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15
Zucchini Tater Tots
Serves 4
3 medium zucchinis, grated (about 5 cups)
2 large eggs, lightly beaten
1/2 cup shredded cheddar
1/2 cup grated Romano
1 tspn dried oregano
1 tspn dried thyme
2 garlic cloves, crushed
sea salt
Freshly ground black pepper
Tomato Sauce, for serving
1. Preheat oven to 200C.
2. Place zucchini in a kitchen towel and
squeeze all excess liquid out. Line the
baking dish with baking paper.
3. In a large bowl mix together zucchini, egg,
cheddar, Romano, oregano, thyme, garlic,
salt, and pepper.
4. Spoon about 1 tablespoon of mixture
and roll it into a gnocchi shape with your
hands. Place on the baking sheet. Cook
for about 10 minutes until crisp and
golden. Serve with tomato sauce.
Spiced Pork Belly
Serves 4/6
1.5kg to 2kg pork belly, skin on and scored
PASTE
1 Tbs fennel seeds
3 Tbs coriander paste
1 Tbs garlic paste
1 Tbs fresh thyme leaves
2 tsp sea salt
1 Tbs olive oil
1. Mix all the flavorings together to form a
paste.
2. Rub the paste all over the skin of the pork
belly ensuring to get deep into the scored
sections.
3. Scrunch up some aluminum foil and place
onto the rack of the oven positioned in the
oven.
3. Lay the pork belly skin side up over the
foil. Position the lid in place.
5. Set the temperature at 220c and time for
60 minutes or until clear juices run when
tested with a skewer and the crackling is
hard and crispy.
6. Serve with your favorite salads or
vegetables.
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