10 foods that cleanse the liver

In the past, I talked about my favorite food cleaning. This list is a bit more specific and mainly focuses on foods that can help cleanse the liver. Besides taking a supplement liver cleansing and applying at least two year clean liver and gallbladder, eat the following foods is the best way to keep your liver healthy and work the way you need. I encourage you to incorporate these foods into your weekly diet liver cleansing.

1. Garlic

Only a small amount of this pungent bulb has the ability to activate liver enzymes that help your body eliminate toxins. Garlic also contains large amounts of allicin and selenium, two natural compounds that help cleanse the liver.

2. Grapefruit

Both the top and the antioxidants vitamin C, grapefruit increases the natural processes of cleansing the liver. A freshly squeezed grapefruit juice will help stimulate the production of liver detoxification enzymes that help eliminate carcinogens and other toxins.

3. Beets and carrots

 

Both are extremely rich in flavonoids and plant-beta-carotene; eat beets and carrots can help stimulate and improve liver function in general.

4. Green Tea

This magnet is filled liver plant antioxidants known as catechins beverage, a compound known to help liver function. Green tea is not only delicious, it's also a great way to improve your overall diet. Learn more about the benefits of green tea.

5. Leafy vegetables

One of our strongest allies cleansing the liver, leafy greens can be eaten raw, cooked or juiced. Extremely rich in chlorophyll in plants, green vacuum environmental toxins from the bloodstream. With its distinctive ability to neutralize heavy metals, pesticides and chemicals, cleaning these foods provide a powerful mechanism to protect the liver.

Try to include green leafy vegetables like bitter gourd, arugula, dandelion leaves, spinach, mustard, chicory and your diet. This will help increase the creation and flow of bile, a substance that eliminates waste of organs and blood.

6. Lawyers

This super rich in nutrients helps the body produce glutathione, a compound that is necessary for the liver to purify harmful toxins.

7. Apples

Rich in pectin, apple keep the chemicals necessary for the body to cleanse and release toxins from the digestive system. This in turn facilitates the liver to treat toxic load during the cleaning process.

8. Olive oil

Cold pressed organic oils such as olive oil seeds, hemp and flax are perfect for the liver when used in moderation. They help the body lipid core can suck toxins in the body. Thus, some of liver burden is accurate in terms of toxic overload many of us suffer.

9. Alternative grains

Not only do you have alternative grains like quinoa, corn, wheat and their diet is that if you have wheat, wheat flour or other whole grains in your diet, it's time to make changes. The liver is the filter body of toxins, and cereals containing gluten are full of them. A study last year found that people who suffered gluten sensitivity test also had abnormal liver enzymes, and this is just one of many.

10. Lemons and Limes

These citrus fruits contain high amounts of vitamin C, which helps the body to synthesize toxic substances into substances that can be absorbed by the water. Drink freshly squeezed lemon or lime juice in the morning helps stimulate the liver.

 

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Let Me Entertain You

 

When it's your turn to entertain, use it to your advantage calories. Just prepare meals and how low-fat snacks and stay with the same healthy eating rules that you follow for the rest of the year. And keep in mind that not only your waistline that benefit - your friends and family will also be thanking you come New Year!

Know your nibbles

1 Very often are the snacks between meals festive accumulate in pounds instead of meals are available. Gaining a pound of fat is as easy as eating about 70 chocolates in a check box - which may seem a lot, but a couple of handfuls every day grows fast. If you do not want to pile on the pounds, then follow these simple tips.

2 Do not be tempted to store many festive foods before Christmas - just starting before eating and then buy more. There is also the possibility of staying with a lot of things - and you know you'll only find a way to get rid of them!

3 Make your own dives fat cream using low-fat, low-fat yogurt or cottage cheese fat free. Add a variety of condiments such as lemon juice, black pepper, fresh herbs and spices. Meanwhile, they serve with vegetable crudités or breadsticks instead of chips or fries.

4 It may be tempting to nibble while you're preparing meals for family and friends. But it is very easy to work your way through nearly as many calories as the food itself. Avoid the temptation to keep your mouth busy with a piece of sugarless gum.

5 Buy low-fat versions of favorite snacks like chips and dips. Nobody will ever know the difference - remember to hide the packaging!

Have a go at making their own pies using phyllo dough instead of broken, puff or flaky. Is lower in calories and fat than other varieties - most are used less. Check out the table below.

 

Pastry per 100g (uncooked)	Calories	Fat g
Filo	304	2.7
Puff	401	25.6
Flaky	424	30.7
Shortcrust	453	29.1

 

6 If you do not like to experiment with phyllo, simply chop bake cakes instead. Leaving aside the top of the dough save about 40 calories and fat 3G.

7 Cut the fat content of ready-made minced, mixed with a little apple baked before use to fill pastry boxes. It tastes good, too.

8 Locate low-fat versions of your favorite foods such as Christmas pudding, Christmas pudding and pies. Alternatively, simply reducing the size. Many supermarkets now sell the mini pies that contain only 100-150 calories each, instead of the usual 200-250 calories each. Okay, they're gone in just a few bits, but at least not lost.

9 Do not use leftovers to create, fatty foods high in calories, like bubble and squeak and turkey coronation. Instead, make delicious low-calorie foods like turkey soup, turkey curry with brown rice or simply served with a jacket potato and salad.

10 Where is the famous turkey sandwich, it healthier by using whole wheat bread feast with a little fat cranberry sauce instead of butter, choosing breast instead of dark meat and pile on the salad.

