Central Coast Home & Lifestyle Summer 2025

Cherry Glazed Roast Pork

Serves 8 2.2 Kilo Pork Roast 6 garlic cloves, peeled and chopped 2 long red chillies, chopped 1 tsp sea salt flakes 1 tsp black peppercorns

sharp knife to cut 2cm-deep slits in pork. Place in a roasting pan. 2. Process garlic, chilli, salt, peppercorns and coriander seeds in a small food pro cessor or mortar and pestle until finely chopped and add cherries and process until a paste forms. Pour over pork, pushing into the incisions. Cover and refrigerate 1 hour. 3. Preheat oven to 180 C or 160 C fan. Roast pork 30 mins then reduce heat to 170 C or 150 C fan. Roast for another hour or until cooked through. Cover loosely with foil. Rest for 10 mins.

1 tsp coriander seeds 1/2 cup pitted cherries

Method: 1. Untie pork and remove rind and excess fat. Roll again and tie to secure. Use a small

Christmas Turkey with Lemon & Oregano stuffing Serves 8-10 Cooking time: 2 hours 20 mins

Ingredients 4kg Whole Turkey 100g butter at room temperature 4 cloves garlic, crushed 1 tsp lemon zest 1 tbsp oregano 2 small lemons, halved 1 tbsp olive oil

Stuffing 2 cups cooked brown rice 1/2 cup currants 85g pistachios, toasted, chopped 1 free range egg

Method 1. Preheat oven 180c or 160c fan. Grease a large roasting pan. Rinse Turkey (including cavity) under cold running water and pat dry with paper towel. 2. Combine butter, garlic, lemon zest and oregano, and season well. Using fingers, gently loosen the skin from breast meat and push butter mixture under the skin. 3. To make stuffing, combine rice, currants, pistachios and egg, and season well. Fill cavity with the rice stuffing and then 2 lemon halves. Secure cavity with a skewer and tie legs with kitchen string. Place on a rack in a roasting pan, brush with oil and sea son well. Squeeze remaining lemon over the turkey. Cover with foil. Bake 1 hour. 4. Remove foil and bake for another 1 hour 20 mins, or until juices run clear when a skewer is inserted in thickest part of the turkey. Rest for 10 mins before carving.