Central Coast Home & Lifestyle Summer 2018

Best Eating Spots. . . .Best Eating Spots. . . .Best Eating Spots. . . .Best Eating Spots. . . .

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 method 1. Untie pork and remove rind and excess fat. Roll again and tie to secure. Use a small 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 processor 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 180ºC or 160ºC fan. Roast pork 30 mins then reduce heat to 170ºC or 150ºC 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

The Spinach and Cheese Cob Loaf An easy, yet delicious starter for your summer gathering...Here’s how you make it 450g cob loaf 250g frozen spinach, thawed 250g creamed cheese, softened 300ml tub sour cream 40g packet French onion soup mix Method 1. Preheat the grill on high. 2. Cut a hole in the top of your loaf and scoop out bread from the centre, leaving a 2cm edge of bread. Break the bread that was cut out into chunks. Arrange the chunks of bread and the cob loaf on a baking tray and grill for 5-10 minutes until just starting to get golden. Remove and allow to cool completely. 3. Use some paper towel to squeeze any excess moisture out of the spinach. 4. Nowmix the spinach, sour cream, creamed cheese and soup mix together in a bowl and add to the hollowed out loaf. Preheat oven to 180ºC. 5. Place tray into the oven and bake for 10 minutes. 6. Remove tray from the oven and scatter roughly chopped bread pieces around the loaf. Serve warm..Dip your bread pieces, and pick pieces from the cob when they run out!