Truffle Pig’s Recipes

Truffle Pigs meals prepared at the pig pen

Spicy Chicken & Veggie Bowl ….

Spicy Chicken & Veggie Bowl ….

Quick, easy, healthy and tasty – those are usually the pre-requisites of mine when cooking at home. This recipe is like fried rice, without the rice, excess oil and weird looking prawns. Gluten free, grain free, fat free but not fun free.

What you need:

  • 1 clove of garlic, finely chopped
  • Half a brown onion, fined chopped
  • 1 carrot finely chopping into small cubes
  • 2 large celery sticks, finely chopped
  • 1 handful of bean sprouts, roughly chopped
  • 1 handful of green beans, finely chopped
  • 2 green onions finely chopped
  • 400g of chicken mince
  • 2 eggs
  • 1 teaspoon of peanut oil
  • 3 birds eye chilli
  • 1 generous gulp of tamari sauce

What you need to do

  • Put the mince and garlic in a woke on  in the peanut oil and once cook, put to the side
  • Throw all the veggies except half of the bean sprouts and shallots into the wok with the tamari and a splash of water
  • While the veggies are cooking, lightly beat the eggs and cook in a saucepan on low heat to create an even, thin omelette then remove and chop it into strips
  • Once the veggies have softened place the chicken into the veggies along with the omelette for a minute or two while stirring until they all combined
  • Serve into bowls and top with bean shouts, shallots and fresh chilli then enjoy!

Oink ink,

Truffle Pig. 

Healthy Meatball Recipe ….

Healthy Meatball Recipe ….

Winter might be over but it isn’t too late to indulge in some super healthy comfort food. These balls are delicious, incredibly easy to make and free of any nasty ingredients. This recipe outlines how to make meat balls accompanied with plenty of vegetables and a healthy white bean mash, but they would go perfectly with pasta or accompanied with some crusty bread.  Serves 2-3 people.

What you need:
• 2 heaped teaspoons Dijon mustard
• 500 g pork and veal mince
• 1 heaped tablespoon dried oregano
• 1 large free-range egg
• sea salt
• freshly ground black pepper
• olive oil
• 1 medium onion
• 3 cloves of garlic
• ½ fresh or dried red chilli
• 1×200 g tinned chopped tomatoes
• 2x200g cans of white beans
• 1 x bunch of kale or Tuscan spinach
• Parmesan cheese, for grating
• 4 sprigs fresh rosemary
• 1 large carrot
• 1 lemon

What you need to do:

  • Add mince, salt, chilli, 2 cloves of garlic, onion, carrot and rosemary chopped finely, mustard and oregano into a bowl and mix the egg through with your hands
  • Divide the mixture into medium sized balls and place on a pan on medium heat to brown the edges.
  • Once browned, place into a large pot with the can of tomatoes and a splash of water and bring to the boil and add water throughout the cooking if needed and leave from anywhere between 1-4 hours, stir occasionally. The longer you leave them, the richer the flavour becomes.
  • Towards the end of the cooking, boil beans then place them in a food processor with a small splash of olive oil, 1 clove of garlic and salt until it turns into a smooth mash.
  • While the beans are boiling chop the Tuscan cabbage or kale roughly and sauté until it softens and turns into a rich green colour.
  • Serve the meat balls on a bed of white bean mash and a side of green and sprinkle freshly grated parmesan on top.

Oink oink,

Truffle Pig.

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.