Slow Roasted Pork Belly

Slow Roasted Pork Belly.

I love this dish! Sometimes I cook it to store in the fridge just to snack on through the week...

The pork just pulls apart and the cracking is so crispy; this is comfort food at its best!

Ingredients:

1 piece of pork belly
oil
salt
1 onion
2 carrots
2 celery sticks
2 cloves of garlic (peeled)
additional salt and pepper to taste
additional oil
4 cups of chicken bone broth (or see notes)

Method:

Using a sharp knife, score the top of the pork belly, cutting through the fat but be careful not to cut through to the meat.

Place on a wire rack over the sink and pour boiling water over the top, this will help you to achieve that crispy cracking! Pat dry with paper towel and then rub salt over top and into the cuts.

Refrigerate overnight or for a few hours.

Pre heat your oven to the highest temp and remove the pork from the fridge. Drizzle some oil on top rubbing it into the cuts with the salt.

Place the pork onto a roasting tray and place into the oven and cook for 15 to 20 minutes. You want the top to blister however you don't want it to burn so be careful. It doesn't have to be super crispy at this stage as it still has longer to cook.

Remove from the oven and reduce the temperature to 150 degrees.

Take the pork off the oven tray and add the onion, garlic, celery and carrots. Drizzle with the additional oil and salt and pepper.

Place the pork belly on top of the veggies and pop back into the oven and cook for 1 hour.

Remove tray from the oven and add 3 cups of chicken bone broth to the pan. Return to the oven and cook for a further 1 and 1/2 hours.

Check the meat at this point, you should be able to pull of a bit from the side easily, if not continue to cook for a further 15-20 minutes.

Once it is cooked to your liking, turn off the oven and turn on the grill; leave the pork belly under the grill for 2-5 minutes just to make that crackling extra crispy! Keep your eye on it though as it burns quickly!

Remove tray and let the meat rest for a few minutes.

While the meat is resting you can make this delicious Roast Meat Gravy with all the veggies in the pan! As you already have added broth to the pan you may only need to add 1 extra cup.

Serve immediately. We love it with steamed veggies and Sweet Potato Mash!

Notes:

I use chicken bone broth in this recipe but you can replace it with a chicken or vegetable stock if need be. A nice organic white wine is another option.

Chicken Soup



Chicken Soup.

There's something wonderful about chicken soup; it's good for the soul and very comforting during the cooler months...

Ingredients:

2 litres of chicken bone broth
2 small chicken thigh fillets (whole)
1 zucchini (peeled or not and finely diced)
1 carrot (peeled and finely diced)
1 celery stick (finely diced)
1 onion (peeled and finely diced)
1 large kale leaf (finely chopped)
1/2 teaspoon of dried ground sage leaves
1/2 teaspoon of dried thyme leaves
salt and pepper to taste

Method:

Pop everything into a large pot and bring it to the boil.

Simmer with the lid on for 1 and 1/2 hours or until the chicken thighs are falling apart when you give it a stir.

Serve immediately or store in the fridge or freezer for another time.

Notes:

If you are using fresh broth you can freeze the soup; however, if you are using broth that has been previously frozen then you will not be able to freeze the soup.

Crumbed Chicken

Crumbed Chicken with Vegetables and Gravy.

This is a great way to still enjoy crumbed chicken if you are trying to avoid gluten.

I wanted to test out a nut free version too for those with nut allergies, and also because I like to send left over chicken to pre school for the kids (most pre schools these days are nut free zones).

Ingredients:

2 large single chicken breasts
2 tablespoons of arrowroot powder (tapioca flour)
2 eggs
1 cup of almond meal (use coconut meal for a nut free version)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of chili powder
salt and pepper to taste
olive oil, coconut oil or ghee for cooking

 

Method:

I like to slice the chicken breasts up into smaller pieces

Then pop the arrowroot powder on a plate and then whisk the 2 eggs together on another plate

In a bowl combine the almond (or coconut) meal, the onion, garlic and chili powder along with the salt and pepper

Firstly, coat the chicken in the arrowroot powder, then in the egg and then lastly in the crumb.

Heat your oil of choice in a large frying pan and cook the chicken on both sides until golden brown and cooked through.

Notes:

I like to make sure that when I am buying something in a packet that it contains no preservatives or additives. You can buy almond or coconut meal from most supermarkets with 100% almonds or coconut but always double check the ingredients to be sure!

You can also purchase arrowroot powder (tapioca flour) from the supermarket but it does contain a preservative. I prefer to buy organic arrowroot powder online from Organics on a Budget.

Sweet Potato Nachos

Sweet Potato Nachos.

I love Nachos; it's one of my favorite meals!

I love to serve it up on a big platter so we can all just dig in...

Ingredients:

2 tablespoons of ghee
2 onions (diced)
4 cloves of garlic minced
1kg beef mince
1 teaspoon of ground garlic
1 teaspoon of ground onion
1 teaspoon of sea salt
1 teaspoon of cumin
1 teaspoon of paprika
1/2 teaspoon cayenne pepper
1 tablespoon of organic arrowroot powder (also known as tapioca flour)
1 cup of broth

You will also need a sweet potato if serving on Sweet Potato Chips; and fresh spinach, tomatoes and avocados for the topping.

Method:

Heat ghee in a large frying pan

Add in the onion and garlic and cook for 2 minutes

Add in the mince cook until browned

Add in the other spices and stir through and cook for 1 minute

Add the arrowroot powder and stir through

Lastly, add the broth and simmer for 5 minutes

Serve on Sweet Potato Chips topped with fresh spinach, tomatoes and avocado.

Butter Chicken

Butter Chicken on Cauli "Rice".

Who needs take-away when you can make this at home?!

 

 

I make this recipe in the slow cooker, 10 minutes prep time in the morning and then in the afternoon, dinner is ready!

 

 

 

 

 

 

 

Ingredients:

1.1kgs chicken thigh fillets

2 brown onions (chopped)

4 tablespoons of coconut oil

8 cloves of garlic (minced)

2 teaspoons of freshly grated ginger

2 teaspoons of ground coriander

2 teaspoons of ground cumin

2 teaspoons of ground cardamom

1/2 teaspoon of cayenne pepper

1 teaspoon of salt

2 270ml cans of Ayam coconut milk

2 140g cans of tomato paste

 

Method:

Pop the chicken thigh fillets into the slow cooker.

 

In a large frying pan heat the coconut oil, add the brown onions and cook for 2-3 minutes. Add in the garlic and ginger, stir for 1 more minute then add in the rest of the spices. Cook for a further minute or 2 then add the coconut milk and tomato paste. Bring to the boil and then pour over the chicken thigh fillets.

 

Cook on high for 4 hours or on low for 6 hours. Serve with veggies or on cauli "rice" and enjoy!

 

Notes:

This recipe serves 6; I like to make a big batch so that we can have left overs for lunch the next day; or, have it again the next night so I don't have to cook! You can always freeze a few portions for a ready made meal when you are on the go or just adjust the recipe by half if you want to make a smaller batch.