Roast Pork Belly with Apple Cream Sauce

This roast belly of pork with its crispy crackling is utterly delicious when served with the perfect accompaniment – apple cream sauce!

Ingredients:

15 ml Dijon mustard
200ml Water
1 KNORR Chicken Stock Pot
30 ml Apple juice
1 Red apple, peeled, cored and finely diced
½ Red onion, finely chopped
10 ml Margarine
900 g Rolled pork belly
15 ml Olive oil
15 ml Robertsosn Atlantic Sea Salt
5 ml Robertsons Thyme
80ml Cream
5 ml Cornflour

Method:

Preheat oven to 180°C.

Combine thyme, sea salt and olive oil in a bowl.

Dry the skin of the pork belly well with paper towel. Using a sharp knife make criss-cross incisions along the skin of the pork belly without cutting into the meat. Rub the olive oil mixture over the pork belly and place into a roasting tray.

Roast in a preheated oven at 180°C for 2-2 ½ hours or until the juices run clear then remove from the oven and allow to rest before slicing.

In the meantime melt the margarine in a pan and gently fry the red onion until soft then add the diced apple and fry for 2 minutes. Add the apple juice and then allow to KNORR Chicken Stock Pot to melt in the pan before adding the water and cream. Simmer for 5 minutes then stir in the Dijon mustard.

Mix the cornstarch with a little water to form a smooth paste and then stir this into the sauce and allow to simmer for a further 5 minutes.

Serve sliced pork belly drizzled with apple cream sauce and roasted potatoes.

Roasted Potato Salad with Coriander Pesto

Ingredients:
1.25kg medium potatoes, each cut into 8 pieces
15mlolive oil
5ml sea salt
1ml fresh ground black pepper
200ml diced celery
125ml diced onion
2 mangoes, peeled and diced

For the Coriander Pesto:
200ml packed measure of chopped coriander
60ml packed measure of chopped mint

1 jalapeno, ribs and seeds removed, minced

5ml grated ginger
2 garlic cloves, minced
125ml unsweetened shredded coconut, fresh or frozen (defrosted)
2.5ml sea salt
2.5ml ground coriander
5ml ground cumin
Juice of 1/2 lime
30ml water
30ml olive oil

Method:Preheat oven to 220ºC.

Place potatoes on a large baking sheet and toss with olive oil, salt and pepper. Bake for 20 to 30 minutes or until browned and fork tender.

For the pesto:
In a food processor, add coriander and next 10 ingredients (through water) and pulse until finely minced. With the food processor running, stream in the olive oil through the spout. Refrigerate until needed.

In a large bowl, mix cooked potatoes, celery, onion and mangoes. Toss with 125ml coriander pesto.

Lemony Roast Chicken

Ingredients:

4 chicken legs

500g baby new potatoes

250g baby carrots

3 leeks, each cut in 6 chunks

1 head of garlic, separated into cloves and peeled

30ml olive oil

Zest and juice of 1 lemon

15ml chopped rosemary

Method:

Preheat the oven to 220˚C.

Boil the new potatoes for 10-15 minutes until tender. Drain and toss with the carrots, leeks, garlic, chicken and olive oil in a large roasting tin. Season and roast fir 25 minutes.

Drizzle the lemon juice over the chicken and mix in the rosemary and lemon zest. Return to the oven for a further 15 minutes or until the chicken is cooked through. Serve immediately.

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Honey Mustard Stuffed Pork

To make Honey Mustard Sauce:

1/2 cup Mayonnaise

1/4 cup mustard

1/4 cup honey

15ml apple cider vinegar

a pinch of salt

2.5ml cayenne pepper

Whisk together and chill

To make the pork roll roast:

Ingredients:

1 boneless pork loin roast

1/2 cup honey mustard sauce

4 cloves of garlic, chopped

30ml chopped parsley

1 tomato, thinly sliced

 5ml freshly ground black pepper

5ml sea salt

15ml olive oil

Method:

Preheat the oven to 180 C. Grease a medium sized baking pan.

starting about a third in from one side, make a lengthwise slit down the roast to within 1/2 inch of the bottom. Turn the roast over and make another lengthwise slit, starting about a third in from the opposite side. Open the roast so it lies flat.

Combine mustard, salt, pepper  and garlic. Rub 2/3 of the mixture over the roast. Lay a thin layer of tomato slices and sprinkle with parsley.

Roll up the roast, starting with a long side and tie the roll up with kitchen string.

Brush the outside of the roast with oil and remaining mustard mixture.

