Sunday Comfort

IMG_2344

With snow on the forecast and and the fire going I thought nothing better than a roast, however this time I wanted to change it up a little and try a pot roast pork.
One of the local supermarkets was selling pork shoulder for a bargain $6.99 a kg how could I not partake in that bargain!!

The Italian Herb Blend by Equagold was a perfect rub for this pork shoulder! Notes of fennel and oregano went perfectly with pork and lemon brussel sprouts, it added a good sharp tasty note to this comforting dish.

Italian Rubbed Pot Roast Pork Shoulder with braised agria potatoes,red onion and a side of garlic lemon brussel sprouts

Ingredients:

Pot Roast Pork
1-1.5kg pork shoulder
3 tbsp Equagold Italian Blend
3 tbsp oil
1 tsp flaky sea salt
1/2 tsp ground cracked pepper
2 large agria potatoes, washed
1 1/2 red onion, cut into large wedges
2 garlic cloves, rough chop
2 cups vegetable stock

Garlic Lemon Brussel Sprouts
8 brussel sprouts, cut into quarters
1/8 cup water
1/2 tsp garlic powder
1 tbsp butter
1/2 lemon zest and juice
1 tbsp chopped parsley
salt and pepper to taste

Method:

  1. Pre-heat oven to 180 degress.
  2. In small bowl combine oil, salt, pepper and Italian herb seasoning, stir to combine, pour over the pork shoulder and massage in. (you could marinate overnight if you had time for extra flavour)
  3. Heat medium size fry pan, add 1 tsp oil and red onion, season and add to the bottom of casserole dish that has  a lid or you can use tin foil.
  4. Cut Agria Potatoes into Large wedges with skin on, brown slightly and add to casserole dish.
  5. Brown pork roast both sides around 3 minutes, sear in all the flavour and juices, add to the potatoes with chopped garlic and vegetable stock.
  6. Place on the lid or tin foil and bake for 2 hours.
  7. Remove pork from oven, take the fat of and shred the pork, spoon over juices from the casserole dish about 1/2 cup. (keep some juices to spoon over your finished dish.)
  8. Heat medium frypan over medium to high heat, add 1 tsp oil and brussel sprouts , brown slightly and add water. Simmer for 2 minutes, add butter,lemon zest, juice, salt and pepper. Finish with parsley.
  9. Place potatoes on your plate followed by onions, brussel sprouts and topped with the star Italian shredded pot roast pork, spoon over some casserole juices and serve!

Serves:1-4 ( 1 potato per person)

Cut onion into large wedges.

Cut onion into large wedges.

Combine oil, salt, pepper and Equagold's Italian Blend Seasoning.

Combine oil, salt, pepper and Equagold’s Italian Blend Seasoning.

Rub over pork and massage in for a minute.

Rub over pork and massage in for a minute.

Cut potatoes into large wedges. Leaving the skin on holds them together during the braise.

Cut potatoes into large wedges. Leaving the skin on holds them together during the braise.

Brown onion followed by potatoes.

Brown onion followed by potatoes.

Brown pork both sides add to casserole dish. Deglaze frypan with vegetable stock and add to casserole dish, place on lid and cook for 2 hours.

Brown pork both sides add to casserole dish. Deglaze frypan with vegetable stock and add to casserole dish, place on lid and cook for 2 hours.

Shred pork shoulder.

Shred pork shoulder.

Cut brussel sprouts into quarters.

Cut brussel sprouts into quarters.

Heat medium fry pan over medium to high heat, add 1 tso oil lightly brown sprouts, add water and simmer for 2-3 minutes.

Heat medium fry pan over medium to high heat, add 1 tso oil lightly brown sprouts, add water and simmer for 2-3 minutes.

Add salt, pepper, garlic, lemon zest, juice and butter.

Add salt, pepper, garlic, lemon zest, juice and butter.

Serve potatoes topped with onions, brussel sprouts then the star shredded pot roast pork, spoon over casserole juices and serve.