Sweets per 100g	Calories	Fat g
Fruit gums	172	0
Fruit pastilles	253	0
Real Turkish delight	295	0
Marshmallows	327	0
Boiled sweets	327	0
Jelly beans	365	0.2
Peppermints	392	0.7
Toffees	430	17.2
Assorted filled chocolates	460	18.8

 

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Baby's First Christmas - Celebrity Edition

The year of 2014 brought big changes in the lives of some of our favorite celebrities. New records, new releases, and new awards are always exciting, but nothing can measure up to the beauty and amazement of the birth of a baby. Meet all the new mini-celebrities that will be celebrating their very first Christmas this year.

Baby Schuyler
Parents: Rodger Berman and Rachel Zoe
Rodger Berman and Rachel Zoe (celebrity stylist) welcomed their very first baby this year, Schuyler Harris. Judging from his custom made shoes and his Missoni stroller, I think it's very safe to make the assumption that Schuyler's first Christmas will be filled with Gucci, Prada and Chanel.

Baby Flynn
Parents: Orlando Bloom and Miranda Kerr
Actor Orlando Bloom (Pirates of the Caribbean, Lord of the Rings) and model Miranda Kerr may have given birth to the cutest baby alive. With brown hair and big blue eyes, he has been making headlines since day one. This is an extra exciting time of year for Baby Flynn; he will be celebrating his first birthday on January 6th.

Baby Haven
Parents: Cash Warren and Jessica Alba
Producer Cash Warren and actress Jessica Alba (Fantastic Four, Sin City) welcomed their second daughter, baby Haven Garner in August, much to the delight of big sister Honor Marie. Jessica recently took both three year old Honor and four month old Haven to meet Santa Claus in their local mall. How sweet is that!

Baby Morocco and Baby Monroe
Parents: Nick Cannon and Mariah Carey
Nick Cannon (America's Got Talent) and singer/actress Mariah Carey welcomed their twins on April 30th of this year. This adorable duo made one of their first public appearances last Christmas when Mariah was visibly showing during her Christmas Special. Morocco was named after the Moroccan inspired room in which Nick proposed to Mariah, and Monroe was named after one of Mariah's longtime role models, Marilyn Monroe.

Baby Harper
Parents: David & Victoria Beckham
World renowned power couple David (English soccer star) & Victoria Beckham (designer) welcomed their very first daughter this year. Baby Harper Seven joined older brothers Brooklyn, Romeo and Cruz.

Baby Bingham
Parents: Matt Bellamy and Kate Hudson
Matt Bellamy (front-man of Muse) and actress Kate Hudson (Bride Wars, How to Lose a Guy in 10 Days) welcomed their first baby, Bingham Hawn in August. Baby Bingham joins Kate's older son Ryder, who affectionately calls him Bing.

Baby Arabella
Parents: Jared Kushner and Ivanka Trump
Jared Kushner and entrepreneur and daughter of Donald Trump, Ivanka Trump, married in October 2009, welcomed their very first baby, Arabella Rose on July 17th of this year.

Baby Aleph
Parents: Benjamin Millepied and Natalie Portman
Producer Benjamin Millepied and actress Natalie Portman (V for Vendetta, Black Swan) welcomed their first baby, Aleph this year. Aleph is the first letter of the Hebrew alphabet, a sweet tribute to the Hebrew background of the couple.

And there, my friends, are the newest celebrities of 2011. Merry Christmas to all the baby celebs and their parents! I can't help but wonder which celebrities will make this list next year...

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BBQ Belly with Apple Cider Relish

Ingredients 

BBQ Pork Belly

• 1.5kg NZ pork belly, skin on
• 1 clove of garlic, crushed
• 1 tsp freshly grated root ginger
• 1 tsp chilli paste
• 1 cup cider
• 2 tbsp apple syrup
• 2 tbsp canola oil
• 1 tsp salt

Apple and Cider Relish

• 1 tbsp olive oil
• 4 red onions sliced into wedges
• 4 large apples, peeled and cut into wedges
• 1/3 cup brown sugar
• 1 cup cider
• 1/4 cup white wine vinegar
• 1/4 cup apple syrup

Method

Step 1

• Combine garlic, ginger, chilli, cider and apple syrup in a bowl.
• Place pork belly skin side down in large flat roasting pan and pour over cider mixture. Cover and refrigerate for at least one hour or over night.
• Take pork out of pan and rub with oil and salt on to the skin side.

Step 2

• Place on a medium hot BBQ gently for approximately 20 - 30 minutes until skin is crispy and the juices run clear when the meat is pierced with a knife.
• Slice pork and serve with apple and cider relish.

Step 3

Apple and Cider Relish

• Heat oil in saucepan, add onions and apples and cook until softened.
• Add brown sugar and simmer gently for about 10 minutes.
• Add cider, white wine vinegar and apple syrup.
• Simmer and stirring occasionally until onions and apples are soft, about 15 minutes.

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Mincemeat: It's what's for (Christmas) Dinner

 

 

As fruit pies, mince pie is a culinary holiday tradition that inspires more skepticism than enthusiasm among most Americans today. This traditional dish of meat (usually beef or game), tallow (animal fat from the back of meatloaf), cinnamon, cloves, nutmeg, fruit, sugar and brandy or rum over all cooked together in a shell mass, has a history almost as tasty as their long list of ingredients.

Although there is no definitive explanation of how mince pie has become a holiday tradition, it seems more likely that its association with Christmas is linked to the trinity spices: cinnamon, cloves and nutmeg. Minced meat origin in the 13th century when the Crusaders returning to Europe brought these three exotic ingredients including spices, with them in the Holy Land. Due to insufficient cooling at the time, spices were a welcome families for conservation combined with fruit and meat for their protein last longer. Geographical origins of the Holy Land, spices lent a religious connotation, but when the church began to teach the three spices in a dish popular gifts also meant the Magi Magi to the infant Jesus, mince pies seem to be an imperative tradition Christmas.

