Blog Archive

Recipes - Meat

Quick Cook Crispy Pork Belly (Serves: 2-4)

Ingredients:
  • 800-900g pork belly piece
  • 2 Tablespoons of Salt (flakes preferred)
  • 2 Tablespoons of Olive Oil
  • Optional: Blend Smoked Honey (drizzle over pork)


This is a simple pork belly recipe but it works so incredibly well that I needed to share it!

Pre-Heat your oven to 250c then on a flat tray place a piece of baking paper (optional). On a board cut your belly in half to give you 2 large pieces then score the skin with a sharp knife in a diagonal pattern all the way through the skin to the flesh.
We do this to cook it faster and as a bonus it makes it easier to carve, once done place on the tray, add salt then oil and rub it in before placing in the oven.

Cook for 25 mins, check the skin is crispy (or close), drain the fat into a bowl then reduce the heat to 180c and finish cooking for another 20mins. Drain the fat again at the end and set aside for use either to cook other meat, potatoes or check out my slaw recipe which uses a teaspoon in the dressing.

Rest for 5-10mins before serving, I recommend this with my maple, apple and coriander slaw.


Garlic & Herb Crusted Lamb Shoulder

Ingredients:
  • Lamb shoulder (boned, flat 1-1.5kg)
  • 3 garlic cloves
  • 3 lemons
  • Fresh Thyme, Rosemary & Mint
  • Coconut Oil


Chop up the garlic and herbs as small as you can manage (use a blender if you are want more of a paste) and then combine in a bowl with coconut oil and lemon juice then cover the lamb in this mixture and place in the fridge to marinate for 3-4 hours (you can cook immediately).

Before cooking pre-heat the oven to 160c and remove the lamb from the fridge and allow it to come to room temperature for about 20-30mins. Put the lamb in a baking tray or dish with about 1cm of water, cover with foil and place in the oven.
After about 2.5-3hours of cooking take the foil off and let the lamb brown up on top for about another hour depending on the size of the lamb. The end result should be moist lamb that you can pull apart either by hand or with a couple of forks.
I served mine with herb oil which is simply coconut oil, olive oil, lemon juice and chopped mint and thyme.

Cola, Rum & Stout Lamb Shanks

Ingredients:

  • 4-6 Lamb Shanks (what ever you can fit in your slow cooker!)
  • 3 garlic cloves
  • Fresh Thyme & Rosemary - chopped (4 sprigs rosemary, 8 sticks thyme)
  • 1 Large Onion - diced
  • 1 Bottle or Can of Stout (what ever you like)
  • 4 shots of spiced dark Rum (I used Kraken because it's delicious)
  • 1 Cup - Cola
  • 2 Carrots - diced, chunky works best
  • 1 Cup - Mushrooms - I tore them with my man hands but feel free to slice!
  • 1 Can Diced or Crushed Tomatoes
Take your shanks and brown them off on a high heat in a pan, then turn the heat down to medium and add the onion, carrot, mushroom, garlic and herbs to the same pan and cook until onion is translucent at which point you should de-glaze the pan with 2 shots of the rum.

Whilst your veg is cooking mix up the stout, remaining 2 shots of rum, canned tomatoes and cola in a jug or bowl and pour about half into your slow cooker.

Place half the lamb shanks in the slow cooker and then add the cooked off Veg, then add the rest of your shanks and the remaining liquid.

Cook on high for 6-8 hours and then remove the shanks and set aside to cool before removing the meat (if you prefer them whole just leave them as is).

Pour the remaining liquid into a sauce pan on a medium heat, reduce by about half, then drizzle over the meat when serving.

Afterthoughts
I would like try the same dish using beef ribs and replacing tomato paste instead of canned tomatoes as well as star anise as it seems to bring out meat flavors a lot more and heavily compliments beef.



 






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