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Thyme and Lemon Pork Belly {recipe}

By 4 Comments

This Pork Belly recipe isn’t as quick as the others I have posted previously however it is delicious and tender. My Thyme and Lemon pork belly recipe is so worth waiting for! It is extremely mouth-watering and aromatic. It will become a regular on your menu at home. The juices are flavourful and the pork melts in your mouth!

Thyme and Lemon Pork Belly Recipe

   
 Ingredients
1kg x pork belly, boneless (score the skin)
2 x tsp chunky garlic
2 x tsp thyme
2 x tbs Lemon juice
1.5 tbs x oil
1x tsp salt
 Method
1.  Mix garlic, thyme, lemon juice and oil together.
2.  Rub over pork belly (both sides) and marinate for minimum 1 hour. The longer the better though, ideally overnight.
3.  Preheat oven to 180°c (160°c fan forced)
4.  Place pork skin side up in a shallow roasting tray and cook for 1.5 hours.
5.  Increase the temperature to 200°c (180°c fan forced) and cook for another 30 mins.
6.  If you want crackling put under grill but make sure you watch it!
7.  Place pork on alfoil and make a loose tent. Stand for 15 mins.
8.  Slice to desired thickness and serve.
I serve this with vegetables and Dijon mash but you can serve it with anything from salad, rice to mash.
Click here for more pork recipes.

The BEST bacon, chicken and mushroom pie EVER!

By 10 Comments

Today I thought I’d share with you all an absolute favourite recipe (even the fuss pot kids LOVE it)
This is not only delicious but it is also extremely quick and thrifty to make as you can change up the ingredients to suit what you have in the fridge.

This is also good if the kids want to help with the pastry – let them cut out shapes and put them on top (as seen in pic below). My boys love helping with dinner (sometimes I don’t love it as much as them – they make it a lot messier and time consuming) however it makes it worth it when they see the finished product and know they helped, the big smiles and the fact they will actually eat it makes a huge difference!

Bacon, Chicken and Mushroom Pie Recipe

Ingredients
1 1/2 cups of small cooked (diced) chicken
4 bacon rashors
1 1/2 (sliced) mushrooms
1 onion (diced)
2 tbs butter
1 1/2 tsp minced garlic
1 tbs plain flour
3/4 cup milk
1/4 cup cream
1/2 tsp mixed herbs
Pinch nutmeg (tastes fine without it)
2 tbs oil
Puff pastry
1 egg
METHOD
1. Cook chicken and then set aside in mixing bowl.
2. Melt half of the butter in fry pan and add onion, bacon and mushroom. Cook until soft then add to bowl with chicken. Add herbs and mix through.
3. Add remaining butter to empty frypan and melt. Add flour (stirring until it combines) then slowly stir in milk and cream over low heat until it thickens.
4. Add sauce to the chicken mix and combine. Let cool.
5. Preheat oven to 180°C.
6. Cut pastry to make large pie or individual pies (stab pastry with fork a few times, so it doesn’t go soggy)
7. Fill with chicken mix and cover with pastry.
8. Brush with lightly beaten egg and bake until pastry turns golden brown.
Let me know what you think of this simple and hunger busting chicken and mushroom pie recipe.
DEFINITELY WORTH GIVING A GO!
If there are any other recipes you would like to know, let me know and I’ll have a hunt through my tried and tested favourites. I have everything from restaurant quality to family meals in entrees, mains, desserts, snacks, etc.

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