English settlers brought the American pie recipe thin, but because resentment Puritan decadent dessert, it took a while for clothing trend. In the mid-17th century, Puritan leader Oliver Cromwell banned Christmas in England, because of their extravagant parties and presumed greedy. Puritan settlers in the New World held the opposition to them, but as puritanical ideologies declined, the popularity of ground meat dish as each year has increased in American homes. As the market revolution took hold, home treatment transition pies for a rare commodity in commercial bakeries 19th century A writer for The New York Times described an encounter with a Cartwright cake on Christmas Eve 1871 in which truck filled with hundreds of cakes, requires two horses to drive, because it gave delight to customers.

While this may seem a loved one, harmless dessert, pastry actually caused a surprising amount of controversy. At that time, many people have expressed concern about indigestion and its effect on the mental states of individuals; Tartlets with its rich mix of meat, sugar and spices, were a common cause. In the late 1800s and early 1900s, there were a series of crimes attributed to, of all things, meat pies. In 1907, a Chicago resident allegedly shot his wife in the head after sleeping in a sink full stomach and wake of a violent dream. Another case in Indiana in 1918, was a prison guard, who was fired in prison after eating a hamburger meal pie.

Indigestion caused was not the only concern people had on pies and their effects on human behavior. The temperance movement supporters also expressed dissatisfaction with the amount of alcohol in meat pies, preached against their consumption. Ground meat would have their day in court, however. With the amendment to ban 18 on alcohol, many people believed that there should be exceptions for the good of the culinary arts. In October 1922, the Old Distillery victory in Chicago brought this appeal to the court, asking if alcohol to cook, taking advantage of the upcoming holidays, highlighting some festive joy in his argument: pies. They won.

And what happened over a century which made short work of a frequent presence in our Christmas dinner tables? Prohibit due to its popularity decline? People fear that their digestive dangerous consequences? A likely argument is that, as the production of cakes moved to the house of the local bakery in the factory, ground beef disappearance is a "mystery" questionable food, which makes people have the same scruples eat. Charles Dickens even joked in The Pickwick Papers in a baker who makes pies with kittens.

President William Howard Taft, however, was a fan of pies. Thanksgiving in 1909, bakers of New York President Taft presented with a mince pie weighs a staggering £ 50 Taft had ordered its military aid, Captain Archibald Butt offices assist in the cake consumption; Captain Butt led reinforcements and ordered his team to help eat healthy food.

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Pork Dinuguan

Pork Dinuguan is a type of stew made from Pork and Pig blood. This Filipino dish might not be for everyone, but those who developed an acquired taste for this dish will agree that they enjoy eating it; some would even recommend to eat dinuguan with Puto — a type of Filipino rice cake which is known as the best pairing for dinuguan.

This Pork Dinuguan recipe is another variation that we have for the same dish. I am using pork and pig large intestines for this recipe. Intestines are known as bituka or isaw in the Philippines. This is an ingredient that needs proper handling and care. Preparing the intestines for consumption is a long and tiring process, but it can be rewarding in the end (if you are a fan of it).

I usually prepare the intestines by making sure that the inner tubes are all emptied. This is quite a nasty thing to do. As much as possible, try to purchase cleaned intestines. I am priveleged to be within 50 miles from a store that sells clean intestines (yes, I am willing to travel the distance rather than do the cleaning). Since the intestines that I am using are already cleaned, I make sure to boil it with salt, ginger, bay leaves, and whole peppercorn to remove the pungent odor. I usually do this twice to be sure and this also helps tenderize it.

The steps below should guide you on how to make your own pork dinuguan regardless of your expertise in cooking. If you are just new to cooking, there is a video demonstration at the bottom of this page to visually guide you in every step of the way. Stick with the recipe and video and enjoy the outcome soon.

Try this Pork Dinuguan Recipe. Cheers!

Pork Dinuguan

 

Author:  Vanjo Merano

• Serves: 6

• Serving size: 6

Prep time:  30 mins

Cook time:  60 mins

Total time:  1 hour 30 mins

Ingredients

• 2 lbs. pork shoulder, cubed
• 1 lb. pork large intestine, cleaned thoroughly (optional)
• 1 to 1½ cups pig blood
• 2 to 3 pieces banana pepper
• 2 thumbs ginger, minced
• 1 medium yellow onion, diced
• 6 cloves garlic, crushed and chopped
• 2 cups water
• ¾ cup cane or white vinegar
• 1 piece pork cube (optional)
• 3 tablespoons cooking oil
• Salt and ground black pepper to taste

Instructions

1. Heat the oil in a cooking pot.
2. Saute the garlic, onion, and ginger.
3. Add the intestine. Saute for 3 minutes.
4. Add the pork. Cook until light brown.
5. Pour the water in and add the pork cube. Let it boil. Simmer until the pork becomes tender.
6. Pour the vinegar in the cooking pot. Let it re-boil.
7. Add the banana peppers. Cook for 3 minutes.
8. Stir-in the pig blood and make sure to continuously stir during the first minute to avoid the blood from forming. Cook in low to medium heat for 15 to 20 minutes.
9. Add salt and pepper to taste.
10. Serve with puto. Share and enjoy!

