There’s nothing better than a home-cooked meal. And with La Niña’s wet and wild winter weather, staying indoors and indulging in a hearty fare feels right.
These tried and tested recipes from some of Norwood Place’s resident foodies are all made with fresh and local produce found in-centre.
Pulled Pork Burgers | Bos Taurus Butchery
Ingredients – Pulled Pork
3.5-4kg boneless pork scotch fillet or port shoulder
2onions
1cup apple cider vinegar
2/3cup brown sugar
2/3cup tomato paste
4tbs sweet paprika
4tbs Worcestershire sauce
4tbs yellow mustard
3tsp salt
2tsp white pepper
6 Baker’s Delight bread rolls
Ingredients – Slaw
2 cups purple cabbage, finely sliced
2 cups green cabbage, finely sliced
2 cups carrot, shredded
¼ cup fresh parsley, chopped
¾ cup mixed seeds
¼ cup olive oil
2-3tbs lemon juice, to taste
1clove garlic, pressed or minced
½ teaspoon ground cumin
½ teaspoon salt
Method
1. Place pork, onions, apple cider vinegar, brown sugar, sweet paprika, Worcestershire sauce, yellow mustard, salt and pepper into a slow cooker on low for six to eight hours or on high for four to six hours.
2. Turn off the slow cooker and transfer the pork onto a cutting board. If the pork has a bone, discard.
3. Use two forks to shred the meat and then return the meat back in the slow cooker to absorb the delicious sauce.
4. Mix all remaining slaw ingredients together and place onto fresh rolls with pulled pork.
Marinated Plum Marylands | Chicken Made Easy
Ingredients
3–4 chicken marylands
1/3 cup brown sugar
2tbs honey
4 plums, halved
1/2 cup plum sauce
2tsp ginger, grated
2 cloves garlic, crushed
1tbs Chinese 5 Spice
2tbs hoisin sauce
Method
1.Rub Chinese 5 Spice onto chicken marylands.
2.Add all other ingredients into a bowl and generously coat the chicken in the marinade.
3.Marinate the chicken in the fridge fora minimum of two hours or overnight.
4.Halve four plums and place in the baking dish with the chicken. Bake at 180°C for 30–40 minutes.
5. Reduce the leftover marinade in a sauce pan until it is a thick, saucy consistency.
6. Pour reduced marinade over chicken when serving.
7. Serve with blanched bok choy or spring onions.
Rocket, Beetroot, Walnuts and Feta Salad | Metropolitan Fresh Norwood
Ingredients
250g canned baby beetroot
120g baby rocket
60g Danish feta
3tbs walnuts
2 1/2tbsp extra virgin olive oil
1tbs balsamic vinegar
1tbs honey
1/2tsp salt
Black pepper
Method
1. Combine the olive oil, balsamic vinegar, honey, salt and pepper in a jar and shake well.
2. Place rocket in a serving bowl and scatter halved baby beetroot over the top.
3.Crumble over the feta and scatter the walnuts.
4.Drizzle with dressing and serve.
Baked Whole Snapper | Seafood On Parade
Ingredients
Whole snapper
2 lemons, sliced
Extra virgin olive oil
Salt
Pepper
1 clove garlic
1 tsp fresh oregano
1 tbs fresh parsley
Half celery, chopped
1 green capsicum, sliced
2 limes, to serve
Method
1. Slice through the middle of the snapper in three sections, just tot he bone, but not through. To help the fish cook more evenly you can also cut three diagonal slashes into the flesh.
2. Spread sliced lemon, olive oil, salt, pepper, garlic, fresh oregano and parsley over the fish.
3. Stuff the cavity of the fish with celery, green capsicum, lemon and garlic.
4. Pre-heat oven to 190–200°C for10 minutes. Place fish on baking paper and then wrap in foil.
5. Reduce to 170°C and cook for15 minutes per 500 grams.
Jelly Cakes | Country Women’s Association recipe available at St George’s Bakehouse
Ingredients
60g butter, softened
1/2 cup caster sugar
1 egg, lightly beaten
1 cup self-raising flour
2/3 cup milk
85g packet raspberry jelly crystals
1 cup boiling water
1 cup cold water
3 cups desiccated coconut
1/2 cup double thick cream, whipped
Method
1. Preheat oven to 180°C.Grease a 12-capacity muffin tin.
2.Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined.
3.Using a large metal spoon, gently fold in half the flour and half the milk. Repeat with the remaining flour and milk.
4.Spoon the mixture into the muffin tin. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack.
5.Stir jelly and boiling water together in a bowl until crystals are dissolved. Stir in cold water.
6.Refrigerate for one hour or until cold and slightly thick.
7. Place coconut into a large bowl. Using a slotted spoon lower cakes, one cake at a time into the jelly. Drain excess jelly.
8.Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.
9.Cut a circle of cake from the top of each cake. Pipe whipped cream onto the cake and sit cake top back on. Plate up and serve.