Broccoli or Cauliflower Steaks with Chimichurri & Broad Bean Purée

Broccoli or Cauliflower Steaks with Chimichurri & Broad Bean Purée

Ingredients

Brassica Steaks (choose one):

• 1 large head of broccoli or cauliflower

• Olive oil

• Salt & pepper

• Optional: a pinch of smoked paprika or cumin

Chimichurri:

• 1 cup fresh parsley, finely chopped

• 1–2 garlic cloves, minced

• 1 tbsp fresh oregano (or 1 tsp dried)

• ½ tsp chilli flakes (or to taste)

• 2 tbsp red wine vinegar or lemon juice

• ¼–½ cup olive oil (adjust to desired consistency)

• Salt & black pepper to taste

Broad Bean Base:

• 1½ cups cooked and peeled broad beans (frozen is fine) or in my case a can or two of broad beans (cannellini or butter beans in a can will do as well)

• 1 garlic clove

• Juice of ½ lemon

• 2 tbsp olive oil

• 2–3 tbsp water (to loosen)

• Salt & pepper

• Optional: 1 tbsp tahini or Greek yoghurt for creaminess

 Method

1. Prep the Brassica Steaks:

• Trim the stem and cut the head into 1.5–2 cm thick slices (“steaks”), keeping the core intact to hold it together.

• Brush both sides with olive oil, season with salt, pepper, and (optionally) smoked paprika or cumin.

Cook one of two ways:

• Roast: Bake at 220°C fan for 20–25 mins, flipping halfway, until golden and tender.

• Pan-sear + finish in oven: Sear in a hot cast iron pan for 2–3 minutes per side for colour, then finish in a 200°C oven for 10–15 minutes.

2. Make the Chimichurri:

• In a bowl, combine parsley, garlic, oregano, chilli flakes, and vinegar or lemon.

• Stir in the olive oil gradually until you reach a loose, spoonable sauce. Season to taste.

• Let it sit at room temp for at least 15 minutes to develop flavour.

3. Broad Bean Purée:

• Blend the beans, garlic, lemon juice, olive oil, and water until smooth-ish.

• Add tahini or yoghurt if using, for added creaminess.

• Season well with salt and pepper.

• If too thick, add more water or olive oil a spoonful at a time.

4. Assemble:

• Spoon a generous base of warm broad bean purée onto each plate.

• Place the hot steaks on top.

• Spoon chimichurri generously over everything — don't be shy.

Optional garnishes:

• Toasted seeds or nuts (e.g. dukkah or crushed almonds)

• Pickled onion or chilli

• Shaved pecorino or feta if not keeping it vegan

Variations

• Use romesco or harissa yoghurt instead of chimichurri for a different direction.

• Add lentils or beneath the broad bean layer for a more filling bowl.

• If you're feeling fancy: char-grill lemon halves and squeeze over the top just before serving.

Enjoy :)

Whole Roasted Cauliflower with Tahini Sauce and Spiced Butter

Whole Roasted Cauliflower with Tahini Sauce and Spiced Butter

Ingredients

For the Cauliflower:

• 1 large head of cauliflower

• 2–3 tablespoons olive oil

• 1 teaspoon turmeric

• 1 teaspoon cumin seeds

• Sea salt, to taste

For the Tahini Sauce:

• 1/3 cup unhulled tahini

• Juice of ½ lemon

• 1 clove garlic, finely minced

• 2 tablespoons olive oil

• Pinch of salt and pepper

• 1/4 cup ice water (ice removed before mixing)

For the Spiced Butter:

• 70g unsalted butter, softened to room temperature

• 3 tablespoons olive oil

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper (adjust to taste)

• Salt, to taste

Optional Garnishes:

• Fresh flat-leaf parsley, roughly chopped

• Toasted pumpkin seeds (pepitas)

• Pomegranate seeds

• Za'atar spice blend

Instructions

1. Preheat the Oven:

   • Set your oven to 210°C (410°F) fan-forced.

2. Prepare the Cauliflower:

   • Remove the outer leaves and trim the base of the cauliflower so it sits flat.

   • Steam the whole cauliflower in a large saucepan with about an inch of water for 10 minutes. This helps to soften it slightly before roasting.

3. Season the Cauliflower:

   • Place the steamed cauliflower on a prepared baking tray.

