Category Archives: Pork


Slow Roasted Pork Shoulder


Free range, grass fed pork is happy pork and cooks so well. Pork shoulder slow cooked has a sweet flavour  and can be served in so many ways. 

This recipe cooks the pork shoulder recipe slowly to a point where it melts the fat away and leaves the meat so tender and succulent that you can cut it with a fork. It is great for making pulled pork and can be added to my Sicilian Tomato Sauce for a flavourful, belly warming dish. 


2.5kg (5.5lb) pork shoulder 

The Rub 

2 tbsp maple syrup

2 tbsp wholegrain mustard

1 tbsp crushed garlic

1 tbsp minced ginger 


Preheat the oven to 110 C (225 F). 

Combine the rub ingredients in a bowl, and rub them all over the roast, massaging thoroughly into the meat. 

Place the meat in a roasting pan with the fattiest side facing up, and place it in the oven uncovered. Cook slowly for about 8 hours. 

For making this in the slow cooker, cook on low for 8-10 hours

At the end of the cooking time, remove the roast from the oven and cover with some foil and rest for 20-30 minutes and then serve it with your preferred sides or vegetables.

Prosciutto Wrapped Lamb Patties

Lamb-Wrapped_Pattie-webServes 4 


400g (1lb) grass fed (ground) lamb, beef or pork mince

4 long slices prosciutto
½ brown onion chopped finely
1 egg, lightly beaten
1/2 Gluten Free cup bread crumbs
1 tbsp fresh chopped parsley

1 tbsp fresh chopped rosemary
2 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive oil
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
Gluten Free flour to coat for cooking
2 tbsps finely chopped smoky bacon  


These can be made ahead and stored covered in the fridge.  

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.  

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even sized balls. Shape into 25mm (1 inch) thick patties. 

Wrap each pattie with a slice of prosciutto. Lightly oil the patties with olive or coconut oil. 

On your BBQ of using a griddle frying pan cook the patties for about 6 minutes on each side. 

Serve with desired sides and salads.

Lamb Pattie Lettuce Wrap

Lettuce-wrap-webHunting through my fridge and this is what I made. Mix and match ingredients you have to suit your taste. 

Serves 4 


8 Gluten free lamb sausages, flavour of your choice. Pork or beef are fine.

1/4 onion, sliced

1 roasted bell pepper, sliced

4 tbsp feta cheese, divided

1 avocado, sliced

4 tsp chipotle sauce, (optional)

4 large iceburg lettuce leaves (or cabbage leaves)

1/4 cucumber, sliced (optional) 


Remove the skins from the sausages and combine the sausage meat into a ball. Dive the ball into 4 and press into pattie shapes. 

Grill or cook burger patties until done. Place one lettuce leaf on plate. Top with one pattie, 1 tbsp feta cheese, a fourth of the bell pepper, onion, avocado and cucumber. 

Turn the lettuce leaf over the top and serve. 

You can also add a fried egg, sliced mushrooms, sliced tomato, the list is endless.

No Bread or Grain Open Sandwich Recipes

Eggplant-open-sandwichEasy Gluten free and paleo options coming during the next month.

Over the next month I will be taking you through many simple but very tasty options for bread/grain free open sandwiches. These recipes will be family friendly and easy to adapt to cater to the differing taste choices that people have in your home and when entertaining. They will include dairy and nut free options and all will be soy free as well.

An open sandwich usually consists of a slice of fresh bread with different spreads and toppings such as butter, pâté, cheese spreads, relishes, cold cuts such as roast beef, turkey, chicken, ham, bacon, salami, cheese slices or sausages like beerwurst and vegetables like bell peppers, lettuce, tomatoes, radish, spring onions (scallion), grated carrot and cucumber to name a few.

When living a Gluten-free life an open sandwich is a great option for a fun snack or meal and you can get the kids making their own. We can use GF breads but I prefer to use other things for the base such as large flat mushrooms, lightly grilled bell peppers (halved), egg plant slices (grilled on both sides), cucumber, large tomato slices to name a few.

ingredients-1As a brunch or an after school snack an open sandwich can be made by each person to their desired choices, this makes it ideal at gatherings of family and friends. It is also a great way to use leftovers from a large meal the day before. I use the grill a lot when I am making open sandwiches to melt in cheeses on the toppings and add some warmth when needed.

Spicy Salami Stuffed Mushrooms with Balsamic Glaze

Spicy-Salami-Stuffed-MushroThis dish is great as a side or a starter when entertaining. If you don’t want it spicy I would suggest using the LASCo Pepperoni for a lesser spicy zing. 


20 medium mushrooms, cleaned with damp paper towel, stem removed, diced and saved for later use
400g Italian sausage, meat removed from casing

400g (1lb) pork sausages
150g packet of LASCo Kaitaia  Fire (Hot Chilli) Salami, diced fine (Use a milder salami if desired)
1 tsp dried rosemary OR 2 tsp fresh, finely chopped
1 tsp dried fennel seed
1 onion, diced small
2 cloves garlic, minced
120 grams cream cheese 
150 grams grated aged cheese of choice, halved. I used aged gouda
3 tbsp olive oil
3 tbsp balsamic vinegar
salt and pepper


Preheat oven to 175C (350 F)

In a oven proof large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper.  

