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.
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Quick Rise Buns

Ingredients

  • 2 ½ C warm water
  • 6 Tbsp sugar
  • 3 Tbsp yeast
  • 2 Tbsp oil
  • 6 C flour (can use white or wholemeal)
  • 2 tsp salt
  • 1 tsp baking powder

Directions

  1. Stir water, yeast, sugar and oil together. Leave for 5 minutes until it becomes frothy on top. Add flour, salt and baking powder. Mix well. Knead. Roll out if making a pizza base or shape for use as buns / bread / loaf. Paint with oil or milk (if you can be bothered). Bake at 200 degrees Celcius for 10-15 minutes.

Golden Honey Pan Rolls

Ingredients

  • 1 cup warm 2% milk (70° to 80°)
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup canola oil
  • 2 tablespoons honey
  • 1-1/2 teaspoons salt
  • 3-1/2 cups bread flour
  • 2-1/4 teaspoons active dry yeast
GLAZE:
  • 1/3 cup sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon honey
  • 1 large egg white
  • Additional honey, optional

Pork Tenderloin with Roasted-Lemon Orzo

Ingredients

  • 2 lemons, halved and thinly sliced
  • 2 pork tenderloins (1 lb. each)
  • 4 tsp. oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cloves garlic, chopped
  • 2 bunches Swiss chard, chopped
  • 1 lb. orzo, cooked

Directions

  1. Toss lemons, and pork with oil; surround pork with lemon slices on parchment-lined baking sheet. Sprinkle pork with salt and pepper; roast at 450 degrees F 30 minutes or until cooked through (145 degrees F).
  2. In large saucepot, heat oil on medium; cook garlic 2 minutes. Add Swiss chard, cover; cover and cook 7 minutes or until tender. Toss chard with orzo, cooked and roasted lemon slices; serve with pork.

Basic Homemade Bread

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons canola oil

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Matcha–Chocolate Chip Cookies

Ingredients

  • Nonstick olive or coconut oil cooking spray
  • 3/4 cup gluten-free flour
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 3 tablespoons unrefined coconut oil, melted
  • 1 teaspoon organic vanilla extract
  • 1/3 cup organic sugar (or 5 drops of stevia)
  • 1 egg (if making vegan, add 1 to 2 tablespoons of water)
  • 1 1/2 ripe medium bananas, mashed
  • 1/2 cup organic rolled oats
  • 1 cup semisweet chocolate chips
  • 1 tablespoon matcha powder, sifted

Classic spaghetti Bolognese

Ingredients

  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, finely chopped
  • 50g pancetta cubes
  • 400g lean beef mince
  • 150g chicken livers, chopped, fat and sinew removed
  • 1 large bay leaves
  • 4 tbsp tomato purée
  • 150ml white wine
  • 500ml fresh chicken stock
  • 300ml passata
  • 500g pack spaghetti
  • 50ml full-fat milk
  • Parmesan, grated, to serve