Made a pork roast yesterday, and it was quite delicious! First I cut up a whole butternut squash and put it into a baking dish with the pork. I seasoned the pork with garlic powder and ginger powder, then topped the pork and squash with chutney and apple sauce. Then I seasoned the whole dish with salt and pepper and then drizzled balsamic vinegar quite liberally over it all. It baked for about an hour, and turned out very well, if I may say so.
These aren’t those fancy steamed buns, but just dinner buns that I stuffed with pork marinated in Thai dressing. But it certainly is delicious! You’ll need: About 2 cups of pulled or shredded pork. I broiled it slowly so that it was moist and tender. Dough for 12 dinner buns. I bought it frozen so just defrosted them before filing them. For the marinade/dressing, mix together: 1/8 cup white vinegar 1/8 cup neutral oil (leave this out if the meat is very oily) 1/16 cup soy sauce dash of ginger powder dash of chili or cayenne pepper 3 teaspoon garlic, minced into a puree 1 teaspoon sesame seeds, minced into a puree 1 teaspoon white sugar
Mix the marinade into the meat and cook together lightly so that most of the vinegar is cooked off of the dressing. Roll each ball of dough out flat and stretch out. Spoon about a tablespoon of meat onto the dough and then pinch shut. Place onto parchment and repeat with all 12 buns. Allow them to rise (at least 30 minutes) and then brush with eggwash. Bake at 360°F until browned, about 15-20 minutes.
3 cups all-purpose flour 1/3 cup white sugar 5 teaspoons baking powder 1/2 teaspoon salt 3/4 cup butter 1 egg, beaten into milk to add to 1 cup of liquid Preheat oven to 380°F (190°C). Line 2 baking sheets with parchment. In a large bowl, combine flour, sugar, baking powder, and salt. Melt butter and mix into dry ingredients. Here you can add any extra flavors you like: I made 3 batches – one with raisins and nutmeg, one with cranberries and then topped with lemon icing, and a third with parmesan in stead of sugar and grated cheddar with some cayenne and parsley. Break the egg in a measuring cup and then top up with milk until it measures 1 cup in total, and stir into flour mixture. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into 2 1/2 inch thick rounds. Cut each into 8 wedges, and place on the prepared baking sheet. Bake 15 minutes in the preheated oven, or until golden brown.
Source: Corlea Smit – combination of multiple online recipes
Ingredients: 300g (375ml) Huletts White Sugar 125g Butter 30ml honey 1 egg, beaten 10ml Bicarbonate of Soda 160g (500ml) oats 160g (500ml) Desiccated Coconut 140g (250ml) cake flour 2ml salt
Method: Preheat oven to 180ºC. Melt the sugar, butter and honey in a saucepan over low heat. Remove from heat and leave to cool. Stir in the beaten egg and bicarbonate of soda. (The mixture will foam.) Mix the oats, coconut, cake flour and salt together in a mixing bowl. Add the butter mixture to the dry ingredients and mix well. Spoon the mixture into a greased 40 x 30cm oven pan and press down evenly. Bake for 20 minutes or until golden brown. Remove from oven and leave to cool for 5 minutes. Cut into even squares and leave to cool completely
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.
2 cups self-rising flour 4 tablespoons mayonnaise 1 cup milk 1 teaspoon sugar Handful of dried cranberries
WHAT TO DO: Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins Fill tins 2/3 full Bake in preheated 230°C / 445°F oven until golden brown about 10 to 12 minutes. Makes about 12 muffins.