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Chinese
5-spice pork
spare ribs
quantity cook time
serves 6-8 25 min
Ingredients
12 pre cut pork spare ribs
1 tbsp Chinese 5-spice
4 tbsp soya sauce
2 tsp sesame oil
2 tbsp ground nut oil
3 tbsp barbeque marinade
(see marinades pg 70)
Method
In a shallow bowl mix the
Chinese 5-spice, soya sauce,
sesame oil, ground nut oil and
barbeque marinade.
Add the ribs and coat well. Cover
and refrigerate for 1-2 hours, if
time permits.
Place the ribs in a microwavable
dish and microwave in high for
15 minutes.
Turn ribs and microwave on high
for a further 5 minutes.
Put microwave on grill function
and microwave for 5 minutes or
until golden and caramelized.
Serve hot or cold.
Hints
★ If you plan on marinating
ribs for more than four
hours, choose a marinade
with very little salt. The
salt will begin to cure the
ribs, resulting in a flavour
more like ham or bacon.
★ Chinese 5-spice powder
can be found in the spice
section of most major
supermarkets.
Fish pie
quantity cook time ideal for
serves 4 60 min zzxxxx
Ingredients
200 g boneless white fish fillets
200 g skinless salmon fillet
450 ml milk
750 g potatoes, peeled and
chopped
100 g unsalted butter
50 g flour
150 g frozen peas
2 tbsp chopped
parsley
3 hard-boiled eggs, chopped
½ lemon juice
50 g grated cheddar cheese
Salt and ground black
pepper, to taste
Method
Preheat the oven to 170°C.
Place the fish in a baking dish and
season. Pour over 400ml milk,
cover with foil and bake for 15
minutes, until the fish flakes away
slightly when pressed with a fork.
Remove the fish, reserving the
milk. When it is cool enough to
handle, flake the fish into bite-sized
pieces.
Cook the potatoes in boiling salted
water until tender. Drain and keep
warm.
Melt half the butter in a saucepan,
stir in the flour and cook over a
low heat for 2-3 minutes. Slowly
add the reserved milk. Cook until
thickened.
Add the fish, peas, parsley, egg,
lemon juice, salt and pepper. Mash
the potato with the remaining milk
and butter, then season.
Pile the fish mixture into a 1-litrecapacity
baking dish, spoon the
mash on top and smooth with a
spatula. Trace a pattern into the
mash with a fork. Sprinkle with
grated cheese.
Bake for 20-25 minutes, until
golden.
Pork chops with honey
and mustard glaze
quantity cook time ideal for
serves 4 15 min main meal
Ingredients
4 pork loin cutlets
Honey and mustard
marinade (see marinades
pg 71)
Pineapple salsa
½ pineapple, diced
½ cucumber, diced
½ red onion diced
1 chilli, chopped
Boiled baby potatoes
Method
Combine oil, mustard, honey,
orange rind and orange juice in a
bowl.
Place the pork in a glass or ceramic
dish and pour marinade over it.
Cover and place in the fridge for
1 hour, if time permits.
Make the salsa by mixing the
pineapple, cucumber, chilli and red
onion together and set aside.
Remove pork from the marinade.
Transfer to a plate lined with paper
towel.
Place marinade in a small
saucepan over high heat.
Bring to the boil.
Reduce heat to medium and
simmer for 2-3 minutes or until
sauce thickens slightly.
Remove from heat. Taste and
season with salt and pepper.
Preheat a barbecue or chargrill on
high.
Add the pork and cook for 3-4
minutes each side for medium or
until cooked to your liking.
Transfer to a plate and cover with
foil. Set aside for 5 minutes to rest.
Divide the pork among serving
plates.
Drizzle with sauce and serve
immediately with boiled baby
potatoes and pineapple salsa.
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