Green tomato chutney


2 kilo green tomatoes
4 large brown onions
3 cloves garlic
1 teaspoon pepper
2 Tablespoons mustard powder
1 teaspoon cumin
1 teaspoon ginger
½ teaspoon coriander
2 cups white vinegar
200 grams brown sugar
300 grams white sugar

Chop the onion into a 1 cm dice, crush the garlic, and chop the tomatoes into a 1 cm dice. Put all ingredients into a heavy based pot and bring to a gentle simmer, and simmer for about  1 hour until all ingredients are soft and cooked pour into hot sterilized jars and seal.

Pork slow cooked with fennel and leek with smashed peas and fetta


1 kg pork belly
2 Tablespoon plain flour
2 leek
2 onion
3 cloves garlic
2 medium carrots
1 teaspoon ground fennel
1 teaspoon thyme
1 teaspoon tarragon
1 Cup stock

Smashed peas
1 cup peas
100 grams fetta
1 teaspoon butter
salt and pepper

Trim the visible fat from the pork, cut the pork into a 1.5 cm dice roll in the flour and seal on all side sin a hot pan and transfer to the slow cooker. Slice the leeks, onion and carrot, crush the garlic and add all other ingredients in the slow cooker and cook on low for about 5 hours until the meat falls apart.


To make the smashed peas, dunk the peas in boiling water for a minute, drain and add the butter, mash them up with a fork and the fetta and season with salt and pepper



Slow cooked pork belly with a herb stuffing served with a pumpkin and apple risotto

This is the start of recipes from a side of pork. I used the belly for two meals. I served this dish with some apple and mint jelly that I had made, the recipe is in a previous post.

I kilo piece pork belly
1 cup of veg or chicken stock
½ onion
2 cloves garlic
1 tablespoon rosemary
1 tablespoon sage
1 tablespoon thyme
2 slices bread

1 tablespoon olive oil
1 medium onion
2 cloves garlic
200 grams pumpkin
1 apple
1 cup aborio rice
2 ½ cups veg or chicken stock
50 ml cream
cup silver beet or spinach
2 tablespoons parmesan
salt and pepper

I removed the skin (potential crackling) and the layer of fat of the top. If you wanted the crackling you could remove it and cook it in a hot oven towards the end of cooking.

Cut a slit length ways in the middle of the piece of belly, try to cut the membranes between the layers of meat not the flesh.

To make the stuffing; turn the bread in to crumbs in the food processor, chop the onion and herbs, crush the garlic and mix altogether and season well with salt and pepper. Put the stuffing in the slit in the belly.

Put in the meat in slow cooker with the stock and cook on low for about 5 hours.

To make the risotto, slice the onion, crush the garlic and sauté in a large heavy base pan with the olive oil, add the diced pumpkin and apple and rice and sauté for another minute, add the hot stock and reduce the heat to a simmer and cover. Cook gently for about 20 minute stirring regularly until the rice and pumpkin are soft and cooked (may need a little extra liquid). Add cream and spinach and cook for a minute stirring well until the spinach is cooked, and then add the cheese and stir through well,  season and serve with slices of the pork.



Cream of broccoli and bacon soup

1 onion
3 cloves garlic
3 rashers bacon
2 heads broccoli
3 tablespoons flour
1 litre veg or chicken stock
100 ml cream
2 tablespoon tarragon
1 teaspoon thyme
salt and pepper

Dice onion, crush garlic and chop bacon and fry in a heavy based pot until soft and golden, chop broccoli including stalk and add with the tarragon and thyme, add flour and cook for 2 minutes and then add stock, bring to a simmer and cook for about 20 minutes until broccoli is soft and cooked. Blend and add cream bring back to the boil and season and serve.


Thermomix Directions
put the peeled onion, peeled garlic and bacon with the rind removed, all roughly chopped in the mixing bowl. chop on speed 4 for 3 seconds.

then cook on 100C, 3 minutes, reverse speed 1

add roughly chopped broccoli including stalk, thyme, tarragon and flour, cook 100 C, 3 minutes reverse speed 1

add stock cook 100 C, 18 minutes, reverse speed 1

add cream and  season with a pinch of salt and pepper and  blend speed 10, 30 seconds




Slow cooked chicken, with herbs, leek and tomato

* I served it with sautéed cabbage and silver beet see recipe side of lamb part 2- chump chops, and I added a rasher of bacon sliced when sautéing the onion and garlic

1 chicken or about 700 grams chicken thighs
2 tablespoons flour
1 onion
3 cloves garlic
400 grams tomato
1 cup chicken stock
4 sprigs thyme
10 sage leaves
2 sprigs rosemary
2 tablespoons tarragon
salt and pepper

I used a whole chicken, I removed the breasts and marylands (leg and thigh) from the chicken.  The carcass went in one slow cooker with some onion, carrot and celery trimmings, leek ends, thyme, parsley and bay leaf for 4 hours on high, I will freeze the stock to make a soup later in the week.


Roll the chicken pieces in flour and in a hot pan seal and brown on all sides, put in the base of the slow cooker. Add the crushed garlic, sliced onion and leek, chopped herbs, stock, tomatoes and a pinch of salt and pepper, cook on high for about four hours until the meat is falling off the bone.

*The leftover chicken and tomatoes was used in quick pasta dish the next night. I sautéed mushrooms, zuchini and silver beet added the leftover shredded chicken and tomato and about 2 tablespoons cream (I freeze cream in small amounts, ice cube trays would work well) and served it with pasta and parmesan.

3 meals from one $8 chicken!!