Pot-roasted spiced honey soy pork--Baking Recipes

Pot-roasted spiced honey soy pork

Ingredients

1x1.6-1.7kg/3½-3¾lb p 1ml pork belly without rind and bones (about 2.7kg/6lb before boning and derinding)
5 tbsp olive oil, plus extra for frying
2 carrot, sliced
1 onion, sliced
4 celery sticks, sliced
1 tsp Chinese five-spice powder
1 tbsp clear honey
150ml soy sauce
300ml red wine
500ml chicken stock

Method

1. Preheat the grill until hot. Meanwhile, trim off as much visible fat as possible from the top of the joint, and trim the underside too of any flaps of meat. Neaten the edges. Brush with 2 tablespoons of the oil, season and then place in a roasting tin. Brown under the grill for 10 minutes on each side. Preheat the oven to 170C/gas 3/fan 150C.

2. Make the marinade. Heat the remaining 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over a high heat for about 10 minutes until nicely caramelised. Stir in the five-spice powder and honey. Cook for another minute or so. Pour in the soy sauce and wine and boil until reduced by half, about 10 minutes. Then add the stock and boil for 2-3 minutes more. Season with freshly ground black pepper.

3. Pour the hot marinade over the meat in the roasting tin and cover the top with butter papers or wet greaseproof paper. Roast for 2½ -3 hours until the meat is very tender when pierced with a fork. Allow the meat to cool to room temperature in the marinade.

4. Scrape the vegetables off the top of the meat, then put the meat on a tray and place a board on top. Weigh down with weights or large cans and chill overnight. Strain the marinade and chill it too – don’t worry if it doesn’t look very glamorous at the moment, it will look better.

5. When ready to complete the dish, cut the pork across the grain into ‘rashers’ about 2cm wide. Cut each rasher crossways in half. Heat a little oil in a non-stick frying pan until nice and hot, then sauté the pork slices in batches for about 5 minutes on each side until caramelised, spooning over the reserved marinade so they cook to a glossy glaze. As each batch is cooked, cover the pork and keep it warm.

6. At the end, any remaining marinade can be bubbled down slightly for a serving sauce (there will only be a little for drizzling). Pick a light fruity red, such as French grenache (garnacha in Spain), or a semillon from Australia or Chile to serve with this dish.

Moroccan chard & lamb pan-fry--Baking Recipes

Moroccan chard & lamb pan-fry

Ingredients

1 bunch chard
1oz olive oil
600g diced shoulder of lamb
1 onion, sliced
2 garlic cloves, sliced
1 tsp each ground turmeric, cumin seeds, coriander seeds
pinch chilli flakes
400ml stock, lamb or chicken
handful raisins
handful toasted pine nuts

Method

1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.

2. Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Roast radish, new potato & peppered mackerel salad--Baking Recipes

Roast radish, new potato & peppered mackerel salad

Ingredients

2 x 200g bags radishes
500g baby new potatoes, halved (or quartered if large)
5 tbsp olive oil
3 tbsp Greek-style yogurt
juice ½ lemon
1 small garlic clove, crushed
½ small pack dill, most finely chopped, a few fronds reserved to garnish
2 bags lamb's lettuce
 (about 140g)
300g pack smoked peppered mackerel fillets, skin removed, broken up into large flakes

Method

1. Heat oven to 220C/200C fan/gas 7. Put the radishes and potatoes in a shallow roasting tin. Drizzle with 2 tbsp of the olive oil and season. Roast in the oven for 30 mins, tossing once, until tender and golden.

2. Meanwhile, make the dressing. Whisk together the remaining oil, the yogurt, lemon juice, garlic, chopped dill and seasoning. It may separate slightly and need whisking again before serving.

3. Remove the veg from the oven and allow to cool for 5 mins. Toss the lettuce in the dressing, top with the veg and then the fish. Sprinkle over the reserved dill fronds and serve.

Pea, Prawn & Lemon Linguine--Baking Recipes

Pea, Prawn & Lemon Linguine

Ingredients

350g linguine
200g frozen pea
300g frozen cooked prawn, defrosted
zest and juice 1 lemon
100ml double cream

Method

1. Cook the pasta according to pack instructions. Meanwhile, heat a non-stick pan, then gently cook the peas, prawns, lemon zest and juice for 3-4 mins until prawns are hot and peas tender.

2. Season well, stir in the cream and 2 tbsp of the pasta water, then bubble for 1 min. Drain the linguine and return to the saucepan with the sauce, tossing well to coat. Serve in bowls.

Chicken roasted with winter root vegetables--Baking Recipes

Chicken roasted with winter root vegetables

Ingredients

1 small celeriac, peeled and cut into 2½ cm/1in chunks

400g swede, peeled and cut into 2½ cm/1in chunks

2 large sweet potato, scrubbed and cut into 2½ cm/1in chunks

2 medium parsnip, scrubbed and quartered lengthways

2 large garlic clove, thinly sliced

2 tbsp olive oil

½ tsp cumin seeds 

a few sprigs of sage

4 skinless boneless chicken breast fillet, weighing about 140g/5oz each

4 slices prosciutto

Method

1. Preheat the oven to 200C/gas 6/fan 180C. Put the celeriac, swede, sweet potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.

