Gorgeous juicy meatballs with a taste barbecue sauce. The meatballs can be frozen, and you can even transform them to a meatloaf.
Creamy and crunchy thai-inspired noodle bowl. This dish goes well with any type of protein, such as shrimps, pork or chicken, but you can even leave it vegetarian as it certainly does not lack in the taste department. You can also mix and match with any vegetables you desire, and if you want you can turn this noodle bowl into a soup! This dish is medium spicy. Add or reduce the chilli paste as desired.
A gorgeous Sunday dish with sausages and pork.
Peel the potatoes, wash them, and cut each potato in four pieces. Peel the onion and cut in wedges. Remove the base and stalks of the fennel, and cut into wedges. Slice the red pepper into strips. Peel the carrots and chop them in rounds. Throw all the vegetables in a big roasting tray, along with the sausages and pork chops. If you want you can cut the sausages into smaller pieces.
In a bowl, combine the oil with the herbs and the chicken broth. Pour the mixture on top of the vegetables and meat and mix. Cover the roasting pan with foil and put in a pre-heated oven. Bake at 225 degrees Celsius for about 45 minutes, or until vegetables are quite tender. Then, pour the balsamic vinegar and place the tray back in the oven (uncovered) for 25 to 30 minutes more. Halfway through this time, baste the meat and vegetables with the juices and gravy at the bottom of the pan.
Adapted from Original Recipe
Ingredients:
Serves 4
Directions:Serves 4
- 4 sausages (beef or pork)
- 4 pork chops
- 4 medium potatoes
- 3 carrots
- 1/2 red bell pepper
- 1 large onion
- 1 fennel bulb
- 2 garlic cloves, chopped finely
- 2 tbsp oil
- salt
- pepper
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 cup chicken broth
- 4 tbsp balsamic vinegar
Peel the potatoes, wash them, and cut each potato in four pieces. Peel the onion and cut in wedges. Remove the base and stalks of the fennel, and cut into wedges. Slice the red pepper into strips. Peel the carrots and chop them in rounds. Throw all the vegetables in a big roasting tray, along with the sausages and pork chops. If you want you can cut the sausages into smaller pieces.
In a bowl, combine the oil with the herbs and the chicken broth. Pour the mixture on top of the vegetables and meat and mix. Cover the roasting pan with foil and put in a pre-heated oven. Bake at 225 degrees Celsius for about 45 minutes, or until vegetables are quite tender. Then, pour the balsamic vinegar and place the tray back in the oven (uncovered) for 25 to 30 minutes more. Halfway through this time, baste the meat and vegetables with the juices and gravy at the bottom of the pan.
This pork is simply mouthwatering. It does not require a lot of work, but is perfectly suited for a special occasion. Serve with roasted vegetables and potatoes. This recipe can easily be halved.
Ingredients:
For 4 portions
Directions:
Chop the onion and garlic. Heat 3 tablespoons of olive oil over low to medium heat and begin sautéing onion and garlic. Once the onion begins to caramelise, add 4 tablespoons of Balsamic vinegar and season well with salt and pepper.
Preheat oven to 200 degrees Celsius. While the onion and garlic are cooking, slice pork tenderloin partially through and open sides. Add slices of apple and Brie to one side of the tenderloin. Add a few pinches of salt and pepper over the apple and Brie and layer on the caramelised onion and garlic. Fold the tenderloin and secure it with butcher's string.
Heat 2 tablespoons of olive oil in a pan over medium to high heat and sear each side of the tenderloin until slightly browned and golden. Transfer seared tenderloin to an oven safe dish and roast for 40-45 minutes in the pre-heated oven. Don't panic if some of the cheese and onions have spilled out. Scoop them onto your plate; they're still delicious. The pork will be moist and slightly tinged with pink once cooked.
Adapted from Original Recipe
Ingredients:
For 4 portions
- 1 600g pork tenderloin
- 1 medium onion
- 2 cloves of garlic
- 1/2 green apple, sliced
- 8 Brie slices (or as needed)
- 5 tbsp Olive oil
- 4 tbsp Balsamic vinegar
- Salt & pepper
- Butcher string or toothpicks
Chop the onion and garlic. Heat 3 tablespoons of olive oil over low to medium heat and begin sautéing onion and garlic. Once the onion begins to caramelise, add 4 tablespoons of Balsamic vinegar and season well with salt and pepper.
Preheat oven to 200 degrees Celsius. While the onion and garlic are cooking, slice pork tenderloin partially through and open sides. Add slices of apple and Brie to one side of the tenderloin. Add a few pinches of salt and pepper over the apple and Brie and layer on the caramelised onion and garlic. Fold the tenderloin and secure it with butcher's string.
