CRISPY PORK NECK WITH CHILLI JAM & GREEN BEANS
SERVES 4 PREP 10 MINS COOK 30 MINS
• 1⁄3 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
• 1⁄3 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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