Bacon-Wrapped Sea Scallops

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Wrapped-Scallops-webIngredients 

10 slices chemical free streaky Bacon, not cooked

10 fresh large Scallops

Lemon Pepper, to taste

Sea Salt, to taste

Toothpicks

Olive or coconut oil 

Method 

Turn your oven onto the grill (broil) setting. 

Carefully wrap each sea scallop with one slice of bacon and secure it with use a toothpick. 

Lightly oil a baking tray (sheet) and place the wrapped scallops on the sheet.

Sprinkle with Lemon Pepper and Sea Salt. 

Grill (broil) for 5-6 minutes, then flip the wrapped scallops over and grill for an additional 5-6 minutes. 

Remove toothpicks before serving.

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Honey Mustard Bacon Wrapped Chicken Tenderloins

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Bacon_Chicken_Loins-webThis is an easy to make brunch dish that kids can do and they love to eat. 

Ingredients 

1 kg (2.2 lb) free range chicken tenderloins

500 g (1.1 lb) streaky bacon

1/3 cup raw honey

1 tbsp Dijon mustard

2 tsp fresh chopped thyme

1 tsp smoked paprika

Juice from half a lemon

1 tbsp orange zest

½ tsp fresh ground black pepper

pinch of salt 

Method 

Preheat oven to 175  (350 F). 

Wrap each piece of chicken with a piece of bacon. Place on a cookie tray lined with aluminum foil. 

Mix together the honey, mustard, paprika, lemon juice, zest, salt and pepper in a small bowl. Use a pastry brush to coat the tops of the bacon wrapped chicken with the glaze. 

Bake in a the oven for about 12 minutes then flip the chicken over, brush the remaining glaze on the other side and bake for another 12 minutes or until the chicken is done.

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Bacon Wrapped Pork Fillet

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Pork_Loin_Bacon-2-webPork fillet or tenderloin as its sometimes called is a wonderful cut of meat to entertain with. Wrapping it in bacon also helps to keep it moist and juicy. 

Ingredients 

1  1kg (2.2 lb.) pork fillet (tenderloin)

1-2 tablespoon pork seasoning rub

6-8 chemical free streaky bacon slices 

Pork Seasoning Rub 

1 tablespoon salt

1 teaspoon fresh ground black pepper

1 teaspoon smoked paprika

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried thyme 

Method 

Preheat your oven to 220 C (425 F). Now To the make the rub combine all the ingredients for the rub in a bowl. 

Sprinkle 1-2 tablespoons of the seasoning and rub all over the fillet steak seasoning over the pork. 

Place the pork on a lightly greased wire rack which has been placed in a foil-lined roasting pan. 

Wrap the bacon slices firmly around the pork, having the end pieces underneath the pork to secure them in place. 

Bake for 40 minutes, remove from the oven and cover with foil and rest for 10-15 minutes. 

Slice and serve with seasonal fresh vegetables. 

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Bacon Wrapped Mince Meat Log

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Bacon_Wrapped_Meatloaf-webThis recipe is a meatloaf mix that is wrapped in bacon and makes a great Sunday brunch or dinner. 

500g (1.1 lb) Veal or pork mince

500g (1.1 lb) lamb mince

1 red bell pepper, diced

1 onion, diced
5 cloves garlic, sliced

2 tbsp tomato paste
1 eggs

1 cup of gluten free bread crumbs

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried basil

1 tsp dried oregano

approx 8-10 pieces of chemical free streaky bacon

Salt and fresh ground pepper

Method

In a small skillet or sauté pan, over medium heat, add a few drizzles of olive oil and  the diced onion, red bell and garlic. Cook until softened and a bit caramelized, about 5 minutes.  Set aside and rest for 10 minutes to cook down a bit. 

In a large bowl add all of the ingredients except the bacon, season with salt and pepper and combine well. Divide in half and shape into 2 separate logs. Wrap in clear film and rest in the fridge for at least 2 hours. This helps to firm up the logs. Over night is better as the flavour will develop. 

When you are ready to cook pre-heat the oven to 190 C (375 F). Take the logs out of the fridge and wrap each with the streaky bacon tucking ends underneath. 