   • Drizzle with olive oil and rub with turmeric and sea salt.

   • Sprinkle cumin seeds over the top, ensuring the entire head is evenly coated.

4. Roasting the Cauliflower
1. Roast in the preheated oven for 40–50 minutes, or until the cauliflower is golden brown and tender when pierced with a knife. Baste with the Spiced butter from time to time as it cooks.

5. Prepare the Tahini Sauce:

   • In a mixing bowl, combine tahini, lemon juice, minced garlic, olive oil, salt, and pepper.

   • Gradually add ice water, whisking continuously until the sauce is smooth and has a pourable consistency.(nicoleoneil.com)

6. Prepare the Spiced Butter:

   • In a small saucepan, melt the butter over low heat.

   • Stir in olive oil, ground cumin, smoked paprika, cayenne pepper, and salt.

   • Cook for 1–2 minutes until the spices are fragrant.

7. Assemble the Dish:

   • Spread half the tahini sauce on the platter with some of the garnish (if using). I also tend to use a bed of rocket (arugula) as a peppery alternative.

   • Place the roasted cauliflower on a serving platter.

   • Drizzle the tahini sauce over the top.

   • Garnish with chopped parsley, toasted pumpkin seeds, pomegranate seeds, and a sprinkle of za'atar, if desired.

This dish serves as a stunning centrepiece, combining the earthy flavours of roasted cauliflower with the richness of tahini and the warmth of spiced butter. It's versatile enough to be a main course or a hearty side. 

Use any leftover cauli if you like in the slow cooked bacon hock and cauliflower soup.

Slow Cooked Bacon Hock & Roasted Cauliflower Soup

I love soups in the wintertime and this one is a great example of one that uses the basics to make something yummy. You can freeze this soup too so its handy when you have no time and just want a winter warmer on hand.

Slow Cooked Bacon Hock & Roasted Cauliflower Soup

Ingredients

For the soup base:

• 1 large smoked bacon hock (~800g–1kg)

• 1 brown onion, chopped

• 2 cloves garlic, minced

• 2 celery stalks, chopped

• 1 carrot, chopped

• 1 bay leaf

• 1 tsp thyme (fresh or dried)

• 5–6 cups chicken or vegetable stock (low sodium)

• Salt and pepper to taste

For the roasted cauliflower:

• 1 large head cauliflower, cut into florets - note I have another option for the cauli which you can have as a side the night before and then use the leftover for the soup. Check out my whole roasted cauli with spiced butter recipe. 

• 2 tbsp olive oil

• 1 tsp ground cumin (optional, for depth)

• Salt and pepper

For finishing:

• ½ cup cream or coconut cream (optional for richness)

• Fresh parsley or chives, chopped (for garnish)

• Crusty bread (to serve)

Instructions

1. Roast the Cauliflower

1. Preheat oven to 200°C (390°F).

2. Toss cauliflower florets in olive oil, cumin (if using), salt, and pepper.

3. Roast on a lined tray for 25–30 minutes, flipping once, until golden and slightly crisp.

2. Prepare the Hock Broth (Slow Cooker or Stovetop)

Slow Cooker Method:

1. Place bacon hock, onion, garlic, carrot, celery, bay leaf, thyme, and stock into a slow cooker.

2. Cook on low for 8–10 hours or high for 4–5 hours, until the meat is falling off the bone.

Stovetop Method:

1. In a large pot, combine all broth ingredients.

2. Bring to a boil, then reduce to a low simmer.

3. Cover and cook for 2.5 to 3 hours, until the hock is tender.

3. Shred the Hock

1. Remove hock and let it cool slightly.

2. Discard skin and bones, shred the meat, and set aside.

4. Blend the Soup

1. Remove the bay leaf.

2. Add roasted cauliflower to the broth.

3. Use an immersion blender to blend until smooth, or transfer to a blender in batches.

4. Stir in cream or coconut cream (if using), and adjust salt and pepper.

5. Add the Bacon

1. Stir shredded bacon hock meat into the soup. Simmer gently for 5–10 minutes to meld flavours. Enjoy :)

Slow cooker keto chicken baby!

 This recipe is easy and soo yummy. Put all the ingredients by lunch time and its ready for dinner. 