3.2.2925

 

Watch the cooking video:

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Simon Gault's Rosemary Roasted Pork Loin in Hazelnut Sauce

Ingredients

Seasoning and Meat

• 3x sprigs of rosemary, very finely chopped
• 2x medium cloves of garlic - minced
• 2 tbsp extra virgin olive oil
• 1x boneless 100% NZ pork loin (scotch) - 1kg approx
• Salt and freshly ground pepper

Hazelnut Sauce

• ½ cup white wine
• 1 cup chicken or vegetable stock
• 2 tbsp butter
• ½ cup hazelnuts - toasted and roughly chopped

Method

Step 1

Roasting the pork loin

• Preheat the oven to 200°C.
• Add the minced garlic, rosemary and olive oil together and stir to combine.
• Rub the meat with rosemary mix and season with salt and pepper.
• Place in a roasting dish, place in the oven and roast for 45 minutes, or until an internal temperature of 63°C is achieved.

Step 2

Making the sauce

• Remove the roast from the oven, take the pork out of the roasting dish and set aside to rest so that the juices re-distribute.
• Meanwhile, scrape all the juices out of the roasting dish into a saucepan.
• Add the wine, chicken stock and hazelnuts to the saucepan and place over a medium heat.
• Reduce sauce by half, then drop in the butter and allow to melt
• Bring the sauce back to the boil. Once the butter is melted, give the pot a quick shake to emulsify the sauce.

Step 3

Plating up

• To serve, slice the roast pork loin, spoon the hazelnut sauce around and on top, and garnish with a sprig of rosemary.

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Pork in Sweet Soy Sauce

Ingredients

• 2 tbsp olive oil
• 5x cloves of shallot, peeled and sliced
• 5x cloves of garlic, peeled and sliced
• 500g 100% NZ Trim Pork shoulder, diced into cubes or pieces
• 8cm fresh ginger, peeled then sliced lengthwise
• 1/4 cup reduced salt sweet soy sauce
• 2 tbsp reduced salt soy sauce
• 1 tsp whole black peppercorns, crushed
• 2 cups reduced salt chicken stock or water
• 2 chillies, finely chopped
• 3 stalks lemon grass, smashed and tied in knots
• 3 bay leaves

Method

Step 1

• Heat oil to medium-hot in wok or heavy-based deep fry pan.
• Add shallots and garlic and stir-fry until lightly coloured.
• Add pork and ginger and cook over high heat until the pork is browned. Stir so the meat doesn't burn.
• Add soy sauces and pepper and stir-fry 1 minute.

Step 2

• Pour over stock or water and all remaining ingredients.
• Simmer one hour, stirring occasionally until juices have thickened and mix is shiny and darker.

Step 3

• Serve with steamed white rice and blanched beans.

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Pork Chops on Green Beans

Ingredients

• 8x 1/2-inch thick 100% NZ pork chops
• 1/2 cup fresh parsley, chopped
• 2x cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp orange peel, grated
• 1 tbsp lemon peel, grated
• 1 tsp sugar
• 1/2 tsp dry oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 400g green beans, topped and tailed, blanched and quickly pan fried in 1 tbsp of butter

These pork chops are marinated in a flavourful citrus-herb marinade. Be sure to grill them hot and fast. If you have thicker chops, grill them just as hot, but for a little longer.

Method

Step 1

• Mix together the parsley, garlic, oil, rosemary, orange and lemon peel, sugar, oregano, salt and pepper.
• Spread the mixture over each chop, cover and refrigerate overnight.

Step 2

• Preheat a grill/electric fry pan.
• Remove as much of the marinade from the chops as you can by patting with a paper towel.

Step 3

• Grill the chops for 3 minutes on either side and rest for 3 minutes.
• Serve on green beans, cooked as directed.

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Roasted Pork Loin

Ingredients

• 2.25kg boneless 100% NZ pork loin, skin on
• 1x large clove garlic - crushed
• 1/3 cup fresh oregano leaves
• 2x carrots - diced
• 2x red onions - diced
• 2x sticks celery - diced
• 2 tbsp olive oil
• Salt and black pepper

Method

Step 1

• Preheat oven to 200°C.
• Trim off excess fat from underside of pork, leaving skin intact.
• Use a sharp knife to score pork rind.
• Rub liberally with olive oil and sprinkle with salt, coating surface thickly.

Step 2

• Sprinkle vegetables and fresh herbs around roasting tray, sit oiled and salted pork on the vegetables and fresh herbs.
• Roast in oven for 20 minutes, reduce temperature to 180℃ and cook 1 hour 20 minutes until pork is cooked to your liking.
• Increase the oven temperature to 210℃ and cook for a further 10 - 15 minutes.
• Pork skin should be nicely crackled, remove from oven and set pork aside in a warm place to rest for a further 15 minutes.

Step 3

• Slice pork through the crackling and arrange on serving platter, served with freshly blanched snow peas for colour.
• Use the pan juices as a base for the gravy and serve with warm apple sauce.

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Pork and snow pea stir fry

Ingredients:

400g lean pork - like tenderloin or shoulder
1/4 c Chinese rice wine (shao xing wine)
4 rashers of streaky bacon - thinly sliced 
2 Tbsp plain oil - like rice bran, sunflower or canola oil
1 Tbsp garlic - finely chopped
1 Tbsp ginger - finely chopped or grated
1 onion - cut into small wedges
150g snow peas - topped, tailed and de-stringed
3 Tbsp oyster sauce
1 Tbsp soya sauce
2 tsp sesame oil
1 tsp white pepper

Directions:

1. Cut the pork into bite sized cubes and put it in a bowl with the Chinese rice wine. Mix and allow to marinate for at least 20 minutes
2. Fry the sliced bacon in a dry pan until light brown and crispy. Set aside
3. In a wok or deep frying pan, heat the oil over a high heat
4. Add the ginger and garlic and before the garlic starts to brown, add the pork pieces, reserving the liquid.
5. Continuously stir-fry for 5 minutes and add the onion and snow peas, oyster sauce, soya sauce, sesame oil and white pepper. Add the marinating liquid from the pork and cook for another minute to allow the juices to thicken a little.

