Dutch Oven Pulled Pork with BBQ Sauce

Smokey BBQ Seasoning slow cooked pork with Southern Mediterranean flavours. More »

Herb Meatloaf with Tomato Sauce

A classic dinner favourite that can be made ahead of time and re-heated when its time for dinner. More »

Manawa Honey Nut Bars

This no bake recipe makes delicious snack bars that are great for kids lunch boxes More »

Tomato Kidney Bean Sauce with meatballs

Italian flavoured meatballs with a black kidney bean and tomato sauce More »

North African Beef Cheeks With Orange Sauce

Lovely warming flavours inspired by North African spices and fresh oranges More »

 

Rendang Spice Paste

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Rendang Spice Paste

3/4 cup grated coconut
15 dried chillies
10 shallots, sliced
4 cloves garlic, sliced
20g fresh ginger, sliced
1 tsp turmeric
2 stalks lemon grass, bashed and sliced
4-6 bird chillies, optional for extra heat

Beef Rendang

500g rump steak, sliced into 12-15mm (half-inch) cubes
1 1/4 cup coconut milk
1 cup water
2 kaffir lime leaves, torn
1 1/2 teaspoon salt
1 teaspoon sugar

Place the coconut in a wok over a medium heat and dry-fry until golden brown. Cool slightly before grinding finely in mortar and pestle, or in food processor.

Snip chillies into 25mm lengths. Soak in hot water until softened. Discard half the seeds and place the chillies in electric blender jug with shallots, garlic, ginger, galangal, turmeric and lemon grass. If you want a hotter rendang, add bird chillies. Add 1/2 cup water and grind to a paste- but not too finely.

Place spice paste, beef, coconut milk, and water in a roomy wok. Bring to a boil and simmer on medium heat, stirring now and then until mixture is well reduced and thick and oil surfaces—at least 45 minutes.

Add ground toasted coconut, kaffir lime leaf, salt, sugar. Cook another 5-10 minutes, taste, and adjust seasonings if necessary.

Serve with rice.

Courgette and Tomato Cheese Bake

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3 medium courgettes
sea salt to taste
freshly ground black pepper, to taste
4–5 cloves garlic, minced or finely chopped
extra virgin olive oil
200 g mozzarella, sliced
3 medium vine-ripened or truss tomatoes
freshly chopped basil, to taste
1 cup mixed herb Coating, tossed in 1–2 tbsp olive oil

Preheat oven to 175 °C.

Trim both ends of each courgette. Cut them in half; then shave lengthwise into thin flat strips using a potato peeler.

Place in a colander and sprinkle with sea salt. Set aside for 10–15 minutes. Press with dry towels to extract some of the moisture.

In a 25-cm pie pan (or gratin pan or baking dish), layer the courgette strips in an overlapping pattern. Season with pepper and garlic. Drizzle with olive oil and layer with mozzarella. Slice the tomatoes and place on top of the mozzarella. Season the tomatoes with sea salt, pepper and fresh basil.

Top with the mixed herb coating. Bake for 35–40 minutes until the courgette is fork-tender and the topping is golden brown. Set aside for 5 minutes before cutting and serving.

Herb crumb: 1 cup gluten-free breadcrumbs and 2 tsp of my italian herb mix
(add 1 tbsp each of dried marjoram, thyme, basil, oregano and rosemary to a jar, then seal and shake well to blend the herbs together).

Meatball Bacon Bombs

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Serves 6

Ingredients

Meatball Mix

300g lamb, beef or pork mince, or a mix of your choice
1 egg, lightly beaten
1/2 cup bread crumbs, use gluten free as required
1 tsp Mrs Rogers dried parsley
1 tsp Mrs Rogers dried thyme
1 tsp Mrs Rogers dried rosemary
3 tbsp Mrs Rogers grated carrot
1 tsp Mrs Rogers dried basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
2 -3 tbsp olive oil

Onion cups
12 slices streaky bacon
3 meduim to large brown onions sliced in ½ and ends topped so they sit flat

Bbq sauce of choice (sweet and sour is also good)

Method

Preheat oven to 180C.

Hollow out each of the onion halves so there is about 10mm all around making it into a cup.

In a large bowl, combine all ingredients except the bacon and 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 6 even sized balls and place in each of the onion cups..

Wrap 1-2 slices of the bacon around each cup and pin with a tooth pick is required.

Baste with bbq sauce and bake for 30-40 minutes or cook until done basting again after 15-20 minutes.

Serve with choice of seasonal fresh vegetables.

Smoked Fish Pakoras

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Made earlier in the week these are smoked Fish Pakoras. While the name comes from India chickpea flour has been used for centuries in Italy so this is a blend.

