All posts filed under: Eats

Slow Cooker Pork Shoulder Adobo

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Today marks 6 years since we visited the Philippines and I wanted to share this adobo recipe with you. Adobe is a chicken or pork stew with vinegar and black peppercorns from the Philippines. So beloved, it is served for daily meals, at parties and feasts. Traditionally made on the stove top, I adapted this for the slow cooker. This recipe makes a generous amount and adobo leftovers are a gift that keeps on giving. Serve with fluffy white rice, fresh cucumber slices and spring onion garnish. Slow Cooker Pork Shoulder Adobo 15 mins prep | 8 hours cookDifficulty: Easy | Serves 6 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦2kg pork shoulder (or 1.5kg diced pork pieces)1 Tbsp cooking oil2 onions, chopped1 Tbsp whole black peppercorns1 cup white vinegar½ cup light soy sauce1 Tbsp dark soy sauce3 Tbsp soft brown sugar8 cloves garlic, sliced5 dried bay leavesTo serve: spring onion, cucumber slices and rice 𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 This recipe was created for NZ Pork

Beef Wellington Bites

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These beef wellington bites are sure to impress this festive season. Baked to order from frozen for 25 minutes, just rest and cut in half before serving with your favourite relish. Steps 1 to 6 are make ahead. Complete steps 7 to 9 when you’re ready to serve. Keep some of these in your freezer as part of your magic bag of tricks. Serve to guests as a party snack or serve with vegetable sides for a quick dinner. Beef Wellington Bites 40 mins prep | 35 mins cook | Freeze overnightDifficulty: Medium | Makes 18 pieces INGREDIENTS1 Tbsp oil400 grams eye filletSalt and pepper200 grams button mushrooms, finely chopped2 cloves garlic, finely chopped1 Tbsp fresh thyme, finely chopped¼ cup chicken liver paté4 slices prosciutto2 sheets frozen puff pastry, thawed1 egg yolk, beatenTo serve: Your favourite relish, fresh thyme PREPARATION1. Pat dry the eye fillet and cut into 4cm cubes, approximately 50 grams each. Season with salt and pepper.2. Heat a large frying pan over high heat. Add oil, and sear the beef quickly, for …

NZ Lamb Rump with Spring Onion Ginger Sauce

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Spring onion and ginger is classic pairing in Cantonese cuisine. I grew up eating spring onion and ginger sauce which is made from scratch at home. This sauce also works beautifully with BBQ and roasted meats. Lamb rump is a good value cut that is sure to impress this festive season. You can choose to cook these on a BBQ. Just make sure you use a hood to keep a consistent temp and rest before slicing. Lamb Rump with Spring Onion Ginger Sauce 30 mins prep | 40 mins cookDifficulty: Easy | Serves 4 to 6 LAMB INGREDIENTS900 gram lamb rumpsSaltPepper1 Tbsp cooking oil LAMB PREPARATION SAUCE INGREDIENTS5 spring onions (2 cups thinly sliced)10cm fresh ginger (1/4 cup grated)1/2 tsp salt1/2 cup vegetable oil or peanut oil SAUCE PREPARATION This recipe was created for Beef + Lamb New Zealand.

Honey Miso Slow Roast Pork Shoulder

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Looking for a hands-off dinner? This honey miso slow roast pork shoulder is quick to put together but then spends 3 hours in the oven. Served with shredded cabbage, sliced cucumber, rice, and miso soup for a delicious, not too heavy spring dinner. Get this started early and enjoy your meal outside while it’s still light! Honey Miso Slow Roast NZ Pork Shoulder 15 mins prep | 3 hours cookDifficulty: Easy | Serves 4 INGREDIENTS1/4 cup miso paste1/4 cup honey4 garlic cloves, minced1 Tbsp fresh ginger, minced1 Tbsp sesame oil1 tsp salt1/2 tsp ground black pepper1.5kg NZ pork shoulder1 onion TO SERVEShredded cabbage, sliced cucumber, steamed rice, spring onion and miso soup PREPARATION1. Pre-heat oven to 160°C.2. Combine the miso paste, honey, garlic, ginger, sesame oil, salt and black pepper in a small bowl. Mix to form a paste. Reserve.3. Peel and slice the onion and place into the bottom of a dutch oven or casserole dish.4. Place the pork shoulder on a chopping board. Using a sharp knife, cut away the skin and excess …