Roast for 1 hour.

Topside Roast with Balsamic Onion Sauce

When you cook beef slowly until it is tender and falling apart it's like ambrosia. Add to that a simple sauce made from caramelised onions, balsamic vinegar and beef stock and you have a marriage made in heaven! 

This recipe is all about the sauce! 

Ingredients:
750g - 1.5 kg topside beef roast
20ml olive oil
1 medium onion, sliced very thinly
1 clove of garlic, chopped
250ml beef stock
15ml Worcestershire sauce
15ml balsamic vinegar
5ml corn flour
Sea salt to taste (depending on your stock you may not need to add any at all)

Method:
Preheat the oven to 165˚C. Leave the roast joint at room temperature for at least an hour before starting cooking.
Put the roast joint into a cast iron roasting pan with about 250ml water.
Cook covered for about 3 hours, depending on the weight of the joint of meat.
When the roast is tender enough to fall apart, gently shred the meat with a pair of forks and toss in the remaining juices in the pot. The meat should absorb the juices and stay warm. Keep the pot covered while you make the sauce. 
In a smalll saucepan, warm the oil over medium heat. Add the onion and cook slowly for about 10-15 minutes, stirring now and then to ensure nothing sticks to the pan. When the onions are slightly brown and tender, add the garlic and toss with the onions. Cook for a further minute. Add about 3/4 of the stock, the Worcestershire sauce and the vinegar and bring to a simmer.
Whisk the corn flour in the remaining stock and pour this mixture into the sauce and simmer on low until the sauce reduces and thickens. Pour over the shredded roast and toss to combine.
Enjoy!

Oven Roasted Potatoes

I'm always looking for some way to make potatoes differently. What could be simpler than these oven roasted potatoes? Do roast potatoes a little different and they are new every time you make them!

Ingredients:

5 -6 large potatoes- peeled
1/4 cup vegetable oil 
4 -5 tablespoons spike seasoning 
1 tablespoon black pepper
fresh parsley - chop about a tablespoon and leave some sprigs for garnish
1/2 cup parmesan

Directions:

Preheat oven to 200 C.
Cut the potatoes into wedges.
In a plastic bowl toss spuds with oil.
Cover with spike and pepper and chopped parsley and toss well.
Place in Cast Iron Skillet and place in center of oven.
Cook for 1 hour or until golden and tender when poked with a fork.
About 10 minutes before they are finished, top with parmesan and let broil and melt.
Garnish wish fresh parsley

Eastern Spice Crusted Lamb Shoulder

I absolutely love eating lamb whenever we can afford it. It’s quite pricey here in South Africa, even though we ‘grow’ our own in the Karoo. I lived in Wales for some time and it was run of the mill there, LOL. You could almost go out onto the moors and pick your own. One tip: make sure your lamb is grass fed, or even better, fed on the high moors – of Wales if you can get Welsh lamb. However, if you are not in Wales, buy your local lamb. I love lamb roasted, and if it’s spiced, even better! This recipe with Eastern spicing makes the meat so succulent and juicy, you have got to give it a try. The shoulder is one of the better cuts of lamb with the most meat for your money, and when you are done, there are bones for soup. Yum!

Ingredients:

1 fresh lamb shoulder, patted dry and scored with a knife.

50ml Madras curry powder (readily available in most Indian spice stores)

30ml Smoked paprika

5ml each of sea salt & freshly ground black pepper

15ml onion powder

15ml garlic powder

125ml red wine

Method:

Preheat the oven to 230˚C.

Mix the Madras curry powder, paprika, salt, pepper, onion and garlic together in a container.

Pour the red wine over the lamb shoulder in a roasting pan. Rub the spice mix into the fatty top side, be very generous with it. Rub it in, then put some more on, we want a nice crust of spice on this lamb. Don’t worry too much about the bottom; it’s mostly sinew and bone.

Pop this in the oven, and turn the heat down to150˚C. We started it at 230˚C to quickly sear the meat; then it’ll cool down and slow roast it until it’s tender and falling apart. Roast for 2 hours, or until meat can be easily pulled from the bone with a fork.

Herb-Stuffed Leg of Lamb

I'm getting this roast in just in time for Easter Sunday....

If you haven't got your leg of lamb for tomorrow, you may still have time to get one if your butcher still has stock.

Ask your butcher to bone the leg of lamb for you, but the shank should be left on. This not only improves the flavour, but also makes carving much easier.