Heat 2 tablespoons of olive oil in a pan over medium to high heat and sear each side of the tenderloin until slightly browned and golden. Transfer seared tenderloin to an oven safe dish and roast for 40-45 minutes in the pre-heated oven. Don't panic if some of the cheese and onions have spilled out. Scoop them onto your plate; they're still delicious. The pork will be moist and slightly tinged with pink once cooked.
Adapted from Original Recipe
This recipe is great served with coleslaw in a bun.
Ingredients:
Makes 4 servings (8 buns)
Directions:
Place the onions and garlic in the slow cooker and then cover with the broth. Combine the brown sugar, chilli powder, salt, cumin, and paprika in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
Cover and cook until the pork is tender, about 6 to 8 hours on high or 8 to 10 hours on low. Turn off the slow cooker and remove the pork to a cutting board. Pour the onion mixture from the slow cooker in a strainer and return the solids to the slow cooker. You can strain the liquid into a bowl and save for later to make gravy or add some liquid back to the pulled pork if you prefer. If the pork has a bone, remove and discard it.
Using 2 forks, shred the meat, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
Adapted from Original Recipe
Makes 4 servings (8 buns)
- 1.250kg pork shoulder
- 1 medium yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 tablespoon packed dark brown sugar
- 1 tsp chilli powder
- 1/2 tbsp salt, plus more as needed
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1 cup barbecue sauce
Directions:
Place the onions and garlic in the slow cooker and then cover with the broth. Combine the brown sugar, chilli powder, salt, cumin, and paprika in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
Cover and cook until the pork is tender, about 6 to 8 hours on high or 8 to 10 hours on low. Turn off the slow cooker and remove the pork to a cutting board. Pour the onion mixture from the slow cooker in a strainer and return the solids to the slow cooker. You can strain the liquid into a bowl and save for later to make gravy or add some liquid back to the pulled pork if you prefer. If the pork has a bone, remove and discard it.
Using 2 forks, shred the meat, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
Adapted from Original Recipe
Cabbage leaves stuffed with a mince and rice mixture, coupled with a creamy sauce. The leftovers are good for freezing (without the sauce).
Ingredients:
Makes about 4 generous servings, depending on the size of the cabbage
For the filling:
Directions:
Start with the cabbage leaves. Remove the stalk of the cabbage by cutting in a circle around it. In this way the leaves will separate easily from the base. In the meantime, boil some water in a pan.
Cook rice in plenty water until al dente. Drain and set aside. In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender. Grate the carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper. In a medium bowl whisk together stock, crushed tomatoes and crème fraîche. Set aside.
Preheat your oven to 180 degrees Celsius. Clear your work space so all ingredients are within reach. Take a cabbage leaf at a time and put in the boiling water for a couple of minutes, until soft. Put it out and put 2 tablespoons of filling at the bottom of the wide part of a leaf and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves.
Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and continue stacking until all cabbage rolls are gone. Pour the sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or crème fraîche.
Adapted from Original Recipe
Ingredients:
Makes about 4 generous servings, depending on the size of the cabbage
For the filling:
- 1 small cabbage
- 1/4 cup rice
- 1 tbsp olive oil
- 1 medium onion, chopped
- 250g minced beef
- 200g minced pork
- 1 bunch parsley, chopped
- 1 carrot, grated
- 1 tsp salt
- 1 tsp pepper
- 2 bay leaves
For the sauce:
- 3/4 cup chicken stock
- 1/2 cup crème fraîche or sour cream
- 1 cup canned tomatoes or passata
Start with the cabbage leaves. Remove the stalk of the cabbage by cutting in a circle around it. In this way the leaves will separate easily from the base. In the meantime, boil some water in a pan.
Cook rice in plenty water until al dente. Drain and set aside. In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender. Grate the carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper. In a medium bowl whisk together stock, crushed tomatoes and crème fraîche. Set aside.
Preheat your oven to 180 degrees Celsius. Clear your work space so all ingredients are within reach. Take a cabbage leaf at a time and put in the boiling water for a couple of minutes, until soft. Put it out and put 2 tablespoons of filling at the bottom of the wide part of a leaf and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves.
Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and continue stacking until all cabbage rolls are gone. Pour the sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or crème fraîche.
Adapted from Original Recipe
This is a melt-in-the-mouth pork casserole dish which you can cook up in minutes, though it does take about an hour and a half to cook. It's perfect for a Sunday lunch.
Ingredients:
Makes 4 portions
Directions:
Pre-heat oven to 200 Degrees Celsius. Layer the sliced onion on the base of the dish. Place the pork chops on top, as well as the sausage. Season the dish with salt, pepper, paprika and garlic powder. Pour the broth through the side of the dish (so as not to wash away the spices). Cover everything with the potato slices and drizzle with the rosemary infused oil and sprinkle some fennel seeds.
