Recipes - All Recipes

(Most recently added recipes display first.)

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.

BBQ Chicken Fried Rice

Reprise for left-over rice…

Ingredients

  • 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

Preparation

  • 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.

Tip
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.