Pulled Pork

Ingredients:

• 1 tbsp. paprika
• 2 tsp. smoked paprika
• 1 tsp. ground cumin
• 1 tsp. oregano
• 1 tbsp. olive oil
• 800g pork scotch fillet (pork neck)
• 125ml (1/2 cup) Kikkoman Honey and Soy Marinade and Sauce
• 60ml (1/4 cup) Kikkoman Naturally Brewed Soy Sauce
• 750ml (3 cups) chicken stock
• 1 tbsp. maple syrup
• Coleslaw and bread rolls, to serve

Method:

1. Preheat oven to 160°C. Combine paprika, smoked paprika, cumin, oregano and oil in a large bowl. Add pork and turn to coat in the spice mixture
2. Heat a large heatproof casserole pan over medium heat. Add pork and cook, for 5 minutes or until browned all over
3. Add Kikkoman honey and soy marinade, Kikkoman soy sauce and chicken stock, bring to the boil. Transfer pan to the oven and cook pork for 3 hours, turning occasionally or until tender
4. Cool 10 minutes. Remove from pan. Reserve cooking liquid
5. Place 250ml (1 cup) reserved cooking liquid and maple syrup in a small saucepan. Bring to the boil. Reduce heat to low and simmer uncovered for 3 minutes
6. When pork is cool enough to handle, shred meat. Toss through reserved cooking liquid
7. Serve pork with coleslaw and bread rolls. Or try with Asian slaw

As an alternative, the maple syrup can be replaced with Honey.  Add grated apple and aoli (garlic mayonnaise) to the coleslaw.

http://myfoodbook.com.au/recipes/show/pulled-pork?v=1

Creamy Salmon Fettuccine

Serves 4

Ingredients :

• 375gm fresh fettuccine (e.g.: Latina)
• 250gm cooking Salmon
• 50gm Butter
• 1/2 leak, finely sliced
• 1 garlic clove, crushed
• 1 heaped teaspoon capers
• 1 tablespoon chopped dill
• 1 teaspoon plain flour
• 1 cup (250ml) cooking cream

Method

1. Toss salmon in plain flour.
2. Melt butter in a large saucepan over medium heat then add leek and cook until softened but not coloured.
3. Add garlic and cook, stirring, for 30 seconds then add salmon.
4. Once Salmon is cooked add capers, dill and cream.  Stir till thickened.  Keep warm.
5. Add fettuccine to boiling water and cook for 2 minutes, drain and toss in salmon mixture.

Serve with a sprinkle of  parmesan cheese

Variation: Add par boiled broccoli or peas with the salmon.  Evaporated milk can be substituted for cream.

Lamb and Rosemary Lasagna

Ingredients:
  Meat Sauce: 
     2 onions, chopped
     2 clove of garlic, crushed
     100g pancetta, diced
     500g lamb mince
     1kg roma tomatoes chopped
     ½ cup finely chopped fresh rosemary
     Table spoon of tomato paste
     Packet fresh lasagne sheets

  Cheese Sauce:
     2 cups milk
     2 tbsp butter
     2 tbsp plain flour
     ½ cup grated parmesan/ cheddar cheese


Method:
  Meat Sauce:

1. Sauté onion, pancetta and garlic until soft.
2. Add lamb mince and cook until brownedl
3. Stir in diced tomatoes, rosemary and a table spoon of tomato paste. Season with salt and pepper to taste.
4. Cover and simmer for 10-20 mins.

Cheese Sauce:

1. Heat butter in a saucepan over low heat. Add flour and mix until smooth.
2. Gradually add milk and gently bring to the boil, stirring until thick and smooth.
3. Add parmesan or cheddar cheese, stir until melted.

To Construct:

1. Preheat oven to 180°C.
2. In the baking dish layer meat sauce, cheese sauce and lasagne sheets.
3. Repeat layers, finishing with cheese sauce. Scatter over mozzarella cheese.
4. Cover loosely with foil, bake 20 minutes. Remove foil, bake a further 5-10 minutes until browned.