2. Meanwhile, lay a couple of sage leaves on each chicken breast, then wrap each with a slice of prosciutto to enclose.

3. Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. Serve with steamed broccoli or lightly cooked Savoy cabbage.

Honey Roasted Fig & Almond Tart

Honey Roasted Fig & Almond Tart

Ingredients

500g pack shortcrust pastry at room temperature, thawed if frozen

8 ripe figs, stalks trimmed finely grated zest of one large juicy orange

1 tbsp clear honey

200g softened butter

200g golden caster sugar

200g packet ground almonds

2 medium egg yolks

Method

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin (watch our video to see how to do this. Make sure the pastry comes above the rim – it may shrink in baking and the filling could spill. Chill for 30 minutes.

2. Meanwhile, cut the figs in half lengthways and sit them cut side up on a roasting tray. Mix the orange juice and honey in a bowl, pour over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.

3. Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to fan 130C/conventional 150C/ gas 2. Leave the pastry case to cool slightly before filling.

4. Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.

5. Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it’s golden all over (don’t worry if the centre still seems soft – a little gooeyness is good). Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.

6. Before serving, take the tart off its base and transfer to a flat platter or board. If you have juice left from roasting the figs, bring it to the boil and simmer for 1-2 minutes until sticky and syrupy. Brush this over the figs and serve as soon as possible, while the syrup is still glossy on the figs (it will start to seep through into the filling if you leave it too long).

Choc mint picnic pie--Baking Recipes

Choc mint picnic pie

Equipment

 Food processor, 3cm-deep 24cm (base measurement) round fluted tart tin with removable base, electric beaters

Ingredients

 25g butter
 150g dark cooking chocolate, finely chopped
 250g Arnott's Mint Slice biscuits
 1 tablespoon water, hot
 2 teaspoons gelatine powder
 250g pkt cream cheese, at room temperature
 70g (1/3 cup) caster sugar
 125ml (1/2 cup) thickened cream
 100g white chocolate, melted, cooled
 1 teaspoon peppermint essence
 2 drops green food colouring
 Fresh mint leaves, to serve (optional)
Chocolate pastry
 225g (1 1/2 cups) plain flour
 45g (1/4 cup) icing sugar mixture
 2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
 150g butter, chilled, chopped
 1 egg yolk
 2 tablespoons milk

Method

Step 1: For the pastry, process flour, sugar and cocoa in a food processor until combined. Add butter. Process until mixture resembles fine breadcrumbs. Add yolk and milk. Process until dough comes together. Turn onto a floured surface. Knead until smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.

Step 2: Roll out pastry on a sheet of baking paper to a 4mm-thick disc. Line a 3cm-deep 24cm (base measurement) round fluted tart tin with removable base with pastry. Trim excess. Place in fridge for 30 minutes to rest.

Step 3: Preheat oven to 200C/180C fan forced. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 15 minutes. Remove pastry weights or rice and paper. Bake for a further 10-15 minutes or until cooked through and crisp. Cool.

Step 4: Place butter and 100g chocolate in a heatproof bowl. Microwave, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Spread over the pastry base. Press biscuits on top in a single layer. Place hot water in a heatproof bowl. Sprinkle with gelatine. Place bowl in a larger heatproof bowl filled with boiling water. Set aside, stirring occasionally, for 2-3 minutes or until dissolved. Remove bowl from water. Set aside for 30 seconds to cool slightly.

Step 5: Meanwhile, use electric beaters to beat cream cheese in a bowl until smooth. Add sugar and cream. Beat until well combined. Beat in white chocolate, essence and food colouring until well combined. Beat in gelatine mixture. Pour into pastry case. Place in the fridge for 3-4 hours or until set.

Step 6: Place remaining chocolate in a heatproof bowl. Microwave, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Drizzle over pie in a circular motion to decorate. Top with mint, if using.

Step by Step Instructions to Make Soy Sauce Chicken--Baking Recipes

Step by Step Instructions to Make Soy Sauce Chicken

Simple, easy to do, but Soy Sauce Chicken extremely delicious and attractive, sweet and tangy soy sauce will make you want to eat it again and again.

Ingredients

• 1 cup white sugar

• 1 cup soy sauce

• 1 cup water

• 1/4 cup minced garlic

• 1/4 cup minced fresh ginger

• 5 pounds bone-in chicken thighs with skin

• 1/4 cup chopped green onions

• Add all ingredients to list

Directions

Delicious chicken foods

1. Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Placechicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.

2. Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.

3. Place chicken on a platter and sprinkle with chopped green onions.

You will Really like this for super simple week night meal!

Couscous Salad with Chickpeas Recipe For portable lunch--Baking Recipes

Couscous Salad with Chickpeas Recipe For portable lunch

You need spent time about 20 minutes for Couscous Salad with Chickpeas. You can make this dish for portable lunch.

Let's see Couscous Salad with Chickpeas recipe.

Couscous Salad with Chickpeas - Recipe

Ingredients

1 cup uncooked whole-wheat couscous

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1/8 teaspoon ground cinnamon

1 cup boiling water

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 1/2 teaspoons minced garlic

Dash of sugar

1/3 cup chopped fresh mint

1/4 cup thinly sliced green onions

1/8 teaspoon smoked paprika

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 large ripe tomato, chopped

3/4 cup (3 ounces) crumbled feta cheese

Preparation

1. Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.

2. Combine oil, juice, garlic, and sugar.

3. Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.