Pork & Lemon Dumplings

Fresh citrus enlivens the mouth in a light pork meatball.

Delicate enough to serve at a dinner party yet substantial enough to be a firm fam-bam fav, these wee morsels of fabuliciouz-ness are sure to be a hit on your menu!

Grab a mixing bowl & pop in 500g of pork mince along with 150g of crumb (whatever type floats your boat), 2 tablespoons of thickened cream, 1 finely grated onion, the zest & juice of a lemon (I absolutely love having our own lemon tree to pick fresh from!) and for the last part you will need to take just 6 tablespoons of chicken stock out of 600ml before setting the rest of it aside for later. Season it all generously with salt & white pepper.

Get your hands in their to give that lot a jolly good mix up, then shape into balls & set aside.

Pop a large frypan onto your burner & throw in 1 large chopped up carrot along with 1 large chopped up leek then cover those with the rest of that chicken stock you set aside. Carefully add in the balls, pop on a lid & gently simmer it all for 15 minutes.

Serve the dumplings over creamy mashed potatoes, remembering to scoop out the veggies & ladle over the soupy sauce!

Who says meat & 3 veg is boring?!?!?!



A traditional English offering of a Pork Meatball wrapped in Bacon.

The traditional English Faggot has been around for generations! Originally, it was made from offal & wrapped in the caul (stomach lining) to hold it all together whilst cooking. Over the years, as conditions improved, so did the contents of the Faggot, however, the traditional method still calls for an extraordinary amount of fat in it so I have somewhat amended my version to make it a wee bit leaner but you still couldn’t count it as an everyday healthy meal.

I start by popping into my large mixing bowl 500g of pork & veal minced meat along with a finely sliced bacon steak before adding the following seasonings ~ 110g of breadcrumbs, 1 finely chopped onion, 1 teaspoon of allspice, 2 tablespoons of chopped dried parsley, 2 finely chopped sage leaves, a generous handful of dried chilli flakes & finally salt & white pepper.

Mix that lot up thoroughly with your hands before rolling into rissole sized balls. Wrap each ball in a slice of streaky bacon, this will give the necessary fat to keep the meatball moist during baking but also holds it together.

Place each wrapped ball with the seam side down (to keep it secure) onto a baking paper lined tray & pop it in a 170c oven for 1 hour.

Faggots are served with creamy mashed potato, mushy peas & rich gravy.

Red Pork Curry

A spicy delight to tickle your tastebuds!

It is so easy to whip up a fabuliciouz curry to rival any take-away that you’ll be dusting off your wok in no time! The secret to cooking this quick, yet healthy, cuisine is prior preparation. Have all of your ingredients ready to go before you start as wok cooking is stepping into the culinary fast lane!

Start off by handing Hubby a 500g packet of pork rashers to go sacrifice at the alter of burnt offerings (aka BBQ). You want that smokey char that only grilling can give & it also renders down the fat a wee bit.

Meanwhile crack on with the rest of the preparation.

Have a 400ml tin of coconut milk open & ready to go.

Keep your fish sauce on stand by near the cooktop along with a jar of red curry paste.

Peel 3 good sized carrots before slicing them on the angle, just to be fancy, & set them aside in a bowl.

In another bowl, place a sliced up long red chilli, also cut on the angle.

Yet a third dish will contain pineapple & lychee – grab 4 lychees out of a tin & chop them up roughly & then grab yourself a small tin of pineapple rings, there’s usually about 4 rings in there, & chop them up too.

Finally, have half a dozen kaffir lime leaves shredded up. I like to cheat by using the pre-done ones in the jar.

When Hubby brings in those now perfectly cooked pork rashers, slice them up so they’re also ready to toss into your wok when it’s their turn.

Now we are ready to cook!

Pour half of the coconut milk into your wok over a medium heat & heat it through.

Next, add in 3 tablespoons of the red curry paste & give it a jolly good stir to incorporate.

