Roasted Pork Leg with Asian twist

Roasted Pork Leg with Asian twist

Ingredients:

1, 6 kg Pork leg roast (or any similar size)

1 tablespoon chilli flakes

1 tablespoon cumin seeds

1 tablespoon mustard seeds

1 tablespoon crushed garlic

1 tablespoon salt

2 tablespoons oil

On the side:
Potatoes

Artichokes

Carrots

Onion

Directions:

Preheat oven to 190ºC. If your oven has a fan function then use this.

Score the skin of the pork leg with a sharp knife then pat dry with paper towel.

Mix together the flakes, seeds, garlic & salt and massage into the pork rubbing in well between the scored lines.

Place pork on a rack in a roasting tray (It's important to let air circulate around the roast for even cooking).

Insert a meat thermometer into the middle of the meat.

Drizzle over the oil.

Pour 1 cup of boiling water into the oven tray.

Place in the pre-heated oven for half an hour and then reduce the temperature to 120 º C and cook a further 3-4 hours until the juices run clear when the meat is pierced or until the thermometer reaches 71ºC.

When you have about 30 minutes left place potatoes, carrots, artichokes or other vegetables and sliced onion in the tray under the roast and bake it in the oven while it soaks up the juice from the roast as well.

Take out the tray and sprinkle in cornstarch and stir until you have a nice gravy with all the tastes from the pork and the vegetables and potatoes in it.

Leave the pork leg to rest for about 15 minutes before you cut into it. The meat will be as tender as you can tear it with a fork. The skin crisp and crackeling.

Clay pot rice with chicken, cured meat and egg yolks

 

Clay pot rice with chicken, cured meat and egg yolks

Clay Pot Rice bowl is made with chinese sausage and cured pork belly. This clay pot rice bowl has a layer of crispy rice at the bottom!

If you cannot find Chinese sausage any cured meat will be fine

Ingredients:

1 cup jasmin rice

1 cup water
1 chicken leg

5 cm piece of cured pork belly (slice)

5 cm piece of sweet chinese sausage (slice)

A handful dried scrimps

A handful chinese mushrooms (soaked and sliced)
Green peas

1 tablespoon regular soy sauce

1 tablespoon seasoned soy sauce (you can substitute this with a bit more regular soy sauce as well)

½ tablespoon dark soy sauce

1 tablespoon fish sauce

A pinch of sugar

A pinch of white pepper

1 scallion, chopped

2 egg yolks (optional)

Directions:

Soak your cup of rice in (exactly) a cup of water in your clay pot for an hour. After it's been soaked, cook the rice. I have a clay pot meant for the oven so I place it in the oven on 250 degrees Celsius.  

Mix the soy sauces, fish sauce, sugar, white pepper and marinate the chickenleg for 20 minutes. Fry the chicken all around in a frying pan. 

Check the rice. When it's boiling and water has evaporated add some olive oil and stir. Put the chicken leg on top of the rice and put it back in the oven for about 20 minutes, until chicken is baked through.

Put the cured sliced meats, dried scrimps, chopped mushrooms in the frying pan and quickly fry and stir in a little of the sauce from the chicken marinade. 

Take out the claypot and add the mix on top of the rice and put it back in for 10 minutes. Take it out again and place the egg yolks nicely on top. Cover it back up and bake for another 3 minutes.

Take the pot out of the oven and decorate with chopped scallion.

The rice is done when it is crisp along the sides.

Serving , mix the rice and the other ingredients and get some of the crisp rice in each portion. Top with fresh spring onion and peas.

 

Spicy Chickpea curry with vegetables and fetacheese

 Spicy Chickpea curry with vegetables and fetacheese

Ingredients:

Aubergine

Cauliflower

Peas

Mix of cashewnuts, dried cocos, dried ginger

Yellow onion

Fresh ginger

Chickpeas

Crushed tomatoes

Mint

Red chili

Spring onion

Double cream

Garlic

Curry

Cube of vegetable stock

Honey

Grinded cardemum

Grinded cilantro

Olivoil

Salt, Cumin

Directions:

Cut ¾ aubergine into 2x2 cm cubes. Sprinkle olive oil and 1 tsp salt all over. Put in a frying pan. Fry on high heat until a little golden. You can also roast them in the oven at 250 celsius degrees for 18-20 minutes if you rather prefer that.

Boil 1 ¾ del rice according to directions on package. I use jasmin rice and equal part of water. I let it boil under a lid without touching until the water is totally absorbed. This gives a really fluffy rice. Any rice you prefer can be used though.

Chop 1 yellow onion, 1 clove of garlic, fresh ginger and 1 red chili. Fry onion, chili, garlic and ½ dl finely chopped ginger in a little olive oil. Add the spices, 2 tsp cumin, 1 tsp curry, 1 tsp grinded coriander and 1 tsp grinded cardemum.

Add 1 can of crushed tomatoes, ¾ dl double cream, ½ dl water, 1 tsp honey, ¾ cube vegetable stock, 2 dl canned or preboiled chickpeas.

Chop a handful mint, 2 springonions. a handful peas and about half a cauliflower.

Add the vegetables and the aubergine into the curry and season to your liking with salt.

Top with a bag of dried cashewnuts, cocos and finger, some presh peas or springonion and fetacheese if you like.

If you want this recipe to be vegan use cream made from soybeans and vegan fetacheese or just leave both out. It will still be delicious.