Place onto the oven for about 30 min.  Stir once or twice.  Remove from oven.  

Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing  and cook until no longer pink, breaking it apart with the back of a spoon. You want it fairly crumbly and in small pieces.  

Stir in onions, salami, diced mushroom stems, garlic and spices and cook a few minutes longer, until onion is softened, about 4-5 minutes.  (If you find that your sausage filling has formed a little too much oil drain it before adding the cheese.) 

Remove from heat and place into a bowl, along with the cheeses and stir well to combine.   

Take a teaspoon and fill each mushroom cap.  Sprinkle with remaining aged cheese over the topping and bake at 175C for about 30 minutes or until golden.  

Can easily be doubled if catering to a large crowd. Cut in half great to serve as finger food with tooth picks.

Braai Maxx – Outdoor BBQ Re-invented

braai-maxx-magnolia-1Over the next 12 months I will be cooking with a Braai Maxx and writing amazing BBQ recipes that will make you the “Toast of the Town”.

I love the way that I have so many interchangeable plates to use and there is just about nothing that I can’t do or cook on this wonderful BBQ. 

Outdoor entertaining is a Kiwi tradition so if you’re wanting for a BBQ that’s more than the usual standard product that’s on the market, then you need to take a closer look at the range of CADAC  Patio BBQs…

The BBQ re-invented, winner of  1st prize at Spoga show, Germany in 2009 for “best innovation in BBQs” category. 

A revolution in outdoor cooking with 2 independent cooking areas that allow for a variety of interchangeable cooking surfaces to be used. 

braaimaxx-surfaces-storage-rack-1• Independent double-skinned dome, insulated with non-stick coating on the inside to assist cleaning. 
• Each dome includes a thermometer. 
• All surfaces are stored under the unit in a storage cabinet.
• Includes a bamboo cutting board that drops into the front handle of the BBQ. 
• 5-jet turbo-burner finely adjustable, includes piezo ignition and flame failure shut off. 
• Two fixed side tables. 
• Storage included for gas bottle. 
• Easy to clean construction with water drains and drainage bucket. 
• Double-skin cabinet doors with magnetic push-release. 
• Available in Magnolia Cream, Charcoal, or Cubanite Silver powder coat. 
• 5kW per burner 
• 1999cm2 cooking area per side 
• Dimensions: 1602L x 627B x 1128H (mm)

Easy Crispy Roasted Pork Belly with Honey Chilli Dipping Sauce

Pork-belly-1This is an easy recipe that I cook all the time and often use it as a tapas or starter. 

As a main serve with roasted seasonal vegetables and a honey and chilli sauce. 


1kg (2.2lb) pork belly
1 tbsp olive or coconut oil
1 tsp sea salt
1 tsp Chinese five-spice powder 


Rinse and pat dry the pork belly. Make sure its fully dry. With a sharp knife lightly score the underside of the pork. The meat side not the skin side. 

Using a sharp metal kitchen skewer male little wholes in the skin. Don’t make them too deep. Just prick the skin lightly all over the top. 

Rub the oil all over the skin and then mix the salt with five-spice powder and rub into pork belly on the skin and on the underside. Let dry uncovered in the fridge for at least two hours. 

Preheat your oven to 220 C (475 F). 

Put the pork belly on a rack or pan, and roast in the middle of the oven for 20 minutes. Lower the heat to 200 C (400 F) and roast until crispy and browned on the top, about 45 minutes to 1 hour. 

Remove and rest for 15 minutes. Slice into bite sized pieces and serve with a honey and chilli dipping sauce. 

Make Ahead Dipping Sauce 

3 tbsp unrefined light brown sugar

5 tbsp honey

½ cup rice vinegar

1 large red chilli, chopped fine

4 cloves of chopped or crushed garlic 

In a heavy based pan dissolve the sugar in the vinegar over a low heat until it is clear and there is no trace of sugar grains.

Add the honey, chopped chilli and garlic and heat to a slow simmer and cook gently for about 20 mins. 

Turn off the heat, cover, and leave for the chilli and garlic flavours to be absorbed. The sauce can be left for as long as you like, up to 24 hrs or so, the longer you leave it the more chilli and garlic flavour you will get. 

Roasted Pork Shoulder with Homemade Plum Sauce

Plum-Pork_Shoulder-RoastRoasting a pork shoulder with my sweet and sour plum sauce is a great match as the lovely, sweet and juicy fats from the shoulder are released and adds a sweetness that balances out the slight tart base in the sauce. 

