Slow-cooked pork shoulder with apples and crackling – Recipes

Take the pork out of the fridge at least 1 hour before cooking to allow it to come to room temperature.

Preheat the oven to 220 degrees Celsius.

Toast the caraway and fennel seeds in a small frying pan until fragrant and starting to pop.

Pat the pork skin really dry with lots of paper towel (moisture affects the crispiness of the crackling). Drizzle half the oil onto the skin and season with a generous amount of salt. Turn the pork over and rub the spices over the flesh.

Place the vegetables, garlic, bay leaves and thyme in the centre of a large, deep roasting tin, drizzle on the rest of the oil and season with a pinch of salt and pepper. Place the pork, skin-side up, on top and tuck most of the vegetables underneath.

Roast in the oven for 20-30 minutes, or until the skin is blistered, golden and crunchy. Remove from the oven.

Reduce the oven temperature to 165 degrees Celsius.

Place the pork on a chopping board. Put the tin over medium heat on the stovetop and cook until the vegetables start to sizzle and colour a little more. Pour in the cider, bring to the boil and cook for 4-5 minutes.

Return the pork, skin-side up, to the tin. Pour the stock around the pork, ensuring it does not touch the skin. The aim is to have enough liquid to cover most of the flesh. If you need a little more liquid, adding water is fine.

Return to the oven for 4 hours. Add the apples to the liquid in the tin and cook for another 25 minutes or so until the pork pulls apart easily with tongs.

Remove from the oven and carefully transfer the pork and apples to a chopping board. Discard the thyme and bay leaves, leaving the vegetables in the liquid. Place the tin over high heat on the stovetop and bring to the boil.

Cook until reduced by half, skimming off the excess fat with a ladle.

Remove the crackling from the pork and scrape off the soft fat from the underside. Break the crackling into shards. Pull the meat apart and place on a large platter with the crackling and apples. Pour the pork jus and soft vegetables into a bowl and serve on the side. Serve with a potato gratin or roasted potatoes and steamed greens or a green salad with a mustardy dressing.

Place the pork in the roasting tin on the oven rack and then fill the tin with stock, as this helps to avoid spills while transferring.

Rich pork and eggplant lasagne – Recipes

“Lasagne, always a family favourite, was one of the first things I loved to cook when growing up. I actually remember being so proud of one, I took the whole bake in to my Year 4 teacher, Mrs Mills! This recipe is indeed extravagant but, my oh my, it is wonderful. Using two types of pork for flavour and texture, eggplant for earthiness and prosciutto for saltiness provides the perfect balance for a bombshell lasagne. Serve with a green salad.”

Heat 1 tablespoon of oil in a deep saute pan over medium-high heat. Season the pork chunks with salt and pepper and seal on each side until golden brown. Remove from the pan. Add the minced meat and season with salt and pepper.

Cook, stirring and breaking up any lumps with a wooden spoon, for 5-8 minutes, or until the meat is browned. Remove from the pan and reserve in a bowl.

Heat another tablespoon of oil in the pan, add the onion, carrot, garlic and anchovies and cook over medium-high heat for 5-8 minutes until very soft. Return the meat and all the juices in the bowl to the pan and pour in the passata and canned tomatoes. Fill the empty can with water and add to the pan with the bay leaf. Stir, season with salt and bring to the boil. Turn the heat down to low, cover with a lid and cook, stirring two or three times, for 1 hour, or until the pork pieces fall apart easily. Remove the pork chunks, shred and return to the sauce. Discard the bay leaf.

Heat some of the remaining oil in a large frying pan over medium heat and fry 3-4 pieces of eggplant at a time for 2 minutes on each side until golden. Drain on paper towel and repeat, seasoning with a little salt each time.

Preheat the oven to 190°C.

For the bechamel, melt the butter in a saucepan over medium heat, add the flour and stir continuously for 2-3 minutes with a wooden spoon. Remove from the heat and pour in a quarter of the milk, whisking vigorously to prevent lumps. Place back on the heat and stir in the rest of the milk. Whisk until the sauce comes to the boil and thickens. Season with the nutmeg, salt and pepper and then stir in the cheddar.

Evenly spread a ladleful of meat sauce over the base of a 3 litre rectangular baking dish. Sprinkle on a little parmesan and two or three torn basil leaves and then add a layer of lasagne sheets. Spread another generous ladleful of meat sauce on top, scatter over some basil and add four slices of prosciutto and some eggplant. Press down lightly to compact, spread on a thin layer of bechamel and sprinkle over a little mozzarella and parmesan. Repeat the layers until you have four in total, fi nishing with the bechamel, mozzarella and parmesan.

Loosely place a piece of foil over the lasagne (ensure it is not touching the cheese) and bake for 45 minutes. Remove the foil and bake for a further 20-30 minutes until a golden crust forms. Remove from the oven and rest for 10-15 minutes before serving with a nice green salad. I cook my lasagne for the same amount of time whether I’m using instant dried sheets or fresh pasta.

Pomegranate Coconut Fish – Recipes

First, soak the fish. Make a brine with the salt and water, and pour it into a non-reactive bowl.

Add the fish and soak for 20 minutes.

Drain the fish and rinse the bowl. Pop the fish back in the bowl and cover with the lemon and lime juice. Leave to cure for an hour.

Transfer the fish to a serving bowl and add the pomegranate, capsicum and onion.

Season with salt, then stir through the coconut cream.

Chill in the fridge before serving; this is best served very cold so, on a hot day, you may like to place the bowl in a larger bowl of ice to serve.

