serves 4
This recipe was given to me by Mr Murray
Ingredients:
1 Tsp Sesame Oil
2 Tsp sunflower Oil
2 x 250 gm Fillets
1/4 Cup Oyster Sauce
1/3 cup Honey
1/4 cup Water
1Tbsp finely grated ginger
2 Cloves Garlic, crushed
2Star Anise
Preheat oven to 190oC. Combine oils in heavy based frying pan. When hot add fillets and brown all over. Place pork in a roasting pan (keeping the pan juices in the frying pan). Bake pork for about 20 minutes or until cooked through. Wrap in foil to rest.
Add remaining ingredients to the juices in the frying pan and boil until very thick. Slice pork, divide between 4 plates and pour over sauce. Serve with rice and bok choy. |
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Olive Oil 1/4 bottle
Maple Syrup 1/4 bottle
Tomato Puree 1/4 tube
Rich Soy Sauce very good glug
Worcester Sauce a good splash
Garlic 1 clove grated
Mix everything together and use to marinate your choice of meat. Continue to brush over meat throughout the cooking process. |
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Rind and Juice of one lemon
Cracked Black Pepper
Salt
Chopped Fresh Herbs (depending on the meat and your personal choice)
Honey
Mix together the above ingredients adjusting the quantities to personal taste.
Slash meat and pour marinade over. Leave overnight to marinate.
Roast meat slowly so that honey caramalises rather than burning.
This works especially well with lamb where the lemon cuts the fattiness of the meat and chicken where it perks up the flavour.
Orange juice can also be substituted for a sweeter marinade that works well with pork ribs and belly pork. |
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