Batter
2/3 cup (100g) chickpea flour (besan)
1/4 cup (35g) cornflour
2 level tsp ground Mrs R’s ground turmeric
200ml sparkling water, chilled

Combine the chickpea flour, cornflour and turmeric in a bowl. Season with salt and pepper (I also add some lemon pepper seasoning sometimes and leave out the straight S & P) then whisk in sparkling water until smooth. The batter needs to look like thin cream. You can add some chilli powder if you like.

The mix for the filling was 250g smoked fish (shredded) in a bowl with 1/2 cup of thin sliced red onion and 1/2 cup of grated carrot that had been patted dry.

I pour the batter into the bowl, 1/2 cup at a time and mix through. I repeat this until I get an even coating over the fish mix and then deep fry tablespoon lots.

You can also replace the fish with grated vegetables of choice

Honey ANZAC Cookies

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Manawa Honey ANZAC Cookies

125g unsalted butter
1/4 cup Manawa Honey Honey
pinch sea salt
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
2 tablespoons boiling water
1 cup rolled oats
3/4 cups desiccated coconut
1 cup plain flour

Method

Preheat oven to 150ºC and line baking trays with baking paper.

In a small saucepan over low heat, melt the butter and honey, stirring until the mixture starts to bubble. Add a pinch of salt.

Combine the bicarbonate of soda with boiling water and add to butter mixture and then combine remaining ingredients in a separate bowl.

Pour melted butter mixture and the vanilla into dry ingredients and mix with a wooden spoon to combine well.

Roll 1 teaspoon of mixture into a ball and place on tray. Repeat with remaining mixture, allowing room for spreading.

Bake for 20 minutes or until golden brown.

Allow to cool on trays before transferring to a wire rack. Store in airtight container.

Manawa Honey Fruit and Berry Compote

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Mixed Berry Compote

Serves 4

1/3 cup Manawa Honey
3 small apples, peeled, diced
3 cups frozen mixed berries
1 small 1cm piece of pealed fresh ginger
1 star anise
1 cinnamon stick
1.5 tablespoons lemon juice
pinch of salt

1 cup cream
3 tablespoons honey

about 600ml vanalla bean ice cream

Directions

In a medium saucepan, add apple, mixed berries, ginger, star anise, cinnamon stick, salt, honey, and lemon juice.

Bring to a boil and simmer over low heat until the compote has thickened, about 10 minutes.

Before serving, let it cool and remove ginger nub, cinnamon and star anise.

In a bowl add the cream and whisk on high. Slowly add the honey and whisk until soft peaks form. Set aside until ready to top.

Brind the dessert together by putting two scoops of vanilla bean icecream into a small shallow dessert dish. Top with a scoop of apple-berry compote. Garnish with a dollop of honey whipped cream. Serve immediately.

Dutch Oven Pulled Pork with BBQ Sauce

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Coming into winter there is quite often pork roasts on special somewhere. In this recipe I combine the flavour of Mrs Rogers Smokey BBQ Seasoning in a sauce and season the pork with Southern Mediterranean flavours.

Sumac is used in the rub and adds a lovely sharp lemon citrus hit to the roast. It also helps balance the seweet flavour of the pork fat as it renders with the slow cooking.

The rub and sauce can be made ahead of time.

For the pork

  • 1.5 to 2kg pork shoulder roastB10-leftver-roll-web (3)
  • 1/2 cup chicken stock
  • 1 apple cider vinegar

For the rub

  • 2 teaspoons paprika
  • 1 teaspoon ground sage
  • 1 teaspoon ground sumac
  • 1 teaspoon dried thyme
  • 1 teaspoon each salt and freshly ground black pepperPlace all the ingredients in a jar and shake to combine. Store sealed in your pantry and use as required.

     

For the sauce

  • 1 1/2 cups of tomato purée
  • 1/3 cup fine chopped red onion,
  • 2 tablespoons cider vinegar
  • 2 teaspoons sugar or honey
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoon Mrs Rogers Smokey BBQ Seasoning
  • 1/4 teaspoon saltPut the tomato purée, onion, cider vinegar, sugar, Worcestershire sauce, crushed red pepper, garlic powder and salt in a heavy, medium saucepan and bring to a simmer over medium heat.Reduce the heat to very low and simmer, uncovered, stirring frequently, for 10 minutes to blend the flavors. Remove from the heat.

Bottle in a warm jar with lid and store in the fridge. Use within two weeks.

Method

Preheat the oven to 160 degrees C.

Coat the pork all over with the rub and place in the Dutch oven. Pour the stock and cider vinegar around the pork. Cover and cook in the oven for 4 hours to 4 hours and 20 minutes, until the pork is cooked through and easily breaks apart with a fork but still looks moist.

