A delicious meal and down-right mouth-watering
1.5kg boneless pork shoulder
1 tsp Himalayan salt
1 tsp Lemon Pepper
1 tsp Rosemary & Olive Spice
1 tsp 5 spice powder
6-8 garlic cloves
2 tablespoons unsalted butter
3 cups whole milk
4 strips of lemon zest
3 sprigs sage
3 sprigs thyme
3 sprigs rosemary
3 bay leaves, preferably fresh (I didn’t have fresh)
1/8 teaspoon baking soda
Preheat the oven to 150°C.
Season the pork with the spices.
In a medium-sized oven-safe pot, melt the butter.
Add the pork and cook over moderately high heat, turning occasionally, until browned all over about 10 minutes.
Adding the garlic in the last 3 minutes.
Stir in the zest, sage, thyme, bay leaves, and baking soda
Add the milk, cover, and bring to a simmer.
Transfer to the oven, and cook covered, turning the pork a few times, (checking milk levels) for 2 hours and 40 minutes.
You can also continue cooking on the stove on low keeping a watch that the milk doesn’t dry out
Peel and wash potatoes. Pat dry.
Slice vertically into thick slices. Season.
Heat 2 tbsp butter and olive oil in a pan over medium/high heat.
Sear the potatoes until golden on both sides.
When browned, add the remaining butter, garlic, and thyme, lower heat and cook until potatoes are soft.
Recipe Credit Food & Wine
Cauliflower and Cheese Sauce
1 head of cauliflower cut into florets
3 tbsp butter
3 tbsp flour
250 ml cream
1½ cups milk
(warm the cream and milk)
2 tbsp cream cheese
1 cup mozzarella cheese
1 packet parmesan cheese
Grated cheddar cheese for topping
Salt and ground black pepper
A dash of mustard and nutmeg (a dash of cayenne pepper optional)
Preheat oven to 180°C. Melt butter.
Remove from heat and stir in the flour until a smooth roux is formed and flour cooked.
Stir in the cream cheese till melted with a little bit of the warmed cream/milk to assist.
Gradually add the rest of the cream/milk till it starts to thicken.
Add the mozzarella and parmesan cheeses remove from the heat until almost melted.
Return to heat and add all seasoning.
Pour over cauliflower.
Sprinkle the cheddar over the top.
Bake until bubbly and golden.
I don’t like a crispy topping as it tends to separate from the ‘cauliflower and cheese’.
Peppadew Stuffed Mushrooms
4 large brown mushrooms
2 spring onions
4 tbsp butter
2 tsp chopped garlic
1 tsp Portuguese spice
2 tbsp Peppadew
1 cup grated gouda cheese with mustard
Remove the stems from the mushrooms and chop fine.
Chop spring onions and peppadew.
Melt butter, add garlic, chopped mushroom stems, and spring onions, and fry for 1 minute.
Stir in Portuguese spice.
Fill mushrooms and top with grated cheese.
Drizzle olive oil on a large heat-resistant plate.
Place mushrooms on a plate and bake in a preheated oven at 180°C until cheese melted.
I put it in the oven with the cauliflower and cheese.
The asparagus I snapped off the ends, put it in a glass bowl, added 2 tbsp butter, 1 tsp crushed garlic, a squirt of lemon juice and microwaved on high for 2-3 minutes (it was a small bunch – for a bigger bunch 3-4 minutes) sprinkle with chili flakes.
Prepared, tried, and tested Melanie Kramar (With Adaptations)