Miso Glazed Salmon Tray Bake

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If you know me, you’ll know that I’m a bit obsessed with salmon. This beautiful Miso Glazed Salmon Tray Bake is an easy salmon recipe for spring. My recipe serves 4 but is easy to adapt to 1 or 6 portions if needed. Miso Glazed Salmon Tray Bake 15 mins prep | 45 mins cookDifficulty: Easy | Serves 4 INGREDIENTS2 Tbsp white miso paste2 Tbsp sake1 Tbsp brown sugar1 Tbsp soy sauce4 salmon fillets (120g to 180g each)500 grams new potatoes, halved2 red onions, cut into wedges1 large capsicum, deseeded and cut into thick strips1 Tbsp dried thyme3 Tbsp extra virgin olive oilSalt and pepper3 courgettes, cut into thick rounds1 bunch asparagus, woody ends removed1 Tbsp sesame seeds1 spring onion, thinly sliced PREPARATION This recipe was created for Borges.

Crispy Prawn and Mango Bao with Chilli Mayo

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These crispy prawn and mango bao with chilli mayo are light and bright. This recipe makes 8 stuffed bao which could feed 4 hungry people or 8 people if serving with sides. Use large peeled prawn cutlets. Frozen bao are steamed to fluffy perfection. Find these in the frozen aisle at your local supermarket. Crispy Prawn and Mango Bao with Chilli Mayo 15 mins prep | 15 mins cookDifficulty: Easy | Makes 8 INGREDIENTS1/2 cup mayonnaise2 Tbsp chilli sauce1 cup plain flour1 Tbsp paprika1 Tbsp celery seeds1 Tbsp mixed herbs1 tsp salt2 egg whites16 prawn cutlets, tails removed1L vegetable oil for frying8 frozen bao1 mango, sliced1 cup cucumber slices1/4 red onion, thinly sliced1 spring onion, thinly sliced2 Tbsp toasted sesame seeds1 red chilli, thinly sliced PREPARATION1. In a small bowl or jar, mix together the mayonnaise and chilli sauce. Reserve.2. In a large bowl, add flour, paprika, celery seeds, mixed herbs, and salt. Stir in 2 tablespoons of water into the flour for extra crunchy bits. Reserve.3. In a medium bowl, separate 2 egg whites, …

Five Spice Honey Sriracha Ribs

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I’ve been perfecting my oven-baked rib recipe over the years. It’s pretty simple and best served with a bunch of sides. My favourites are slaw, buttery mash with loads of gravy, cauliflower mac and cheese. This is a mild heat level. If you want something with a bit more oomph, double the sriracha. Five Spice Honey Sriracha Ribs 30 mins prep | 2 hours cookDifficulty: Medium | Serves 4 INGREDIENTS2 Tbsp soft brown sugar2 Tbsp ground paprika1 Tbsp ground cumin1 tsp salt½ tsp ground Chinese five spice1.2 kg pork rib rack2 Tbsp sriracha2 Tbsp honey2 Tbsp barbecue sauce1 Tbsp light soy sauce Garnish: spring onion and sesame seeds PREPARATION 1. To make the rub, combine soft brown sugar, ground paprika, ground cumin, salt and ground Chinese five spice in a small bowl. Reserve. 2. Place the ribs on a chopping board so the bone side is facing up. Using a sharp knife, separate a corner of the membrane from the bone. Pinch the membrane and slowly peel it off. The membrane can be difficult to …

Mojo Pork

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Pork shoulder is a great value cut that features regularly at my house. Available at most supermarkets for under $10kg this meaty cut benefits from a gentle heat. Mojo Pork is marinated overnight with bright zesty flavours and needs 3 hours in a low oven. I have served with black beans and rice, chopped salad, pan fried orange slices and coriander. For low effort, soft bread rolls and a bag of salad greens works too. Mojo Pork 20 mins prep | Marinate overnight | 3 hours cookDifficulty: Easy | Serves 6-8 INGREDIENTS2kg pork shoulder MOJO MARINADE1 cup orange juice with pulp (2 oranges)¼ cup fresh mint leaves, chopped¼ cup fresh coriander leaves, chopped10 garlic cloves, crushed¼ cup extra virgin olive oil1 tablespoon orange zest (1 orange)¼ cup fresh lime juice (2 limes)3 tablespoons dried oregano1 tablespoon ground cumin1 tablespoon salt1 teaspoon black pepper MOJO SAUCE2 tablespoons flour1 teaspoon sugarSalt to taste TO SERVEBlack beans and rice, chopped salad, pan fried orange slices and coriander. PREPARATION NOTE: Leftover pork is wonderful for making Cuban sandwiches. You’ll …

