Tag-Archive for » roast «
This is a very easy dish to throw together, as once you have combined all the ingredients, it is just the marinating of the pork that takes the time. I tend to marinade mine in the morning before work but it can also be 
marinated overnight if preferred. I served ours with vegetable and egg fried rice but feel free to serve it with whatever you like.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished an
d live so to see my full collection please click here.
Ingredients
600g Piece pork fillet
1/4 Cup soy sauce
2 Tablespoons dry sherry
1 Tablespoon brown sugar
2 
Tablespoons honey
1 (50g) Packet roast red pork seasoning mix
3 Cloves garlic, crushed
1/2 Teaspoon five spice powder
Method
1. Combine all the ingredients in a large bowl, mix well, add pork, toss to coat, refrigerate several hours or over night.
2. Pre-heat oven to 180 degrees Celsius, drain pork, reserving marinade.
3. Place pork in an oven proof dish, roast uncovered, for about 50 Min’s or until browned and cooked through. Brush pork several times with reserved marinade whilst cooking.
4. Let pork stand for 5-10 Min’s before slicing.
All photos taken by me unless otherwise stated.
I made this one a few weeks ago now but am just posting it now, this was an excellent roast chicken recipe. I have made a few recipes of this chefs before and have not been disappointed and this one was no exception. I especially loved the marmalade glaze used to finish it off. The chicken itself was full of flavour and came out so moist and tender. To view more photos and read more reviews of this recipe please click here.
If you have been keeping up with the progress of my beautiful
handcrafted Eco friendly, camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 (3 lb) Whole roasting chickens
1 Tablespoon melted butter or olive oil
2 Cloves garlic (I used 5, 2 in the chicken and three in the juice)
1 Large orange, peeled and quartered
1/2 Cup orange juice
1/2-1 Teaspoon salt, to taste
1/4 Teaspoon pepper (I use freshly ground black pepper)
1/2 Teaspoon dried rosemary
Glaze
3 Tablespoons orange marmalade
1/2 Teaspoon dried rosemary, to taste
Method
1. Wash chicken and pat dry.
2. Brush chicken with melted butter,season both inside and out with salt and pepper and rosemary, placing one clove garlic inside chicken.
3. Place in roaster with the orange juice, quartered orange, and remaining clove of garlic.
4. Roast uncovered in 350 oven until chicken is well browned, fork tender, and juices run clear when pierced with a fork about (1 1/2 to 2 hours).
5. Make glaze by mixing marmalade and dry rosemary, brush onto chicken and bake for another 10 minutes.
I served mine with roast potatoes, corn on the cob, mixed vegetables and yorkshire pudding.
All photos taken by me unless otherwise stated.
