Truffle Pig’s Recipes

Truffle Pigs meals prepared at the pig pen

Sunday “Roast” Lamb Shank Salad….

Sunday “Roast” Lamb Shank Salad….

Sunday roasts are unbeatable – the meat, the gravy, the vegies… all of it. But they require a lot of work, preparation and ingredients. You also need to have enough people to feed to make it all worth while. So, if you’re like me (lazy) and you’re cooking for yourself (Pat), but you want all the enjoyment of a Sunday roast without all the effort, this recipe is the perfect solution.

Serves 2

What you need:

  • 1 red onion
  • 1 large carrot
  • Half a bunch of kale
  • Almonds
  • 1/2 teaspoon of tumeric
  • 1/2 teaspoon of cayenne pepper
  • coconut oil
  • Spring of rosemary
  • 3 cloves of garlic
  • 1 lemon
  • 2 lamb shanks
  • 1 litre of beef stock
  • Tahini paste

What you need to do

 

  • Preheat oven to 150°C. Heat the oil in a large casserole pan over high heat. Add  lamb shanks and cook until brown all over, turning, for 5 minutes or until brown all over.
  • Add the rosemary, 2 cloves of garlic, shanks and salt and pepper into an oven try and cook for 2 hours, turning every 30 minutes to ensure the meat stays moist
  • Mix tahini paste with juice of a whole lemon and 1 clove of garlic to create the dressing and seasons with more
  • Chop the kale, carrot, onion, almonds and oil into a pan on medium to high heat and saute with spices and serve into bowls when all have become soft
  • Remove the lamb and pull the meat off the bone (it shouldn’t need much help falling off) and place on top of vegetables and then drizzle tahini over it to finish.

Oink oink,

Truffle Pig.

 

 

Spicy pork rolls with plum and roasted fig sauce…

Spicy pork rolls with plum and roasted fig sauce…

Spicy pulled pork roll

You’ll be sure to make friends with these sandwiches – a fluffy bread roll with juicy, tender spicy pork balanced with the sweet tangy of Rachel’s yoghurt finished off with the fresh crunchiness of the coleslaw. The recipe below serves about 8, change portions accordingly, or keep left overs and use for tacos or a mexican inspired pulled pork salad.

What you need:

6 x soft white bread rolls
1 x tub of Rachel’s gourmet low far plum and roasted fig yoghurt
3 garlic cloves, crushed
2 fresh red chillies
Sea salt and freshly ground black pepper
2 teaspoons smoked paprika
1/2 teaspoon dried chilli flakes
4 tablespoons olive oil
1 rack pork belly ribs
1 orange, zested and juiced
1 lime, zested and juiced
2 tablespoons honey
1 table spoon of tabasco (optional)
1/2 (500g) small red cabbage, shredded
2 medium carrots, peeled, grated
1 small brown onion, halved, thinly sliced
1/2 cup Praise whole-egg mayonnaise
1 tablespoon lemon juice
1 tablespoon seeded mustard

What you need:

Firstly need to get started on the ribs by preheating  the oven to 180 degrees. Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for about 20 minutes.

Mix the orange, tabasco and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 180 degrees F  for about 25 minutes, basting about every 5-10 minutes.

While the ribs are cooking get grating the ingredients for the coleslaw (onion, carrot and cabbage), then add the mayonnaise and the seeded mustard and a big squeeze of lemon juice.

Open all the bread rolls and place a generous helping of coleslaw on each of them.

Once the pork is ready pull it out of the oven and start pulling the meat off the ribs (you’ll only need a folk as they will be so deliciously tender)

For those daring to go super spicy, add some more hot sauce

Place the spicy pork on top of the coleslaw and then add a large dollop of Rachel’s fig and plum yoghurt on top. Be sure to get the fruit and yoghurt.

Oink Oink,

Truffle Pig.

Inside Out Sushi Salad Recipe…

Inside Out Sushi Salad Recipe…

 

This meal is a cheap, healthy, tasty and easy to make even for those cooking with two left feet. It is also versatile enough that you can sub different veggies and meat in depending on what is in your fridge. The veggies are fresh, the quinoa filling, the meat is tasty and the miso, sesame and soy dressing adds an asian twist to top it all off.