Serve potatoes topped with onions, brussel sprouts then the star shredded pot roast pork, spoon over casserole juices and serve.

IMG_2346

Sinful Chocolate Boysenberry Cheesecake

 IMG_2324

Sinful Chocolate Boysenberry Cheesecake

I received a goodie parcel from Equagold a few days ago and as today is my day off a “Saturday to most”. So I decided that it was time to hit the kitchen and get the creative hat on. I was thinking cheesecake however I didn’t want to make the classic biscuit crumb so i opted for my moist chocolate velvet cake.

The end result is bloody delicious if I may say so myself. WOW sums up my reaction when my fork hit the chocolate boysenberry cheesecake!!! Words basically cannot describe this dessert it was basically like being in heaven! Creamy velvet chocolate cheesecake with a moist velvet cake finished with slightly sweet boysenberry gel! No need to buy chocolate and melt it into this cheesecake, Ive used Equagolds Premium Dutch Cocoa Powder it is just divine, you cant tell that its cocoa not melted chocolate.

Equagold is creating outstanding products if you would like to get your hands on Equagolds Dutch Cocoa Powder I have used in this recipe please click this link : Equagold Online Store

If you want to impress someone or treat yourself this is the recipe for you!!

Ingredients:
Velvet Cake Base
1 1/4 cup white flour
1 cup white sugar
1/4 Equagold Premium Dutch Cocoa
1 tsp baking soda
pinch salt
250ml water
1/3 cup canola oil
1 tsp vanilla essence
1 tbsp white vinegar
Chocolate Cheesecake Filling
250gm cream cheese, room temp
2 heaped tbsp Equagold Premium Dutch Cocoa, sifted
1 cup icing sugar, sifted
1/4 tsp Equagold vanilla bean paste or 1 vanilla bean, scraped
1/2 cup cream
1/2 tsp gelatine
1 tbsp boiling water
Boysenberry Gel
1 1/2 cup frozen boysenberries
1/2 cup white sugar
1/2 cup water
1 1/2 tsp gelatine
1 tbsp boiling water

Method:
1. Pre-heat oven to 180 degrees.
2. In large mixing bowl sift all dry ingredients for the velvet cake, once sifted whisk the dry ingredients to aerate and evenly mix together.
3. In a separate bowl combine all liquids for the velvet cake, pour into the center of the dry ingredients and mix through to combine. (Do not over mix)
4. Pour into a lined spring form cake tin and bake for 25-30minutes until when tested with a skewer it comes out clean.
5. Remove from oven and turn put onto a cooling rack, once cold using a bread or serrated knife cut the top of the cake off. *see the picture
6. Using a stand mixer or hand mixer attach the whisk attachment, in the mixing bowl combine, cream cheese, sifted icing sugar and cocoa and vanilla. Whisk together until smooth.
7. Scrap down the sides and be sure to get the bottom of the bowl, add cream and whisk to combine.
8. in a small bowl sprinkle gelatine over boiling water and microwave for 15 seconds, stir well and whisk into cheesecake filling.
9. Using the same cake tin as you baked the cake, reline and this time line the sides, a little cooking spray before you put the baking paper around will make it stay in place.
10. Place the trimmed cake base in the bottom of the lined cake tin, followed by the cheesecake filling. Smooth over and place in the fridge.
11. Now onto the final stage, take a small saucepan combine boysenberry’s, sugar and water. Bring to a simmer and cook until sugar is dissolved around 4 minutes, add squeeze of lemon. Bloom the gelatine the same as for the cheesecake filling step and add to the boysenberry mix.
12. Allow to cool and pour over the cheesecake filling, place in fridge for 1-2 hours. 13. Serve with whipped cream or yoghurt.

Serves:8-12

Sift all dry ingredients for the velvet cake.

Sift all dry ingredients for the velvet cake.

Whisk together wet cake ingredients and add to dry.

