ROAST PORK WITH GLAZED APPLES
2kg pork roast
15ml olive oil
2 onions, sliced
2 cloves of garlic, chopped
250ml chicken stock
3 to 4 red apples, peeled
Score the skin of the pork into 1cm strips.
Brush with oil and vinegar and sprinkle with salt.
Place the meat in a roasting pan and roast at 200°C for 20 minutes.
Remove from the heat and turn the temperature down to 180°C. 3333333
Add the onions, garlic, cider and stock to the pan and return the meat to the oven.
Roast for about two hours until the meat is cooked through and the crackling is crisp.
Remove from the oven and rest for 10 minutes before carving.
Thinly slice the apples. Melt the butter in a frying pan and add the apples.
Add the honey and fry the apple slices until softened and glazed. Serve with the pork.
This recipe serves four to six people.
PRAWN AND PAPAYA SALAD
25 to 30 cooked prawn tails
pillow packet of mixed baby leaves
125g baby tomatoes, halved
2 small papayas, peeled, seeded and sliced
5ml lemon juice
50 ml mayonnaise
15ml chopped garlic
15ml sweet chilli sauce
30ml olive oil
handful of chopped coriander
salt and pepper
Combine all the ingredients for the dressing and mix well. Add the prawns and set aside to marinate for 30 minutes.
Arrange the leaves on individual serving plates. Add the tomatoes and slices of papaya and divide the prawns among the plates.
This recipe will serve four to six people.
CURRIED POTATO SALAD
1.5kg baby potatoes, halved
2 sprigs of rosemary, roughly chopped
5 cloves of garlic, slivered
100ml olive oil
juice of 1 lemon
7.5ml each of coriander and cumin seeds, toasted
10ml medium curry powder
60ml chopped parsley
Boil the potatoes in salted water until tender. Drain in a colander.
While the potatoes are still hot, pour over the dressing and toss well to combine.
To make the dressing, combine all the ingredients and mix well. It is best made a day before serving.
This is for four to six people.
ROASTED BEETROOT SALAD WITH CRISPY BACON
300g cooked beetroot, cut into chunks
15ml balsamic vinegar
200g baby spinach leaves, washed
125g green beans, topped and tailed
125g feta cheese, cubed
125g streaky bacon, cooked and chopped
80ml olive oil
30ml lemon juice
5ml chopped garlic
5ml Dijon mustard
salt and pepper
Put the beetroot into a roasting pan.
Drizzle with olive oil, balsamic vinegar and honey.
Season and roast at 180°C for 20 to 30 minutes. Remove and cool.
Blanch the green beans, drain and refresh under cold water. Halve the beans.
Arrange the spinach leaves on a serving platter and add the beetroot, beans, feta and bacon.
Drizzle over the dressing before serving.
To make the dressing, combine all the ingredients and mix well.
This is adequate for four to six people.
GINGER CHEESECAKE WITH NECTARINES
200g packet of ginger biscuits, crushed
80g butter, melted
500g thick cream cheese
385g can of condensed milk
60 - 80ml chopped crystallised ginger in syrup
45ml syrup from the ginger
125ml orange juice
To make the base: crumble and combine the biscuits with the butter and mix well.
Press this mixture on to the base of a 20cm spring form cake pan. Refrigerate while you prepare the filling.
Sprinkle the gelatine over the water and set aside to get absorbed. Microwave on full power for 10 seconds to become liquid and dissolve.
Put the cream cheese and condensed milk into the food processor and beat until the mixture is smooth.
Add the gelatine with the machine running. Mix in the ginger and the syrup.
Pour this on to the biscuit base and refrigerate until it has set. Top with the peach halves and drizzle with any remaining sauce.
To prepare the nectarines: halve and de-pip the nectarines.
Place the halves in a single layer in a large saucepan or frying pan that has a lid.
Add the orange juice and sugar and simmer gently covered until the nectarines are soft but not disintegrated.
Remove the nectarines from the sauce and reduce the sauce until it has thickened slightly.
Set aside the sauce until it has cooled completely. Once this is done, pour the nectarine sauce over the cheesecake.