Serve with white rice or toss through cooked egg noodles.

Recipe supplied by Andrea Wong of So D'Lish.

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Winter Roast

Ingredients

• 2 - 2.5kg 100% NZ pork roast, bone-in skin-on
• 1 tbsp finely chopped fresh sage
• 1 tbsp crushed garlic
• 1 tbsp finely chopped fresh ginger
• 2 tbsp olive oil
• 1 tbsp sea salt
• 1 oven tray of peeled roasting vegetables such as potatoes, kumara, pumpkin pieces, small onions and parsnip, whole small apples or apple halves (skin on), garlic cloves and sage leaves

Method

Step 1

• Preheat oven to 220°C.
• Score the skin in straight lines, 1cm apart, with a sharp knife. Make sure the scores cut through to the fat layer.
  Tip - a Stanley knife is ideal or ask the butcher to do it for you. Pat dry with a paper towel.
• Rub sage, garlic and ginger in between the scored lines, keeping clear of surface.
• Drizzle the pork with olive oil and rub or massage onto skin. Sprinkle with sea salt.

Step 2

• Fill a roasting dish/tray with roasting vegetables, apple and herbs.
• Place a rack into the roasting tray and sit oiled and seasoned pork on top. The rack will allow air to circulate around the roast - if you don't have a rack, place the pork on top of the chopped vegetables and apple halves. The meat and vegetable juices will make great gravy.
• Roast in pre-heated oven for 30 minutes, reduce temperature to 150℃ and cook for a further 2 - 3 hours until meat thermometer reaches 71℃

Step 3

• Remove the roast pork and vegetables to serving dish and keep warm, keeping all the juices in the roasting tray.
• Make a paste of 1 tablespoon plain flour with 1 cup of cold water and mix with the meat and vegetable juices.
  
• Add 1 cup apple juice and 2 cups of hot water, mixing well and including all the tray brownings. Place tray on hobs and heat to simmer until thickened, stirring well.
• Season to taste with freshly ground black pepper.

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Pork & Ginger Stir-Fry

Ingredients

• 1 tbsp sesame oil
• 1/4 cup cashew nuts
• 300g 100% NZ pork stir-fry*
• 1 tbsp grated fresh ginger
• 1x red pepper, deseeded and cut into strips
• 2 cups stir-fry vegetables e.g. courgettes,
  red onions
• 2 tbsp reduced salt soy sauce

This recipe is from Pip Duncan
*Schnitzel and fillet are ideal pork cuts for stir-frying

Method

Step 1

• Heat the oil in a wok or fry pan.
• Add the cashew nuts, pork and ginger and stir-fry until pork is brown.

Step 2

• Add the red pepper and vegetables.
• Lightly stir-fry until just cooked and still crispy.

Step 3

• Add the reduced salt soy sauce, stir to heat through and serve with noodles.

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100% NZ pork & bacon burgers

Ingredients

• 1kg 100% NZ pork mince
• 1x small onion, grated
• 1 tsp salt
• 6-12 rashers 100% NZ bacon
• 6 burger buns, toasted
• Tomato relish or sauce
• 6x large tomato slices
• 2 cups Coleslaw*
• Creamy Mustard mayonnaise

Method

1.      Combine the pork, onion and salt in a bowl mixing with your hands.
2.      Form into 6 patties; flatten the patties and making a small well in the middle of each.
3.      Heat the barbecue or spray a frying pan with a little oil, over a high heat, add the patties and cook, turning once to desired doneness, about 5 minute the first side and 3 once flipped but this will depend on the thickness of you patty. Do not press the patty down when cooking, this squeezes out juices.
4.      Let the patties rest for 5 minutes while you cook the bacon in the frying pan.
5.      Place the warmed burger bottoms on a plate and top with tomato sauce or relish, pork patties, one or two rashers of bacon, tomato slices, coleslaw and creamy mustard mayo mayonnaise.

* Add grated apple tossed in lemon juice to store bought coleslaw, for a fresh twist.

Creamy mustard mayo

Ingredients

• ¼ cup mayonnaise
• ¼ cup creme fraiche
• 1 tbsp mustard (mild or hot to taste)

Method

Combine all ingredients and chill.

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Ham and 3 Tomato Salad

Ingredients 

• 500g 100% NZ cooked on the bone ham
• 6x medium sized tomatoes
• 6x sun dried tomatoes
• 12x cherry tomatoes
• 1/2 cup prepared vinaigrette/French dressing
• Salt & freshly ground black pepper
• 2 tbsp chopped fresh parsley

Method

Step 1

• Slice the ham into 2cm cubes and place in large bowl.
• Slice the fresh tomatoes into slices.
• Cut the dried tomatoes into small pieces.
• Halve the cherry tomatoes.

Step 2

• Place all tomatoes in bowl with dressing, seasoning and parsley and mix well.

Step 3

• Serve with a crisp green salad.
• Try crumbling some feta cheese into the salad for a tasty addition.