Ingredients

• 6-8 boneless skinless chicken thighs (
• 1 packet or low carb/sugar ranch seasoning mix or ranch dressing (I used 362 Grill House Bacon ranch dressing)
• 1 onion diced
• 1/2 a red capsicum diced
• 500 gms cream cheese
• 6-8 slices bacon (sliced, cooked and drained)
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sliced green onions
• 1 cup of baby spinach

Pull out your slow cooker and lightly spray the bottom with non stick spray - I use the light olive oil one or an avocado one.

Place the whole thighs at the bottom of the slow cooker in one layer. Sprinkle the ranch seasoning if using or lightly pour over the dressing. sprinkle over the onion and capsicum. Dollop on the cream cheese. Dont mix it in just put it on top. Put the cooker on high for 4 hours if thats all the time you have or 6 hours on low if you have it. Leave it to do its thing.

At the 2 hour mark for high and 4 hour mark for low just open and check it. The chicken should have produced the liquid needed, if worried that its too dry put in a cup of hot chicken stock and close it up and leave. At the 4 or 6 hour mark you should have a yummy liquid with the cream cheese still melting on top. The chicken should b e meltingly cooked.

At that point you can shred the chicken in the cooker if you like that texture. My husband doesnt so I pull the chicken out and cut it up into 1 inch wide slices. Meantime I cook the bacon in a big pan. If you want to finish in the slow cooker add the bacon, green onions, spinach into it and give everything a good stir. Put the lid on put the cooker on warm and let the chicken melt. Season and enjoy

My other way of doing it is to add the chicken strips into the big pan with the bacon and let it sizzle a little. Then add the remaining sauce and ingredients into the pan and stir. I do this if Im thinking the sauce wont thicken in the slow cooker enough. I then add a little arrowroot in water (corn flour is ok if not keto fussy like me) and thicken. I sometimes when I want a bake type meal with a salad will put some more cheese on top and pop under the grill. Its lovely with a crunchy salad. Otherwise its fine without the baking. I season and enjoy. If not on keto it makes a ridiculous chowder with some crusty bread. 

Enjoy

                                                        

Mac n Cheese and oh baby

 Hi everyone 

I love cooking a smoky brisket accompanied by a creamy mac n cheese. I do tend to amp my pasta up so will be committing sacrilege for the traditionalists. But here you go:

• 2 cups of uncooked elbow or penne pasta
• 1 red or white onion diced
• 4 rashers of bacon or prosciutto diced
• ▢1/2 cup butter 
• ▢1/2 cup all purpose flour
• ▢1 1/2 cups cream
• ▢2 1/2 cups full fat milk
• ▢4 cups shredded medium sharp cheddar cheese 
• 2 cups shredded Gruyere cheese 
• ▢salt and pepper to taste
• ▢black pepper
• ▢1/4 tsp. smoked paprika
• Preheat oven to 180 degrees C and grease a big baking dish if you want or if lazy like me pull out a high sided oven proof fry pan :)  
• Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.
• While water is coming up to a boil, 
• - fry onion and bacon/prosciutto in a dash of butter in separate pan and then drain on a paper towel
• - shred cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
• Melt butter in a large saucepan over med heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand. Make sure you give it a good 1 minute at least to let the flour cook out otherwise thats all you will taste in the sauce. It's important to do that and stay and stir it otherwise the roux will burn and you will have to start again ..bc burnt roux will just mean burnt tasting sauce if you use it. 
• 
  
• Slowly pour in about 2 cups or so of the milk and cream, while whisking constantly, until smooth.  Slowly pour in the remaining milk and cream, while whisking constantly, until combined and smooth.

• Continue to heat over med heat, whisking often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.

• Remove from the heat and stir in spices, onion and bacon and 1 1/2 cups of the cheeses, stirring to melt and combine.  Taste and season
• In a bowl combine drained pasta with cheese sauce, stirring to combine fully.  
• Pour half of the pasta mixture into the prepared baking dish or back into the high sided frying pan if using.  Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
• Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown. 

                                                                

• 
  
• 
  

•  

Religious about monkfish

 Hi everyone

I admit before this Id never cooked with monkfish. Now Im a convert. Its not a strong fishy tasting fish and google tells me its the poor mans lobster (not sure that google has paid food prices in NZ lately). But it was fresh and reasonably priced and Im trying to move to more of a white meat diet so we gave it a go. This recipe includes a ratatouille that I make from the veges I have in our fridge. You could call it a fish stew of sorts. 

