Pork forequarter chops braised with quince


2 stalks celery
3 large carrots
3 cloves garlic
2 medium brown onions
4 large forequarter chops(about 1 kg)
2 bay leaves
6 large sprigs Thyme
100 grams plain flour
2 cups chicken stock
1 cup wine
2 teaspoon fennel
1 cup quinces puree (or whole quinces or apple)

this will take about 2/3 hours to braise in a hot (200 C) oven covered with tin foil or 4/5 hours in a slow cooker on high.
Coat the chops well in flour and brown both sides well in a pan over a medium heat. Put in a roasting/casserole dish or the slow cooker with the peeled and chunky diced celery, carrot, onion, garlic and the bayleaf, thyme, stock, wine, pepper fennel and quince puree. I have used puree because I pureed and froze and the last of my quinces but whole chopped up quinces or apple would work well in this dish too. Serve with mashed potatoes or pumpkin and some steamed greens.



Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Pork belly slow cooked in apple, fennel and white wine

Pork belly has the most amazing flavour, it is fatty, I find trimming the top layer off helps take away the strong fatty flavours but it needs some fat left for slow cooking so it doesn’t end up dry.

800 grams pork belly
1 onion
2 cloves garlic
1 bulb fennel (if available) or 1 teaspoon ground fennel seed
2 sprigs thyme
2 apples
1 cup white wine
1 cup beef or vegetable stock
1 bay leaf
salt and pepper

Peel and slice the onion, crush the garlic, chop the apple and slice the fennel bulb and spread them over the bottom of the slow cooker with the thyme, fennel seed, wine, stock and bayleaf and a pinch of salt and pepper. Remove the skin and the top layer of fat from the pork belly, you can salt and bake the skin in a hot oven to make crackle if you want. Put the pork meat in slow cooker and cook for about four hours or until it falls apart.

When the pork is cooked, to make a sauce form the apples and juices left once the pork has been removed from the slow cooker, remove as much fat as possible from the apple and juices(put the whole lot in the refrigerator and remove the set fat if you have time) and thicken with 1 tablespoon of flour and add 1 cup of stock and simmer for about 6 minutes or until the flour is cooked and puree and season with salt and pepper.

To make the sauce in the thermomix add the onions, apples and juices from the slow cooker to the mixing bowl with 1 tablespoon of flour and 1 cup of stock and cook 10 minutes/100/speed 1 and then puree 1 minute/speed 10

Serve with seasonal vegetables, I have served it with a carrot, pumpkin and sweet potato puree here, cooked in the thermomix basket and then pureed with a little butter and salt and pepper.


Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

5 spice plum sauce

This sauce makes a quick and simple chicken or pork stir-fry very tasty with a dash of oyster sauce, or serve it straight from the jar with grilled chicken or pork steak.

600 plums
1 onion
2 cloves garlic
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon schezwan pepper
½ teaspoon cinnamon
½ teaspoon star anise
½ teaspoon fennel seeds
1 cup rice wine vinegar
2 apples
2 cups brown sugar

dry roast and grind the spices, or use ground spices or a five spice blend.

Peel and dice onion and chop garlic, sauté the onion and garlic in a little oil, in a heavy based pot with the spices for about 2 minutes until the onion is soft. Add the plums with the pip removed, vinegar, chunky chopped apples, with the core removed, and simmer gently until cooked, about 20 minutes. Puree and add sugar and simmer for another 45 minutes or until the sauce has reached setting point. Test setting point by putting a little on a small plate and putting in the refrigerator until its cold to see if it is at the desired thickness. Pour immediately into sterilised jars to store.

In the thermomix; add peeled onion and garlic chop 5/speed 5. Add spices and sauté 4 minutes/100c speed 1. Add plums with pips removed, apples with core removed, vinegar and cook 30minutes/100C/speed 1. Puree speed 10/1 minutes. Add sugar and cook 30minutes/speed 1/100c. Check to see if it is at setting point (see above)  and pour into clean sterilised jars.


Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Making Ham

I was inspired by The little Quoin farmhouse recipe in the Bream creek farmers market cookbook for baked ham to make my own ham this Christmas. First pickling the pork in a salty brine and then boiling the pork to cook and then baking to glaze. I had a whole leg of pork and made a brine of salt (800grams), brown sugar (cup), cloves (tsp)and mustard seed (TBS) and weighted the pork down with a stack of clean plates in the brine, 100 grams of salt per kilo of meat. refridgerated for 7 days turning every couple of days.  I had to use a large eski heaps of ice and a large container to fit my 8 kilo leg of pork!


after the seven days I then simmered the leg for about 4 hours in a large pot of fresh water.


Then I removed the skin keeping the fat on and scoured the fat without cutting the meat.

Then I Baked the ham with a Honey and honk mustard glaze
120 grams honey
1 tablespoon honk Mustard
2 cups sweet white wine, I used a sparkling
1 tablespoon brown sugar

Tune the oven onto 180 C. Put all ingredients in a pot and bring to a gentle boil, put the ham in a heavy based baking tray and pour about a fifth of the glaze over the leg and put it in the oven, it will need to bake for about 1 1/2 hours brushing new glaze over it every 20 minutes or so.



And it was delicious! and artificial preservatives free.

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.



Sage and garlic crumbed pork chop

I have used pork chops but it would be just as good with pork steak, fillets or even beef or chicken
(for four portions, serve with seasonal salad and potatoes)

4 pork chops

½ cup flour
1 egg
1 cup milk

1 cup breadcrumbs
3 tablespoons sage
3 cloves garlic
Salt and pepper


Trim the fat from the pork, bash the meat with a meat mallet to flatten slightly.
Chop the sage and crush the garlic and mix with the breadcrumbs and season with salt and pepper.
In a separate bowl crack the egg into the milk and whisk.
Put the flour in a separate bowl.
Dip each chop in the flour, shake extra flour off and dip in the egg, then dip in the breadcrumbs coating well.
Heat the flat plate of the BBQ to a low heat and brush with oil, cook the pork chops in the lower heat areas of the BBQ for about 6 minutes on each side.