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Nick Honeyman's Bolognese

Ingredients

• ½ onion, finely diced
• 1x stick celery, finely diced
• 150g - 200g 100% NZ pork mince
• 2 cloves garlic, finely chopped
• 2 sprigs thyme, finely chopped
• ½ sprig rosemary, finely chopped
• 1x bay leaf
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• ⅓ tbsp brown sugar
• ½ tsp butter
• 1 tbsp tomato paste
• ½ cup red wine
• 1x tin chopped, peeled tomatoes
• 100g prosciutto
• ½ cup shredded basil leaves
• 2 tbsp shaved parmesan cheese (for garnish)

Method

Step 1

• Sauté onions, celery and prosciutto in butter for 10 minutes.
• Add garlic, thyme, rosemary and bay leaf.
• Sauté for a further 2 minutes.
• Add tomato paste and cook out for 2 minutes.
• Add red wine to pan and scrape to loosen the caramelised good stuff off the bottom of it.

Step 2

• Add tomatoes, Worcestershire sauce, brown sugar, beef stock and bring to simmer.
• In a separate pan brown mince on high heat. When cooked add to tomato base.
• Cook out for 15 - 20 minutes, stirring frequently and season to taste with salt and pepper.

Step 3

• 2 minutes before serving, finish with shredded basil.
• Serve over cooked pasta of your choice and garnish with shaved parmesan cheese (optional).

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100% NZ pork tacos

Ingredients

• Tbsp olive oil
• 1x onion, peeled and diced
• 2x cloves garlic, peeled and finely chopped
• 500g 100% NZ pork mince
• 1 tsp minced chilli
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tbsp tomato paste
• 1x 400g can kidney beans in brine, drained
• ½ cup water
• 12 small soft flour or corn tortillas, or 12 taco shells
• Shredded lettuce, sliced avocado, red capsicum and sour cream to serve

Method

1.      Heat the oil in frying pan and stir fry the onion and garlic for 5 minutes.
2.      Add the pork mince, chilli and cumin and stir fry until the mince changes colour and is cooked through.
3.      Stir in the tomato paste, beans and water and simmer gently for 10 minutes.

Serving suggestion

Spoon into warmed soft tortillas or taco shells and add lettuce, avocado, red capsicum and tomato salsa to taste. 

Tomato salsa

Ingredients

• 4 tomatoes
• 1 small red onion, finely chopped
• 2-3 red chillies, deseeded and finely chopped, optional
• Half a cup coriander leaves, chopped
• 3 tbsp lime juice
• Half a tsp salt
• 1 tbsp olive oil

Method

Cut the tomatoes into quarters and remove the seeds. Chop the flesh finely and place in a bowl with the onion, chilli, coriander, lime juice and salt then stir in the olive oil.

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Nick Honeyman's Dumplings

Ingredients

• ½ tsp salt
• ½ tsp sugar
• 200g 100% NZ pork mince
• 125g tiger prawns
• 1x spring onion
• 1 tbsp ginger
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp sesame oil
• 4 tsp tapioca flour
• 20 dumpling wrappers
• 2 tbsp chopped Chinese chives
• 4 cloves garlic

Method

Step 1

Preparing the filling

• Very finely chop spring onions, garlic and ginger.
• Peel tiger prawns and carefully slice down back to remove intestines.
• Finely mince prawns with a knife.
• Mix together all ingredients except wraps in a large bowl. If it's too wet add a little more tapioca flour.

Step 2

Assembling the dumplings

• Lie out the wrappers and place a teaspoon of filling in the centre of each.
• Using a pastry brush, brush the edge of each wrapper with a little water to help glue together.
• Fold bottom edge to top edge and press together firmly along edges ensuring there is no air trapped inside and a good seal is formed.

Step 3

Cooking the dumplings

• Lightly salt and oil a pot of water and bring to boil.
• Boil dumplings for 4 minutes.
• Serve with soy sauce or char sui.

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Ham Rice

Ingredients 

• Leftover 100% NZ ham bone
• 3x bay leaves
• 2x gloves garlic, peeled and finely chopped
• 1x medium onion, peeled and diced
• 4x whole cloves
• 4x peppercorns
• 1 cup red rice

Method

Step 1

• Place the ham bone, bay leaves, garlic, onion, cloves and peppercorns in a large saucepan, cover with water and a lid.
• Bring to the boil and simmer gently for 30 minutes.

Step 2

• Add the rice, replace lid and simmer for a further 30 minutes.
• Remove the bone and drain the rice, reserving any broth.

Step 3

• Remove any ham from the bone, chop and stir into the rice.
• 1.Serve with the broth alongside.

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Ham Muffin Puffs

Ingredients 

• 1 cup cooked 100% NZ ham, diced
• 1 cup self-raising flour
• 1 cup grated cheese
• Salt and pepper to taste
• 1 tbsp chopped fresh herbs (optional)
• 1 egg
• 1 cup milk

Method

Step 1

• Pre-heat conventional oven to 200°C and grease muffin tray.
• In a large bowl mix together the ham, flour, cheese, salt and pepper and herbs.

Step 2

• Make a well in the middle and add the egg and milk.
• Stir egg and milk together and then stir in other ingredients, only until flour dampened.

Step 3

• Place in muffin trays and bake for 10 minutes until well risen and golden brown.
• These can be served as a lunch dish with a crisp green salad and fruit chutney or simply butter and serve hot.