Pop in the carrots & let it all gently simmer away for about 5 minutes. You’re giving the carrots time to cook through as they take the longest whilst also cooking off the spice paste.

When you see the oil of the paste start to separate on the surface, it’s time to drop in the pork, Lychees & Pineapple along with the rest of the coconut milk & a splash of the fish sauce. You can also add in a tablespoon of the lychee juice from the tin if that’s what floats your boat but you don’t have too if it’s not your kind of flavour.

Bring that lot to the boil before throwing in your chilli & cook for another few minutes.

Last, but certainly not least, it’s time to stir through those kaffir lime leaves just before removing from the heat.

Serve this absolutely fabuliciouz spicy, saucy, soupy curry with fluffy white rice.

Toros Testa (Farmhouse Pasta)

This Hungarian classic is Hubby’s favourite go-to quickie meal!

Creamy ricotta cheese delicately embraces freshly cooked pasta with a twist of fried bacon & copious amounts of rich sour cream.


Bring a pot of water to the boil, add salt & cook your pasta off before draining.

Meanwhile, dice 8 rashers of bacon & fry off all that porky goodness – you don’t necessarily need a splash of oil on this one if you’ve got a non stick pan as there’s a good amount of fat in the bacon.

Next, stir your drained pasta through the bacon in the frypan, then crumble through 300g of fresh ricotta cheese over a low heat. Give that lot a jolly good stir to mix thoroughly.

Finally, bung in a 350g tub of sour cream, stir until the sour cream is warmed through & It’s Chompin Time!

How easy is that one?!?!?!

Cheese & Bacon Soufflé

Here’s an easy peasy recipe for the kids, and dads, to make this Sunday to WOW mum with more than just burnt toast.


First, daddy, get that oven cranking to a stonking hot 220c!

Use spray oil to generously grease some pretty ramekins, hint – do this in the sink so that the wee cherubs don’t mess up the entire kitchen! One gratin dish could be substituted as well.

Then, depending on the age & abilities of the kidlets you can divvy up the steps between daddy & offspring as to whatever way floats your boat.

Heat up a glug of oil in a frypan to cook off some diced bacon before plopping into the bottom of the ramekins.

Next, sprinkle some grated cheddar cheese in there too – YUM!

Grab a mixing bowl to whisk together 3 eggs, 2 tablespoons of thickened cream, salt & white pepper until frothy bubbles appear. Hint dads – make sure you have extra eggs as they’re bound to be smashed outside of the bowl 😀

Carefully pour the mixture into the ramekin bowls to just cover the cheese & bacon, they’ll probably be about half full.

Finally, daddy, I shall let you in on the secret trick to get those soufflé’s to rise & shine! Simply run your finger around the edge! Yep, that’s the big technique involved with this show stopper! Wipe your CLEAN finger around the edge of the ramekin from the mixture to the top – this creates a pathway for the soufflé to rise sky high!

Whack that lot in the oven (place them on a baking tray to get them easily in & out) to bake until they’re light & fluffy. Do not open that door! Just keep a watchful wait through the glass – this ain’t perfect on the timing as every dish is different. Plan for about 15 minutes but hey, if they over cook, it’s no drama – simply tell mum you’ve made her quiche & she’ll still be stoked at your culinary prowess.

Perfect Pork Crackling

It’s the holy grail of roasting, how to get that perfectly crunchy pork crackling!


With just these few simple tips, you too will create the most fabuliciouz Pork Crackling in your very own kitchen to impress your friends. Just imagine the glory, Chef, when you whack down these beauties in a bowl instead of packet crisps to enjoy with drinks!

First of all you need to dry your pork skin, that’s just an easy dab over with some paper towel.

Next, pop it onto your baking tray & just give it a sweet kiss of oil, I’m talking just a wee sheen on there, so it’s just enough to stick the salt too.

Then, use a good quality salt. I use a Himalayan Pink Rock Salt to grind over. Make sure you cover all of that luscious skin now!