Cover with foil and bake for about 1 1/2 hours, removing the foil in the last 10 mins so the potatoes turn crispy.
Optionally, you can boil the potatoes until tender before putting them on the dish and then reduce the baking time accordingly.
Makes 4 portions
- 4 pork chops
- 2 sausages, cut in rounds
- 1 onion, sliced
- 2 large potatoes, sliced
- 1/2 cup beef broth
- dash of Rosemary infused oil or olive oil
- garlic powder
- fennel seeds
- paprika
- salt
- pepper
Pre-heat oven to 200 Degrees Celsius. Layer the sliced onion on the base of the dish. Place the pork chops on top, as well as the sausage. Season the dish with salt, pepper, paprika and garlic powder. Pour the broth through the side of the dish (so as not to wash away the spices). Cover everything with the potato slices and drizzle with the rosemary infused oil and sprinkle some fennel seeds.
Cover with foil and bake for about 1 1/2 hours, removing the foil in the last 10 mins so the potatoes turn crispy.
Optionally, you can boil the potatoes until tender before putting them on the dish and then reduce the baking time accordingly.
Lovely, unusual recipe!
Ingredients:
Makes 2 servings
Directions:
Combine the rice and 1 cup water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
Meanwhile, take 2 pineapple slices and grate them on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1/2 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Chop half the scallions and add them to the marinade. Add the pork chops and turn to coat; let marinate at room temperature for 10-15 minutes.
Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder. Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the remaining scallions and pineapple, turning occasionally, until charred, about 3 minutes.
Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
Adapted from Original Recipe
Ingredients:
Makes 2 servings
- 1/2 cup basmati rice
- 1/2 tin pineapple rounds
- 1/2 tbsp ginger, peeled and minced
- 1/2 tbsp vegetable oil
- 1/2 tbsp soy sauce, plus a splash for the salsa
- 1/2 tsp Chinese five-spice powder
- 4 green onions
- 4 (small) pork chops
- Pinch of red pepper flakes
Combine the rice and 1 cup water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
Meanwhile, take 2 pineapple slices and grate them on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1/2 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Chop half the scallions and add them to the marinade. Add the pork chops and turn to coat; let marinate at room temperature for 10-15 minutes.
Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder. Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the remaining scallions and pineapple, turning occasionally, until charred, about 3 minutes.
Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
Adapted from Original Recipe
Pork chops with a savoury rub and a sweet glaze which complement each other perfectly.
Ingredients:
Ingredients:
Serves 2
Directions:
If rice is not pre-rinsed (the bag will tell you if it is), rinse with cold water until water runs clear. Put rice in a medium sauce pan and combine with coconut milk, milk and sugar. Bring to a boil, stirring regularly, then reduce heat to low and cover pot. Simmer for about 25 minutes (could take up to 45 minutes depending on the rice). Stir regularly making sure it does not run dry. If it starts to dry out add some milk or coconut milk until rice is done.
While the rice is cooking, mix Rub ingredients, then coat pork with spice rub. Mix Glaze ingredients and set to a side. Heat olive oil pan over moderately high heat, then cook pork for about 4 minutes on each side, until nearly done. Place some glaze mixture on each pork chop and brush on evenly, then turn the chops over. Cook that side until browned and repeat for other side.
Serve over sticky coconut rice, pouring some of the glaze in the pan over the pork and rice.
Adapted from Original Recipe
- 4 pork chops
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp cinnamon
- 1/2 cup brown sugar
- 1 tbsp finely chopped garlic
- 1/2 tbsp Tabasco
- 3/4 cup basmati rice
- about 200ml coconut milk
- 1/4 cup sugar
- 1/2 cup milk
If rice is not pre-rinsed (the bag will tell you if it is), rinse with cold water until water runs clear. Put rice in a medium sauce pan and combine with coconut milk, milk and sugar. Bring to a boil, stirring regularly, then reduce heat to low and cover pot. Simmer for about 25 minutes (could take up to 45 minutes depending on the rice). Stir regularly making sure it does not run dry. If it starts to dry out add some milk or coconut milk until rice is done.
While the rice is cooking, mix Rub ingredients, then coat pork with spice rub. Mix Glaze ingredients and set to a side. Heat olive oil pan over moderately high heat, then cook pork for about 4 minutes on each side, until nearly done. Place some glaze mixture on each pork chop and brush on evenly, then turn the chops over. Cook that side until browned and repeat for other side.
Serve over sticky coconut rice, pouring some of the glaze in the pan over the pork and rice.
Adapted from Original Recipe
