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Slow Cooked Shoulder of Pork

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Slow cooked pork

I saw this recipe on Justine Schofield’s website and just had to share because I am forever in search of the perfect Pork roast.

2.5kg Free-range pork shoulder (1/2 pork shoulder, skin scored)

60 ml vegetable oil

1 tbs. caraway seeds
1tbs. fennel seeds
1/2 tbs. French 4 spice
2 large Granny Smith apples, cored and cut into 4
2 onions, peeled cut into 4
4 cloves garlic, bruised
2 bay leaves
4 sprigs thyme
1/4 cup white wine
200ml water

Apple sauce, to serve
The day before cooking, place the pork on a wire rack over the sink. Pour boiling water all over the pork skin to allow the pores to open. Pat really dry with paper toweling and place uncovered in the fridge overnight.

An hour before cooking, remove pork from the fridge and pre heat the oven to 210C.

Arrange the apples onions and garlic in a large heavy based roasting tin.

In a small frying pan gently toast the caraway and fennel seeds. Add to a pestle and mortar with the four spice, salt and pound until you can distinctively smell the aromas. Rub this all over the pork and deep into the scored skin. Place on top of the apple and onions. Drizzle with the oil and add the wine and water to the bottom of the tin.

Cook in the oven for 1 hour to initially crisp the skin. Now turn the oven down to 125C and semi-cover the meat with three layers of foil. Cook for six hours or until the meat is falling from the bone.

Once cooked remove from the oven and place on another tray, covered to keep warm.

For the gravy; Strain all the pan juices into a jug and place in the freezer for an hour to allow the fat to rise to the service. Once chilled, skim all the fat away. Keep the onions, apple and garlic that have been strained and put in a small saucepan with the clarified juices. Bring to the boil and allow to reduce by 1/4.

Turn the grill on. To ensure the crackling is extra crispy place under the grill for a few minutes. Remove from the oven and pull apart the tender pork meat and cut crackling into bite size pieces. Serve with the gravy and optionally some of your favourite apple sauce.

Recipe and photograph from

Tiramisu Ice Cream Cake

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Tiramisu ice cream cake


1 cup sugar
1 1/2 cups strong, freshly brewed espresso
1/3 cup coffee liqueur, such as Kahlua (optional)
Vanilla Sponge Cake
1/4 cup finely ground espresso
4 cups espresso ice cream
4 cups coffee ice cream
Chocolate Curls

Place sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat; stir in espresso and Kahlua. Let the syrup cool.

Using a serrated knife, cut sponge cake in half horizontally, making two layers. Place one layer in the bottom of a 9-by-9-by-2-inch baking pan. Using a pastry brush, brush with 3/4 cup cooled syrup. Sift 2 tablespoons ground espresso over cake.

Place espresso ice cream in the bowl of an electric mixer. Beat on low speed with the paddle attachment until spreadable. Spread ice cream over cake; top with second layer of sponge cake. Brush with remaining syrup. Transfer cake to freezer for 20 minutes.

Remove cake from freezer; sprinkle with remaining 2 tablespoons of ground espresso. Place coffee ice cream in a mixer bowl. Beat on low speed until spreadable. Spread ice cream over cake, forming large swirls. Return to freezer; freeze until completely hardened. To serve, garnish with chocolate curls.


Bacon Wrapped Potatoes

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bacon wrapped potatoes

I just found this recipe on Martha Stewart and had to share. You would be hard pressed to find someone at a BBQ that didn’t like these and they are so simple to make.


  • 8 bacon slices, cut in half crosswise
  • 16 small potatoes


  1. Preheat oven to 200 degrees. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 min

Raspberry Basil Limoncello Cocktail

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  • 1 pint fresh raspberries, plus more for garnish
  • 12 fresh basil leaves, roughly torn, plus sprigs for garnish
  • 1 lemon, cut into sixths, plus wheels for garnish
  • 1/4 cup simple syrup, chilled (more if you prefer the cocktail a little sweeter)
  • 2 ounces Limoncello
  • 4 ounces citron vodka
  • Crushed ice
  • Sparkling rose wine, chilled


Combine the raspberries, basil, lemons and simple syrup in a small pitcher and muddle until the raspberries are mashed. Add the Limoncello and vodka. Let chill in the refrigerator for 30 minutes to allow the flavors to meld.

Put crushed ice into rocks glasses and add some of the raspberry mixture. Fill to the top with sparkling wine. Garnish with lemon and raspberries and basil sprigs if desired.

Recipe from –

Rum Glazed Prawns and Mango

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Rum Glazed Prawns and mango


  • 1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
  • 1/4 cup dark rum
  • 3 tablespoons dark-brown sugar
  • 1 tablespoon finely grated, peeled fresh ginger
  • 1 1/2 teaspoons cornstarch
  • 32 medium prawns, peeled and deveined (tail on)
  • Coarse salt and ground pepper
  • 1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
  • 2 tablespoons vegetable oil, plus more for grates
  • 2 bunches watercress (about 12 ounces), tough stems trimmed


  1. Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
  2. Thread Prawns onto 8 skewers, using 4 prawns per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush prawns and mango all over with glaze.
  3. Heat grill to medium-high; oil grates. Place prawns and mango skewers on grill; cook, turning once, until blackened in spots and prawns are opaque throughout, 3 to 4 minutes.
  4. In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.
  5. To serve, divide watercress among four plates; top each with 2 prawns skewers and 1 mango skewer.

Recipe from –