Recipes - All Recipes

(Most recently added recipes display first.)

Festive Turkey

Ingredients

3.5 kg Turkey, thawed, cleaned , pierced well and at room temperature
Stuffing of your choice

Baste:

  • 3 tbs light soy sauce
  • 2 tbs honey
  • 1 teasp grated ginger
  • 1 clove garlic crushed

Serves 6 – 8

Preparation

  • Place the stuffing mix inside cavity and neck of prepared turkey.
  • Tie the legs of the bird together with a strong rubber band or string.
  • Liberally baste the turkey.
  • Place breast side down on a roasting rack, tent with paper towel.
  • Cook on Med (50-60%) 8- 9 minutes per 500g (approximately 63 minutes) turning and rebasting several times for even cooking.
  • Wrap in foil and allow to stand 15 minutes whilst you prepare vegetables and gravy.

Tips:
Ensure stuffing is precooked prior to placing inside turkey cavities.
Use poultry juices to make gravy.
If you cook poultry to eat later, refrigerate while hot.

Crackling Christmas Pork

Ingredients

2 kg boneless pork loin – rind scored, room temperature

Baste

  • 3 tbs each of mustard and soy sauce, combined well
  • 1 tbs fresh sage, finely chopped

Serves 8

Preparation

  • Mix sage leaves into mustard baste mixture.
  • Brush prepared pork loin, liberally with the baste and place rind side down on a roasting rack (or oven proof saucer in a roasting dish)
  • Place pork into your microwave and cover loosely with paper towel to prevent spattering .
  • Cook on Medium (50 -60%) 9 – 10 minutes per 500 g turning over half way through cooking time, re basting for extra flavour.
  • At the end of microwave cooking time place pork on a warm serving plate, slice off rind, cover meat with foil and stand in a warm place until ready to carve.
  • Place the rind between paper towel and Zap on High (100%) in 2 minute bursts until crisp and crackling. Portion crackling and serve alongside sliced pork.

Tip
The internal temperature of pork should be 76 degrees at the end of cooking time and 82 – 85 c at the end of standing time.
Standing time equalizes the temperature and finishes the cooking process without over cooking, whilst giving you time to cook vegetables and make gravy.

Minted Lamb Rack

Ingredients

  • 500g Lamb rack, trimmed of all fat
  • 1 – 2 cloves garlic sliced
  • 2 tablespoons mint jelly

Serves 1 – 2

Preparation

  • Cut 2 c.m. down between each cutlet and stud with sliced garlic.
  • Brush liberally with mint jelly.
  • Place prepared rack on a roasting rack, with bones toward the centre
  • Cover loosely with paper towel and cook on Medium (50%) for 7 minutes.
  • Stand in a Hot oven whilst you zap some green vegetables for a side serve

Tip
Add a little mustard to mint jelly

Strawberry & Rhubarb Jam

Ingredients

  • 750g Strawberries, hulled and quartered
  • 250 g rhubarb, coarsely chopped
  • 1/4 cup lemon juice
  • 500g white sugar
  • 50g packet jamsetta (commercial pectin)

Preparation

  • Place berries, rhubarb and lemon juice in a 8 cup Pyrex jug or bowl and zap on High (100%) for 10 minutes uncovered.
  • Stir in sugar and zap on High (100%) for 10 minutes uncovered.
  • Stir through Jamsetta and Zap a further 5 – 10 on High, uncovered.
  • Pour into hot sterilised jars, seal and label.

Tip

Test for setting by placing a spoonful of jam onto a cold saucer, place in frieezer for a minute. Push mixture with finger; if it wrinkles it’s ready

Makes a neat Xmas gift from your kitchen

Asparagus with Poached Eggs & Parmesan

Ingredients

  • 250 g asparagus trimmed, cleaned & rinsed
  • 2 eggs, room temperature
  • 1 tbsp butter, melted
  • salt & pepper to taste
  • squeeze lemon juice
  • 1 teaspoon chopped parsley
  • shaved parmesan

Serves 2

Preparation

  • Place the prepared asparagus on a flat m/w safe plate in a spokewheel pattern with tips towards the centre.
  • Cover tightly with plastic wrap and Zap on High (100%) for 2 minutes. Set aside.
  • Place a teaspoon of water in each of 2 custard cups, crack an egg into the cups, place off the centre of the turntable and Zap on High (100%) for 1 minute.
  • Mix together melted butter, seasoning, lemon juice and parsley.
  • Separate cooked asparagus onto 2 serving plates, top each serve with a poached egg and drizzle with seasoned melted butter.
  • Garnish with shaved parmesan and serve with toasted crusty bread

Tip:
Select equivalent sized asparagus, for quick and even cooking.