A plump, juicy roast sitting atop the dinner table is sure to have most people salivating, eagerly awaiting the carving, with their plates at the ready. While roasts are often a popular menu choice for Christmas Day menu’s there are many other ways to enjoy delicious meats as well.
Check out our selection of yummy pork recipes and try something a little different at your place this Christmas. Give a twist to your favourite roast, get your fingers sticky with some ribs or maybe take a lighter approach with a salad (it leaves more room for dessert!)
Roast Pork with Macadamia and Sage Stuffing with Roasted Pears
If you’re not quite ready to ditch the roast completely just yet, why not give your old favourite a makeover and try this recipe with macadamia and sage stuffing and roasted pears. Delicious!
Prep: 0:40 Mins
Cook: 1:25 Hr and Mins
Serves: 6
INGREDIENTS:
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 4 slices pancetta, finely chopped
- 2 garlic cloves, crushed
- 1/2 cup (80g) macadamias, coarsely chopped
- 1/4 cup (45g) toasted pine nuts
- 1 cup (70g) dried breadcrumbs
- 2 tablespoons finely shredded sage
- 1 egg, lightly whisked
- 1 (about 1.5kg) boned rolled pork loin or leg pork
- 1 teaspoon fennel seeds
- 1 teaspoon sea salt flakes
- 4 Williams pears, halved lengthways
- 2 tablespoons maple syrup
- Steamed asparagus, to serve
- Baby rocket leaves, to serve
METHOD
Step 1
Preheat oven to 230°C. Heat half the oil in a large frying pan over medium heat. Add the onion, pancetta and garlic and cook, stirring, for 5 minutes or until onion softens. Add macadamias and cook, stirring, for 3-4 minutes or until nuts are lightly golden. Remove from heat and set aside to cool slightly.
Step 2
Transfer to a medium bowl. Add the pine nuts, breadcrumbs, sage and egg and stir to combine. Season with salt and pepper.
Step 3
Place the pork loin, rind-side up, on a clean surface. Pat dry with a paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll pork to enclose the filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with fennel seeds and salt. Use your hands to rub into the rind. Place the pears around the pork and drizzle with maple syrup. Roast in the oven for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender and pears caramelise. Remove from heat and cover with foil. Set aside for 15 minutes to rest.
Step 4
Cut pork into slices. Place on serving plates with roasted pears and drizzle over pan juices. Serve with steamed asparagus and baby rocket leaves.
Source link: www.taste.com.au
Caramelised Rum-Glazed Pork Ribs
Your guests will be licking their lips, and their fingers, with this tasty rib recipe. Full of so many amazing flavours and perfect for a warm Christmas Day in summer.
Prep: 0:15 Mins
Cook: 2:00 Hrs
INGREDIENTS:
- 1/2 cup golden syrup
- 1/3 cup dark rum
- 1/4 cup sweet chilli sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon wholegrain mustard
- 2 tablespoons lemon juice
- 2 garlic cloves, crushed
- 2kg pork rib racks
- 2 green onions, thinly sliced
- Toasted crusty bread, to serve
PICKLED ONION SALAD
- 2 red onions, thinly sliced
- 1/4 cup apple cider vinegar
- 2 Lebanese cucumbers, cut into rounds
- 150g mixed salad leaves
- 2 tablespoons extra virgin olive oil
METHOD
Step 1
Combine golden syrup, rum, chilli sauce, Worcestershire sauce, mustard, lemon juice and garlic in a large baking dish. Add ribs. Turn ribs to thoroughly coat in the marinade. Cover. Refrigerate for 4 hours or overnight, if time permits.
Step 2
Preheat oven to 160C/140C fan-forced. Line a large baking tray with baking paper. Drain marinade from ribs into a small saucepan. Place ribs on prepared tray. Cover with foil. Bake for 1 hour 30 minutes or until tender.
Step 3
Meanwhile, bring marinade to a simmer over medium heat. Simmer gently for 5 to 7 minutes or until slightly thickened.
Step 4
Remove foil from ribs. Baste with half the marinade. Increase oven to 220C/200C fan-forced. Bake basted ribs for a further 20 minutes or until golden and sticky.
Step 5
Meanwhile, make pickled onion salad. Combine onion and vinegar in a large glass or ceramic serving bowl. Season with salt and pepper. Stand for 15 minutes. Add cucumber, salad leaves and oil to onion mixture. Toss to combine.
Step 6
Reheat the remaining marinade mixture over medium-high heat until hot. Cut ribs into portions. Place on a serving board. Drizzle with warm marinade mixture. Sprinkle with green onion. Serve ribs with salad and bread.
Source link: www.taste.com.au
Pork, Beetroot, and Orange Salad
There’s usually so much food on offer on Christmas Day to tantalise your tastebuds and tug at your waistband. Sometimes you want something a little lighter to leave space for all the other goodies (or maybe you have some self-control and prefer not to eat until you burst!). Either way, this beautiful pork, beetroot and orange salad is a colourful and refreshing option for a delicious Christmas meal.
Prep: 0:10 Mins
Cook: 0:25 Mins
Serves: 4
INGREDIENTS:
- 2 x 350g pork fillets, trimmed and halved
- salt and pepper
- 2 tablespoons olive oil
- 1 small garlic clove, crushed
- 3 teaspoons sherry vinegar
- 400g can whole baby beets, drained and halved
- 2 oranges, sliced
- 75g baby spinach leaves, to serve
METHOD
Step 1
Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
Step 2
Spray a large non-stick frying pan with oil spray and place over high heat. Sprinkle the pork with salt and pepper. Cook the pork in batches for 4-5 minutes, turning regularly until golden brown.
Step 3
Place pork on the lined tray and bake for 8-10 minutes or until cooked to your liking. Remove from the oven, cover and keep warm.
Step 4
Meanwhile, return the pan to medium-low heat. Add the oil and garlic. Cook, stirring, for 2 minutes. Add the sherry vinegar, baby beets, and salt and pepper to taste. Add the orange slices and cook for 1 minute or until warmed through.
Step 5
To serve, slice the pork. Divide spinach leaves among serving plates and top with a little beetroot and orange salad and pork. Drizzle with a little of the pan juices and serve immediately.
Source link: www.taste.com.au