Recipes Archive

Asian recipes

Polenta gnocchi baked with Gorgonzola sauce

30 minutes

Chicken recipes

Braised chicken with root vegetables on barley pilaf

45 minutes

Fish recipes

Pan-seared mackerel with warm potato-and-caper salad

20 minutes

Bacon recipes

Asian-style steamed cabbage-and-chicken parcels

10 minutes

Aliums

Ginger-and-garlic prawn kebabs with a fragrant salad

10 minutes

Soup recipes

Spiced apple slices with almonds and stuffed dates

10 minutes

Pork recipes

Pulled pork

6 hours

Pulled pork

Serves 4–6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 6 hours

Ingredients

2 kg pork shoulder
5 T olive oil
1 t salt
1 t pepper
1 T smoked paprika
1 T mustard powder
2 chillies, chopped
2 T brown sugar
2 onions, sliced
2 carrots, sliced
1 bulb garlic, unpeeled
1 bay leaves
2 cups vegetable stock
ciabatta rolls, for serving
pomegranate rubies, for serving
pickles, for serving
coleslaw, for serving

Method

Preheat the oven to 160°C. Using a sharp knife, score the pork skin about 1 cm deep. Mix the olive oil, salt, pepper, paprika, mustard powder, chillies and brown sugar in a small bowl. Rub into the scored pork.

Place the onions, carrots, garlic and bay leaves into a baking dish. Place the pork, skin-side up, on top of the onions and carrots. Pour the vegetable stock into the dish, wrap with a double layer of foil and bake for 4 hours, occasionally basting with the pan juices.

After 4 hours remove the foil and reduce the oven’s temperature to 150°C, return to the oven and roast for a further 2 hours.

Remove from the oven and shred the meat using two forks. Serve on the ciabatta rolls with the pomegranate rubies, pickles and coleslaw.

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Polenta gnocchi baked with Gorgonzola sauce

Braised chicken with root vegetables on barley pilaf

Pan-seared mackerel with warm potato-and-caper salad

Tuna-and-bacon tartlets

Asian-style steamed cabbage-and-chicken parcels

Ginger-and-garlic prawn kebabs with a fragrant salad

Spinach and sweet potato soup

Spiced apple slices with almonds and stuffed dates

Pulled pork

Pulled pork

Ingredients

Method