Crispy Roast Pork Shoulder (porchetta)

This pork is roasted low and slow for tender succulent meat with crisp golden crackling.

The ingredient of Crispy Roast Pork Shoulder Porchetta

• 2 5kg pork shoulder skin on
• 1 teaspoon caraway seeds
• 1 tablespoon fennel seeds
• 1 2 cup coarsely chopped oregano
• 1 4 cup coarsely chopped flat leaf parsley
• 2 tablespoons coarsely chopped rosemary
• 1 tablespoon olive oil
• 2 tablespoons sea salt flakes
• 1 2 cup 125ml dry white wine
• 1 2 cup 125ml massel chicken style liquid stock

The Instruction of crispy roast pork shoulder porchetta

• preheat oven to 130c place pork on a clean work surface use a sharp knife to score the rind in 1cm intervals pat the skin dry with paper towel turn pork skin side down use a large sharp knife to cut from the centre out horizontally until you get to the short end repeat with the remaining side open pork out like a book
• place caraway and half the fennel seeds in a small frying pan over low heat cook tossing for 1 minute until aromatic transfer to a mortar and gently pound with a pestle until lightly crushed add the oregano parsley and rosemary and gently pound until a coarse paste forms spread the paste evenly over the cut side of the pork fold sides in and roll pork to enclose filling use kitchen string to tie pork at 2cm intervals place in a roasting pan rub with oil and sprinkle the skin evenly with salt and the remaining fennel seeds rub into the skin roast for 3 hours or until pork is cooked through and tender
• increase heat to 240c pour the combined wine and stock around the pork roast for a further 30 minutes or until skin is golden brown and crisp remove from oven set aside covered for 10 minutes to rest cut into slices to serve

Nutritions of Crispy Roast Pork Shoulder Porchetta

calories: 961 975 calories
calories: 69 4 grams fat
calories: 25 grams saturated fat
calories: 4 5 grams carbohydrates
calories: 2 7 grams sugar
calories: n a
calories: 73 6 grams protein
calories: 281 milligrams cholesterol
calories: 2011 milligrams sodium
calories: https schema org
calories: nutritioninformation

Lemon And Honey Chicken Stir Fry

This chicken stir-fry is a quick way to get a nutritious meal to the table.

The ingredient of Lemon And Honey Chicken Stir Fry

• 2 tablespoons extra light olive oil
• 750g chicken tenderloins thinly sliced on diagonal
• 8 green onions trimmed sliced diagonally
• 1 4 cup honey
• 1 4 cup lemon juice
• 1 tablespoon soy sauce
• 1 cup roasted cashew nuts
• steamed jasmine rice to serve

The Instruction of lemon and honey chicken stir fry

• heat a wok over high heat until hot add 2 teaspoons oil swirl to coat add one third of the chicken stir fry for 2 to 3 minutes or until golden remove to a plate repeat twice with oil and chicken
• add remaining oil and green onions to wok stir fry for 1 to 2 minutes until bright green return chicken to wok
• add honey lemon juice soy and cashews to wok stir fry for 1 minute or until heated through serve with steamed jasmine rice and garnish with extra green onions if desired

Nutritions of Lemon And Honey Chicken Stir Fry

calories: 584 594 calories
calories: 31 grams fat
calories: 5 grams saturated fat
calories: 26 grams carbohydrates
calories: 22 grams sugar
calories: n a
calories: 48 grams protein
calories: 111 milligrams cholesterol
calories: 429 69 milligrams sodium
calories: https schema org
calories: nutritioninformation

Crispy Blue Cheese And Thyme Polenta Fingers

We think wonderful meals shouldnt end with the weekend. Perfect for rounding out your mains, this savvy side dish can be prepped a little in advance to make life easier on busy weeknights when youre short on time and ideas. (See notes for more).

The ingredient of Crispy Blue Cheese And Thyme Polenta Fingers

• 1 cup massel vegetable liquid stock
• 1 2 cup pure cream
• 50g blue cheese
• 3 4 cup instant polenta
• 2 teaspoons chopped fresh thyme
• 1 cup plain flour
• 2 eggs lightly beaten
• 3 cups panko breadcrumbs
• vegetable oil for shallow frying
• extra fresh thyme leaves to serve

