Recipes.

Pork recipes.

Roast leg of pork.

Roast leg of pork.

The Sunday Pork Roast.

To me a roast is something that should be sheared with those nearest and dearest.  A feast full of good food, company and great conversation.

When cooking a roast I keep it pretty simple. Preheat your oven to 180 degrees.

1. Drizzle the pork with a little olive oil.

2. Lightly dust the skin with sea salt and then massage the oil and salt into the scored skin.

3. Place the pork into a roasting tray and add a centimeter or two of water to the dish. I love adding whole onions and cloves of garlic around the meat at this stage (they add wonderful flavour to the caramelised pan juices ready for making gravy once the pork is cooked).

4. Place the pork into the preheated oven and cook for 30 minutes before reducing the temperature to 160 degrees and cooking for a further 2-3 hours.

5. Your crackle should be glowing and crispy and meat tender and juicy, ready to pull out of the oven and serve with your favourite veggies and whole baked apples!! Enjoy!!

 

 

Viv's sausage rolls.

Viv's sausage rolls.

Viv's Sausage  Rolls.

Sausage rolls are a crowd favourite. Buttery pastry combined with juicy flavoursome mince dipped in tomato sauce! Simple, yet delicious and guaranteed to please.

Preheat your oven to 180 degrees.

1. For this recipe you will need 1kg of pork mince (or you can do a 50/50 mix of pork to beef mince).

2. In a mixing bowl add, one large onion finely chopped, two eggs, one and a half tablespoons of curry powder, two table spoons of both tomato and barbecue sauce (or a good squirt of each) and two tablespoons of plain flour.

3. Mix all of the above ingredients together before adding to the pork mince and stirring until combined.

4. Make an egg wash by combining an egg yolk and milk in a bowl and mixing well.

5. This recipe usually takes about 6 sheets of pastry. Lay the sheets of pastry out on your work bench. Shape the mince into a sausage along the pastry before rolling to enclose the mince, brushing the edge of the pastry closed with the egg wash.

6. Score the top of the sausage rolls with a sharp knife, cut to desired length and brush with the egg wash. Space the sausage rolls out along a baking tray before cooking on high at 220 degrees for about 15 minutes until golden!

 

Pork belly served & roast vegetable salad.

Pork belly served & roast vegetable salad.

Pork Belly.

Pork belly is a simple yet delicious cut of meat to cook. A crisp layer of crackle followed by combination of succulent slow cooked meat and intramuscular marbling.

Ovens are a very personal 'thing', and sometimes it's only through trial and error that you get a great understanding of each other! I preheat my oven to 180 degrees (it's on the hotter side of life).

1. Drizzle the pork belly with a little olive oil.

2. Lightly dust the skin with sea salt and then massage the oil and salt into the scored skin.

3. Place the belly into a roasting tray and add a centimeter or two of water to the dish, being careful not to have the water cover over the skin.

4. Place the belly into the preheated oven and cook for 20 minutes on high before reducing the temperature to 160 and continue cooking for a further 2-3 hours.

5. Check that the crackle is crisp before removing from the oven and if needed, increase the temperature of your oven to high for 10 minutes to finish it off. 

6. Server with your favourite vegetables and enjoy!