Whisk together wet cake ingredients and add to dry.

Stir to combine and pour into a lined medium sized spring form cake tin.

Stir to combine and pour into a lined medium sized spring form cake tin.

Bake at 180 degrees for 25-30minutes.

Bake at 180 degrees for 25-30minutes.

Once cooked and cooled, remove the lump over the cake to make it flat. ( you can eat the off cuts :)

Once cooked and cooled, remove the lump over the cake to make it flat. ( you can eat the off cuts 🙂

Leveled cake.

Leveled cake.

Whisk in 1/2 cup cream, scrape down the sides.

Whisk in 1/2 cup cream, scrape down the sides.

In stand mixer bowl combine cream cheese, sifted icing sugar, cocoa and vanilla. Whisk until smooth.

In stand mixer bowl combine cream cheese, sifted icing sugar, cocoa and vanilla. Whisk until smooth.

Add dissolved gelatin mixture, mix well to combine.

Add dissolved gelatin mixture, mix well to combine.

Line cake tin bottom and sides.

Line cake tin bottom and sides.

Add trimmed cake followed by cheesecake filling.

Add trimmed cake followed by cheesecake filling.

Smooth over and refrigerate.

Smooth over and refrigerate.

Combine 1 1/2 cup boysenberries in medium pot with sugar and water. Simmer for 4 minutes add gelatine mixture, cool.

Combine 1 1/2 cup boysenberries in medium pot with sugar and water. Simmer for 4 minutes add gelatine mixture, cool.

Pour over cheesecake filling and refrigerate for 1-2 hours if possible over night.

Pour over cheesecake filling and refrigerate for 1-2 hours if possible over night.

Remove baking paper. Using a hot knife cut a medium size wedge.

Remove baking paper. Using a hot knife cut a medium size wedge.

Serve with whipped cream and a dusting of icing sugar and cocoa.

Serve with whipped cream and a dusting of icing sugar and cocoa.

Enjoy

Enjoy

Bubble and Squeak Quiche Bites

bubble and squeak bites

My partner has just started studying and I wanted to make some wee snacks for him to take. We had a roast yesterday and there is heaps of roast vegetables and steamed cabbage left over. Cabbage and roast veges ,that’s a perfect combo for bubble and squeak then I thought why not make individual quiche bites. So here is the end result , I hope you enjoy! you can make the filling what ever you like.

Bubble and Squeak Quiche Bites

Ingredients:

1 cup left over roast root vegetables, small dice (I used swede, potato, pumpkin)

1 cup steamed sliced cabbage

6 eggs, beaten

200gm shaved ham, rough chop

1 clove garlic, finely diced

Pinch salt and pepper

1/4c grated cheese

6x muffin cases

Method:

  1. Pre-heat oven to 180 degrees.
  2. Line 6 hole texas muffin tin with muffin cases.
  3. In large bowl combine all ingredients apart from the cheese, stir well to combine.
  4. Fill each muffin case with about 1/4 cup mixture, any left over divide evenly between the cases.
  5. Top with cheese and bake for 16-17 minutes until puffed and golden brown. Do not over cook as they will go soggy.

Makes : 6 medium individual quiches

3 Ingredient Bacon and Egg Bites

IMG_1947

We had a decent amount of snow hit Dunedin on Sunday/Monday this week. I was stuck and home with the day off. I was playing around in the kitchen on this cold day and created this simple easy recipe for bacon and egg bites. The base recipe is 3 ingredients but you can add whatever topping to them. I made some with cherry tomatoes, some with mushrooms and then just some plain ones.

You could add chopped chives, cheese, onion, vegetables what ever you like, they are a great lunch box filler for the kids or even your own for an afternoon tea snack!

