Smoked Pork Neck
1.5 kg smoked pork neck
Submerge in a pot and cover with cold water
3 bay leaves
1 tblsp garlic ginger past
¼ cup apple cider vinegar
Boil for 1 ½ hours
Preheat oven to 170 degrees.
¼ cup honey
1 tblsp Char Siu sauce
1 tsp mustard
¼ tsp ginger powder
¼ tsp 5 spice powder
Add some water so that you can brush on
Bake 1 hour basting every 20 minutes
Recipe Credit – Anthony Green
15 small potatoes [peeled]
200g natural yogurt
1 tbsp garam masala [home-made]
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp kosher salt
2 tbsp lemon juice
Place all ingredients into a bowl mix well (except lemon juice).
Add potatoes and coat so all potatoes are covered.
Put the potatoes on a tray and bake in a preheated oven at 180 degrees.
Half way through I drizzled a bit of oil and continued until crispy.
When cooked squeeze a little lemon juice over and serve.
2 large gem squash
4 tsp butter
Salt and pepper
1 can cream style sweet corn
1 cup grated parmesan cheese
Paprika for sprinkling
Insert a sharp knife into the middle of the squash and slice in half.
Put in to a pot of water, bring to the boil and cook until squash is tender.
Remove the seeds and add a heaping tsp of butter to each half of the squash.
Mix the sweetcorn with the half the parmesan cheese and fill each squash half.
Sprinkle the remaining cheese on top.
Sprinkle with paprika.
Bake in preheated oven at 180 degrees until cheese melted and bubbly. (Cheddar cheese can be used for the top).
Prepared, tried and tested by: Melanie Kramar