Ingredients

500gm to 1kg of monkfish fillets

4 rashers of cooked and diced bacon 

4-5 garlic cloves whole peeled

a handful of capers rinsed

2 capsicums green or red 

1 eggplant sliced

2 large onions sliced 

2 zuchinis sliced

a handful of small brown mushrooms sliced

a tin of diced tomatos in juice

6-7 cherry tomatos

a teaspoon of dried oregano

a few sprigs of fresh thyme or half a teaspoon of dried thyme

Salt and Pepper

Olive Oil

 

How to:

I start with the ratatouille. Basically I pre heat the oven to 170C and meanwhile put a deep roasting or casserole dish that has a lid on the oven and set the element to medium heat. I toss a good glug of olive oil in the dish and start by adding the onion and garlic. I stir for a few minutes and then add the sliced capsicums, zucchini and eggplant and the oregano. cook stirring occasionally for another 5 minutes. Then add the thyme, mushrooms, bacon, capers, and tomatoes. Stir until boiling, season and put in the oven uncovered for 20 mins.

Once the ratatouille is in the oven oil and season the fish and put on a rack under a hot grill for 5 minutes each side depending on the size. If the fillets are small reduce the time between turning over. You want some browning on each side but dont dry the fish out you want it just cooked or a little under as its going into the oven to finish off. Once ready take the fish out and rest until the ratatouille has been in the oven long enough. Then take it out of the oven and give the veges a light stir ensuring you don't break the zucchini or eggplant up. Place the fish on top and pop the lid on the dish and put it back in the oven for another 10 mins. This will steam the fish. 

Once the times up pull it out and you can serve it with the fish sitting on top or do as I did and gently fold it into the ratatouille letting the juice change the fish colur to a delicious red gold. Check seasoning and enjoy. 

Just a note I have replaced the bacon with cooked and diced mild chorizo sausage or speck. Each provides that smoky element that goes so well with the fish. 

                                                    

Old School Summer Chicken Pasta Salad

 Hi Everyone

I call this pasta old school because its one of the earliest recipes I created when roaming around in the old motorhome to dog shows. Those recipes (like most of mine) were very much a case of combining what was to hand. I actually made it again yesterday and was so nostalgic. So thought it was time to add it to my blog. 

Ingredients

A smoked chicken breast sliced or chopped up (preference is yours)

250-400gm of small pasta - spiral, penne or shell Ive used all of them to good effect in this dish

1 tablespoon of masterfoods moroccan spice mix

1/2 a cup of good quality mayo - I've used best foods or japanese mayo for example

1/4 cup of aioli (more if you like the flavour more then mayo

1 tablespoon of basil pesto (fresh is best but Ive used store bought no problem)

1 red capsicum diced (I often use the store bought charred red capsicums if I don't have fresh)

2 spring onions finely sliced

1 red onion finely sliced

1 avocado sliced or diced

a handful of cherry tomatos halved 

Garnish

couple fo tablespoons of pinenuts roasted

1/2 cup op chopped parsley or rocket leaves 

How to:

If you don't have smoked chicken you can bake a couple of chicken breasts coated in three tablespoons of the spice mix at 180 deg C for 25 minutes or until cooked.  Let cool slightly and the slice or chop. 

Cook the pasta until el dente I then empty into a colander and run the pasta under cold water to cool it down. Drain.

Combine all the veges ingredients in a bowl. Note I use whatever I have around (crisp raw small florets of broccoli are nice in this salad too) but I do think the capsicums and spring onions are essential. 

In a separate bowl combine the spice, mayo, aioli and pesto. You can add the juice of half a lemon if you prefer a thinner dressing. 

Combine all together and toss gently to combine. Taste and season as needed. I usually add the rocket in with the toss if using. If just parsley I garnish on top with the pinenuts at the end.

Enjoy with smoked meats or on its own :)

                                        

Beer Battered Fish and Salted Lemon Tartare

 Hi everyone

This is a lock down home cooked play on Friday night fish and chips. 