Ingredients:

6 eggs

1/2 cup bacon, chunky chop

2x puff pastry sheets

Method:

  1. Pre-heat oven to 180 degrees.
  2. Grease a 6 hole muffin tin with cooking spray. (mine was between a normal size and a texas muffin tin)
  3. Cut both pastry sheets into 4 even squares. You will have two spare, or if you have a larger muffin tray just use them up.. (these can be refrigerated or frozen and used at a later date)
  4. Place a pre-cut pastry square in each of the greased muffin holes, gently tuck pastry hole into make a rustic looking tart shell.
  5. Crack one egg in each pastry shell followed by handful of bacon pieces, salt and pepper and bake for 20-25mintues until golden brown.

Makes 6

As i said above you can add flavours to the base filling for a tasty fast snack!!

Rustic Autumn Chicken Cassoulet

IMG_1816

Verging the end of the working week I found myself with a Friday off which is very rare working in hospitality. As the leaves are now beautiful oranges and reds and begin to fall I thought why not make a rustic autumn dish that is perfect for the winter months too.

This one is pretty easy brown everything off add to casserole dish with lid, whack it into the oven for hour and 20 minutes and she’s ready to be eaten. Served mine up with some rustic Southland swede and potato mash. Must say the partner loved it and i even added olives to the top for him. If you don’t like olives or the kids don’t you can leave them, out.

Rich tomato base with bursts of coriander, succulent chicken that falls apart, naturally sweet carrot and earthy notes from the mushrooms and chickpeas.

Rustic Autumn Chicken Cassoulet

Ingredients:

6 chicken drumsticks

1 red onion, sliced
3 cloves garlic, crushed
2 tbsp canola oil
1 carrot, peeled and sliced into ovals *see the picture
1 cup mushrooms, chunky chop
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1/2 cup red wine* can be substituted with stock
2 tbsp brown sugar
1 bay leaf
2 tbsp fresh coriander, rough chop
8-10 black olives, pitted
salt and pepper

Fresh coriander to serve

Method:
1. Pre-heat oven to 180 degrees.
2. heat a heavy based frypan, add oil and brown onions, carrot and garlic add to the bottom of the cassoulet or baking dish. Sprinkle half the chickpeas.
3. Season chicken with salt and pepper, brown in the same fry pan, add to the top of the vegetables and chickpeas.
4. Pour red wine,tomatoes, brown sugar, bay leaf and coriander into the fry pan and deglaze, add to the top of the chicken with remaining chickpeas and mushrooms.
5. Place the lid on and bake for 1 hour remove the lid top with olives and bake for further 20 minutes.
6. Serve on mash or rice with a side of your favorite green vegetables.

Serves: 3-6

If you don’t have a casserole dish with a lid a deep oven dish with tin foils works just as good!

Slice Carrots on an angle to achieve the oval shape.

Slice Carrots on an angle to achieve the oval shape.

Brown onion, carrot and garlic, tip into bottom of the casserole dish.

Brown onion, carrot and garlic, tip into bottom of the casserole dish.

Top with browned chicken.

Top with browned chicken.

Add red wine, tomatoes, brown sugar, coriander and bayleaf to your frypan and deglaze.

Add red wine, tomatoes, brown sugar, coriander and bayleaf to your frypan and deglaze.

Top browned chicken with remaining chickpeas and mushrooms.

Top browned chicken with remaining chickpeas and mushrooms.

Top with the reduced tomatoes and wine. Cover and bake for 1 hour with lid on.

Top with the reduced tomatoes and wine. Cover and bake for 1 hour with lid on.

Remove lid top with olives and bake for a further 20 minutes.

Remove lid top with olives and bake for a further 20 minutes.

Remove from oven top with fresh coriander and enjoy.

Remove from oven top with fresh coriander and enjoy.

Serve on generous mound of mashed Southland swede and potato.

Serve on generous mound of mashed Southland swede and potato.

Creamy Cockle and Monk Fish Pasta

IMG_1585

With an overcast morning on Saturday we decided to head to the beach and even better it was low tide. I love living by the seaside the fresh salt air is great for days off from work. Here is a tasty fresh pasta I made using our foraged cockles and some monk fish from the store.