The Instruction of crispy blue cheese and thyme polenta fingers

• grease a 3cm deep 18cm x 28cm slice pan line base and sides with baking paper
• place stock cream and cheese in a medium saucepan over medium heat bring to the boil reduce heat to low gradually whisk in polenta whisk for 3 to 5 minutes or until thickened stir in thyme
• working quickly pour hot polenta mixture into prepared pan level top refrigerate for 2 hours or until firm
• cut polenta into 18 fingers place flour egg and breadcrumbs in separate shallow dishes coat polenta fingers in flour shaking off excess dip in egg coat in breadcrumbs transfer to a large baking tray lined with baking paper cover with plastic wrap refrigerate for 20 minutes or until firm
• heat oil in a deep heavy based frying pan over medium high heat cook in batches for 2 to 3 minutes each side or until golden and crisp transfer to a plate lined with paper towel to drain season with salt and pepper serve with extra thyme leaves

Nutritions of Crispy Blue Cheese And Thyme Polenta Fingers

calories: 551 612 calories
calories: 24 grams fat
calories: 9 grams saturated fat
calories: 101 9 grams carbohydrates
calories: n a
calories: n a
calories: 23 grams protein
calories: 136 milligrams cholesterol
calories: 941 milligrams sodium
calories: https schema org
calories: nutritioninformation

Apple And Blackberry Bars With Hazelnut Crumble

Katie Quinn Davies has filled these crumble bars with a luscious homemade jam.

The ingredient of Apple And Blackberry Bars With Hazelnut Crumble

• 150g chilled unsalted butter chopped
• 2 cups 300g plain flour sifted
• 3 4 cup 165g caster sugar
• 1 egg lightly whisked
• 1 teaspoon vanilla extract
• 2 granny smith apples peeled chopped
• 250g fresh blackberries or frozen blackberries thawed
• juice of 1 lime
• 1 2 cup 75g plain flour
• 100g chilled unsalted butter chopped
• 1 3 firmly packed cup 80g brown sugar plus extra 2 tablespoons to sprinkle
• 1 2 cup 45g rolled oats
• 1 cup 125g roasted hazelnuts chopped
• 1 2 teaspoon ground ginger

The Instruction of apple and blackberry bars with hazelnut crumble

• whiz the butter flour and 1 2 cup 110g caster sugar in a food processor until the mixture resembles fine breadcrumbs add the egg and vanilla then whiz to combine shape into a ball then enclose in plastic wrap and chill for 20 minutes
• meanwhile place apple blackberries lime juice remaining 1 4 cup 55g caster sugar and 1 2 cup 125ml water in a large pan bring to a boil then reduce the heat to medium and simmer for 15 20 minutes until the apples are soft and most of the liquid has evaporated remove from heat cool then blend until smooth set aside
• preheat oven to 180u00b0c grease and line a 24cm x 30cm cake pan with baking paper for the crumble whiz flour and butter in a food processor until mixture resembles breadcrumbs add remaining ingredients and pulse to combine
• remove the biscuit pastry from the fridge then unwrap and flatten into a disc place between 2 pieces of baking paper and roll out into a 24cm x 30cm rectangle then use to line the cake pan
• prick the base all over with a fork then bake for 20 minutes or until starting to brown cool for 5 minutes then spread jam over base scatter over crumble then sprinkle with remaining 2 tablespoons brown sugar
• bake for a further 25 30 minutes or until golden allow to cool for 30 minutes or until firm then cut into squares and serve

Nutritions of Apple And Blackberry Bars With Hazelnut Crumble

calories: 456 012 calories
calories: 24 3 grams fat
calories: 11 4 grams saturated fat
calories: 55 5 grams carbohydrates
calories: 26 1 grams sugar
calories: n a
calories: 6 2 grams protein
calories: 58 milligrams cholesterol
calories: 129 milligrams sodium
calories: https schema org
calories: nutritioninformation

30 Minute Lamb Roast

Thought a full roast dinner with all the trimmings meant hours in the kitchen? Think again with this quick and versatile recipe.

The ingredient of 30 Minute Lamb Roast

• 750g trim lamb mini topside roasts
• 1 tablespoon olive oil
• 1 bunch baby dutch carrots ends trimmed washed
• 1 x 400g pkt baby potatoes with butter and herbs
• 5 sprigs fresh rosemary
• 200g sugar snap peas
• 60ml 1 4 cup mint sauce
• 375ml 1 1 2 cups water
• 40g 1 4 cup traditional flavoured instant gravy
• 80ml 1 3 cup red wine