Beer battered fish

Ingredients:

4 - 5 fillets of fresh firm fish -  I love trevally, snapper, tarakihi and blue cod yum yum 

3/4 cup of plain flour

1/4 cup of corn flour

1 and 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 cup or in my case a 330ml bottle of ice cold beer - I used a heineken lager. Dont use a stout it will overpower the fish and darken the batter. 

How to:

Pat fish dry using paper towels or a tea towel. I cut in half if larger fillets. I try to keep them a reasonably comparable size as that means they cook more consistently. Season the fillets with salt and pepper before placing in the corn flour below.

Place ¼ cup corn flour in a shallow bowl and coat the fish shaking off any excess flour.

Heat 6cm of oil in a large heavy based pot or in a wok over medium high heat to 190°C. I don't use olive oil I find its not the best for deep frying. I used rice bran oil this time.

Just before cooking, whisk together the flour, corn flour, baking powder and salt. Add very cold beer into the batter and whisk just until incorporated evenly into the flour. Do not over-mix, do not worry about flour lumps.  The batter should be fairly thin but coat the back of a spoon. If too thick, add a bit more beer until its the right consistency.

Dunk a piece of fish in the batter, then let the excess drip off very briefly

Carefully lower into oil, one piece at a time. Don't crowd the pot; fry in batches. Fry for 3 minutes, flipping after about 2 minutes, until deep golden.

Drain on paper towels. Repeat with remaining fish. Serve hot! 

If you are doing a big batch of fish then Id suggest a double fry only because with the second fry you can get more fish in and therefore less risk of soggy fish from earlier batches waiting for you to cook it all. If you are going to cook twice this is how Id do it:

a. First cook: Fry fish in batches for 2½ minutes until crispy and golden, but not a deep golden. Drain on paper towels, continue with remaining fish.

b. Final cook:  This is to reheat and make it deep golden and crispy. Increase oil temperature to 200°C. Add fish and fry for 1 minute until deep golden. For this second run you can crowd the oil more. Drain and repeat with remaining fish. 

Serve all with a good sprinkle of salt and wedges of lemons and my tartare below

Salted lemon tartare

Ingredients:

1/2 rind of salted lemon pith removed and diced. I make my own when the lemon tree goes manic but otherwise you can pick a jar up in the supermarket or specialty food shops. 

Half a cup of good mayo. Dont go cheap and nasty as they are often really oily and dont work well with this recipe. I either make my own or I use the best foods brand

1/2 a red onion diced - white onion is fine too

1/2 a capsicum diced - I like red for colour but up to you

A couple of small gherkins rinsed then diced

A tablespoon of rinsed then diced capers

The juice of half a lemon

A handful of fresh italian parsley washed and chopped

A teaspoon of mustard or chunky relish (optional)

Half a lemon rind grated and sprinkle of smoked or plain paprika as garnish

How to:

Add all the ingredients together in a bowl except the garnish. Mix and taste season as required and then chill till fish is ready. When ready top with garnish lemon rind and or paprika and serve.

Enjoy

                                       

Mamas easy brisket

 Hi everyone

Over the last couple of years Ive been working through options for an easy and flavoursome cooked brisket. I have smoked one, I have slow baked one, I have pressure cooked one and frankly one day out of desperation to get a hunk of brisket cooked before family arrived I did all three! Ironically that moment of desperation helped me produce one of my best versions of the dish but frankly three different processes is too much even for me. So this recipe uses two but I have found it to be generally bullet proof. .

Ingredients

1-2 kilo brisket fat trimmed 

charcoal rub - I use Jess Pryles Black Beef seasoning but generally others are fine and the world wont end if you dont have it

Sweet Baby rays Hickory & Brown Sugar BBQ Sauce -  I use a lot of it but really its too taste. I did find that this brand unlike some others with brown sugar doesn't make the meat sickly sweet once cooked (husband wouldn't eat it if it did as he hates sweet foods).

salt and pepper

red cabbage, red onions, other greens to go under the brisket 

To do

Heat your oven to 160 degrees 

Because Im never organised or have unexpected visitors my brisket is often coming out of the freezer. I dont actually mind it that way but you can defrost if you prefer. I pull out a couple of large sheets of foil and lie them flat on the bench. I add a couple of smaller non stick foil sheets on top. I place the brisket on the non stick foil and shake the rub over then I pour the bbq sauce over and brush it all over the meat. I turn it over and do the same to the other side making sure that the sides are covered too. I then wrap that meat up making sure that its secure and there are no gaps for the liquid that will come out of the meat as it cooks to go. I put it in my dutch oven with the lid on and pop it in the oven for 6-8 hours or as long as I can. I check it regularly to add more bbq sauce on and make sure that the juices are not seeping out as that can spell disaster (code for tough dry meat). If that happens pull it out and pour the escaped juices back on top and wrap it in more foil to keep it all in. Then put back in the oven. 

