Recipes - Mains

(Most recently added recipes display first.)

Crackling Christmas Pork


2 kg boneless pork loin – rind scored, room temperature


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

Serves 8


  • 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.

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


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

Serves 1 – 2


  • 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

Add a little mustard to mint jelly

BBQ Chicken Fried Rice

Reprise for left-over rice…


  • 250 g skinless BBQ chicken
  • 100g broccoli florets
  • 4 spring onions, chopped diagonally
  • 2 tbs BBQ sauce
  • 2 1/2 cups cooked rice

Serves 2


  • Combine the chicken, broccoli, onions & BBQ sauce in a microwave safe container, stirring thoroughly to combine
  • Cover and Cook on HIGH (100%) for 4 minutes, stirring halfway through cooking time.
  • Add rice, stirring through to mix together. Cover and Cook on HIGH (100%) for 2 – 3 minutes.
  • Serve garnished with shredded lettuce or spinach leaves.

To cook a cup of rice, place it in a microwave safe jug with 1 3/4 cups of luke warm water and a squeeze of lemon juice.
Cook uncovered, on High (100%) 10 minutes, stir, cover and cook on High a further 2-3 minutes.

Steamed Herbed Mussels


  • 500g black mussels, cleaned
  • 1 tbsp oil
  • 1 clove garlic, crushed
  • 1 red chilli, seeded and finely chopped
  • 1/2 cup lemon juice
  • 1/2 cup dry white wine
  • 1 tbs each fresh parsley, chive and basil, finely chopped


  • In a large microwave-safe container, heat oil, garlic and chilli on High (100%) for 1 minute.
  • Add mussels, juice and wine, cover and cook on high (100%) for 4 minutes.
  • With a slotted spoon, remove opened mussels to a warm serving plate.
  • Stir herbs into the juice and cook on high (100%) for 1 and a half minutes.
  • Pour herbed juice over mussels and serve with rice or crusty bread.