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Mikey Newlands’ Honey Mustard Glazed Pork Tongue

Ingredients

• 4x 100% NZ pork tongues, brined
• 100g carrot, peeled and finely chopped
• 100g onion, peeled and finely chopped
• 100g celery, peeled and finely chopped
• 1x bay leaf
• 5g black peppercorns
• 10g thyme
• 2x clove
• 400ml water or chicken stock
• 100g strong Dijon mustard
• 50g white wine vinegar
• 50g honey
• 100g grapeseed oil
• 5g sea salt
• 1g black pepper, freshly milled
• Sliced chives and parsley 

Method

Step 1

• Place the carrot, celery, onion, bay, thyme, clove and black peppercorns in a pot with the water or stock and bring to the simmer for 5 minutes.
• Add the tongues and cook gently at the simmer for 2 hours or until tender, you will know when it is cooked because you will easily be able to peel it with your fingers

Step 2

• Peel the outside membrane away, trim any scrappy bits towards the bottom of the tongue
• Return the tongues to the stock and allow to cool.
• In a small bowl mix the mustard, honey, vinegar, salt and pepper until uniform. Slowly whisk in the oil, taste and adjust with a little more of whatever you like.
• Once the tongues are cool, remove the tongues from the liquor and slice in half.
• Bring a char grill or sauté pan to a high heat.

Step 3

• Grill the tongue on both sides until nicely caramelised, remove to a plate.
• Garnish the tongues drizzled with the honey mustard vinaigrette and garnished with parsley and chives.

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Chilli Con Carne

Ingredients

• 500g 100% NZ Trim Pork mince
• 1x medium onion, peeled and sliced
• 1 tbsp chilli powder
• 1 tbsp crushed garlic
• 2 tbsp tomato paste
• 1 x 400g can cooked kidney or mixed beans

Method

1. Mix the mince, onion, chilli and garlic together.
2. Stir fry in wok or heavy-based pan until mince browned.
3. Stir in the tomato paste and beans and simmer for 5 - 10 minutes

Serving suggestion

1. Serve with corn chips.
2. For your little ones replace the chilli beans with baked beans and reduce the chilli powder.

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Mikey Newlands’ Crispy Pork Rump

Ingredients

• 1x 900g 100% NZ pork rump, trimmed and skin scored lengthways
• 100g sea salt
• 100g Chinese black bean paste
• 100g baby radishes
• 100g baby turnips
• 100ml grapeseed oil
• 10ml sesame oil
• 1x spring onion
• 100g pineapple
• 50g sugar
• 50g rice wine vinegar
• 50g golden rum
• 100g light pork jus
• Onion weed flowers
• Radish flowers

Method

Step 1

• Place the salt in a large baking tray. Lay the pork down on the salt, skin side down and with a butter knife smear the black bean paste over the exposed flesh, refrigerate overnight.
• Gently wipe off any excess salt or liquid from the skin. Slice the pork width ways into four even portions.
• Place a piece of baking paper in a heavy based sauté pan and season lightly with sea salt, place the pork in, skin side down and cook very gently until the fat begins to render out.
• Place in a 180°C oven for 10 - 12 minutes or until the pork has an internal temperature of 55C and the skin in golden brown and crispy.

Step 2

• Bring a pot of salted water to the boil and cook the turnips for 4 minutes, remove from the water and peel whilst still hot, marinate in grapeseed and sesame oil, repeat with the radishes but this time do not peel.
• Lightly brush the spring onion with oil, salt and pepper and grill in a griddle pan until cherred, slice finely.
• Combine radishes, turnips and spring onion with a little oil from the turnips and heat gently through.

Step 3

• Finely dice the pineapple, caramelise the sugar in a pan and deglaze with the rice wine vinegar, reduce to a syrup and deglaze again with the rum, pour over the pineapple to marinade, to serve add the pineapple to the jus and warm through.
• To garnish, pick the flowers and finely chop any onion weed stem you have, fold the stem through the radish mix.
• To serve take a hot round plate and spoon the radish mix onto the centre, place the pork rump on top and sauce with the pineapple jus, garnish with the flowers.

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Raymond van Rijk's Grilled pork chops Italian-style

Ingredients

• 4 100% NZ pork chops 1 cm thick
• Oil
• For Italian herb paste:
• 1 tsp fresh basil leaves, finely chopped
• ½ tsp fresh oregano, finely chopped
• 2 tsp fresh parsley, finely chopped
• Rind of one lemon
• 3 cloves garlic, finely chopped
• 2 tsp sundried tomatoes, finely chopped (optional)
• 2 tbsp Parmesan cheese
• 4 tbsp olive oil
• Salt/pepper

Method:

1. Mix all the ingredients for the paste in a food processor, or with mortar and pestle. Cover the chops with the paste and marinate for 20 minutes in a plastic bag or covered dish.
2. Heat the barbeque to medium high heat, oil and place chops on the grill. Grill for 5 minutes. Turn chops over and grill another 5 minutes. Allow to rest off the heat covered loosely with aluminum foil for 2 minutes before serving.
3. Optional: To create a grill pattern on the steak, swivel 45 or 90 degrees after 2½ minutes, continue to cook for another 2½ minutes. Repeat for other side.

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Barbecued Ham with Roast Mustard Fruits

Ingredients

• 100% New Zealand Half Ham Cooked on the Bone (COB)
• 2 tbsp whole cloves
• 300 gram bottle Wattie's Bit on the Side Spiced Apricot Sauce
• 500 grams selection dried fruits e.g. apricots, figs, prunes, tart apples
• 3 firm ripe pears, peeled, quartered and cored
• 1/2 tropical gold pineapple, cut away skin, slice into wedges
• 565 grams can lychees in syrup
• 2 tbsp yellow mustard seeds
• 1/2 cup brown sugar
• 3/4 cup dry white wine
• 1/2 cup white wine vinegar
• 1 1/2 tsp mustard powder