Finally, bung it in a 220c oven for half an hour. When it comes out simply let it cool & snap away with either your hands or a knife to break into bite sized chips of porky goodness.

Scones in Sauce

Watching a T.V show the other day about American Southern Comfort Food, I couldn’t help but be intrigued by how they smothered the humble scone in creamy white sauce, so naturally I just had to give this a crack myself!


Let’s just say that my fam-bam was not disappointed with the results! We reckon they just might be onto something here across the Pacific!

Start by making a simple batch of scones. Grab a large mixing bowl & bung in 2 cups of Self Raising Flour, 300ml of thickened cream & 2 tablespoons of icing sugar. Mix it all up with your hands before turning out onto a lightly floured bench. The trick to a brilliant scone is to NEVER let a rolling pin anywhere near the dough! Simply use your hands to gently bring the dough together before lightly pressing out into a flat round, then either use a scone cutter or just cut into wedges before popping on a baking paper lined tray. Whack those in a 200c oven for 15 minutes.

Then it’s onto the sauce!

Melt a tablespoon of butter in a saucepan over low heat & then add in a tablespoon of plain flour, whisking furiously until it’s a beautiful golden colour to cook that flour off. Pour in 1 cup of beef stock, 1/2 cup of thickened cream & then for the secret ingredient….a splash of soy sauce! Season generously with salt & white pepper before turning up the heat just a wee bit to thicken the sauce to whatever consistency floats your boat.

Grab a wee frypan & heat a glug of oil to gently fry off some diced bacon & chuck that in the sauce too.

Pop a couple of scones into a bowl before pouring that scrumptious bacon infused creamy sauce all over to smother those things!

It’s Chompin Time!

Roasted Chinese Pork Belly with Creamy Mushroom Risotto

The aromatic headiness of Chinese 5 Spice lifts succulent pork belly into another stratosphere, whilst teaming perfectly with the earthiness of mushrooms.

This is a meeting of cultures not to be missed!


Let’s start with that oh so drool-able ingredient of pork belly! You want about a 1kg piece with no bone in there. Take it out of it’s packaging & ever so gently give it a pat down with paper towel to dry the skin.

Next, ensure that the skin has already been scored, if not, then just run a sharp knife across the skin to cut deep into the fat but not all the way through to the meat.

Slather your pork with an ever so generous amount of salt & then sprinkle over a teaspoon of Chinese 5 Spice. Give that lot a jolly good rub into that luscious piece of meat. Drizzle over some oil & bung it in a roasting dish.

Whack the pork into a 250c oven for 20 minutes before turning the heat down to 150c for another 10 minutes, then simply drizzle another wee bit of oil over it & roast for another 30 minutes or until it’s cooked through.

Meanwhile, get cracking with that fabuliciouzly creamy mushroom risotto to serve alongside.

Now, the biggest trick to making a great risotto is all about what pan you use! Forget a deep saucepan, what you need is a large flat deep sided frypan! This ensures that all the rice cooks evenly which is the secret to getting that creamy texture.

The first thing to do is to stick 1 litre of chicken stock in a pot on the back burner to gently heat through.

Then you’ll need to heat a blob of butter in your flat frypan to sauté off 250g worth of sliced mushrooms (my fam-bam prefer Swiss Brown) before setting those aside in a bowl.

Heat another 2 tablespoons of butter in the same flat frypan & this time sauté 1 finely diced onion along with 1 teaspoon of minced garlic until they’re nice & soft. Bung in 2 cups of rice (traditionally you’d use Arborio but I use Jasmine) then toss through the butter mix until it’s lovely & translucent.

Next, ever so slowly start adding the warmed chicken stock a ladle at a time, stirring constantly. Just make sure all the liquid is absorbed before adding in the next lot. This takes time so make sure you have a drink handy. Once all the stock is incorporated (takes about 30-40 minutes) throw through 1/2 cup of parmesan cheese, stir well & pop those mushrooms back in. Mix it all thoroughly & serve immediately  with the sliced up pork belly.

