Archive for the ‘Christmas’ Category

You will need

2kg pork roast

Fennel seeds

4 large granny smith apples – peeled, cored, large chunks

Salt flakes

2 large zucchini

5 yellow squash

5 shallot onions


olive oil

2 cloves of crushed garlic

Heat the oven to 250 or as high as it will go

In a casserole dish – place the apples, sprinkle 1 tsp fennel seeds

Place the pork on top

Score the skin with a sharp knife

rub 1 tbsp of sealt flakes and 1 tsp of fennel seeds into the skin

Put in the oven

Bake for 25 minutes

Then reduce to oven to 170 degrees

cook for 40 minutes per kilo at this point

An hour before serving time

Chop all the veggies – place in a plastic bag

Sprinkle librally with paprika, salt, pepper, the crushed garlic, and a good lug of olive oil

Shake the bag to distribute evenly for 2 good minutes

Pour into a casserole dish

Bake for 45-55 minutes till tender

Serve with the pork

When the pork is ready

Allow it to rest for 10 minutes

Pull off the crackling layer and cut into manageable pieces

Remove any excess fat before carving

Give the apple mixture a good mash with a fork and serve as an alternative to gravy

The apples will have caramelised in the pork juices

Serve with steamed green beans – toss through with some olive oil, fetta, and sprinkle with Zataar

And potato and herb salad


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Best made in advanved and then warmed to serve

You will need:

750ml red wine (a good way to use the cheap red wine that comes in hampers)

1 cup water

1 cup sugar

2 oranges thinly sliced

1 lemon thinly sliced

2 cinnamon sticks

6 whole cloves

optional – 6 black pepper corns

a pinch of nutmeg

Bring all ingredients to the boil and then immediately bring down to the lowest possible temperature

Cook for 30 minutes

Set aside or serve warm

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You Will Need


800g tin of plums

2/3 cup unsalted butter

3/4 cup treacle

1/2 cup firmly packed brown sugar

2 1/2 cups of plain flour

1 1/2 tsp baking powder

2 eggs

1/2 cup milk

1 1/2 tablespoons of ground ginger

2 teaspoons mixed spice

1/2 packet of crystalised ginger


1 vanilla bean

500ml milk

6 egg yolks

1/2 cup caster sugar

optional – splash of brandy

3 level teaspoons of corn flour


Prehat fan forced oven to 170

Line the bottom of your tin with baking paper

Then lay out the halved plums – no pips

Sprinkle over the crystalised ginger

Cream 1/2 the butter, eggs sugar with an electric mixter

In a heat proof bowl over a saucepan of boiling water warm the other 1/2 butter and treacle

Into the creamed butter add the flour and baking powder

Then add the warm treacle butter mixture

If the mixture is too stiff, pour in the milk

Pour the batter over the plums and ginger

Bake for 45-55 mins until cooked through

Serve warm with custard


In a heat proof bowl over a saucepan of boiling water bring the milk, sugar and vanilla bean to the boil

Reduce the heat

Add egg yolks

Whisk until incorporated

Add the cornflour

Whisk until incorporated

Add the whisky

Whisk over a medium heat until the desired thickness has been achieved

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