Osso Buco in Red Wine Sauce (with a secret ingredient)

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A hearty dish that is full of flavour. Osso buco is literally “bone with a hole” in Italian and my secret ingredient is…red curry paste. Don’t clutch your pearls at me! The red curry gives this a boost of magic. I served this with cauliflower mash but serve with risotto or polenta if that’s more your style. Osso Buco in Red Wine Sauce (with a secret ingredient) 20 mins prep | 2 hours 45 mins cookDifficulty: Medium | Serves 4 INGREDIENTS1kg Osso buco (shin on bone)1 tablespoon Dijon mustard½ cup plain flour1 teaspoon salt½ teaspoon ground black pepper2 tablespoons olive oil1 onion, diced2 carrots, diced2 celery stalks, diced4 cloves garlic, chopped1 teaspoon dried thyme2 tablespoons red curry paste1 cup dry red wine2 cup beef or chicken broth400g can diced tomato1 cauliflower, cut into florets2 tablespoons butter2-4 tablespoons milk or cream¼ cup parmesan cheese PREPARATION This recipe was created for Greenlea Butcher Shop.

Chorizo Cheese and Herb Baked Mussels

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These stuffed mussels are a delicious snack to serve over drinks or add bread and a green salad to transform these into an easy dinner. This recipe makes 1 kg mussels but feel free to double or triple depending on how many mouths you want to feed. Chorizo Cheese and Herb Baked Mussels 15 mins prep | 20 mins cookDifficulty: Easy | Serves 2 for dinner or 4 for a starter INGREDIENTS1kg green lipped mussels2 cups grated cheese1 cup marinara sauceA bunch of fresh herbs, chopped2 chorizo, cut in half lengthwise and then sliced into half moons½ cup panko bread crumbsBlack pepperExtra Virgin Olive Oil PREPARATION This recipe was create for Borges.

Lamb Biryani with cashews and sultanas

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I was talking to the lady at the spice shop. The moment I told her I was making biryani, her whole vibe changed. Lamb biryani? Her favourite! I could almost see love hearts in her eyes. I don’t know if this recipe would also be her favourite but this is my favourite lamb biryani. I’ve eaten biryani with cashews. I’ve eaten biryani with sultanas. I add both cashews and sultanas to my lamb biryani because it tastes amazing. The lovely thing about cooking is you get to tweak the ingredients list and you get to be a bit extra. Lamb Biryani with cashews and sultanas 45 mins prep | Marinate overnight | 1 hour 30 mins cookDifficulty: Medium | Serves 6 INGREDIENTS1kg bone in lamb shoulder (or 900g boneless)1 cup greek yoghurt4 garlic cloves, peeled and crushed4 cm piece of fresh ginger, peeled and grated2 teaspoons salt2 tablespoons vegetable oil2 onions, thinly sliced8 cardamom pods, gently crushed2 bay leaves1 tablespoon garam masala1 tablespoon ground Kashmiri chilli powder1 and ½ teaspoon ground turmeric, divided1 cup chicken …

Olive Oil Roast Chicken with sage, garlic and onion stuffing

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When I’m not sure what to cook, a roast chicken always delivers. I have to share a recent revelation in our household. He prefers breast. I prefer thigh. You, what, now? At first I was judgemental but it actually works out perfectly. I absolutely love stuffing and this sage, garlic and onion stuffing is full of flavour. Serve with your favourite side dishes. I’ve made roast potatoes, honey tarragon roast carrots, some greens and of course, a vessel of gravy. Is gravy a side dish? The way I devour gravy it is! Olive Oil Roast Chicken with sage, garlic and onion stuffing 20 mins prep | 1 hour 30 mins cookDifficulty: Easy | Serves 4 INGREDIENTS2 slices white bread2 onions, peeled and sliced3 bulbs garlic¼ cup olive oil, divided¼ cup chicken stock3 tablespoons sage leaves, 
dried or chopped fresh, divided1 egg, beatenSalt and pepper1 free range chicken 1.5kg PREPARATION1. To make the stuffing, place the slices of bread on top of each other and cut into 1cm strips. Rotate 90 degrees and cut into 1cm …