Baked Ham & Potato Salad

Oh yes I did crank up Lee Kernaghan’s Driving Home for Christmas CD & bopped along to ‘Santa Claus is back in Town’ & ‘Cunnamulla Santa’ whilst getting my festive groovy on in the kitchen cooking up the classic Aussie glazed ham with an oh so creamy tattie salad.


Christmas cooking simply makes me burst with joy & happiness. It’s my favourite time of the year & I do overly spoil my fam-bam with culinary treats all home-made with love.

For this fabuliciouzly sticky ham start by bunging into a saucepan 1 cup of plum jam along with 1/2 cup apple juice, 1/4 cup of firmly packed brown sugar & 1 tablespoon of Dijon mustard to combine. Pop it on the stove top to simmer for about 10 minutes or so until it’s a beautifully shiny glaze that’s slightly thickened.

Next, cut the rind off a leg ham carefully to leave the luscious fat layer behind. Gently score the fat with a sharp knife into a diamond diagonal pattern. Make sure to not cut all the way through to the meat though!

Pop the ham into a baking dish & smother it in half of the glaze, reserving the rest for basting. Whack the ham into a 160c oven for 2 hours remembering to baste every 30 minutes with some of the reserved glaze (that means to go steady on the festive cheer whilst still cooking!). Basting just means spoon over some of the glaze to keep the ham juicy.

For the creamy Tattie Salad simply boil 7-8 white skinned spuds with their jackets on in boiling salted water until just tender. Whilst they cool, hard boil yourself 4 eggs & fry off 6 rashers of diced up bacon. Set all aside once done to crack on with the sauce.

For the creamy sauce, which is the star of this salad, grab a mixing bowl & bung in 8 generous tablespoons of whole egg mayonnaise, 1 teaspoon of french mustard, 1 tablespoon of lemon juice then season well with salt & white pepper before giving it all a jolly good stir.

When you’re ready to assemble, grab a pretty serving dish then chop up the tatties into bite sized cubes, 1/4 the hard boiled eggs, scatter the bacon then gently toss in the sauce to smother all those nuggets of loveliness.

It’s Chompin Time!

Slow Smoked Pork Shoulder

Fall apart in your hands, Melt in your mouth, Totally drool worthy!



Last Christmas, Mini Me & I gave hubby an American Char Griller Smoker. He was totally chuffed with his gift & has spent the year absorbed in learning all he can about this fabuliciouz style of cooking. We’ve been asking loads of questions in online groups & watching tv shows such as Man Fire Food in an insatiable quest for knowledge.

Although this is a skill which takes many years to master, we believe he may have just cracked onto the right direction, at long last, to finally begin his apprenticeship.

Hubby starts with a juicy pork shoulder full of fatty flavour goodness then massages his not so secret rub into it – a blend of our standard family spice trilogy of salt, pepper & paprika! Now he is extremely generous in applying this mixture all over the meat.

He starts the fire in the smoker’s drum off to one end to create an indirect heat before allowing it to settle down to a temperature of 100c. When the correct temperature is there, he whacks onto the far side of the drum, the porky slab.

Stoking the fire every half hour or so to keep the temperature constant, he takes advantage every second opening (so that’s each hour) to spritz the sides only (to not moisten the crackle on top) of the pork with just pure straight up apple juice. This is to keep all the luscious juiciness inside.

All up this process takes the entire day of about 8 hours to achieve. It’s like when you bung the slow cooker on in the morning for dinner that night.

I like to scratch together some lovely roast veggies to serve alongside this which is as simple as popping a couple of tablespoons of duck fat into a roasting pan in the oven whilst it pre-heats up to 200c. At the same time, par-boil some peeled & chopped tatties & carrots before roughing them up in the colander as you drain them. Roughing them up lets them get those awesome crunchy bits on them – YUM! Pull out the now hot duck fat, chuck the partly cooked, roughed up veggies in it before whacking in the 200c oven for half an hour.