- 500g lean pork mince
- 2 tsp olive oil
- 1 small onion finely chopped
- 1 tbs thinly shredded ginger
- 2 tbs soy sauce(salt reduced)
- 2 tbs hoisin sauce
- 3 tsp sweet chilli sauce
- 1/3 cup sliced green shallots
- 1 small cucumber halved and peeled into long thin strips
- 8 small iceberg lettuce leaves
- Cooking Instructions
- Heat oil in a fry pan or wok over a medium high heat, add onion and ginger and cook for 1 minute stirring continuously. Add pork stir to combine and cook for 4 minutes, stir in soy , hoisin and chilli sauces and cook for 5 minutes stirring occasionally. Add shallots.
- To serve place a few strips of cucumber in each lettuce leaf and top with cooked pork. Roll lettuce leaf to encase filling and enjoy.
- 4 pork leg schnitzels, butterfly steaks
- 1/2 tablespoon BBQ seasoning or sprinkle eg. Cajun, Mexican, barbecue
- 2 medium onions, sliced
- 250g rocket or lettuce salad with tomato, avocado, crisp bacon pieces, cucumber and spring onions
- 4 flatbreads, tortillas or lavish
- BBQ sauce
- Cut pork schnitzels or butterfly steaks in half. Brush both sides with olive oil and season with a good spicy BBQ seasoning.
- Heat BBQ plate/grill bars (or non stick pan) until hot. BBQ onions and keep warm. Cook pork for about 30 seconds to a minute on each side until medium done.
- Serve on warm flatbread with BBQ onions, BBQ sauce and rocket salad. Roll and enjoy.
- 1.5kg Pork Roast stuffed with Apple and Sage
- 8 Potatoes, pealed and chopped
- 4 Sweet Potatoes, peeled and chopped
- ½ small Pumpkin, peeled and chopped
- Preheat oven to 220°C. Pat the pork dry and then rub the skin with salt & then season with freshly ground black pepper.
- Place the pork in a large roasting pan, skin side up.
- Bake for 25 minutes and then reduce the heat to 180°C. Add all the roasting vegetables in an even layer.
- Whole Bone In Leg Ham
- 2tbs Maggie Beer Quince Paste
- Juice of 1 Lemon
- 100ml Water
- 1tbs Unsalted Butter
- Remove the skin of your ham, leaving the fat on the ham. Reserve the skin for storing your ham
- Using a small sharp knife, score the fat in a diamond pattern, then place a clove in the center of each diamond.
- Preheat oven to 160°C.
- Combine Quince paste, the lemon juice and water in a saucepan over low heat