Glazed Pork Belly

Blackcurrant and Balsamic Glazed Pork Belly

Glazed Pork Belly

Did you know that blackcurrants contain three times more Vitamin C than oranges? Or, that blackcurrants contain 50% more antioxidants than blueberries? Blackcurrants are considered one of the best natural sources of antioxidants, vitamin C and polyphenols in the world. They have long been thought of as the original superfood; proving you don’t need to buy overpriced fruits, with names you can’t pronounce from the Amazon to harness the super power of natural produce.

With over 700 Canterbury Blackcurrants squeezed into every bottle of Barker’s of Geraldine Squeezed NZ Blackcurrant Fruit Syrup, it is a rich and natural source of antioxidants. Try adding a dash of Barker’s of Geraldine’s Squeezed NZ Blackcurrant Syrup to your next meal for a boost of antioxidants!

Ingredients – Pork Belly

  • 1KG of pork belly
  • 2 tbs of olive oil
  • 6 sprigs of fresh rosemary
  • Freshly ground sea salt
  • Boiling water to fill roasting tray

Ingredients – Glaze

  • ½ cup of Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup
  • ½ cup of balsamic vinegar
  • ½ cup of water
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic – whole, crushed

Slow Roast Pork Belly

Method

  1. Preheat a fan-forced oven to 150C.
  2. Place the pork belly on a clean, dry cutting board and pat well, all over with paper towel. Using a sharp knife, score the fat of the pork belly at 1cm intervals in a crisscross pattern; be careful not to cut into the meat. Scatter the pork belly liberally with salt and allow to rest for five minutes before patting well with paper towel.
  3. Fill the bottom of a roasting tray with boiling water; be careful to ensure that the liquid does not touch the bottom of the roasting rack. Place the rosemary sprigs on the roasting rack and place the pork belly on top of the rosemary sprigs. Rub the pork belly with olive oil and lightly salt.
  4. Place in oven for 2 ½ hours, topping up the water as needed.
  5. Meanwhile, place the Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup, balsamic vinegar, rosemary sprigs and garlic cloves in a small bowl, mix well and allow to sit.
  6. Remove the pork belly from the oven, increase oven temperature to 180C, brush entire pork belly well with Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup glaze, ensuring you apply several coats and return to oven for 30 minutes.
  7. Meanwhile, remove rosemary sprigs and garlic from Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup mix, add water and place in a small pot, over a low heat and allow to reduce to your taste, mixing as needed. Once the liquid has reduced and thickened, place into a serving bowl and serve with pork belly.
  8. Remove pork belly from oven and place under a hot grill to allow fat to crisp and bubble – keep a careful watch over this as it will only take a few minutes.
  9. Slice the pork belly into 4cm wide pieces and serve with Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup glaze reduction, mashed potato and greens.

Enjoy!

Tomato and Chilli Chutney

Chutney’s, relish’s and conserve’s are a fantastic way to preserve seasonal fruit and veggies for ongoing use throughout the year, they are also pretty delicious when freshly made!

Living in the country means that I have access to wonderful seasonal produce from neighbors, farmers markets and generous farmers alike. As a firmer subscriber to the waste-not-want-not rule I always like to think of ways to use any leftovers I have; be it making a chutney or scavenger hunt Sunday – where I use up any leftovers in the fridge or cupboard for the week.

This recipe is one of my favorites and it could not be any simpler to make, you dump everything in a saucepan and cook it until it’s thick, rich and delicious. I love to serve this as part of a cheese board or take it on picnics; it is also delicious with fresh bread, on sandwiches or served with roasts.

Ingredients

  • 1 red onion – sliced
  • 1 long red chilli – diced
  • 2 cloves of garlic – minced
  • 400g of fresh tomatoes quatered OR 1 tin of tomatoes
  • 1/4 cup of balsamic vinegar
  • 1/4 cup of red wine vinegar
  • 1/3 cup of raw sugar
  • 1/2 cup of sultanas
  • 1 tsp of salt
  • 1 tsp of freshly cracked black pepper
  • 2 tsp of curry powder – I use Clive of India
  • 1 tsp of mixed Mexican spices – I use Stonemill available from Aldi
  • 1 tsp of mustard seeds
  • 1 large red capsicum – sliced

Method

  1. Add everything to a saucepan and allow to simmer for 15-20 minutes or until reduced and thickened.

Note: this will keep in the fridge for approximately 2 weeks or in the freezer, stored in batches for easy use, for 3 months.

Enjoy!

Caramelised Onion, Tomato and Olive Tart

Caramelised Onion, Tomato and Olive Tart

One of the things I have liked best about moving to the country is how friendly all of our neighbours are. From the drive-by-wave (much different to Sydney style drive-bys) to collecting mail and giving you homegrown vegetables over the back fence.

A few nights ago Ben and I were outside playing with the dog when a neighbour wandered over with a bag of fresh tomatoes and zucchinis they had grown. While we had just done our shopping and bought these we gladly accepted them all was I was thinking what we would make to use up our tomato army.

Yesterday I was tried and the last thing I felt like doing was heading to the supermarket then slaving over a hot stove… As I have completely given in to cooking show fever I thought I would make my very own ‘Invention Test’ and see what we had at home I could make that would use up a lot of tomatoes and some zucchini.

May I present to you one of the easiest, most fuss-free, mid-week meals I have ever made: Caramelised Onion, Tomato and Olive Tart. I promise you that after some short prep work you will have 30 minutes to pop your feet up with a vino and relax.

Ingredients

Makes 2 tarts

  • 3 large brown onions
  • a lot of tomatoes, I used about 8 roma’s
  • 1 zucchini
  • 12 olives
  • 2 sheets of puff pastry
  • balsamic vinegar
  • olive oil
  • 2tps butter
  • raw sugar
  • 3tbs dried rosemary
  • freshly cracked black pepper and sea salt
  • basil leaves, to garnish

Method

  1. Slice onions and add to a hot a pan with butter and a splash of olive oil.
  2. Reduce pan to a low-medium heat, add rosemary and sprinkle with raw sugar, mix. Allow to cook for around 15 minutes, you want your onions to caramelise. The addition of both butter and oil may seem a tab over the top but by using both it will stop the other from burning while the onions sweat. The sugar will allow this to happen without your onions sticking to the bottom of the pan.
  3. Pre-heat oven to 200C and line a large baking tray with baking paper.
  4. While your onions are cooking cut the tomatoes into rounds approximately 1cm wide. Sprinkle with salt, pepper and balsamic vinegar and allow to sit.
  5. Using a veggie peeler slice ribbons of zucchini and cut the olives in half.
  6. Once your puff pastry has started to soften, cut each sheet in half and layer the two pastry halves together, pressing gently to secure.
  7. Using a knife cut a 1-1.5cm boarder around the edge of pastry ensuring you only cut through the top layer. This will form the boarder that will rise during cooking.
  8. Divide the caramelised onion between pastry rectangles, spreading to the border. Top with tomatoes, olives and zucchini ribbons.
  9. Bake for 30 minutes or until pastry is crisp, puffed and golden.
  10. Top with fresh basil leaves and a sprinkle of balsamic vinegar and oil olive. Serve and enjoy!

Note: if you can be bothered to head to the supermarket grab some danish feta and crumble over the top, yum.

Enjoy!