The Instruction of 30 minute lamb roast

• preheat oven to 220u00b0c season the lamb with salt and pepper heat the oil in a roasting pan over high heat add the lamb and cook for 1 minute each side or until browned
• arrange carrots potatoes including butter from the packet and rosemary around the lamb roast for 20 minutes for medium or until cooked to your liking
• meanwhile cook the sugar snap peas in a small saucepan of boiling water for 2 minutes or until bright green and tender crisp drain and return to the pan add the mint sauce and stir until well combined whisk together the water and gravy in a jug
• transfer the lamb and vegetables to a plate and cover with foil place the pan over high heat add the wine and cook stirring for 1 minute add the gravy mixture and cook stirring constantly for 1 minute until the gravy thickens
• divide the roast vegetables and sugar snap peas among serving plates thickly slice the lamb across the grain divide lamb among the plates and drizzle over the gravy to serve

Nutritions of 30 Minute Lamb Roast

calories: 446 93 calories
calories: 15 grams fat
calories: 5 5 grams saturated fat
calories: 26 grams carbohydrates
calories: n a
calories: n a
calories: 46 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Chefs Salad With Poached Egg

Brighten up the evening with this hearty salad main thats a beautiful mixture of colours and textures.

The ingredient of Chefs Salad With Poached Egg

• 2 tablespoons wholegrain mustard
• 2 tablespoons honey
• 1 garlic clove crushed
• 4 tablespoons olive oil
• 2 about 100g each skinless single chicken breast fillets
• 4 rashers bacon rind removed
• 1 cup toasted salad croutons
• 1 avocado peeled sliced
• 4 vine ripened tomatoes cut into wedges
• 1 butter lettuce torn into bite size pieces
• 1 small spanish onion sliced
• 1 cup baby spinach leaves
• 4 soft boiled eggs

The Instruction of chefs salad with poached egg

• whisk mustard honey garlic and half the oil in a shallow bowl add chicken and stir to coat set aside for 10 minutes to marinate
• fry bacon in a frying pan until crisp then transfer to a plate lined with paper towel to drain break into small pieces and place in a bowl with croutons avocado tomatoes lettuce onion and spinach set aside
• heat remaining oil in a medium frying pan add the chicken reserving the marinade and pan fry over medium heat for 3 4 minutes each side until golden transfer to a plate and set aside to rest
• meanwhile add the reserved marinade to pan swirl and simmer stirring for 1 minute add the chickens resting juices
• reheat eggs for 30 seconds in a pan of simmering water slice chicken toss into salad serve with an egg and warm dressing

Nutritions of Chefs Salad With Poached Egg

calories: 666 571 calories
calories: 50 grams fat
calories: 13 grams saturated fat
calories: 22 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 30 grams protein
calories: 252 milligrams cholesterol
calories: 771 55 milligrams sodium
calories: https schema org
calories: nutritioninformation

Chocolate And Cinnamon Puddle Puddings

Everyone will love this spectacular chocolate dessert, which offers a creative take on the traditional favourites.

The ingredient of Chocolate And Cinnamon Puddle Puddings

• 150g unsalted butter melted cooled
• 200g caster sugar
• 3 eggs
• 150g 1 cup self raising flour
• 3 4 teaspoon ground cinnamon
• 20g dutch cocoa
• 125ml 1 2 cup milk
• 1 teaspoon vanilla extract
• 75g dark chocolate chopped
• double cream to serve
• 75g 1 3 cup brown sugar
• 75g 1 3 cup caster sugar
• 30g dutch cocoa
• 60ml 1 4 cup cognac brandy or nut flavoured liqueur

The Instruction of chocolate and cinnamon puddle puddings

• preheat oven to 180c for puddings process all ingredients except chocolate in a food processor until just smooth then stir in chocolate spoon into a greased shallow 27cm round 7 cup capacity baking dish or 6 x 1 cup capacity dishes
• for sauce combine sugars and cocoa in a bowl then sift over the top of the pudding combine cognac and 500ml 2 cups boiling water and pour evenly over the back of a spoon over sugar mixture bake large pudding for 40 minutes or individual puddings for 20 minutes until the top is puffed
• serve immediately with spoonfuls of double cream

Nutritions of Chocolate And Cinnamon Puddle Puddings

calories: 686 886 calories
calories: 30 grams fat
calories: 18 grams saturated fat
calories: 89 grams carbohydrates
calories: 66 grams sugar
calories: n a
calories: 10 grams protein
calories: 174 milligrams cholesterol
calories: 234 39 milligrams sodium
calories: https schema org
calories: nutritioninformation

Cheats Chicken, Chilli And Artichoke Pizza

Create tasty pizzas with your favourite toppings in less time than it would take to phone for a delivery!