Pork and Shiitake Wonton Soup

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Maybe it’s because I was born in Hong Kong, or maybe that has no factor in this whatsoever, but wonton soup is my absolute favourite comfort food. Like, OF. ALL. TIME. I’m just getting over a cold this week and this is basically what I want to eat every day. My recipe below is for Pork and Shiitake Wontons but if you like prawns, replace 100 grams of pork mince with 100 grams chopped prawn meat. The recipe below is in two parts: The wontons and the soup. Make the wontons first and then assemble the soup to order. Flash freeze any extra wontons for future meals. Enjoy! Part 1Pork and Shiitake Wontons 30 mins prepDifficulty: MediumMakes 30 wontons INGREDIENTS 20g dried shiitake mushrooms300g pork mince2 spring onions, roots removed, rest finely sliced1 knob of ginger, finely chopped or minced2 cloves garlic, finely chopped or minced1 Tbsp light soy sauce1 tsp sesame oil½ tsp salt¼ tsp five spice powderA pinch of ground white pepper (do not substitute for black pepper)30 wonton wrappers (300g) PREPARATION Part …

Spaghetti and Chonky Meatballs

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When it comes to spaghetti and meatballs, I’m a fan of chonky meatballs. These meatballs are egg size and weigh just over 70 grams each. You can use a ¼ cup measuring cup to scoop but I just eyeball it. Spaghetti and Chonky Meatballs 20 mins prep | 40 mins cookDifficulty: Easy | Serves 4 INGREDIENTS1 slice bread (the end slice of a loaf is perfect)½ cup milk700g beef mince¼ onion, finely chopped4 cloves garlic, minced2 Tbsp fresh parsley, chopped1 tsp salt¼ tsp ground black pepper2 Tbsp oil½ cup red wine400g can diced tomatoes1 beef stock cube dissolved in ½ cup hot water2 Tbsp tomato paste1 Tbsp dried oregano½ tsp chilli flakes TO SERVE400g dried spaghetti cooked to package instructionsGrated parmesanFresh parsley PREPARATION1. Cut the bread into 1 cm strips, then cut into 1cm cubes. Place bread cubes in a large mixing bowl with milk. Allow to soak for 2 minutes until soft. Mash gently with a spoon to break up the bread into a paste.2. Add onion, garlic, parsley, salt and pepper. Mix to …

Slow Cooker Ham and Split Pea Soup

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Slow cooker inspo: Easy and affordable. This classic ham and split pea soup makes six generous portions. Leftovers are great for weekday lunches or future lazy dinners. I use a meaty ham bone weighing around 1kg. You can remove the skin before cooking but it is easier to remove after cooking. Slow Cooker Ham and Split Pea Soup 15 mins prep | 8 hours cookDifficulty: Easy | Serves 6 INGREDIENTS1 ham bone500g dried split peas2 bay leaves2 onions, diced1 carrot, peeled and diced2 celery sticks, diced1.5 to 2L waterSalt and pepper TO SERVEChopped parsleyBread rolls or crusty bread PREPARATION1. Place the split peas and ham bone into slow cooker. Top with bay leaves, onion, carrots and celery. Add 1.5 to 2 litres water to cover ingredients. Cover with lid and slow cook for 8 to 10 hours on low.2. Remove ham bone and place on a chopping board.3. Remove the bay leaves and discard.4. Remove and discard the bone, skin and fat. Shred or chop the meat and reserve. Add the shredded/chopped meat back into …

Easy Roasted Lamb Rump

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Lamb rump is a great little cut that cooks quickly in easy to manage portions. Resting time is super important when it comes to rump so DO NOT SKIP THIS STEP. This recipe can easily be adapted to cook one rump or six rumps depending on how many appetites you have to feed. I have left side dishes up to you but I think it’s lovely served with roasted vegetables, peas or mash. This recipe is perfect for entertaining. Step 1 to Step 6 can be completed before your guests arrive. Just slice and serve when you’re ready to eat. Easy Roasted Lamb Rump 15 mins prep | 40 mins cookDifficulty: Easy | Serves 4 INGREDIENTS3 x 300g lamb rumpSaltPepper1 Tbsp cooking oil PREPARATION1. Remove lamb from refrigerator. Remove packaging and pat dry. Using a sharp knife, score the fat cap by making shallow cuts across the surface of the fat. Season both sides generously with salt and pepper. Allow lamb to sit at room temperature for 30 minutes. This is a great time to …