Ingredients:
50g butter
1 large onion, finely chopped
the leaves form 6 sprigs of fresh thyme
the leaves from 30g flat-leaf parsley, chopped
175g fresh white bread crumbs
leg of lamb, 2.25-2.75kg, boned with shank end left intact
50g fresh rosemary, thyme and sage
15ml flour
300ml lamb or chicken stock
15ml redcurrant jelly
sea salt and freshly ground black pepper

Method:
preheat the oven to 190C.

To Make the Stuffing:
Melt the butter in a large frying pan and saute the onion for 3-4 minutes until softened but not coloured. Stir in the thyme leaves, parsley and breadcrumbs and season to taste.
Press the stuffing inside the boned out leg of lamb and season the joint all over.
Arrange the herbs around the outside of the lamb and then tie it up neatly with string.

To prepare and cook the lamb:
Place the lamb in a roasting pan, cover loosely with foil and roast for 2 hours. Remove the foil and baste well, then roast for another 30 minutes until just tender. If you like your lamb well done, give it another 30 minutes in the oven. To check that it is cooked to your liking, insert a skewer into the thickest part of the meat and watch the juice run out; the pinker the juice, the rarer the meat. When it is cooked to your liking, transfer the lamb to a carving platter and leave to rest for 30 minutes.

To Make the Gravy:
Place the roasting pan directly on the hob and stir the flour into the fat and juices. Cook for a minute, stirring continuously, and gradually add the stock, whisking until smooth after each addition, scraping the bottom of the roasting pan to remove any caramelized juices. Transfer to a small pan and whisk in the red currant jelly. Simmer gently until the desired consistency is achieved. Strain the gravy into a serving jug.

When the lamb has rested, carefully cut away the herbs and string, then carve into slices, holding the shank end of the bone. Serve with roast potatoes, carrots, parsnips and prepared gravy.

Cannon of Lamb on Parsnip Purée with Salsa Verde

A ‘Cannon of Lamb’ is the eye of the loin or rack of a lamb, which has had the fat and sinew removed and then been taken off the bone. The joint is then rolled for ease of cooking.

Each ‘Cannon’ can weigh between 300g to 600g, which makes this cut suitable for serving two to three people. It is very tender and lean, thus making it ideally suited to 'flash' roasting, grilling, or when cut into miniature steaks or medallions, frying in a little butter, with a spot of olive oil.

Ingredients:

For the parsnip purée

900g/2lb parsnips, trimmed, peeled, chopped

300ml/½ pint double cream

300ml/½ pint full-fat milk

1 onion, peeled, halved

8 whole cloves

2 garlic cloves, peeled

1 bay leaf

salt and white pepper

For the salsa verde

3 garlic cloves, peeled, chopped

large handful each flatleaf parsley, mint and rosemary

2 gherkins

4 anchovies

1 tbsp drained capers

1 tbsp Dijon mustard

2 tbsp white wine vinegar

about 5 tbsp olive oil, plus extra

1 small unwaxed lemon, finely grated zest

freshly ground black pepper

For the lamb

2 x 450g/1lb cannons of lamb, trimmed

salt and freshly ground black pepper

Method:

Preheat the oven to 200C.

For the parsnips, put the parsnips in a saucepan with the cream and milk. Stud the onion with the cloves and add to the pan with the garlic and bay leaf. Bring to the boil, then reduce the heat,

cover and simmer for 20 minutes, or until very tender. Drain, reserving the cooking liquor.

Blend the parsnips in a food processor until smooth and add some of the reserved cooking liquor, a tablespoon at a time, to form a purée that will just hold its shape. Season with salt and white pepper.

For the salsa verde, chop the garlic and herbs in a food processor on pulse setting until just combined. Add the gherkins, anchovies and capers and mix again. Add the mustard and vinegar and half of the oil. Mix again, then finally add the remaining oil and blend to make a rich thick sauce.

Spoon into a bowl and stir in the lemon zest. Taste and season with pepper. Note:The anchovies should be salty enough that you shouldn’t require any salt.

For the lamb, brush the lamb with olive oil and season well. Heat an ovenproof frying pan and fry the meat until browned on all sides, then transfer to the oven to roast for 30 minutes, longer if you prefer your meat less pink. Cover with tin foil and set aside to rest in a warm place for 15 minutes.

To serve, reheat the parsnip purée and divide it among warmed plates. Slice the lamb and set it on top. Spoon over a little of the salsa verde and serve the remainder in a bowl on the side.