An hour before you are due to serve pull the meat out and put it and the juices into the pressure cooker. If its too big you may need to cut in half to get it in. I then make sure there is enough liquid and add half a cup of water or beef broth if need. I also add a tablespoon or so of the bbq sauce ..yeah its all in the sauce. I pressure cook the meat on high for 45-60 minutes depending on the size. Once done I release the steam and pull it out. It should be melting soft and yummy. 

I carve and place on top of the garnish in a disposable tray. I brush on some of the juice including between each slice and season. The garnish ensures that the meat isnt stewing in its juices while it sits and if you like sliced raw red cabbage or onion like I do the hot sauce actually cooks it a bit and you can eat it and enjoy that tanginess alongside the meat.  I then reduce the juice to a delicious ju and put in a grave jug for anyone who wants to add more. 

Then with a mac n cheese or big salad we all tuck in. 

                                

Smoky beans, eggs and bacon..whats not to love?

 Hi everyone 

I make this dish in one pan and husband eats it on his own or with smoked sausages. 

Ingredients

2 tablespoons of olive oil

1 onion chopped

2 cloves of garlic diced

half a red capsicum sliced thinly

2 teaspoons of smoked paprika

1 teaspoon of cumin

1 can of red kidney beans

1 can of diced tomatoes in juice

3 rashers of diced cooked bacon or pancetta

handful of baby spinach

6 eggs lightly beaten

topping

another handful of baby spinach

half an avocado sliced 

2 rashers of pancetta

Splash of good balsamic

Add the shaved parmesan

Fry the bacon or pancetta with the onions, garlic and capsicums in the olive oil for 5 mins. Add the spices and stir for a minute. Add the tomato and beans and cook for 5 minutes, stir in the spinach and season. Taste

Pour the egg over the back of a spoon all over the tomato and bean sauce. Put a rounded lid on top and allow to cook on a low heat until egg is cooked and puffy again season.

Top with final spinach in the middle of the pan, pancetta and avo. Then sprinkle the balsamic lightly over add the parmesan and serve immediately and enjoy :)

Nothin like a soup:The base of a good meal

HI all 

Its time for that winter wonder which is a good soup. This is my base recipe completed in a couple hours rather then forever. 

Ingredients

1 bacon hock

2 brown onions

2 garlic cloves

2 bayleaves

a cup of soup mix (optional)

water (enough to cover the hock in the pressure cooker and enough to cover the veg in the pot)

A mix of veg chopped. You can include for example

3 stalks of celery

2 carrots

1 large kumara (sweet potato)

1/4 pumpkin

a parsnip 

cup of spinach or silverbeet 

a cup of brocoli or cauli each

I cook the onions and garlic for 4 mins and then add with the bayleaves and the hock and enough water to cover to the pressure cooker. Pressure cook on high for an hour.

While the hock is cooking I pu the veg in a separate pot with enough water to cover and season. I cook the veg until soft (20-30mins) and then strain the veg and reserve the stock aside.

Once the pressure cooker is finished release and pull the hock out and put aside in a dish. Take the bayleaves out too. Check the bacon hock liquid for saltiness. If too salty half the volume and add vege stock. Check tast if still salty add more vege stock until tastes right. 

Now the options

If you want a chunky soup put the cooked veg back in the pot and add enough combined  stock to suit. Break up the bacon hock meat removing the fat. You can add more meat if you want I tend to add chopped ham or cooked chopped bacon  and or chorizo sausage f I want a more meaty soup. Bring back to a simmer to warm the soup and meat season to liking and serve

If you want a smooth soup add enough stock to cover the vege plus an inch or two. Blend with a hand blender until smooth. Add the meat back in and simmer again and season to liking and serve.