Bursts of fresh tarragon, lemon and garlic pair perfectly with the cockles and fish, folded through freshly made pasta and baby spinach. This was the perfect tea for my seafood lover.

Creamy Cockle and Monk Fish Pasta

Ingredients:

15-20 cockles

300gm monk fish, cut into strips

¼ cup seasoned flour

1 tbsp butter

2 tsp oil

½ onion, finely diced

3 garlic cloves, finely diced

½ lemon juice and zest

1 1/2 tbsp fresh tarragon

¼ cup white wine or fish stock

¾ cup water

150ml cream

250gm cooked pasta, I used homemade fettuccine but you can use any store brought pasta

1 cup baby spinach

Salt and pepper to taste

Method:

  1. Heat a large fry pan over a medium to high heat, add butter and 1 tsp oil.
  2. Coat fish in seasoned flour and brown in pan, remove and set aside.
  3. Deglaze frypan and set aside, heat fry pan over medium heat and add remaining oil.
  4. Sauté onion and garlic followed by lemon zest and tarragon, add cockles, water and deglazed pan juices, place a lid over or upside down fry pan and cook until cockles are all open. (around 4-5 minutes)
  5. If you get a cockle that doesn’t open discard them.
  6. Add cream and reduce for 1 minute, add cooked pasta and fish to the fry pan cook for a further 1 minute until the cream is thickened into a nice sauce, add baby spinach and fold through.
  7. Check the seasoning and serve.

Serves: 1-2

IMG_1535

Pumpkin Lamb and Rosemary Slow Cooker

Pumpkin Lamb and Rosemary Slow Cooker

Picked up some lamb for a extremely cheap price of $3.40 reduced to clear for 1kg of lamb stewing peicec.
Today it went straight into the slow cooker with some pumpkin and other tasty things. Served it up for tea with lemon broccoli and cauliflower cheese bake , smashed potatoes and garlic bread for mr.

Here’s the recipe:

700-1kg lamb stewing pieces or necks
1 tin diced tomatoes
1 onion, diced
2 garlic cloves, finely diced
2 cups pumpkin 1inch dice
6 tbsp Worcester sauce
2 tsp balsamic vinegar
2 tbsp brown sugar
2 cups vegetable stock
1 tbsp fresh Rosemary, diced
2 tsp fresh Sage, finely sliced
1/8 tsp Salt
1/8 tsp Pepper

3 tbsp cornflour + 50ml water to make slurry

Method:
1. Combine all ingredients in slow cooker apart from cornflour slurry .

2. Cook on high for 4-5hours or low for 8 until lamb is tender and falling apart.

3. Add cornflour slurry and stir , cook for further 20 minutes and serve.

Enjoy
3. Add cornflour slurry and stir , cook for further 20 minutes and serve.

Enjoy

Summer Stunner

IMG_1104

SUMMER STUNNER

Spice roasted broccoli and lentil salad.

This salad sure does pack a punch, lightly spiced broccoli with creamy avocado and bursts of coriander. Full of all things fresh, healthy and seasonal!

This may be on the table this Christmas it sure was delicious!

 

Ingredients:

¾ head broccoli, florets cut in half

3 tsp rice bran oil

1 tsp paprika

1 tsp cumin

¼ tsp cinnamon

Pinch chilli powder

Pinch cayenne pepper

½ zest of lemon

2 garlic cloves, finely grated

Salt and pepper

 

1 avocado, thick slices

1 can lentils, rinsed and drained

¼ cup coriander, roughly chopped

3 tbsp sultanas

3 tbsp sunflower seeds

½ lemon, juiced

Salt and pepper to taste

 

Method:

  1. Pre-heat oven to 180 degrees.
  2. Combine all spices, lemon zest, garlic and salt and pepper together. Pour over broccoli and bake for 20 minutes.
  3. In large bowl add lentils, sultanas, coriander, sunflower seeds toss together.
  4. Once broccoli is cooked add to bowl followed by avocado, lemon juice and salt and pepper, toss gently.
  5. Serve on its own or goes perfectly with bbq or cooked meats.

