This delicious slow cooked pork recipe is slightly smokey with just a hit of sweetness. The onions and the fennel just about dissolve during the cooking process, if you do not like the taste of fennel your can omit it. This pork dish is really versatile can be served on slider buns, tortillas on a bed of mashed/roasted potato or polenta. I chose to serve the pork with roast potatoes with a sprinkle of rosemary and a capsicum.
2 kg pork shoulder
2 red onions
1 fennel bulb
6 cloves garlic
600ml good quality vegetable stock
Salt and pepper
1T olive oil
1 tsp cumin
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground fennel
Pre heat oven to 110C.
Rub cumin, fennel, garlic powder, paprika, salt and pepper all over the pork shoulder.
Place 1tb oil into a oven proof dish with a lid (e.g cast iron pot), turn cook top onto a medium heat place dish on top and allow to heat up, add pork to pot and seal each side until lightly golden, sprinkle with brown sugar.
Heat vegetable stock with garlic in the fry pan, pour over pork.
Chop fennel into 1cm thick pieces, cut onions into small wedges and scatter around pork shoulder.
Put lid onto dish and place into oven, cook for 6hrs.
Remove pork from oven, remove any excess liquid, using a fork and tongs pull the pork.
This pork can be served on slider buns, tortillas on a bed of mashed/roasted potato or polenta.
Dissolve cornflour with 2Tb until it is a smooth paste. Combine the blueberries, water, sugar, cornflour mixture into a small sauce pan, on a medium heat bring to a gentle simmer, allow to simmer for 10 minutes.
Remove from hotplate, place into a bowl and allow to cool.
Heat combination steam oven to quarter steam and heat/25% steam 180c and line a tray with baking paper or grease 4 small (4cm) pie dishes.
Cut the puff pastry into 8 even sized pieces, spoon blueberry mixture into the centre of the pastry leaving a 1cm border. Brush pastry with milk, bake for 15-20minutes until the pastry is golden brown.
Lightly grease pie dishes cut a round of pastry to fit the dish, lightly press down, cut strips of pastry to create the lattice pattern. Spoon mixture into 4 pie dishes, lay 2 piece of pastry across the pies horizontally. Vertically alternate up and over the horizontal pastry pieces to achieve the lattice pattern. Brush pastry with milk, bake for 18-23minutes until pastry is golden brown.
Serve with cream or ice cream, dust with icing sugar if you dare!
Smooth sweetened ricotta studded with cherries, wrapped up in light and flaky filo pastry, coated in a chocolate cherry sauce each mouthful of this dessert is an exquisite pleasure.
1 375gram can cherries in syrup
300grams ricotta cheese
4tb caster sugar
3 sheets filo pastry
1tsp vanilla extract
1tsp lemon zest
2Tb white chocolate melts
¼ tsp cinnamon
50grams butter melted
Cherry sugar syrup (from canned cherries)
100grams chocolate melts
Preheat oven to 180C. Line a baking sheet with greaseproof paper, spray with oil spray.
In a mixing bowl, combine ricotta, vanilla, cinnamon, sugar and lemon zest, mix well. Add half cherries and stir until combine.
Lay a piece pastry horizontal on a clean bench, brush with melted butter, lay another piece of pastry on top, continue with remaining layers of pastry.
Form the ricotta mixture into a log. Place on the filo pastry 2cm from the top and 2cm from each side at the end horizontally furthest away from you, press white chocolate melts into the mixture. Fold the pastry towards you and either side across the centre, brush pastry with butter and roll towards you.
Place onto baking sheet, brush with butter, bake for 15-18minutes until pastry is golden brown.
Make the sauce while the strudel is cooking. Place the liquid from the can into a small saucepan, place on a medium heat and allow to simmer and to reduce slightly. Add cream cook for 2minutes; add chocolate keep on cooktop until melted add remaining cherries and take off the heat.
Allow strudel to cook for a few minutes before serving. Serve strudel with lashings of sauce and ice cream if you dare.
This delicious tart has the velvety smoothness of ricotta cheese, with the crunch of the nuts in the basil pesto, as you cut through the smooth layer of ricotta and pesto you crack the layers of light, fluffy and crunchy puff pastry. Each mouthful has a fabulous combination of flavours and textures, the sharpness of the basil cuts through the creaminess of the ricotta.
Adding a little steam to the cooking process creates, light, fluffy and golden pastry.
1 piece puff pastry
4Tb basil pesto
12 Tb ricotta cheese
8 cherry tomatoes
Salt and pepper
Side salad to serve (if desired)
Preheat combination steam oven to 180oC, quarter steam and heat /25% humidity.
Line a large baking sheet with baking paper and spray with oil spray.Cut tomatoes into quarters, finely chop shallots.
Cut Pastry into 4 even squares, place onto bake sheet. Place 1Tb basil pesto in the centre of each square, spread out leaving a 1cm edge, sprinkle with shallots. Place 3Tb ricotta cheese on each square and spread out leaving a 1cm edge. Scatter cherry tomatoes on top of each tart, sprinkle with salt and pepper.
Bake in preheated combination steam oven for 15minutes.
This sumptuous desert of sweetened walnuts encased in light and flaky filo pastry, soaked in a sweet honey syrup, is a great companion with a cup of tea.
2T soft brown sugar
1tsp ground cinnamon
1Tb lemon zest
20g butter, melted
10 sheets filo pastry
50g butter, melted
1 cup sugar
2 T honey
pink Persian fairy floss
Pre heat oven to 180c, line a tray with baking paper.
Place the walnuts, sugar, cinnamon, honey, lemon zest and butter into small bowl of a food processor, and pulse until finely chopped (if you do not have a food processor chop the walnuts as finely as possible with a knife).
Remove one sheet of filo and cover the rest to prevent drying out. Place the sheet of filo onto workbench and brush with melted butter, place another sheet of pastry on top.
Cut sheet into 2 strips for large fingers or 2 strips for smaller fingers.
Divide mixture into 10, and shape into a log, it should be 2/3 of the length of the pastry. Place a log of mixture in the centre of the pastry.
Fold edges over the nut mixture, brush length of pastry with butter roll.
Brush top with a little more butter and dust cinnamon over, place onto lined tray and repeat with remaining mixture.
To make the syrup, combine the sugar, honey and ½ cup water in a small saucepan. Stir for one minute, allow to reach a boil then reduce temperature to a simmer, simmer for 5 minutes. Pour syrup over baklava fingers.
Serve fingers individually with Persian fairy floss.