What you need:

Salad:
2 cups of quinoa or rice (follow standard cooking instructions on the packet)
1 large cucumber chopped into small chunks
1 large or 2 small avocados chopped into small chunks
1 cup of mung beans
1 cup of edemame beans (can be found in the freezer section)
1 cup of coriander chopped coarsely
2 table spoons of pickled ginger, chopped coarsely
2 large chicken breasts (this can be substituted with fresh raw or cooked salmon or tuna or tofu)
½ teaspoon of sesame or chia seeds

Optional – 2 birds eye chilli thinly sliced
Optional – 2 sheets of seaweed, either raw or blanched chopped into long slices

Dressing and marinade:
3 table spoons of miso paste
1 table spoon of sesame oil
2 tables spoons of soy sauce
½ cup of water
Small lump of wasabi

What you need to do:

•    Cook rice or quinoa following instructions on the packet and while that cooks chop chicken into small slices and coat it in some of the dressing and add to a grill or pan on high heat, continue to add dressing or water as required to keep it moist and remove when golden brown
•    While both are cooking, prepare all the vegetables. The edemame beans will need blanching and  the beans will need to be removed  from the pod
•    Once the rice or quinoa is cooked let it sit for a few minute before placing off vegetables and chicken on top
•    Sprinkle chai or sesame seeds, chilli and ginger on the top of the salad and drizzle dressing over the salad.

Oink oink,

Truffle Pig.

Quinoa and Coconut Granola Recipe…

Quinoa and Coconut Granola Recipe…

quinoa granola recipe

Generally speaking, I am not a fan of cereal. If I wanted an unhealthy breakfast that offered little to no nutritional value, I would probably scoff a bowl of chips and gravy before my daily coffee. But because that is wrong (on many levels), I have decided to take cereal making into my own, trustworthy hooves.

This recipe is not only tasty, but is cheap compared to other gourmet breakfast brands. Plus, it is full of ‘super foods’ and has no added sugar, preservatives, trans fat and other nasty stuff. So, say no to expensive, unhealthy, sugar-filled muesli and try this instead – your hips and bank balance will be thankful for it.

I have used almonds and coconut in this recipe, but you can substitute for any if your favourite nuts or fruit. Place the nuts in from the beginning and add the fruit at the end.

Serves: This portion will be enough for about a week or two of breakfasts, depending on how hungry you are.

What you need:

  • 2 cups of oats
  • 2 cups of quinoa
  • 1 cup of raw almonds
  • 1 cup of shredded coconut
  • 1/2 cup of chia seeds
  • 1/2 cup of pitted dates, chopped roughly
  • 1 cup of almond flakes
  • 1 table spoon cinnamon
  • 2 table spoons of coconut oil
  • 2 table spoons of honey
  • 1/2 cup of water

What you need to do:

  • Preheat the oven at 140 degrees place water, oats, quinoa, almonds, cinnamon and coconut oil into a  into a baking tray make sure all ingredients are moist and add more water if needed, stir thoroughly. Place into oven for 30 mins.
  • Stir every 5 – 10 mins to ensure all the mixture is getting roasted evenly. Add the shredded almonds and chia seeds half way through cooking and stir.
  • Remove when the ingredients turn golden brown and mixed the dates and shredded coconut through the mixture. Eat and serve with whatever you please… my preference is natural yoghurt and mango.

Oink oink,

Truffle Pig.

 

Mini Frittata Recipe …..

Mini Frittata Recipe …..

 

Frittatas are a saviour and the perfect meal any time of the day, and not only that, they are healthy and really cheap to make. Considering I just got back from a very indulgent holiday (more on that to come), these will be a staple for me over the next few weeks.

The ingredients are the ones used in the photographed frittata, but you can substitute the vegetables and cheese for anything you have in the fridge (making them a super convenient meal too!), or you can add meats like ham, bacon or prosciutto.

This recipe will make approximately 5-6 mini frittatas.

What you need:

  • 6 eggs
  • A dash of milk
  • A pinch of salt and pepper
  • 6 asparagus stalks, chopped into small pieces
  • Handful chopped of kale, blanched in hot water and drained
  • 4 spring onion stalks, chopped into small pieces
  • 4 small cubes of feta, crumbled
  • 1 tomato chopped finely

What you need to do:

  • Preheat the oven on 150 degrees
  • While the oven preheats, whisk the eggs and milk together
  • Add all over ingredients
  • Pour the mixture into a muffin tray, only fill half way as the frittatas will rise
  • Leave for 30 mins, or until the frittatas are golden brown.

Once they are cooked, serve them with any salad of your choice or eat them all by themselves.

Oink oink,

Truffle Pig.