 Serves: 4-6

Christmas Mango and Strawberry Pav

IMG_1035

It’s that time of the year again when the sun shines and we create new memories. Christmas is just a few weeks away and why not make this perfect summer pav to empress the family!

Looks and tastes great plus it’s a great way to use up left over eggs!

 

Iingredients:

150gm egg whites, room temp (4-5 eggs)
1 cup caster sugar
2 tsp white vinegar
2 tbsp corn flour

To Decorate:
250ml cream, whipped
1 mango, diced
250gm Strawberries, sliced
1/3 c Passionfruit pulp

Method:

  1. Pre-heat oven to 150 degrees.
  2. In clean bowl whisk egg whites to soft peaks. Gradually add sugar, whisking well until mixture is glossy and stiff. (hold peaks when whisk removed)
  3. Add vinegar and sifted cornflour, whisk until just combined.
  4. Line baking tray with baking paper, draw a large circle as a guide if needed i like mine more rustic.
  5. Spoon meringue mix into the centre of the circle piling it high then pushing out towards the edges to make a rough circle. Don’t make it to skinny though!! 
  6. Drop oven temp to 120 degrees and bake for 1 hour and 20 minutes, Do Not open the door during the cooking process. Turn of oven and leave pav to cool inside it.
  7. Once cool wither store in an airtight container for 1-4 days or decorate like seen below.

Great for making a couple days ahead of christmas to reduce stress on the day!

Serves: 6-7

 

Separate 5 room temp eggs. Cover yolks with clingfilm and refrigerate.

Seperate 5 room temp eggs. Cover yolks with clingfilm and refridgerate.

Whisk egg whites to soft peaks.

Whisk egg whites to soft peaks.

Gradually whisk in sugar.

Gradually whisk in sugar.

Whisk until glossy and firm peaks have formed.

Whisk until glossu and firm peaks have formed.

Add vinegar and sifted cornflour. Whisk to combine.

Add vinegar and sifted cornflour. Whisk to combine.

Spoon meringue onto baking paper lined tray. Try to make it stay in the centre.

Spoon meringue onto baking paper lined tray. Try to make it stay in the centre.

Shape meringue into a rough circle.

Shape meringue into a rough circle.

Once cool store in an airtight container or top with whipped cream mango, strawberries and passionfruit.

Once cool store in an airtight container or top with whipped cream mango, strawberries and passionfruit.

Enjoy.

Enjoy.

Easy 7 Step Dessert

 IMG_1000

Strawberry Bliss 

Great way to enjoy fresh produce is by keeping it simple.

Creamy yoghurt with crunchy ginger nuts and fresh strawberries with bursts of mint and lemon. Perfect light dessert even the kids could make!!

Ingredients:

1/2 packet ginger nuts
2 cups berry yoghurt
1 punet strawberries, roughly diced
1/2 juice lemon
1 tbsp. icing sugar
3 mint leaves, thinly shredded

Method:

Blitz half a packet of ginger nuts in the food processor.

1. Blitz half a packet of ginger nuts in the food processor.

Roughly slice 1 punet of fresh strawberries.

2. Roughly slice 1 punet of fresh strawberries.

Add juice of half a lemon.

3. Add juice of half a lemon.

Followed by 1 tbsp. icing sugar, stir to combine.

4. Followed by 1 tbsp. icing sugar, stir to combine.

Add 3 shredded mint leaves and stir to combine.

5. Add 3 shredded mint leaves and stir to combine.

Layer strawberries, ginger crumb and yoghurt and repeat.

6. Layer stawberries, ginger crumb and yoghurt and repeat.

Finish with ginger crumb and enjoy!

7. Finish with ginger crumb and enjoy!