Central Coast Home & Lifestyle Magazine Summer 2022..

Recipes

Cherry Glazed Roast Pork serves 8 INGREDIENTS 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

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 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 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.

Chimichurri - CAULIFLOWER STEAKS

METHOD 2. Heat the olive oil in an oven-safe pan over medium heat. Place the cauliflower steaks into the hot oil and cook until deep golden brown, about 5 minutes. It helps to occasionally move the steaks so that the oil gets underneath. Carefully flip the steaks, and then cook another 3 to 5 minutes or until the second side is well browned. 3. Coat the cauliflower slices with most of the chimichurri, leaving a little to spoon on top for serving, and slide the oven-safe pan into the oven and roast the steaks until the stems are tender and can be pierced with a fork, 8 - 10 minutes. Serve cauliflower steaks with a generous spoonful of chimichurri sauce on top. For side portions, slice each steak in half and then serve.

INGREDIENTS 1 medium head of cauliflower 4 tablespoons chimichurri sauce or more to taste, recipe below Chimichurri 1/2 cup olive oil 2 tbsp red wine vinegar 1/2 cup finely chopped flat-leaf parsley 3 garlic cloves minced 1 red or green chilli de-seeded and finely chopped 3/4 tbsp dried oregano 1/2 teaspoon salt 1/2 tsp pepper PREPARE CAULIFLOWER Heat the oven to 200c or 180 fan forced. 1. Cut Cauliflower in half then cut steaks about 1 1/2-inch thick slices that still have the stem attached. 2. Mix the ingredients for chimichurri together in a bowl allow it to sit.

2. Meanwhile, arrange the walnuts on a baking tray and roast with the pumpkin for 3-5 mins or until toasted. Set aside to cool. Coarsely chop. 3. While the pumpkin is cooking, cook the rice in a saucepan of boiling water for 30 mins or until tender. Drain well. 4. Heat the remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the rosemary and cinnamon. 5. Place the rice, onion mixture, lentils, fetta, baby spinach and walnut in a large bowl and stir to combine. Season. 6. Use a spoon to remove pumpkin seeds and membrane and discard. Scoop out flesh, leaving a 2cm-thick shell. 7. Divide rice mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter. Cut into slices and serve with tomato chutney.

Feta & Rice Stuffed Pumpkin INGREDIENTS 2kg butternut pumpkin, halved lengthways 2 tbs olive oil 1/2 cup (50g) walnuts 1/2 cup (100g) brown rice 1 small brown onion, finely chopped 2 garlic cloves, crushed 1 tsp finely chopped rosemary Pinch of ground cinnamon 400g can lentils, rinsed, drained 100g fetta, crumbled 30g baby spinach leaves, chopped Tomato chutney, to serve

METHOD 1. Preheat oven to 190°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with half the oil. Roast for 1 1/4 hours or until just tender. Set aside to cool.