Roast Pork Belly

Stuff

  • 1 kg slab of pork belly
  • 3 Tblsn olive oil
  • salt & pepper
  • 2-3 carrots, rough chopped
  • 2-3 sticks of celery, rough chopped
  • 2-3 fennel bulbs, rough chopped
  • 10-15 cloves of garlic, peeled
  • 2 onions, rough chopped 
  • 6 or so stalks of fresh thyme
  • 1 bottle of white wine
  • 75 g plain flour

Method

  • Preheat the oven to its highest temperature.
  • Using a sharp knife or Stanley knife score the skin down to the meat.
  • Pour 1 Tblsn oil over the top of the scored skin, then sprinkle with salt and pepper – rub all over so that everything gets into the scores and down into the meat.
  • Roast for 15 minutes, or until the skin starts to bubble and turn golden brown. (Note : if you have 2 ovens – roast for 10 minutes then grill for 5 minutes)
  • Roughly chop the carrots, celery, fennel & onions – toss in roasting tray with the garlic & thyme sprigs and 2 Tblsn olive oil.
  • Reduce the oven temperature to 170° C – 
  • Put the seasoned pork belly on top of the vegetables – roast for 1 hour 30 minutes.
  • Pour in three-quarters of the wine. Cook for 1 further hour.
  • Remove the meat from the oven – Allow to rest. Remove any large thyme stalks
  • Put the tray of roasted vegetables directly onto your hob over a medium heat – add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
  • Using a potato masher – mash the vegetables until you have a delicious thick vege-lumpy sauce. Cook for 2 to 3 minutes on a low heat, season to taste.
  • Remove the crackling from the top of the pork – if it isn’t crispy enough put back in very hot over or under hot grill

Caramelised Onions

Stuff

  • 2 Tblsn olive oil
  • 2 – 3 red or brown onions, sliced
  • 2 Tblsn brown sugar
  • 2 Tblsn balsamic vinegar

Method

  • Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up – you don’t want the onions to burn.
  • When onions are softened and tinged golden, add sugar and balsamic – this will start the caramelisation process.
  • Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.

Serve

  • Use immediately, or store in the fridge, in a sterilised jar or plastic container, and use when required.

Lemongrass Curry Poached Fish

This recipe is a work in progress – work well now but I’m working on a bit of refinement

Stuff

  • 600g firm white fish fillets, large diced (2 or 3 x bite)
  • 1 brown onion, finely diced
  • 1 stalk lemongrass, tough outer layer removed and finely diced
  • 1 Tbspn finely grated ginger
  • 1 tspn ground coriander
  • 1 tspn ground cumin
  • 1 tspn paprika
  • 1/2 tspn chilli flakes or ground chilli
  • ½ tspn ground turmeric
  • 1 tspn garam masala
  • 200ml coconut cream
  • 1 cup rich chicken stock
  • 1 Tbspn fish sauce
  • 1 ½ tspn palm sugar
  • 3 or 4 kaffir lime leaf, tough central stem removed and thinly sliced
  • 1 Tbspn lemon juice
  • 1 tomato, diced 1cm

Method

  • Heat a drizzle of oil in a large fry-pan (with a lid) on medium heat. Cook onion, lemongrass and ginger for 5 minutes, until softened.
  • Add all curry spices with a dash of coconut cream and stir for 1 minute.
  • Add remaining coconut cream, chicken stock, fish sauce, sugar and kaffir lime leaf. Bring to a simmer, cover, reduce heat to low and simmer for 4 minutes.
  • Stir through lemon juice and tomato. Add fish to pan, ensuring it is submerged, cover with lid and simmer a further 4 minutes, until fish is just cooked through.