Serves 4-6 


1 2kg (4.4lb) Pork shoulder roast

2 cloves garlic slivered

2 tsp sea salt

2 tsp dried rosemary

1 1/2 tsp dried oregano

1 1/2 tsp dried thyme

1/2 tsp rubbed sage

1/4 tsp fresh ground black pepper

1/4 tsp freshly grated nutmeg

1 cup plum sauce, halved
plum sauce recipe (

1 cup water or chicken/vegetable stock (broth) of your choice.
(I prefer chicken stock) 


Preheat oven to 165C (325F). Moisten the roast with a damp paper towel to help hold the seasonings. 

In a small bowl stir together the garlic salt herbs and spices. With a sharp knife make 1/2 inch deep slits in the top of the roast. Press ½ of the seasonings mixture into the slits and rub the remainder over the entire roast.


Place the roast in a roasting pan and with a pastry or basting brush pour 1/2 cup plum sauce over it evenly. Pour the water or stock into the pan base, cover and slowly bake for 2-1/2 hours. 

Uncover and roast and bake for 30 minutes longer lightly basting 2 or 3 times until the roast is nicely browned. Add more stock if the moisture in the base is drying up. 

Remove the roast from the pan, tent (cover) with foil and rest for 15 minutes. While the roast is resting pour the remaining juices from pan into a saucepan and bring to a light simmer over a low heat. 

Once the juices start to simmer turn off the heat and stir so it won’t burn on the saucepan base. Remove from heat and set aside. 

Slice the roast into bite sized pieces, plate the required number of serves and pour the juices around the edge of the pork and a little through the centre of the plated meat. 

Serve with your desired sides of roasted vegetables, stir-fried or steamed greens, carrots etc.

Sweet and Sour Plum Sauce

Sauce-Bottle-filledSweet and sour plum sauce has so many uses. This recipe is slightly on the tart side and this allows us to add additional sweetness to meats and vegetables to individual tastes. 


If you are thinking about dipping your crispy, fried pork tenderloin, marinating roast chicken or basting your slow-cooked ribs in plum sauce, you have the right idea. Plum sauce, in its more tangy versions like this recipe can act as a fruity barbecue sauce to dress up grilled meats. 


Throw together sugar peas, sliced carrots, baby corn, water chestnuts, broccoli and cauliflower florets in a large wok with a dash of olive oil. Cook these vegetables on a medium-high heat and stir in several tablespoons of sweet plum sauce with a few sprinkles of red pepper flakes for some spice. Mix thoroughly and allow to marinate for several minutes over low heat , then serve. 

Makes about 1.5 litres 


2.75 kg (6 lb) plums
1.75 litres (8 cups) white or cider vinegar
3 cups unprocessed brown sugar
50 g garlic
2 tsp ground pepper
2 tsp ground cloves
2 tsp ground ginger
1/2 tsp cayenne pepper
1 tbsp sea salt


Sauce-LabeledPut all the ingredients into a preserving pan and bring the pot to the boil, stirring frequently. 

Boil steadily and as the stones rise or are released from the fruit pull them out of the sauce with a slotted spoon. Place the stones in a sieve resting over the simmering sauce to allow any juices to drain back into the sauce. 

Simmer until mixture is pulpy and then press through a colander or coarse sieve. 

Return sauce to pan and simmer for an additional 10 minutes. 

Pour into hot, sterilised bottles and seal. Let the plum sauce rest on your pantry for about 1 month to let the flavours balance and develop.

Stuffed Rolled Pork Belly

pork-belly-rolled-webApple, sage and pork are a great match. I love cooking this recipe and family and friends adore it. 


Apple stuffing 

4 granny smith apples, peeled and roughly chopped

1 red onion, finely chopped

4 garlic cloves, crushed

1 tbsp apple cider vinegar

2 tbsp fresh sage, chopped

salt & pepper to taste 

Pork belly 

1.5kg (3.3 lb) pork belly

salt & fresh ground black pepper

2 tbsp olive or coconut oil

4 red onions, quartered

handful fresh sage leaves 


Pre-heat the oven to 200°C (400F). 

To make the apple stuffing, fry the apples and onion in a splash of olive oil until golden brown. 

Add the garlic and sage and fry for another minute before adding the apple cider vinegar. Season to taste, remove from the heat and set aside. 

Season the pork belly and place the apple stuffing on one edge (end) of the pork belly strip. Carefully roll the pork belly and secure with butchers string. 

Place the quartered onions in a roasting tray in one layer to place the pork on. Any left-over stuffing can be placed around the pork belly with the red onions in the roasting tray. 

Drizzle the pork belly with oil and season with more salt and pepper. 

Place the pork belly in the oven and allow to roast for 30 minutes at 200°C (400F) before turning down the heat to 160°C (320F). Add a cup of apple juice at this stage to the base of the roasting tray. 

Allow to roast for another 2 hours. Check every 30 minutes or so to make sure the onions and apples aren’t burning. If it seems like the roasting dish is too dry, you can add more apple juice) 

After 2 hours, remove the belly from the oven and to rest for 10 minutes before carving and serving with the caramelised apples and onions from the roasting tray. Pour any juices from the tray over the meat when its been plated ready to serve.