Dream Team Recipes

Prep time: 10 minutes Cooking time: 8 hours 20 minutes INGREDIENTS 2kg Un-smoked gammon joint 1 bay leaf 1 carrot 3 garlic cloves 1 stick celery 1 onion 2 TBSP english mustard 9 TBSP honey Salt & ground black pepper to season 2 litres full-fat coke (or until joint is fully submerged) INSTRUCTIONS Put the onion, carrots and celery into the slow cooker, and rest the gammon on top. Pour in the coke, and add the bay leaf. Ensure that the gammon is fully submerged.  Cook on the low setting for 8 hours. When cooked pre-heat your oven to 170C. Use two forks to lift the ham from the slow cooker and place it on the baking tray to cool. You can discard the remaining contents of the slow cooker. Once cooled take a large knife and remove the skin from the gammon making sure to leave the layer of fat. Using the same knife then score the fat into diamonds. Add the full cloves of garlic between the score lines.  Mix together the honey and mustard in a bowl a...

Prep Time: 10 mins Cook Time: 40 mins Serves: 4 INGREDIENTS 2 TBSP vegetable oil 1 TSP sesame oil 2 TBSP light brown sugar 3 TBSP honey 3 TBSP hoisin sauce 1 TBSP oyster sauce 1 TBSP soy sauce 1/2 TBSP dark soy sauce 1 TSP Chinese five spice powder 3 cloves of garlic (minced) 1 inch knob of ginger (minced) 2 TBSP runny honey (for during the roast) 2 pieces of pork tenderloin, approx 1 lb each Note: It is important to make sure you get the right cut of pork (pork tenderloin).  INSTRUCTIONS Place all ingredients into a mixing bowl. Place the pork in a large resealable food back and add the marinade, making sure the pork is thoroughly covered.  Marinade ideally overnight in the fridge but 1-2 hours will be fine. Take the bag out of the fridge 30 minutes prior to cooking to bring it to room temperature. Meanwhile preheat the oven to 180°C. Place a roasting rack inside a large baking tray and fill the tray wi...

Prep time: 8 minutes Cooking: 90 minutes (depending on the joint) INGREDIENTS Pork joint of preference 4 TBSP olive oil 3 TBSP soy sauce 2 cloves of garlic (minced) 2 TBSP dijon mustard 1 TBSP rosemary leaves 2 sprigs rosemary (to sit on the bed of vegetables) Salt and black pepper to taste 2 red onions (cut into wedges) 1 red pepper (chopped into 1 inch slices) 1 yellow pepper (chopped into 1 inch slices) 2 parsnips (chopped into 1 inch cubes slices) INSTRUCTIONS Add 3 TBSP olive oil, soy sauce, dijon mustard, garlic, salt and pepper to a bowl and whisk. Put the joint in a resealable plastic food bag and add the marinade, making sure to properly coat. Leave in the fridge for at least 1 hour. Preheat the oven to 175C. Put the joint into a baking dish, add the chopped vegetables around it. Baste the joint with the remaining marinade. Sprinkle the rosemary leaves over the joint and vegetables. Place a sprig of rosemary at each side of the roast on t...