Duck Fat Potatoes with Truffle Mayo

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Crispy roasted duck fat potatoes served with truffle mayo. A little fancy. A lot delicious. Use Agria potatoes for perfect fluffy crunch. Enjoy as a side or all on their own. Duck Fat Potatoes with Truffle Mayo 10 mins prep | 1 hour cookDifficulty: Easy | Serves 4 INGREDIENTS½ cup Best Foods Mayonnaise2 tbs black truffle sauce or black truffle paste1kg Agria potatoes (medium size)¼ cup duck fat2 sprigs rosemary, de-stemmed and leaves pickedSalt and pepper PREPARATION This recipe was created for Best Foods.

5 Spice Pulled Lamb (Peking Style)

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In my family, many special occasions have been celebrated with Peking duck. This recipe for 5 spice pulled lamb using boneless lamb shoulder is inspired by Peking duck. My recipe for the thin pancakes is also below but if you can’t be bothered making pancakes, steamed bao bought from the frozen aisle at the supermarket would be an acceptable short cut. 5 Spice Pulled Lamb (Peking Style) 1 hour prep | Marinade overnight | 3.5 hours cookDifficulty: Medium | Serves 6 INGREDIENTS850 grams lamb shoulder (boneless)½ cup orange juice (or 1 orange)2 tablespoons hoisin sauce2 teaspoons salt2 teaspoons soft brown sugar1 tablespoon light soy sauce1 tablespoon Shaoxing wine1 teaspoon 5 spice powder1 red onion, sliced TO SERVE20 Peking pancakes (see recipe below)2 spring onions, cut into 7cm lengths and cut into slivers½ telegraph cucumber, cut 7cm matchsticksHoisin sauce PREPARATION 1. Place the seasoning ingredients into a bowl or container: orange juice, 2 tablespoons hoisin sauce, light soy sauce, salt, soft brown sugar, Shaoxing wine and 5 spice powder. Mix to combine. 2. Add the lamb …

Cauliflower and Parmesan Soup

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A hearty soup with option of bacon and fresh herbs. Cauliflowers are in season right now and perfect for cold nights. Roasting cauliflower in a little extra virgin olive oil brings out all the sweet flavour. Reserve a roasted floret for garnish. Ask my husband what my favourite flower is and he will tell you it is cauliflower. For our 15 year wedding anniversary a couple months ago, he surprised me with the most wonderful bouquet featuring a whole head of cauliflower. Cauliflower and Parmesan Soup 15 mins prep | 30 mins cookDifficulty: Easy | Serves 4 to 6 INGREDIENTS1 whole cauliflower (1kg)1 onion, sliced2 tablespoons extra virgin olive oil1 teaspoon salt1 teaspoon garlic powder1 teaspoon dried rosemary1/4 teaspoon black pepper2 potatoes2 cups chicken or vegetable stock2 cups water1/2 cup grated parmesan1/2 cup heavy creamTO SERVE: Crispy bacon, fresh herbs and extra virgin olive oil PREPARATION 1. Preheat oven to 200°C. 2. Cut the cauliflower in half and then into quarters. Remove and discard the core sections and cut the rest into florets roughly the …

NZ Pork Skewers with Sone’s Satay Sauce

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Thai-inspired skewers with NZ Pork steak and Sone’s Satay Sauce. Quick and easy weeknight dinner using pork rump or scotch. Serve with rice and steamed greens. NZ Pork Skewers with Sone’s Satay Sauce 20 mins prep + marinate 1 hour time | 15 mins cook Difficulty: Easy | Serves 4 INGREDIENTS 1 Tbsp Sone’s Satay Sauce 1/4 cup coconut cream 1 Tbsp soft brown sugar 1 Tbsp fish sauce 3 garlic cloves, minced 600 grams pork steak (rump, scotch) 2 Tbsp oil Garnish: chopped coriander, lime wedges, chopped red onion Serve with Sone’s Satay Sauce, rice and steamed greens PREPARATION 1. Combine all the ingredients in a bowl except the pork and oil. Mix well. 2.Cut the pork into 2 to 3 cm cubes. Place into the bowl and stir to combine. Cover and marinate for at least 1 hour. 3.Soak some bamboo skewers in water. Thread pork pieces onto skewers. 4. Heat oil onto a heavy pan or hot plate. Once smoking hot, place pork skewers on the heat for 10 minutes turning every …