The ingredient of Cheats Chicken Chilli And Artichoke Pizza

• 2 x 26cm frozen pizza bases mccain brand
• 250g chicken thigh fillets excess fat trimmed cut across the grain into thin strips
• 2 teaspoons extra virgin olive oil
• 2 garlic cloves crushed
• 1 2 fresh red birdseye chillies finely chopped
• 150g drained bocconcini thinly sliced
• 100g bought marinated artichoke hearts drained on paper towel thinly sliced
• 100g bought chargrilled red capsicum drained on paper towel thinly sliced

The Instruction of cheats chicken chilli and artichoke pizza

• preheat oven to 230u00b0c place pizza bases on two baking trays
• combine the chicken oil garlic and chilli in a large bowl heat a large non stick frying pan over high heat add the chicken mixture and cook turning occasionally for 3 minutes or until light golden remove from heat and set aside for 5 minutes to cool slightly
• meanwhile arrange the bocconcini over the pizza bases leaving a 1cm border around the edges top each pizza with the artichoke capsicum and chicken mixture
• bake the pizzas in preheated oven swapping the trays halfway through cooking for 15 minutes or until the bases are crisp serve immediately

Nutritions of Cheats Chicken Chilli And Artichoke Pizza

calories: 581 726 calories
calories: 19 grams fat
calories: 7 grams saturated fat
calories: 67 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 32 grams protein
calories: 74 milligrams cholesterol
calories: 834 79 milligrams sodium
calories: https schema org
calories: nutritioninformation

Roast Pumpkin Garlic Soup

Roasting garlic and pumpkin till its soft and sweet takes time, but this soup is worth its wait in gold.

The ingredient of Roast Pumpkin Garlic Soup

• 2 5kg butternut pumpkin peeled deseeded cut into 2cm pieces
• 3 garlic cloves unpeeled
• olive oil spray
• 2 about 60g short cut bacon rashers thinly sliced crossways
• 20 fresh basil leaves
• olive oil to shallow fry
• 1 tablespoon olive oil extra
• 1 onion finely chopped
• 3 teaspoons ground cumin
• 1 25l 5 cups water
• 1 massel vegetable stock cube
• 70g 1 4 cup bought basil pesto
• 1 1 2 tablespoons fresh lemon juice
• thickened cream to serve
• 8 x 1cm thick slices sourdough baguette french breadstick
• 16 fresh sage leaves
• 120g mozzarella thinly sliced

The Instruction of roast pumpkin garlic soup

• preheat oven to 200u00b0c line 2 baking trays with non stick baking paper place the pumpkin and garlic in a single layer on the trays spray with olive oil spray and season with salt and pepper bake in oven for 1 1 4 hours or until tender
• meanwhile cook the bacon in a non stick frying pan for 3 4 minutes or until crisp transfer to a plate lined with paper towel add enough oil to the pan to come 1cm up the side of the pan heat over medium high heat add half the basil and cook for 30 seconds transfer to the plate repeat with remaining basil
• heat the extra oil in a stockpot over medium heat add the onion and cook stirring for 5 minutes or until soft add the cumin and cook stirring for 30 seconds or until aromatic add water and stock cube and bring to the boil add garlic and pumpkin reserving 2 cups of pumpkin and cook for 10 minutes set aside for 5 minutes to cool
• while the soup is cooking make the sage toasts preheat grill on high place the bread slices on a baking tray cook under grill for 1 2 minutes or until toasted turn and top each toast with 2 sage leaves then with mozzarella cook under grill for 2 minutes or until mozzarella melts
• place the soup in the bowl of a food processor and process until smooth return to the stockpot over low heat add the reserved pumpkin and cook stirring until heated through
• combine the pesto and lemon juice in a bowl ladle the soup among serving bowls drizzle over the pesto mixture and cream top with the bacon and basil serve with the sage toasts

Nutritions of Roast Pumpkin Garlic Soup

calories: 662 03 calories
calories: 33 grams fat
calories: 13 grams saturated fat
calories: 63 grams carbohydrates
calories: n a
calories: n a
calories: 27 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation

Roasted Pumpkin

Classic roast pumpkin is so versatile you can add it to almost any dish, from creamy pastas and salads to roast dinners, pastries and pies.

The ingredient of Roasted Pumpkin

• 3 5kg butternut pumpkin peeled seeded cut into 2 5cm pieces
• 1 tablespoon olive oil

The Instruction of roasted pumpkin

• place pumpkin on prepared trays drizzle with olive oil season with salt and pepper toss to coat roast at 180c for 35 to 40 minutes or until browned and just tender set aside to cool completely
• see notes to freeze

Nutritions of Roasted Pumpkin

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation