The Hangry Chef

With the cooler weather here, it's moving into the season of soups, stews and hearty, roasted meals and what a better way to start then by sharing my all-time favourite roast, the pork roast. I have adapted this recipe from so many other roast recipes I have encountered over the years. I love Rachael Ray's recipe (image below), but to simplify things get your butcher to do the hard work and butterfly your roast for you (if you're using a shoulder or leg). If you've decided to use pork belly then you should be fine, and if you're keeping the crackling make sure you have a sharp knife so you can score the skin. http://www.rachaelray.com/2013/12/prosciutto-or-pancetta-wrapped-pork-roast-with-fennel-and-golden-raisin-stuffing-week-in-a-day-recipe You will need.. 1 bone-out pork leg or shoulder (2kgs worth)** 1 sprig rosemary 1/2 tsp fennel seeds, ground a handful of fresh sage leaves 2 cloves smoked garlic (or normal garlic) 200gr thinly sliced prosciu

No more boring breakfasts! No one should have to start the day with cold toast or soggy cereal! Eating a tasty, nutritious breakfast is not only a great way to start your day but its also a good way to keep you eating better throughout the day. The breakfast quesadilla isn't a new thing, and in my opinion its really a no-rules meal. You can put whatever you like in it, as long as you have cheese in it then you're on the right track! You will need (one serve)... 1 12-inch tortilla ( Mission brand are my favourite and this time I bought wholegrain) 1/2 zucchini 2 cauliflower florets 5 cherry tomatoes a handful of low fat cheddar cheese (or full fat if you prefer) 1 shallot, diced 1 clove garlic sprinkling of paprika salt and pepper canola spray for cooking 1/4 avocado sriracha or preferred chilli sauce for serving Method... 1. Preheat the oven to 220 degrees celsius 2. Slice the zucchini, the cauliflower and the shallots. Halve the cherry tomatoes and crus

The Tri-Lambda's from Revenge of The Nerds, a classic 80's movie :-D I'm the kind of person who enjoys studying... Call me a nerd if you will but I feel like if I go too long without learning something my brain starts to turn to mush. I've got grand plans of one day going to uni and studying something but until I know what that is, I'll just plod along and do courses that interest me. Last year I did a 6 week course (one day a week) in Training and Assessing, which means I can teach vocational education- mainly teach people how to be chefs. The thing is, I'm currently happy in my job and I think I have it pretty good so I'm not in a rush to leave and work somewhere else. So this year I have decided to brush up on my knowledge of nutrition and dietetics, I've got a pretty good understanding of nutrition from learning a module while I was training to be a chef and also from research I have undertaken for my own personal benefit. I'm hop

Ingredients... 2 sheets shortcrust pastry 1 Tbs olive oil 1/2 onion, peeled and diced 1 garlic clove, crushed 175gr chopped spinach, excess liquid removed 4 eggs ½ cup fetta, crumbled ½ cup grated parmesan cheese 60ml natural yoghurt 90ml milk 1 cup cooked rice salt and pepper Method.. 1. Cook the rice by placing 1 cup of rice to 1 1/2 cups of water in a saucepan. Place on the stove, covered, and bring to the boil. Stir, replace lid and reduce heat to low. Allow to simmer for 12 minutes. Turn off heat and set aside for 5 minutes-make sure rice remains covered at all times. 2. Meanwhile, preheat oven to 180 degrees. Grease pie dish with canola spray, then press shortcrust into dish. Prick the base with a fork and bake for 10-12 minutes until pasty is pale golden. 3. Heat the oil in a frypan and fry the onion and garlic over a gentle heat until soft. 4. Crack the eggs in a large bowl, and whisk together, add the spinach, cheeses, yoghurt, milk and the onion mixture with a little s