• November 9

    Rosemary Pork Loin Crackling

    Preparation time: 10 minutes

    Cooking time: 2 hours, 20 minutes

    Serves: 10

    Ingredients

    • 2 tbsp rosemary finely chopped
    • 4 garlic cloves, finely chopped
    • 2 tbsp fennel seed
    • 3 tbsp olive oil
    • 2½ kg boneless pork loin, butterflied

    Method

    1. Tip the rosemary and garlic into a mortar along with the fennel seeds, olive oil and a good pinch of salt. Pound everything together with a pestle until you get a rough paste. Unfold the pork loin, spread the herb mixture all over the cut side, then fold the loin back over. You need to keep the loin together during cooking, so tie pieces of string around it at 2cm intervals. Tuck any leftover rosemary sprigs under the string.
    2. Heat oven to 220C. Lightly oil a baking tray and place the pork on top, sprinkling a little salt over the skin. Cook in the oven for 20 mins until crisp and browned all over. Reduce oven to 190C and cook for 45 mins per kg more, which will be just under 2 hrs for this amount of meat. When ready, take the pork out of the oven and cover tightly with tin foil. Leave for at least 15 mins before eating, or leave to cool and keep in the fridge for up to 2 days. To serve, loosen the crackling, then carve the pork into thick slices, handing out pieces of crackling if people wish.
  • November 9

    Traditional Christmas Turkey with Gravy

     

    Preparation time: 30 mins to 1 hour

    Cooking time: 1 to 2 hours

    Serves: 8-10

    Intro: A fun and easy way to bring a traditional flavour to your table!

    Ingredients

    • 20ml rapeseed oil
    • 1 x 5kg good-quality free-range turkey, preferably organically reared, wishbone removed (ask your butcher to remove the wings and neck and chop them into 2.5cm pieces to use in the dish)
    • 40 unsalted butter, softened to room temperature
    • 2 pinches sea salt flakes
    • 2 pinches freshly ground white pepper
    • 200ml water
    • salt and freshly ground black pepper
    • 1-2 tbsp ground arrowroot (depending on how thick you like your gravy), dissolved in 1 tbsp cold water
    • roast potatoes and steamed seasonal vegetables, to serve

    Method

    1. Remove the turkey from the fridge and bring to room temperature – this will take at least an hour.
    2. When you are ready to cook, preheat the oven to 230C.
    3. Heat the rapeseed oil in a large, heavy-based roasting tray on the stovetop. Add the chopped turkey wings and neck and fry for 8-10 minutes, turning the pieces over every 2-3 minutes, or until evenly browned all over.
    4. Meanwhile, in a small bowl, soften the butter with the back of a dessert spoon, then season with the salt and freshly ground white pepper. Using a pastry brush or your hands, smear the seasoned butter all over the turkey. Add any remaining butter to the roasting tray once the chopped wings and neck have browned.
    5. Place the turkey on top of the wing and neckpieces, then roast in the oven for 30 minutes.
    6. Remove the turkey from the oven and baste all over with the cooking juices.
    7. Reduce the oven temperature to 160C.
    8. Pour the water into the roasting tray, then return the turkey to the oven and continue to cook for a further 1 hour, basting the bird with the cooking juices every 20 minutes (do this quickly to prevent the heat escaping from the oven).
    9. At the end of the cooking time, test if the turkey is cooked through by inserting a skewer or roasting fork into the thickest part of its thigh; if the juices run clear, the meat is cooked. Alternatively, use a meat thermometer; if cooked, the temperature should be 74°C or above. If the turkey is not fully cooked, return it to the oven for a further 20 minutes or until the juices run clear.
    10. Remove the turkey from the oven and transfer the bird to a large, deep-sided tray, reserving the roasting tray the turkey was cooked in along with the cooking juices. Set the turkey aside to rest for a minimum of 30 minutes and up to 1½ hours.
    11. While the turkey is resting, cook your roast potatoes and vegetable dishes.
    12. When you’re almost ready to serve the meal, return the roasting tray used to cook the turkey to the stovetop. Bring the cooking juices to the boil over medium heat, scraping up any burned bits from the bottom of the tray using a wooden spoon.
    13. Collect the juices released by the turkey as it was resting and add them to the gravy. Season, to taste, with salt and freshly ground black pepper if needed.
    14. Reduce the heat until the gravy is simmering, then stir in the dissolved arrowroot and cook until the gravy has thickened.
    15. Strain the gravy through a fine sieve into a warmed jug. Keep warm.
    16. To serve, bring the turkey to the table and carve into slices. Serve with roast potatoes and vegetables. Pour over the gravy.
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  • September 16

    Butterflied leg of lamb

    One of the most popular outdoor summer meals from the barbecue is butterflied leg of lamb, nicely browned and crusty on the outside, pink and juicy in the middle.

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  • September 16

    Preparing ham glazes

    Preparing ham glazes starts with picking the right ham. But did you know that around 65 – 70% of ham and bacon sold in Australia is made from imported pork? To be sure you’re buying Australian ham and bacon, look for the distinctive Australian Pork logo or buy a bone-in ham. 

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