Cook for approx 35-40 minutes, until the bacon is crisp and the meatloaf is just cooked through. Serve slices with a mound of cheese and sweet potato mash and your favourite vegetables.

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No Sugar Apple Sauce

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apple-sauce-webIngredients 

7 small apples or 5 large apples (I used gala apples but any sweet variety of apples will do)

1 cup water

1 teaspoon fresh lemon juice

½ cup raw honey

1 teaspoon cinnamon (I also add a pinch of cloves but this is optional) 

Method

In a large skillet, add the water and the lemon juice.  Peel, core and chop the apples into bite sized chunks and put them in the lemon, honey and water mixture. Since apples tend to brown when exposed to the air, I peeled and chopped each one individually and then put it into the lemon water.  The acid from the lemon will keep the apples from turning brown. 

Heat the skillet on a high heat until the water is boiling, cover, and reduce to a simmer for about 10-15 minutes or until the apples are soft.   

Stir in the cinnamon, and mix the sauce until it’s incorporated.  If you like a smooth apple sauce, you can drop the mixture into the food processor or use a potato masher to get to the desired consistency.  

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Red Wine Jus

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Red_Wine_Jus-Web1 cup dry red wine, whatever your drinking

1 cup chicken or beef stock (broth)

2 cloves of garlic,

1 sprig of fresh rosemary 

Grab a small saucepan and put it over a low heat. Smash 2 garlic cloves with the flat side of your knife and drop them into the saucepan. 

Pour in the wine and submerge the rosemary sprig. If your rosemary too long to fit in the saucepan cut it in half with some scissors. 

Let the red wine simmer with the herbs over a medium heat until the volume has reduced by half. This should take about 20 minutes depending on how hot your stove is. Give it a swirl around the pan every 10 minutes to combine. 

Once reduced, pour in the stock along with a some fresh ground black pepper. 

Again, let the sauce reduce by half over a medium heat (let it simmer, but not boil) for about another 20 mins. 

You can make this ahead of time and reheat. Leaving it on a lower heat for longer will give you a much more concentrated sauce. 

Strain through a fine sieve, or just spoon out of the saucepan over the meat

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Crispy Pork Belly with Red Wine Jus

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Crispy_Pork_Belly-webI love to make this dish when I have friends coming over for a relaxed meal. 

Ingredients 

1 kg (2.2 lb) pork belly, deboned

Sea salt

Olive or coconut oil 

Marinade

2 tsp five-spice powder

1 tsp salt

1/4 tsp fresh ground pepper 

Method 

Boil some water in a pot large enough to hold the pork belly with 2-3 teaspoons salt, and place the pork in the boiling water, making sure it is totally submerged. 

Boil uncovered for 30 minutes. Remove and drain on a wire rack. Pat dry with a paper towel and leave for about 20 minutes to dry out. 

Score the skin vertically with a knife, about 1/2 cm apart. Make sure it cuts through to the fat, as this will allow the fat to render. 

Rub about 1/2 tbsp of salt over the meat and skin. Combine marinade in a bowl and rub all over the meat (but not the skin). Place in the fridge uncovered for 4 hours or overnight. 

Preheat oven to 180 C (350 F). Rub a little salt and oil over the skin. Place on a wire rack skin side up, and pour about 1-2 cups of water into the roasting pan so that it steams the meat in the oven.  

Place the pan in the middle rack in the oven and roast for 1 hour. Increase temperature to 220C ( 425 F) and roast for another half hour or until skin starts to brown and sizzle. Turn on the grill/broiler on high to crisp up the skin, which should begin to bubble, crackle and pop! When it starts to char, and the skin is evenly crisped all over, remove from oven and let it rest for about 10-15 minutes before slicing/chopping into pieces. Best to use a chopper to do this, if not, a regular chef’s knife is fine too. 

Serve with seasonal fresh vegetables of your choice and creamy mashed sweet potato. I also love to serve this with a light red wine jus. 

Red_Wine_Jus-WebFor the Red Wine Jus 

1 cup dry red wine, whatever your drinking

1 cup chicken or beef stock (broth)

2 cloves of garlic,

1 sprig of fresh rosemary 

 

Grab a small saucepan and put it over a low heat. Smash 2 garlic cloves with the flat side of your knife and drop them into the saucepan. 

