Tuesday, 20 December 2011
Crispy Pork Belly with Cumquats and Ginger Beer
This is just what the doctor ordered, thank you Sue for the Cumquat's, I am sure you will enjoy this sticky, sweet pork dish.
What you need....
1kg pork belly
8 - 10 Cumquat's, halved
6 sprigs of sage
2 1/2 cups ginger beer
salt
Make it happen....
1. Place the cumquat's, sage and ginger beer in a baking dish.
2. Score the pork and rub the skin with salt, place it on the bed of cumquat's.
3. Place the pork in a hot oven 200c for 10 min, reduce the heat to 180c and cook for a further 2 hours until the meat it tender and the cumquat's are candied and sticky with ginger beer.
4. Cut and serve making sure everyone gets a little of the crackle and some sticky cumquat's.
Pork belly is a great cut, inexpensive and simple to cook.
K
What you need....
1kg pork belly
8 - 10 Cumquat's, halved
6 sprigs of sage
2 1/2 cups ginger beer
salt
Make it happen....
1. Place the cumquat's, sage and ginger beer in a baking dish.
2. Score the pork and rub the skin with salt, place it on the bed of cumquat's.
3. Place the pork in a hot oven 200c for 10 min, reduce the heat to 180c and cook for a further 2 hours until the meat it tender and the cumquat's are candied and sticky with ginger beer.
4. Cut and serve making sure everyone gets a little of the crackle and some sticky cumquat's.
Pork belly is a great cut, inexpensive and simple to cook.
K
Sunday, 11 December 2011
Summer Sangria
I love red wine, but in summer I find myself looking for a cold drink. With Sangria you can have the best of both worlds, chilled red wine in a light fruity punch. There are many versions, I am sure you will like this one made from a random bottle of red left over from a dinner party.
What you need....
1 bottle of red wine
1 cup orange juice
1/2 cup cranberry juice
1 lemon, thinly sliced
8 mint leaves
1/3 cup vodka
1/3 cup gin
1 cup fresh cranberries
Make it happen....
1. Add all ingredients to a large jug, stir and chill.
2. Serve in big wine glasses with a little of the fruit and mint.
K
Stick Date and Walnut Paste
Walnuts are such a treat, I love to sit around with my little ladies and have a "cracking" session. I am sure far more are eaten rather than deposited in to nut jar. Thank you Robert, for the delectable walnuts.
What you need....
2 cups dates, finely chopped
3 tbsp lemon juice
1 tsp lemon zest
1 chili, finely chopped
2 tbsp honey
3/4 cup white sugar
1 1/2 cups walnuts, roughly chopped
Make it happen....
1. Set the walnuts to one side and place all other ingredients in a heavy based saucepan. Stir continuously over medium heat until sugar dissolves.
2. Simmer for around 20 minuets, the mixture should look pasty and stiff.
3. Cool and transfer to a sheet of baking paper, roll into a log and twist the ends to secure.
4. Refrigerate for up to 1 month, cut into slices for serving.
This paste is so moreish, great with cheese and rocket as photographed. Alone in my kitchen I have been know to smear it straight on to a thick piece of crusty bead - yum!
K
What you need....
2 cups dates, finely chopped
3 tbsp lemon juice
1 tsp lemon zest
1 chili, finely chopped
2 tbsp honey
3/4 cup white sugar
1 1/2 cups walnuts, roughly chopped
Make it happen....
1. Set the walnuts to one side and place all other ingredients in a heavy based saucepan. Stir continuously over medium heat until sugar dissolves.
2. Simmer for around 20 minuets, the mixture should look pasty and stiff.
3. Cool and transfer to a sheet of baking paper, roll into a log and twist the ends to secure.
4. Refrigerate for up to 1 month, cut into slices for serving.
This paste is so moreish, great with cheese and rocket as photographed. Alone in my kitchen I have been know to smear it straight on to a thick piece of crusty bead - yum!
K
Kay Sarah Sarah Mango Ice
Thank you Sarah, for the lovely mango liquor. Here is a tasty summer ice cream for you to make, I am sure it will be a big hit in your family, as it is in mine. Topped with stars as I know you love them! xx
What you need....
3 mango's, pureed
2 cups milk
1 cup sugar
1/3 cup powdered coconut milk
7 egg yokes
1 cup cream
2 tbsp vanilla extract
Make it happen....
1. Place the milk, sugar, vanilla and coconut powder in a heavy based pot and bring to a simmer over medium heat.
2. Once the sugar has dissolved, reduce heat to low, add the egg yolks, whisking continuously until the mixture thickens to custard consistency.
3. Strain and whisk in the cream and mango. Refrigerate until completely cold - around 5 hours.
4. Transfer the mixture to an ice cream churn for around 25 min until the mixture looks like soft serve.
5. Serve straight away or freeze for a later date.
This is such a refreshing ice cream, lovely with mint or toasted coconut on top. It is a good idea to take the ice cream out of the freezer 10 minuets before you want to serve it. It sets quite hard once frozen and this time lets the ice cream relax.
K
What you need....
3 mango's, pureed
2 cups milk
1 cup sugar
1/3 cup powdered coconut milk
7 egg yokes
1 cup cream
2 tbsp vanilla extract
Make it happen....
1. Place the milk, sugar, vanilla and coconut powder in a heavy based pot and bring to a simmer over medium heat.
2. Once the sugar has dissolved, reduce heat to low, add the egg yolks, whisking continuously until the mixture thickens to custard consistency.
3. Strain and whisk in the cream and mango. Refrigerate until completely cold - around 5 hours.
4. Transfer the mixture to an ice cream churn for around 25 min until the mixture looks like soft serve.
5. Serve straight away or freeze for a later date.
This is such a refreshing ice cream, lovely with mint or toasted coconut on top. It is a good idea to take the ice cream out of the freezer 10 minuets before you want to serve it. It sets quite hard once frozen and this time lets the ice cream relax.
K
Sunday, 4 December 2011
Full Pan Frittata
My lovely chickens are laying with gusto at the moment, giving me the gift of eggs each day. I have become such an egg snob now I have my own flock of ladies, this frittata is so fresh, with simple flavours and the eggs are so yellow. I made this today with my three year old, the fillings were her choice, what three year old likes olives?
What you need....
6 large eggs
1/2 cup cream
1 cup corn
2 tbsp chives, finely chopped
1/3 cup pitted olives
1 tomato, seeds removed, finely chopped
salt and pepper
1/2 cup grated Parmesan
Parsley and rocket to serve
Make it happen....
1. Whisk the cream and eggs together in a large bowl.
2. Add the salt and pepper, corn, chives, olives and tomato, mix well.
3.Line a pan with grease proof paper, heat on medium. Pour in the egg mixture. Cook for 5 minuets.
4. Sprinkle the cheese on top and transfer pan to the grill, cook for 5-10 minuets until golden and firm.
5. Serve with dressed rocket and chopped parsley.
This is really versatile, simply change the filling to suit your needs, salmon, capers and red onion is a lovely combination and you can leave out the dairy if needed.
K
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