Sprinkle with coriander, if you like.

Marinated crispy skinned salmon fillets – Recipes

To prepare the marinade, combine the soy sauce, hoisin, rice wine vinegar, oil, garlic, chilli and lime juice in a bowl.

Pat the salmon dry with a paper towel and place in the marinade skin side up. Try to keep the skin out of the marinade as this will help make it crispy later. Marinate salmon for a minimum of 20 minutes and up to two hours in the fridge.

To cook the salmon, remove from the marinade and pat excess from the fish.

Preheat a frying pan on a medium-high heat and add a little oil for cooking.

Place the salmon skin side down and cook for five to six minutes. Turn the salmon over for a further four minutes. The salmon should be pink in the middle.

Transfer the leftover marinade to a small pan and bring to the boil. Reduce slightly so the sauce thickens slightly.

Serve the salmon with steamed rice and green vegetables such as asparagus.

Orange and almond cake – Recipes

Place the oranges in a saucepan and cover with water.

Boil the oranges in water until soft, this will take about three hours.

Be sure to top up the water throughout so the oranges stay submerged.

Remove the oranges from the water and allow to cool.

Cut in quarters and blend in a food processor.

Pour into a fine strainer to strain off as much of the residual liquid as possible.

Set 300g of the orange pulp aside and discard the rest.

Preheat the oven to 150 degrees Celsius.

In a large bowl, whisk the eggs, sugar, baking powder and ground almonds together for two minutes.

Add in the orange pulp and whisk again for another minute.

Line a 22cm round cake tin with baking paper then pour in the cake batter.

Bake on the middle shelf of the oven for one hour.

Remove and allow to cool before dusting the surface of the cake with icing sugar.

The cake will keep in an air-tight container for five days and also freezes well.

Chicken and leek pot pie – Recipes

Preheat oven to 200C/180 fan-forced.

Heat oil and butter in a deep frying pan over medium-high heat.

Cook the leek for 5 minutes until soft and translucent.

Add prosciutto and cook for a further 2 minutes.

Add white wine and thyme and bring to the boil. Continue cooking until most of the wine has evaporated.

Add flour. Stir for 1 minute.

Add stock and cream and simmer gently for 5 minutes.

Add the shredded chicken to heat through.

Season with salt and pepper.


To make the pastry tops, cut circles of puff pastry roughly the same size as your serving dishes.

Lightly score the pastry using a sharp knife in a criss-cross pattern. Be careful not to cut the pastry all the way through.

Brush with egg wash and bake in the oven for 5-6 minutes until golden brown and puffed up.

Spoon the pie filling into serving dishes and top with pastry lid.

Shorthorn steaks with chimmi churri – Recipes

1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.

2. Peel the celeriac root, grate if on the large holes of your grater or use an Asian mandolin and the green apple do the same but leave the skin on.

3. Mix the dressing with the celeriac root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.

N.B: Make the dressing before slicing and grating the celery root, for best results. Start with less; you can add more, to taste, when the salad is finished.

To peel celery root, lop off the root and opposite end with a chef’s knife. Then stand the round root on a flat end then take the knife and cut downward, working around the outside, to slice off the tough skin.

Raspberry ice cream – Recipes

Place a 1 litre container in the freezer.

Chill a bowl and beaters (for cream) in the refrigerator.

Leave raspberries aside until just thawed but still cold.

Place in a food processor with the icing sugar and puree until smooth.

You can either pour about half of the puree into a fine sieve and press mixture firmly with the back of a stainless steel spoon to remove some of the seeds, or leave seeds in.

Pour both types of cream into the chilled bowl and whip until firm peaks form.

Quickly but lightly fold in the cold raspberry puree.

Immediately spoon mixture into the freezer container.

Cover with a sheet of foil then an airtight lid.

Freeze overnight.

Serving ideas

  • Serve with with warm grilled figs, sliced fresh pear, peach or plum halves
  • Decorate with blueberries, strawberries or mango
  • Add to brandy snaps or chocolate baskets
  • Serve on top of freshly baked brownies, flourless chocolate or almond cake
  • Serve sandwiched between Anzac or vanilla bean biscuits
  • Top with crunchy toasted muesli
  • Serve with warm orange and cardamom flavoured crepes
  • Serve with pavlova or with chocolate mousse

Zucchini slices – Recipes – ABC Radio

Preheat oven to 180 degrees Celsius.

Grease and line a 30 x 20cm baking dish.

Grate the zucchini and, using your hands, squeeze out the excess moisture. Spread the zucchini out on a paper towel so the towel will absorb more moisture while you do the next step.

Beat the eggs in a large bowl until combined.

Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine.

Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

Chicken, chestnut and apple savoury crumble – Recipes

Cover the dried chestnuts with hot water and leave to soak.

In a heavy-based pot, gently fry the leek in the butter until softened. Sprinkle the flour over the chicken thigh with a little seasoning and toss to coat before adding to the pot to gently brown.

Stir through the celery and chicken stock and bring to the boil.

Cover and gently simmer for 20 minutes. Make the crumble by rubbing together the flours, butter, 2 tbsp Parmesan, mustard powder, seeds and half a tsp salt until it clumps together and looks crumbly. Place in the fridge.

Strain the chicken and vegetables and reserve whilst simmering the cooking juices in the same pot until reduced by half.

Preheat oven to 200 c.

Add the reserved chicken mixture and apple to the juices, pour into a baking dish and scatter the crumble evenly over the top.

Sprinkle over the remaining tbsp. of Parmesan and bake for 30 – 40 minutes.