Ease into the chill!
Woman's Day Australia|April 26, 2021
Cooler nights call for hearty dishes that really satisfy

CRISPY PORK NECK WITH CHILLI JAM & GREEN BEANS

SERVES 4 PREP 10 MINS COOK 30 MINS

13 cup peanut oil, plus extra for deep-frying

6 long red chillies, chopped, plus extra to serve

1 large red onion, chopped

4 garlic cloves, bruised

2 tsp shrimp paste

3cm ginger, chopped

½ cup brown sugar

13 cup lime juice

1 tbsp soy sauce

650g pork neck, trimmed, cubed

½ cup plain flour

1 tbsp sesame oil

500g green beans, trimmed

2 tsp sesame seeds, toasted

steamed white rice, finely sliced green onion, to serve

1.Preheat oven to 180°C. Line an oven tray with baking paper.

2.In a small frying pan, heat peanut oil on high. Fry chilli, onion, garlic, shrimp paste and ginger 1-2 mins until crisp. Using a slotted spoon, transfer fried ingredients to a food processor. Process to a thick paste with sugar, juice and soy.

3.Toss pork neck in flour, shaking off excess. Working in batches, deep-fry in hot extra peanut oil 3-4 mins until crispy. Drain on paper towel.

4.Toss pork with chilli paste and transfer to oven tray. Bake 10 mins until sauce is sticky.

5.In a frying pan, heat sesame oil on high. Stir-fry beans 2-3 mins. Sprinkle with seeds.

6.Serve pork on a bed of rice with beans, sliced green onion and chilli.

ROAST CAULIFLOWER SOUP WITH BUTTERED SPROUTS

SERVES 4 PREP 15 MINS COOK 50 MINS

½ large head cauliflower, cut into florets

3 royal gala apples, peeled, cored, quartered

2 tbsp olive oil

10g butter, plus 50g extra

1 large onion, diced

3 celery stalks, diced

4 garlic cloves, bruised

2 large potatoes, peeled, diced

1.5 litres chicken stock

¼ cup pure cream

200g brussels sprouts, halved, blanched

crusty bread, to serve

1.Preheat oven to 200°C.

2.In a large bowl, toss cauliflower and apple in oil. Season with salt and pepper. Spread in a large baking dish. Bake 25-30 mins.

3.In a large saucepan, melt butter on medium. Saute onion, celery and garlic 4-5 mins until softened. Add roasted cauliflower, apple, potato and stock.

4.Bring to the boil on high. Reduce heat to low and simmer 10-15 mins until tender. Using a hand blender, puree soup. Stir in cream and season to taste. Keep warm.

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