Turkish-Style Sirloin with Roasted Garlic-Fig Sauce

Ingredients

  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1-1/2 pounds)
  • 2 cloves garlic, minced
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon pepper
  • 1/3 cup dry red wine
  • 1 tablespoon olive oil
  • Salt and pepper
  • Chopped almonds and fresh mint (optional)
  • 1 cup uncooked bulgur wheat
  • 1-1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped salted roasted unblanched almonds
  • 1/2 cup dry red wine
  • 1/3 cup roasted garlic-onion jam
  • 1/3 cup thinly sliced dried figs, stems removed
  • 1/2 teaspoon pumpkin pie spice
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Pull-Apart Garlic Bread

Ingredients

  • 1/4 cup butter, melted
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon garlic salt
  • 1 loaf (1 pound) frozen white bread dough, thawed

Directions

  1. In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9×5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
  2. Bake at 350° for 30 minutes or until golden brown.

Beef Tri-Tip Roast with Rosemary-Garlic Vegetables

Ingredients

  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 tablespoon olive oil
  • 12 small red-skinned potatoes, halved
  • 2 medium red, yellow or green bell peppers, cut into eighths
  • 2 medium sweet onions, cut into 1-inch wedges
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Chicken and Cashews

Ingredients

  • 3 tablespoons low-sodium soy sauce, divided
  • 2 tablespoons dry sherry
  • 4 teaspoons cornstarch, divided
  • 1 pound skinless, boneless chicken breast, cut into bite-sized piece
  • s 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey
  • 2 teaspoons sesame oil, divided
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1/2 cup chopped green onions (about 3 green onions)
  • 1/4 cup chopped unsalted dry-roasted cashews

Lemon-Garlic Pork Chops

Ingredients

  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 boneless pork loin chops (6 ounces each)

Directions

  1. Preheat broiler. In a small bowl, mix the first six ingredients; brush over pork chops. Place in a 15x10x1-in. baking pan.
  2. Broil 4-5 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.

Crispy Pork Belly

Ingredients

  • 1.5kg pork belly, scored
  • 2 teaspoons oil
  • 1 teaspoon salt
  • 1/2 teaspoon salt flakes
  • 1L milk
  • 1 whole head garlic, halved
  • 4 sage leaves
  • 2 teaspoons Masterfoods Whole Fennel Seeds

Directions

  1. Preheat oven to 240C or 220C fan-forced.
  2. Place pork in a 30cm x 25cm metal baking tray. Rub all over with oil. Rub salts into scored skin. Roast for 20-25 minutes or until skin starts to blister.
  3. Reduce oven to 180C or 160C fan-forced. Pour milk around pork (be careful of steam and to not pour any milk over the skin). Add garlic, sage and seeds to milk. Roast for 1 hour.
  4. Increase oven to 260C or 240C fan-forced. Roast for 10 minutes or until skin is blistered and puffed all over. Remove from oven. Carefully lift pork out of braising liquid and transfer to a plate. Stand loosely covered with foil for 10 minutes before carving.

Pork with Nuoc Cham

Ingredients

  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • ½ teaspoon sugar
  • 1 small garlic clove, finely chopped
  • 1 tablespoon finely chopped cilantro stems, plus leaves for serving
  • 2 1-inch-thick boneless pork shoulder steaks (about 1 pound each)
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil

Directions

  1. Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.
  2. Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.
  3. Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.