Serve

  • If you want a chunky rustic soup – serve as is
  • if you want a smooth refined soup – remove the fish pieces and set aside. Push soup thru a sieve to remove all the chunks

 

 

Salmon with Cranberry & Nut Crust

Stuff

  • Fresh salmon 1 whole side (about 1.5kg)
  • 1 cup panko breadcrumbs
  • 1/2 cup dried cranberries, chopped medium-course
  • 1/4 cup sliced almonds
  • 1/4 cup pine nuts
  • 1/3 cup flat-leaf parsley, finely chopped
  • 2-3 Tblsn thyme leaves, finely chopped
  • 1 lemon, fine grated zest only
  • 1 orange, fine grated zest only
  • 1/3 cup melted butter
  • Salt & pepper

Garnish to serve

  • 2-3 Tbspn Parsley, chopped
  • 2-3 Tbspn dried cranberries
  • 1-2 small lemon, cut into wedges

Method

  • Preheat oven to 200°. Line a large baking or oven tray with baking paper.
  • In a medium bowl, mix panko breadcrumbs, cranberries, almonds, pine nuts, parsley, thyme and lemon and orange zest together. Stir in melted butter and season with salt and pepper.
  • Pat salmon dry with paper towels and remove any remaining 
pin bones. Place salmon on prepared tray, skin-side-down. Season well with salt and sprinkle crust mixture evenly on top, pressing down gently to adhere. Drizzle over a little more melted butter.
  • Place on a shelf in the middle of the oven, and bake for about 20-25 minutes or until salmon is just cooked through and crust is golden.
  • Garnish with more chopped cranberries and parsley for colour. Serve with lemon wedges

Stolen from Nadia Lim – Xmas 2016

Maple Glazed Salmon with Fennel/Orange Salad & Apple Yoghurt Dressing

Stuff

  • 2 Tblsn maple syrup
  • 2 Tblsn lemon juice
  • 1 Tblsn wholegrain mustard
  • 2 tspn olive oil
  • 500-600g salmon fillet, thick end, skin off
  • Sea salt and ground pepper
  • wooden skewers
  • 2 large oranges, peeled (with knife)
  • 4 or 5 small (or 2 medium) fennel bulb, fronds reserved
  • 1 small red onion, thinly sliced
  • 2 good handfuls salad leaves
  • 1 cup thick plain yoghurt
  • 1 crisp apple, grated
  • 1 clove garlic, crushed
  • pinch chilli flakes
  • sea salt and ground pepper

Method

  • Whisk the maple syrup, lemon juice, mustard and the oil together in a medium bowl.
  • Cut the salmon into bite-sized chunks and toss through the marinade. Thread on to skewers and season with salt and ground black pepper.
  • Cook on a hot grill plate until golden and just cooked through.
  • Shave the fennel cross-wise with mandolin- “blanch” ice water. Drain
  • Halve the oranges and slice thinly.
  • Toss the oranges slices, fennel, onion & salad leaves
  • combine the yoghurt, grated apple, garlic & chilli flakes – season with salt & pepper

Serve

  • Divide salad between serving bowls.
  • Top with the salmon skewers and spoon over any remaining maple syrup marinade.
  • Add dollops of the dressing and the fennel fronds

Butter Chicken

Stuff

  • 1 Tbspn peanut oil
  • 500 – 600 g boneless skinless chicken breast or thigh, cut in bite sized chunks
  • 20 g butter or vege oil
  • 4 tspn fresh ginger, grated of chopped very fine
  • 2 tspn garam masala
  • 2 tspn sweet paprika
  • 2 tspn ground coriander
  • ½ tspn chili powder (more or less to taste)
  • ½ tspn cinnamon powder
  • ¼ tspn cardamom powder
  • 120 g tomato paste
  • 300 ml vege stock (or chicken stock or water)
  • 4 tspn sugar
  • 1/2 to 1 cup plain yogurt
  • upto ½ cup cream – optional
  • 3 – 4 tspn lemon juice – to taste

Method

  • Heat oil in wok style high side fry pan. Stir-fry the chicken in batched for about 4 minutes until chicken is a nice colour. Set chicken and frying juices aside.
  • Reduce heat and add butter or vege oil. Add all of the spices and stir-fry until fragrant – about 1 minute. Add the chicken frying juices to ensure kept liquid.
  • Return the chicken to pan and stir to coat well with the spicy liquid.
    Add the tomato paste, vege stock (or chicken stock or water) and sugar and simmer for 15 minutes – stir occasionally.
    Note : Can be set aside or frozen at this point (See Note below)
    Add the yogurt, cream (optional) and lemon juice and simmer for 5 minutes or until the sauce thickens a bit