Pour in the wine and submerge the rosemary sprig. If your rosemary too long to fit in the saucepan cut it in half with some scissors.

 

Let the red wine simmer with the herbs over a medium heat until the volume has reduced by half. This should take about 20 minutes depending on how hot your stove is. Give it a swirl around the pan every 10 minutes to combine. 

Once reduced, pour in the stock along with a some fresh ground black pepper. 

Again, let the sauce reduce by half over a medium heat (let it simmer, but not boil) for about another 20 mins. 

You can make this ahead of time and reheat. Leaving it on a lower heat for longer will give you a much more concentrated sauce. 

Strain through a fine sieve, or just spoon out of the saucepan over the meat

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Crusted Herb Pork Roast

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Roast_Pork_WebI love this yummy herb crust pork, its real comfort food. 

Ingredients 

1 kg (2.2 lb) rolled free range pork roast

1 tbsp each, fresh rosemary, sage and thyme leaves, cut fine

3 onions, halved

3 garlic cloves, crushed

1 tbsp olive or coconut oil

1 tbsp Dijon mustard

Salt and fresh ground black pepper 

Method 

Pre-heat oven to 200 C (400 F) 

Season the roast with salt and pepper.  Make a paste with the herbs, garlic, oil and mustard, then spread all over the roast. 

Place the halved onions in the bottom of a roasting pan and place the pork roast on top of them.   

Roast at 200 C (400 F) for 30 minutes, then lower the temperature to 175 C (350 F) and continue to roast for 1 hour and 15 minutes. 

Once the roast is cooked remove from the oven, cover with foil (tenting) and rest for 10-15 minutes before carving.

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Baked Italian Pork Steaks

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Italian_Pork_Steaks_WebBeing half Sicilian I love to incorporate southern Italian flavours in my cooking. This is a wonderful looking dish to entertain friends and family with. Great colours with wonderful taste. 

Ingredients 

6 pork loin or sirloin steaks, certified free range

2 garlic cloves, peeled and crushed

pinch salt and freshly ground black pepper

6tbsp freshly grated parmesan cheese

1 tbsp fresh sage, diced very fine

2tbsp olive oil

350g (12oz) cherry tomatoes on the vine

1 handful of fresh basil leaves 

Method 

Preheat the oven to 190 C (375 F). 

Wash and pat dry the steaks. Spread a little of the crushed garlic over the pork and season on both sides. Mix the sage and cheese together. 

Place the steals in one layer in a shallow roasting tin and carefully sprinkle 1 tbsp cheese mix over each. Drizzle with a little oil and bake in the oven for 15 minutes. 

After 15 minutes remove the tray from the oven and baste the pork with the cooking juices. Arrange the cherry tomato trusses around the pork steaks. Return to the oven for a further 15 minutes until the pork is tender and the tomatoes are slightly soft. 

Sprinkle with basil leaves, cover with foil and stand for 5 minutes before serving straight from the tray. I serve with seasonal salad with glazed baby carrots and Italian herb dressing for the salad.

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Herbed Pork Loin Chops Frenched

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Loin-Chop-webFrenching means to cut away fat and meat from the bone for presentation purposes. You can do this yourself or your butcher will do it for you.

Ingredients

8 100-150g (4 – 6 oz) pork loin chops, Frenched
1/4 cup of olive oil
1 tbsp fresh diced thyme
1 tbsp fresh diced rosemary
1 tsp smoked paprika
salt and fresh ground black pepper

Method

Preheat BBQ (grill) so that it is hot or the chops will not sear when you place them on the BBQ. I love to use a charcoal BBQ for an added smoky taste.

Combine the herbs and paprika in a small bowl. Rub a little bit of olive oil over the chops and lightly season with salt and fresh ground black pepper. Now rub the herb mix evenly over both sides of all the chops.

Place the chops on the heated BBQ and grill on each side for about 5 minutes, covered. Keep in mind that grilling times will be different for the thickness of the chop and type of BBQ that you are using.

Pork should be cooked through, but not over cooked. Cover chop with foil and let them rest for 5 minutes. Plate and serve with some sweet and sour sauce with your choice of seasonal fresh salads or sweet potato mash and glazed green beans and baby carrots.

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