place the potato discs into the butter and season with salt, turning the potatoes frequently until golden. Add the remaining butter and cook for 20-25 minutes or until cooked through. Remove from heat and set aside in a warm place.
5. Meanwhile, place apples, sugar, lime juice and 1 tbs. of water in a small saucepan. Cover and simmer until tender. Process in the food processor or blender until smooth.
6. Boil the carrots and brussel sprouts until cooked and tender. Serve with pork belly, potatoes and apple puree. Garnish with micro herbs.
560g beef sausage mince
1 small brown onion, finely chopped (you can use red onion)
2 cloves garlic, crushed, peeled, finely chopped (optional)
2 medium potatoes, cut into fine little cubes
1 large carrot, cut into fine little cubes
3 tbs Moroccan seasoning
1 egg, lightly beaten (for egg wash)
3 1/2 sheets puff pastry, thawed
1 tbs poppy seeds
1. Preheat oven to 180 degrees Celsius. Line 2 baking trays with baking paper. Place potatoes and carrots in a bowl with water and cook in the microwave for 4-5 minutes or until tender but firm. Drain and pat dry.
2. Cut pastry sheets in half. Combine the mince, carrot, potatoes, onion and spice. Season with salt and pepper. Divide the mince mixture into 7 portions and shape each portion into a log. Arrange sausage logs along the centres of pastry sheets.
3. Brush 1 long side of the pastry with the egg. Roll up to enclose the filling. Cut each roll evenly into 4 pieces. Place rolls, seam-side down, on the lined trays. Brush the top of the rolls with egg and sprinkle with poppy seeds.
4. Bake in the oven for 25-30 minutes or until golden. Serve with tomato chutney.
1 large brown onion, diced
2 garlic cloves, crushed, peeled, finely chopped
2 tbs. rice bran oil
500g minced beef
1 cup frozen peas
1/2 cup corn kernels
1 red capsicum, diced
600g potatoes, cut into 1cm cubes
60 mls. soy sauce
50 mls. water
3 tsps. curry powder (I used Keens curry)
1 tsp. chilli powder (optional)
1 tbs. sugar (optional)
12 sheets puff pastry, thawed
1 egg, lightly beaten
1/4 cup coriander leaves, chopped
1. Heat oil in a large non-stick fry pan over medium heat. Cook onion and garlic for 2 minutes or until soft and aromatic. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6-7 minutes or until browned and cooked through. Add the potatoes and cook, stirring occasionally for 5 minutes or until just tender.
2. Combine soy sauce, water, curry powder, chilli powder and sugar in a mug. Add to mince mixture. Bring to the boil. Reduce heat to medium-low. Add the peas, corn and capsicum. Simmer, stirring, for 4 to 5 minutes or until liquid has almost evaporated. Add salt and pepper, to taste. Add coriander and stir. Set aside to cool completely.
3. Preheat oven to 220 degrees Celsius. Use a 10cm-diameter pastry cutter to cut 4 discs from each sheet of pastry. Place 1 tablespoon of the beef mixture on each disc. Fold in half and press edges together. Place on a tray lined with baking paper. Brush top with egg.
Bake, 1 tray at a time, for 15-20 minutes or until golden and puffed. Serve with tomato chutney or sweet chilli sauce.
Note: (if you don’t have a pastry cutter, use a bowl or small plate of the same measurement and cut around it)