Roast Leg of Lamb with Redcurrant and Rosemary Glaze

Roast leg of lamb is traditionally served as the main course of the Easter Sunday dinner in the UK. This goes back to the first Passover of the Jewish people, where the sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs at Passover so that the avenging angel of God would pass over their homes and bring no harm.

For Passover, or Seder, bitter herbs are used to symbolize the embittered slavery experienced by the Israelites in Ancient Egypt. The herbs ensure that this history is never forgotten, a fact that it is retold each and every Passover. The bitter herbs commonly used today are horseradish and Romaine lettuce, but may also include mint, coriander, chicory, endive, dandelion and sorrel.

As Jewish followers of Christ entered the new religion that built up around this historic figure, they brought with them their traditions. Christians speak of Christ as “The Lamb of God”, as he was sacrificed at Easter, thus traditions were recreated in the eating on roast lamb on the day representing his resurrection.

Ingredients:

2.3-2.5kg leg of lamb (bone in)

2 garlic cloves, sliced

2 large onions, thickly sliced

Sea salt and freshly ground black pepper to season.

For the glaze:

4 sprigs rosemary

50ml redcurrant jelly

30ml mustard powder

For the gravy:

20ml flour

500ml lamb stock

475ml red wine

Method:

To make the glaze:

Finely chop the leaves from half of the rosemary. Mix with the redcurrant jelly and mustard powder, whisk to combine and set aside.

Preheat the oven to 220C.

Pierce the lamb all over with a sharp knife, making pockets about 4cm deep in all the flashy parts. Put a slice of garlic and a couple of uncut rosemary leaves pocket. Season the meat all over with sea salt and freshly ground black pepper.

Spread the sliced onions in the base of a roasting pan that is big enough to hold the lamb. Lay the lamb on top and cover loosely with foil.

Roast for 30 minutes, then turn the oven down to 180C and roast for a further 30 minutes. Take the lamb out of the oven, remove the foil and brush the redcurrant mixture thickly over the lamb. Return the meat to the oven for 40 minutes for medium or 55 minutes for well done. Check periodically and replace the foil if the meat browns too much or if the glaze looks as though it might burn.

Transfer the leg of lamb to a warmed platter to rest for 15-20 minutes while you make the gravy. Deglaze the roasting pan with a little water if necessary on the hob over a medium heat. Sprinkle flour over the meat juices and onions in the pan. Cook for a few minutes, stirring, then gradually add the stock and red wine, whisking to prevent any lumps forming. Bring to the boil and stir while the gravy simmers briskly for 5 minutes or more while it thickens. Stir in any juices that might have formed under the resting lamb. Check for seasoning and add salt and pepper as required. Strain through a sieve into a warmed gravy jug and you are ready to serve.

Cook’s Tip:

The calculated time given here is for a 2.3kg leg of lamb. To calculate your cooking time if your lamb is a different weight:

Roast for 30 minutes at 220C, then roast at 180C for 20 minutes per kg for rare, 30 minutes per kg for medium and 40 minutes per kg for well done.

Roast Salmon with Dill Mustard Sauce and Pickled Vegetables

This spicy fish recipe is perfect for a dinner party.

Serve with a crisp dry white wine.

Ingredients:

For the salmon

8 x 75g pieces of salmon fillet

20ml vegetable oil

15ml ginger and garlic paste

2ml sea salt

30ml Greek-style yoghurt

30ml wholegrain mustard

2 ling thin green chillies, finely chopped

5ml sugar

5ml finely chopped fresh dill herb

20-30ml mustard oil, for drizzling

For the pickled vegetables

150ml white wine vinegar

75g caster sugar

3 radishes, finely sliced

1 golden beetroot, very finely sliced

1 carrot, very finely sliced

½ cucumber very finely sliced and cut into dice

150ml sparkling water

Method:

For the salmon, pat the fish dry using kitchen paper.

Mix together one teaspoon of the vegetable oil, the ginger-garlic paste and the salt in a small bowl. Rub this mixture over the fish and set aside for five minutes.

Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill.

Mix the fish with the second marinade and set aside until you are ready to cook the fish.

For the pickled vegetables, place the vinegar and sugar into a saucepan and heat until the sugar has dissolved.

Place all the vegetables, except the diced cucumber, into a bowl and pour over the hot vinegar. Stir well then leave for at least five minutes.

Place the diced cucumber into a bowl with the sparkling water, then cover and place in the microwave on high for 30 seconds. Remove and drain.