You may wish to replace the cheese sauce with an authentic Béchamel sauce:

Béchamel sauce:
  40 g butter
  40 g plain flour
  ½ litre milk (2 x cups)
  ½ small onion, roughly chopped
  1 bay leaf
  1 whole clove
  a little freshly grated nutmeg
  sea salt
  ground white pepper

Method:

1. Melt the butter over medium heat and add the flour. Stir until the mixture forms a smooth paste. Cook, stirring constantly, for 2–4 minutes, taking care not to let the paste colour. Remove from the heat and leave to cool.
2. Put the milk, onion, bay leaf, clove and nutmeg in another saucepan and heat gently until simmering. Remove from the heat and leave to stand for 15 minutes to allow the flavours to infuse.
3. Strain the warm milk onto the cooled paste and whisk together. Bring to the boil, whisking vigorously to avoid lumps, then reduce the heat to low and simmer for 10 minutes. Season with salt and white pepper.

Pumpkin soup

Serves 6

Ingredients :
2 tbs olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L chicken or vegetable stock
1/2 cup (125ml) thin cream

Method
1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
2. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

Roast Chicken with Sage and Onion Stuffing

Ingredients:
2 x 1.5kg whole chickens
2 tbsp olive oil
Salt and pepper, to taste
Parsley, to garnish
Steamed green beans, to serve
Sage and onion stuffing:
  75g butter, chopped
  1 tbsp olive oil
  1 onion, chopped
  2 sticks celery, chopped
  250g bacon rashers, chopped
  12 slices white bread, torn
  1/3 cup chopped fresh parsley
  2 tbsp dried sage

Method:
1. Remove and discard neck and any giblets from chickens. Rinse chickens under cold water. Pat dry inside and out with absorbent paper.
2. To make sage and onion stuffing, heat butter and oil in a large frying pan. Add onion, celery and bacon. Cook, stirring occasionally, until onion is soft. Add bread and herbs. Mix well to coat bread in onion mixture.
3. Divide stuffing among cavities of chickens. Tuck wings under chickens and secure crossed legs with kitchen string. Brush with oil. Season with salt and pepper. Place chickens in a large greased baking dish.
4. Cook, uncovered, in a moderate oven (180C), for about 1? hours, or until chickens are brown and juices run clear when tested with a skewer.

Serve chickens with steamed green beans. Garnish with parsley.

Lamb and vegetable stew

 

Recipe can be made a day ahead, serves 6

Ingredients:
1kg diced lamb forequarter
1/2 teaspoon seasoned pepper
1/2 cup (75g) plain flour
1/4 cup (60ml) vegetable oil
20g butter
1 medium (350g) leek, sliced
11/2 cups (375ml) beef stock
2 medium (2409) carrots, sliced
1 medium (2009) parsnip, sliced
2 celery sticks, thinly sliced

Method:
Toss lamb in combined pepper and Hour, shake away excess flour. Heat 2 tablespoons of the oil and butter in large heavy—based pan, add lamb in batches, Cook, stirring until well browned; drain on absorbent paper.
Heat remaining oil in same pan, add leek, cook, stirring, until soft. Return lamb to pan with stock, simmer, uncovered, about 10 minutes or until thickened slightly; stir in carrots, parsnip and celery.  Cook for at least 1 hour or until lamb is tender.

Dry Potato Curry (Sukhe Alu)

Serves 3 – 4 or 6 as an accompaniment

Ingredients:
Potatoes 400gm
Oil 1 ½ tablespoons
Panch Phora 1 teaspoon
Onion, finely chopped 1 medium
Chopped fresh mint or coriander 2 tablespoon
Salt 1 ½ teaspoons (optional)
Chilli powder (optional) ½ teaspoon
Hot water 50ml
Garam masala 1 teaspoon
Lemon juice 1 tablespoon

Method:
Peel potatoes, cut into halves and quarters or if very large, into cubes.  Heat oil in a saucepan and sprinkle in the Panch Phora.  When the seeds start to brown, add onion and fry gently for a few minutes.  Add chopped mint, turmeric and add salt and chilli powder (if required).  Add potato, stir well and sprinkle with hot water.  Cover saucepan tightly and cook over a very low heat for 20 minutes, shaking pan occasionally to prevent potatoes from sticking.  Sprinkle with Garam Masala and lemon juice, replace lid and cook for a further 10 minutes.