Another option with the smooth soup is prior to final simmer add a teaspoon or (if you like more heat) table spoon of green or red curry paste to give it a kick, Taste and I then add some coconut milk to give it some sweetness and yummy texture (also helps if I get the kick level wrong). Check seasoning and serve.

Enjoy

Italian Pork Meatballs in broth

This recipe is great for an entree when you want to impress. If you want to have it for a main Id increase the pork to a kilo and double the broth ingredients. Note go for the best liquid stocks not the packet powder ones. I went looking for the ones you can sometimes find in the refrigerated isle in the supermarket. 

Ingredients

500gms of pork

2tbsp finely chopped italian parsley

2 eggs beaten

20 - 30 gms grated parmesan plus more shaved for garnish

150 gms fresh ciabatta breadcrumbs or if you don't have those use normal or panko but reduce down to 12gm

2 litres of the best chicken stock you can get

half a cup of dried porcini mushrooms placed in a cup of boiling water and left to infuse for 20 mins

4 rashers of streaky bacon diced and cooked then spread on a paper towel to remove the oil (I've used ham or prosciutto when I didn't have bacon in the fridge)

2 tbsps of flour plus 1/2 cup for rolling the meatballs in after making

If you have it fry a couple of strips of prosciutto and let dry a bit on a paper towel then chop roughly

good olive oil or truffle oil if you have it for serving

salt and pepper

If using fresh then rip the bread into small chunks and place in a food processor. 

In a bowl add the bread crumbs, parsley, eggs and grated parmesan and blend to combine. Add the pork mince, half the bacon, to the mixture and season with a good amount of salt and freshly ground black pepper. 

Mix the flour and 2 tablespoons of the stock to form a paste, add to the bowl and blend until all the ingredients are thoroughly combined. You can do this in the food processor if you want but I find there is the risk that it will over mix and get all mushy so I prefer to use a bowl, wooden spoon and ultimately my hands to mix.

Form the mixture into golf-ball-sized meatballs, then roll the meatballs in the extra flour to coat. Set aside in the fridge for 15 mins just to help them set.

Heat a large saucepan or wok over medium heat and bring the chicken stock and the water from the mushrooms to a simmer. Slice up the porcini and add them too. Also add the remaining diced bacon. 

You now have two options - to lightly fry the meatballs first or not.  

If you like you can heat a separate sauce pan with a tablespoon of olive oil to a medium high heat. Pop the rested meat balls in the pan and give them a quick roll around to create the crust. Don't let them sit or they might stick to the pan and all that crust will be on the pan and not the meatball. You might have to cook them in a couple of batches as you cant roll the meatballs and crowd the pan. 

Bring the stock back up to a simmer and add the meatballs (either fried or raw whichever you prefer). Simmer on very gentle heat for 30–45 minutes until meatballs are cooked through.

Once the meatballs are cooked taste the broth to check its seasoned enough. Don't let it reduce too much otherwise you will have nothing to serve with the meatballs at the end. If you are worried that you wont have enough broth you can take the meatballs out and keep them covered and warm and add a little more chicken stock in if you have it just to add volume but again check the seasoning and taste. 

To serve, ladle the meatballs and broth into bowls, drizzle with extra virgin olive oil or truffle oil and garnish with shaved Parmesan and prosciutto.

Enjoy

• 
  

Oh and about that butter chicken

Hi again

If you have seen my korma then this is the sister butter chicken or in my case duck recipe

5-6 boneless skinless chicken thighs or Ive used peking duck if I can buy it from a Chinese store
1 can of diced tomatos
5-6 cloves Garlic
1-2 teaspoons ginger minced
2 teaspoons red curry paste (optional you can use 1/2 a teaspoon of cayenne powder if you prefer)
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon cumin

After cooking
100 gm butter cut into cubes 
 1/2 cup of cream or coconut milk
a handful or two of cherry tomatoes
1 teaspoon garam masala
1/2 cup coriander chopped


Place all the pre cooking ingredients bar the meat in the pressure cooker and mix. Place the chicken or duck in the paste. Cook for 20 minutes if raw meat or if the duck is precooked cook just for 10 minutes. 

Take the meat out and chop. put the sauce in a blender and blitz. Let the sauce cool slightly and then add the butter, cream, garam masala, coriander, stir and season. Then add the meat back in. Stir and check taste again. Then enjoy.