Method

1. Carefully run your fingers under the skin of the ham and lift it away. Do this slowly so you finish with a smooth layer of fat that will glaze beautifully. Place on a rack in a foil lined baking tray.
2. Using a small sharp knife, cut ham fat layer into a criss-cross diamond pattern. Decorate ham with whole cloves. Brush 1/2 cup Wattie's Bit on the Side Spiced Apricot Sauce generously over ham, pour 2 cups water around the ham.
3. In a separate smaller foil lined baking tray, combine dried fruits, pears, pineapple, lychees and syrup, mustard seeds, brown sugar, wine, vinegar and mustard powder with 1 cup water, mix well.
4. Preheat barbecue to 200ºC, place ham tray in the centre of the barbecue, cover and return to temperature, about 15 minutes. Turn the gas down to maintain an even cooking temperature of 200ºC for 1 hour 45 minutes or until ham is hot through to the bone. Add the tray of mustard fruits to the barbecue for the final 45 minutes cooking time.
5. Serve ham evenly sliced hot or cold, accompanied with Roast Mustard Fruits.

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Barbecued Sweet & Sour Pineapple Ham

Ingredients

• 100% New Zealand Half Ham Cooked on the Bone (COB)
• 1/2 cup Wattie's Sweet & Sour Sauce
• 3/4 tsp Chinese 5 Spice
• 1/2 fresh pineapple, cut lengthwise and peeled (or one can pineapple slices, well drained)
• 12 fresh or glace cherries

Method

1. To glaze, carefully run your fingers under the skin of the ham and lift it away. Place on a rack in a foil lined baking tray.
2. Stir the Wattie's Sweet & Sour Sauce and Chinese 5 Spice together and brush half over the ham.
3. Cut pineapple into 0.5 cm slices and arrange pineapple slices slightly overlapping each other on the ham, securing with toothpicks. Decorate with cherries. Brush liberally with remaining glaze.
4. Pre-heat a hooded barbecue to 200ºC, using indirect heat, turn off the two inside burners, leave the two outer burners on. Place the ham tray in the centre of the barbecue. Cover and return barbecue to 200ºC (this will take about 15 minutes). Turn the gas down to maintain an even cooking temperature of 200ºC for 1 hour 45 minutes or until hot through to the bone.
5. Serve ham evenly sliced, hot or cold.

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Raymond van Rijk's Grilling 100% NZ pork sausages

Method

One of the problems with grilling pork sausages is the meat drying out and the skin splitting. The best way to avoid this is by using two different temperatures while grilling.

Prepare the barbecue for two heat zones, one grill at medium/high heat and the other at medium.

Place sausages on the medium/high heat grill. Sear and turn a few times to create the grill marks.

Shift the sausages to the medium heat zone and grill until cooked. A meat thermometer should indicate a heat of 71°C in the center of the sausage or cut into one sausage.

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Italian Pork Cannelloni

Serves: 4 (makes 8 Cannelloni) 15 minutes prep time 45 minutes cook time

Ingredients

• 1 onion, finely chopped
• 2 cloves garlic, crushed
• ½ 350g bag Wattie's frozen Free Flow Spinach, defrosted
• 400g 100% New Zealand Pork Mince
• ¼ cup chopped parsley
• 1 Tbsp tomato paste
• 2-4 fresh lasagne sheets
• 400g can Wattie's Pesto Style Tomatoes
• ½ cup grated cheese

Method

1. Preheat oven to 190°C. Cook onion and garlic in a dash of oil in a saucepan until onion has softened. Remove from heat and set aside to cool.

2. Drain the excess water from the defrosted Wattie’s Free Flow Spinach using a sieve. Put spinach into a mixing bowl with onion and garlic, 100% New Zealand Pork Mince , parsley and tomato paste. Season well with salt and ground black pepper. Mix to combine.

3. Pour a third of the Wattie’s Pesto Style Tomatoes into a lasagne style dish (2-litre capacity).

4. Cut lasagne sheets into approximately 12x18cm pieces. Put an eighth of the meat filling along one end of the pasta sheet and roll up. Place into dish seam-side down. Continue assembling and place in a single layer in the dish. Add remaining Pesto Style Tomatoes. Sprinkle over grated cheese. Cover dish with foil.

5. Bake for 30 minutes. Remove foil and continue cooking for a further 10-15 minutes until meat and pasta are cooked and top is golden. Serve with a crisp salad on the side.

Tips

Replace pork mince with chicken if preferred.

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Lemon & Honey Mustard Glazed Ham

Serves: 15 15 Minutes prep time 45 Minutes cook time

Ingredients

• 100% New Zealand Pork Cooked Half Ham on the Bone
• 2 lemons, grated zest and juice
• ½ cup ETA Gourmet Kamahi Honey & Mustard Dressing

Method

1. Carefully run your fingers under the skin of the ham and lift it away. Do this slowly so that you finish with a smooth layer of fat. Place on a lined baking tray.

2. Score fat with a sharp knife. Mix together grated lemon zest, juice, Eta Gourmet Kamahi Honey & Mustard Dressing and brush liberally over the ham. Pour 2 cups water around the ham.

3. To glaze, bake 30-45 minutes at 180°C, brushing with glaze every 10-15 minutes. To serve hot, bake at 160°C, allowing 20 minutes per kilo, brushing with glaze every 15 minutes until it has all been used.

BBQ Cooking Instructions:

Preheat lidded barbecue to 200°C, place ham tray in the centre of the barbecue. Cover and return to temperature. Turn off the two inside burners and leave the two outer burners on and cook at 200°C for 45 minutes to glaze ham. To serve hot, cook for a further hour or until hot through to the bone.

Tips

Decorate ham bone with fresh herbs and tie with flax for a perfect Kiwi Christmas.

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