ELLI LUCA

Recipe adapted from here: SBS Meat balls (polpette)   INGREDIENTS: Meat balls 1 kg mixture of veal and pork mince Breadcrumbs 1/4 cup - 1/2 cup  +++ see note) B Grated Parmesan cheese 1/4 cup 2 eggs 1 bunch Italian parsley, chopped 2 Garlic cloves, crushed Salt and pepper 1/4 bunch of basil   Sauce 1 Table spoon Worcester sauce  750 ml bottle tomato sauce (homemade if available) Garnish   1/4 bunch basil  salt and pepper freshly ground Spaghetti  1 packet  METHOD: Add all meatball ingredients to a bowl and combine by hand. +++ Adjust the consistency by adding more of the breadcrumb mixture if too moist or another egg if too dry. Mix all together with a kneading action. Finally add a couple of tablespoons of the tomato sauce. Roll mixture into small balls. Place the remaining tomato sauce and Worcester sauce in a wide pan and bring to a gentle simmer over low heat. Add the meatballs and cook o...

Broiled Flank Steak Meat Loaf Chili Crisp Pork Chops With Peaches

INGREDIENTS 1 - 1.5 kg belly pork piece, well scored 2 cups apple cider or apple juice 1 apple, cored and quartered 4 cloves garlic 1 onion sliced  METHOD Preheat oven to 150°C. Place sliced apples and onions on baking tray (small, so it fits snug) Place pork the belly on top skin side up. Pour over cider or juice and place apples and cloves alongside. Cover tightly with a sheet of foil and bake at 150°C for 3 hours. Remove the cloves and strain the juices into a saucepan and simmer gently to thicken into an apple gravy/sauce (if so desired)  Meanwhile increase the oven temperature to 180°C. Rub some salt and oil into the surface of the pork and roast the belly until top crackles and browns. Allow to rest 10 minutes. Served here with  an apple balsamic reduction and an apple and onion compote (made from the pan vegetables  fruit or if they're too cooked make from scratch ) .  I purchased apple balsamic reduction from a local g...

INGREDIENTS 1 Shallot finely diced 1 Tbs Hot sauce Pinch Smoked Salt 2 Cloves of Garlic Crushed 2 Cans Cola 3 Tbs Worcestershire Sauce 1 Tsp Cayenne Pepper 1/2 Cup tomato sauce 1 Jar apricot jam (small) 2 Tbs Apple Cider Vinegar Dash liquid Smoke Pepper to taste METHOD Boil the spare ribs for 40 minutes in salted water. While you are boiling the ribs, combine all the other ingredients in another big pot and bring to the boil and simmer. Keep stirring the sauce every now and again so that it does not burn at the bottom of the pot. After 40 minutes, remove the ribs from the water and add to the Coca Cola Mix. Boil the ribs in this sauce for a further 40 minutes and then remove ribs from the pot and allow to cool in a meat tray. Simmer the remaining sauce until it reduces to a consistency that will stick to the back of a spoon. This can take quite a while so be patient. Heat the oven (200 C) and put the ribs on a baking tray. Poor the marinade over the ribs ...

It's not just the flavors  that make a dish but the layering of textures. I love pulled pork because of the contrast between the crispy exterior and the tender, almost-melting inside. You start with a pork shoulder, a cheap but flavorful cut with a good amount of fat that renders out during the long, slow cooking and bastes the meat to give it a caramelised crust. INGREDIENTS 1/4 cup dark brown sugar, lightly packed 2 tbsp kosher or coarse salt 2 tbsp paprika 1 tbsp ground black pepper 1/2 tbsp ground coriander 1/2 tsp dry mustard powder 1/2 tsp onion flakes 1/2 tsp garlic flakes 1 boneless pork butt, about 3 pounds 1 1/2 cups apple juice 1/2 cup water Tip: You can buy bone-in or boneless pork shoulder. Both have their benefits: Cooking bone-in will contribute some flavor (and increase the cooking time slightly). But if you have your butcher take out the bone, you can rub the spice mix into the incisions where the bone was removed — a great way to get the fl...

INGREDIENTS Salt and Pepper to taste 1 Tsp. Chili Powder  1/2 Cup Sweet Chili Sauce  1 Tbsp. Soy Sauce  2 Cloves of Garlic (Chopped)  1/2 Cup Hoisin Sauce  2 Tbsp. Rice Wine Vinegar  1/4 Cup Water 1 Tsp Grated Ginger (Fresh) METHOD While the pork is cooking, mix together the sweet chili sauce/glaze. Place all the ingredients in a medium-sized sauce pan. Bring to a boil then reduce down to a simmer. Let the sauce simmer for about 15 minutes. Brush over cooked meat and serve. TIP: While cooking glazes and sauces especially ones with sugar in them, be careful about over heating. I like to keep a low heat and if you notice that the sauce is becoming to thick just simple add a splash of water to thin it out. Served with semi dried tomatoes, baby spinach, slow roasted shallots & caramelised sweet potato.