Serve

  • Serve over rice
  • Serves  3 – 4 pax

Variations

Note : This dish can be set aside or frozen – leave the last step. To reheat, thaw then add contents to saucepan. Reheat gently, then simmer for 8 minutes – add the yoghurt, cream and lemon juice and simmer for 5 more minutes

Vegetarian – Leave out the chicken (& don’t use chicken stock). After 10 minutes (of the 15 minute sauce cooking) add 1 can of drained butter beans

Hot & Sour Prawn Head Broth

Stuff
Prawn Broth

  • 4 birdseye chillies, deseeded & rough chopped
  • 2 or 3 long red chillies, deseeded & rough chopped
  • 5 cm piece ginger, skinned & chopped
  • 6 cloves garlic, rough chopped
  • 4-5 shallots, rough chopped
  • 1 stick lemongrass, fine chopped
  • 1 bunch coriander root, fine chopped
  • 2 Tbspn shrimp paste [maybe less – maybe fried off first]
  • 75 mil peanut oil
  • Heads & shells from 20 or so Prawns (not the front legs section)
  • 3 Tbspn tamarind
  • 1 litre shellfish or fish stock
  • 2-3 tomatoes, peeled, diced
  • 4-5 kaffir lime leaves, ripped
  • 2 tspn fish sauce
  • juice from 1 lime
  • juice from ½ lemon
  • 2 Tbspn palm sugar, crushed

Prawn Dumplings

  • 10 peeled prawns
  • 1 spring onion, fine chopped
  • 1 tspn sesame oil
  • 1 clove garlic, grated
  • 1 cm piece ginger, grated
  • 2 tspn fish sauce
  • 1 egg white
  • pinch sugar

Skewered Prawns

  • 12 prawns
  • 25 ml sesame oil
  • salt, to taste

Crispy Prawn Legs

  • Approx 1/2 litre vegetable oil, for deep frying
  • 20 front prawn leg sections (carefully cut off the prawn body leaving the “chest” holding the legs together)
  • ½ cup plain flour
  • 1 Tbspn salt
  • 1 Tbspn ground pepper

To Finish 

  • ½ cup roasted peanuts
  • ½ cup fried shallots
  • 12 leaves Vientamese mint
  • ½ cup coriander leaves
  • 1 cup bean shoots
  • 1 red chilli, deseeded and juilienned
  • 4 lime cheeks

Method

Prawn Broth

  • In a food processor combine the chillies, ginger, garlic, shallots, lemongrass, coriander root & shrimp paste – blend to a fine paste (the finer the better)
  • In a large pot heat the peanut oil – sauté the paste and prawn heads/shells for 5-6 minutes. Stir regularly to ensure doesn’t burn
  • Add the tamarind, stock, tomatoes & kaffir lime leaves – being to boil and simmer for 30 minutes
  • Strain thru fine sieve & return to the pot – add fish sauce, lime juice, lemon juice palm sugar – bring to boil and simmer for 5 minutes until sugar is dissolved
    [Note – Matt’s recipe strained last thing – more prawn shell contact may enhance flavour]

Prawn Dumplings

  • In a food processor combine 1/2 the prawns, spring onion, sesame oil, garlic, ginger, fish sauce, egg white & sugar – process to a fine smooth mince (only 30 seconds or so).
  • Add the remaining prawns and process briefly so added prawn meat still course (only a few seconds)

Skewered Prawns

  • Skewer the prawns. Brush with sesame oil & season with salt. Fry in hot pan until just cooked

Crispy Prawn Legs

  • Heat vegetable oil approx 20 mm deep in a wok type frying pan to 200° c
  • In a plastic bag combine the flour, salt & ground pepper – add the prawn leg & shake to coat well. Remove excess flour.
  • Cook in the oil until crispy, drain on paper towel

To Finish & Serve

  • Bring the broth to a simmer. Quenelle the prawn dumplings with a desert spoon – drop into the hot broth – cook for 4 minutes or so until the dumpling float
  • In large noodle large – arrange the prawn dumplings & skewered prawns – garnish with roasted peanuts, fried shallots, Vietnamese mint, coriander leaves, bean shoots, juilienned red chilli, lime cheeks & finally on to the crispy prawn legs
  • Serve with a jug of hot broth on the side – or pour the hot broth over immediately before serving

 

“Stolen” from Matt Sinclair – Masterchef Aussie 2016