To cook the salmon, crank up your grill to maximum power and put the fish skin-side up to cook for 3-4 minutes. Serve the fish immediately drizzled with mustard oil and the diced cucumber alongside. Serve a portion of the pickled vegetables in a small bowl for each guest.

Langeberg Lamb

Although I normally prepare this for a braai, it can also be roasted in the oven. As delicious as lamb is, it’s always even more delectable if marinated with sumptuous ingredients. Inspired by a chicken marinade, the recipe for which came from Montagu in the foothills of the Langeberg mountain range in the Cape, South Africa, I have adapted the marinade to suit lamb, for which the area around Montagu is known. Lying at the gateway to the Little Karoo, Montagu is surrounded by greens hills, lush with the succulent grasses that grow the most delicious ‘ou’etjies’, as sheep are known to my family.

Ingredients:

2-3inch joint from the top of the leg of lamb, (I know this as the rump, from which chump chops are cut – others appear to call it the fillet)

For the Marinade:

1 onion, thinly sliced

2 garlic cloves, crushed

3-4 anchovy fillets

60ml olive oil

125ml malt vinegar

125ml red wine

125ml tomato sauce

125ml orange juice

45ml honey

45ml Worcestershire sauce

5ml paprika

15ml fresh rosemary, chopped

1 star anise

10 drops Tabasco

1 lemon, thinly sliced

Sea salt and freshly ground black pepper to season

For the Gravy:

The reserved marinade.

5ml cornflour, slaked in a small amount of water (if required)

Method:

In olive oil, sauté the onion and garlic over low heat until tender. Add the anchovies and stir until broken down in the oil. Add the remaining ingredients, cover and simmer for 15-20 minutes. Cool the marinade before adding it to the meat.

Weigh the meat before adding it to the marinade so you can calculate the roasting time. Marinade for at least an hour, more if possible. The longer it’s in the marinade, the more flavour it will have.

Meanwhile, preheat the oven to 190C.

Remove the meat from the marinade and place in a roasting pan. Reserve the marinade to make the gravy. Roast for 20-30 minutes per 500g, plus 15 minutes.

Once done, remove from the oven and rest, covered with tin foil, for 10-15 minutes.

While the lamb is resting, deglaze the roasting pan with a little of the reserved marinade and return the lamb-rich deglazing liquids back into the marinade pan. Remove the lemon slices from the marinade and reduce the remaining liquid over a medium heat until it thickens. If desired, you can add some slaked cornflour to help thicken the gravy.

To braai the joint, place over the hot coals of a kettle braai, cover with the top and braai for about an hour to an hour and a half, depending on the size of your joint. Baste with the marinade and turn from time to time to ensure even cooking.

Garlic, Lemon and Cranberry Lamb

Every year, just before Christmas,

a chap my husband works with brings us half a lamb,

or if we are lucky, half a hogget.

A hogget is a lamb more than a year old,

but not as old as a sheep, which it becomes at three years old.

They are much more rich in flavour than their younger siblings.

We had the leg for our Christmas dinner.

Usually we do it with garlic and rosemary,

but this year we tried something new that turned out absolutely fabulous.

Try it and I'm sure you will agree.

.

Merry Christmas one and all.

Ingredients:

Leg of Lamb or Hogget

For the Marinade:

peel and juice of a large lemon

6 cloves of garlic, sliced

250ml cranberry juice

250ml red wine

60ml olive oil

15ml dried oregano

a handful of fresh basil leaves chopped

10ml sea salt

For the Gravy

Juice from the marinade

50ml Cranberry jelly

15ml cornflour, slaked in a little water

sea salt and freshly ground black pepper to season

Method:

Score the surface of the lamb or hogget about 1/4 inch deep. place it in a large plastic bag in a container you can put in your fridge. Mix the ingredients for the marinade and pour over the lamb or hogget. Seal the bag, expelling all the air as you do so. Marinade over night in the fridge, massaging the meat once or twice.

Preheat the oven to 180C.

Remove the meat from the bag and place in a roasting pan. Set the marinade aside.

Roast 18-20 minutes per 500g for rare,

20-25minutes per 500g for medium,

25-30 minutes per 500g for well done.

While the roast is cooking, pass the marinade through a sieve or muslin cloth to remove the solids. Reduce the liquid in a pan to less than half of the original volume.

Once the roast is done, place the joint on a wooden board to rest for 15 minutes, covered in foil.

Use the reduced marinade to deglaze the roasting pan. Add the cranberry jelly and seasoning and blend in before adding the slaked cornflour to thicken. The sauce should take on a translucent look.

Serve with festive vegetables and enjoy!