Remove the pork from the oven and place in a shallow baking dish, reserving the pan juices.

Set aside to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.  

Mix the pan juices and some of the sauce and warm to on the stove.

Serve the pulled pork in buns with caramelised sauce or with your choice of sides.

Tomato Kidney Bean Sauce

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MB-Beens-webI love my kidney beans and in this recipe I have combined my kidney bean sauce with some yummy herb cheese meatballs

Tomato Kidney Bean Sauce with Meatballs

Ingredients  

Sauce

1 400g (12oz) can diced Italian tomatoes
3 tbsp tomato paste
1 cup stock (broth)
1 tsp  dried rosemary
1 tsp dried oregano
1 tsp  dried thyme
1 tsp  dried basil
1 400g tin well drained kidney beans
½ cup tomato paste
Salt and pepper to season  
½ cup chopped Italian parsley 

Meatballs

400g beef or lamb mince
½ onion chopped finely, red onion is great
1 egg, lightly beaten
1/2 cup bread crumbs, gluten free if required
1 tsp dried parsley
1 tsp dried rosemary
2 tbsp grated carrot
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive or coconut oil
200g mozzarella cheese, the dryer the better, diced into small chunks (Optional)

 

Method 

In a large bowl, combine all ingredients for the meatballs 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 mixed evenly.  

Lightly oil the palms of the hands, and shape into medium sized, 3-4 cm meatballs.  Push back any mozzarella pieces that poke through the meat – they can melt and burn.  

Heat a medium sized frying pan large enough to hold the meatballs.  If this is not available, work in batches.  Sauté meatballs over medium-high heat, turning as you cook, to brown all sides.  When browned, lower heat and cook, covered, for ten minutes turning frequently. Remove from the heat, leave the meatballs in the pan and set aside. 

Sauce  

In a pot over a medium-high heat combine all the ingredients and season with salt and pepper. Bring to a simmer and reduce be half. Once reduced pour over the meat balls and combine to coat the meat all over. Place over heat and simmer for ten minutes, turning often. 

Serve the meatballs over rice or pasta and top with the remaining sauce, sour cream and garnished with parsley or chives.

North African Beef Cheeks With Orange

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bff-chkServes 4

4 250g beef cheeks
4 tbsp flour of choice, seasoned with salt and pepper
1 400g (16 oz) can crushed Italian tomatoes
4 tbsp olive or vegetable oil
2 onions, peeled and diced rough and chunky
3 cloves of garlic, diced
½ tsp Mrs Rogers chilli flakes
1 tsp Mrs Rogers ground cumin
1 tsp Mrs Rogers ground cardoman
1 tsp Mrs Rogers smoked paprika
2 cups beef or vegetable stock (broth)
1 cup orange juice
Grated zest of one orange
1 cup diced prunes
1 cup diced dates

1 400g tin kidney beans, well rinced

Method 

Pre-heat oven to 150C

Mix the beef cheeks in a bag with the seasoned flour. Remove and shake off any excess flour.

In an oven and stove top safe casarol dish heat 2 tablespoons of oil over a medion hot heat. Once hot add 2 beef cheebs and brown on all sides. Remove to a dish and finish the other two and set aside.

Add the other two tablespoons of oil and onion, cook for 5 minutes, stiring. Once they have started to sweet down add the paprika, cumin, cardoman and chilli. Reduce heat to medium and stir to combine. Cook stiring for 1 minute and add the tomatoes, garlic, orange zest, prunes and dates.

Cook for 2 more minutes and add 1 cup of stock and the orange juice. Once it is simmering add the browned beef cheeks. Top with stock, cover and bring to a simmer.

Once simmering place in the oven and cook for 2.5 hours.

After 2.5 hours remove and stir in the kidney beans. Taste sauce and adjust seasoning to taste and return to oven for 2 hours.

Remove and stir.

Serve on a bed of rice or over a sweet potato mash.

Honey Cheese Balls

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Chese-ball3 teaspoons Manawa Honey
1/2 cup finely chopped nuts of your choice. Pecans, walnuts or cashews are my choice
1/2 cup finely chopped dried cranberries
125g crumbled feta cheese
125g cream cheese, softened
1 cup Gruyere or strong tasty cheese, grated
lollipop sticks

Directions

Mix the nuts and cranberries on a shallow dish and set aside.

In a food processor, add the feta, cream cheese, Gruyere, and honey. Pulse until well combined.

Use your hands to form tablespoon size balls and roll in the cranberry/pecan mixture.

Place on baking paper and repeat with the rest of the cheese mixture. Top each ball with a lollipop stick and place in the fridge for an hour or so to firm up.