Pork Belly with Tamarind and Sweet Chilli Sauce Glaze And a Giveaway!

Tamarind glazed pork belly and Taylor's wine

I was contacted by  Taylors Wine  to try out their wines and to do a giveaway on my blog.  How can you say no to wine, so of course, I said yes!  One lucky reader gets a chance to win 2 bottles from Taylors Wine but more on that later.

Taylors wine is a family owned wine company in South Australia’s Clare Valley, that was born from a passion of producing exceptional, hand crafted wines.  I was lucky enough to try their Taylors Estate Gewurztraminer.  This wine has rose, musk and spice aromas, along with a palate that is crisp and zesty with lime and lychee flavours.  I wanted a dish that would compliment those flavours and had a look at their website where they list food and wine pairings.

Taylor's Wine

I came up with a recipe that was not only damn delicious but went really well with the Gewurztraminer.  I love pork and what better cut is there than pork belly?  I simmered the pork belly first and cooked it all the way through. I then placed in a hot oven to get that nice crunchy crackling on it.  I accidentally put the oven on the grill with fan function but didn’t realise until after an hour of cooking. But the crackling turned out perfect. At first I thought the glaze would soften the crackling but it didn’t.  It just gave it extra flavour.  One word. Winner!

Tamarind glazed pork belly and Taylor's wine2

Recipe:

  • 1.25kg pork belly
  • 1 tsp black peppercorns
  • 2 tbs salt
  • 4 bay leaves

Glaze:

  • 2 cloves garlic, crushed
  • 1 tsp minced ginger
  • 1/2 cup honey
  • 1/2 cup sweet chilli sauce
  • 1/4 cup tamarind puree
  • 1/4 cup brown sugar
  1. In a large pot, place pork belly and enough water to cover.  Add the salt, pepper and bay leaves.
  2. Bring to the boil and then simmer for 1.5 hours.
  3. Take the pork belly out and let it rest on a rack at room temperature for at least one hour.
  4. Preheat grill with fan function on your oven to 220degC
  5. Meanwhile mix all the ingredients for the glaze in a small bowl.  Place half aside into a small serving dish.
  6. Roast the pork belly for 20mins then turn down the temperature to 170degC for an hour and a half.
  7. Glaze the pork belly with your glaze mixture and let it roast for another 15 mins.
  8. Serve with the extra glaze for dipping.

Tamarind glazed pork belly and Taylor's wine3

To enter:

  • please leave a comment at the end of this post.
  • Australian residents only
  • You must be over the age of 18 to enter. Wine will be shipped out once proof of age has been secured.
  • Winner will be notified by email.
  • Competition ends midnight 14th March 2014
  • What are you waiting for?  Start commenting!

Bon appetite,

Cherrie

Kulinarya Cooking Club June 2012: Tapsilog. Breakfast of Champions.

This month’s theme for our Kulinarya Cooking Club is “Only in the Philippines”. Tina from Pinay in Texas Cooking Corner and I are hosting this month and we wanted to focus on unique dishes that can only be found in the Philippines.

Being a Filipina, I love my rice. Growing up, it would be normal for me to have rice three meals in a day. So I thought it natural for me to chose a rice dish for the theme.

I love rice for breakfast. To make a complete meal, add egg and a meat.

What makes this dish unique to the Philippines is the name. Tapsilog. Filipinos like to abbreviate or replace words with acronyms. Tapsilog comprises of Tapa (Tap) sinangag (si) and itlog (log).

Tapa is cured beef. It’s beef that’s been marinated overnight and in some cases, dried then fried. I like my tapa not dried as it can get tough and chewy when not done right. I left out the drying step.

Sinangag is garlic rice. I love it. It’s rice that has been fried with lots of garlic.

Itlog is egg. An oozy, runny egg is essential for this dish.

Recipe:

For the tapa:

  • 700g thinly sliced beef tenderloin. I used sizzling steak
  • 1/2 cup vinegar
  • 3tbs soy sauce
  • 1tbs mushroom or dark soy sauce
  • Pinch salt

Marinate the beef with the rest of the ingredients. Leave overnight or at least 4 hours.

To cook: in a large frying place the beef and marinade in. Let the beef simmer in the marinade until it dries out. Add some vegetable oil to the pan and gently fry until slightly browned and cooked through,

For the sinangag:

  • 3cups of uncooked rice
  • 1bulb of garlic, peeled and roughly chopped
  • Pinch salt

To cook: cook the rice by absorption method. When cooked set aside to cool a bit. You can also use left over rice from the day before. When ready, add a little vegetable oil in a wok and gently fry the garlic till lightly browned. Add the rice and mix thoroughly and add the salt. Turn the heat to low and leave the rice to fry a little and for the garlic to infuse through. Mix every couple of minutes.

Fry the egg to your liking.

Bon appetite,

Cherrie

Review of MSG and artificial colour free Coles Products PLUS giveaways

Coles has just announced that 100% of Coles brand food and drink products are now free from MSG (Monosodium Glutamate) and artificial colours. Products include confectionery, bakery, dairy, savoury snacks, marinades as well as many other food groups.

Having a young family, I am careful with what my children and husband eat. Like most Australian families, I try to give my family food that is not only free of additives and MSG but food that is cheap and most importantly tasty. Having young children, colour additives is one I really look out for. There has been studies that there are links between children and artifical colours in drinks and food. Colour additives can lead to hyperactivity. Having a 2 and a 5 year old, I don’t need help in that respect.

I was given the chance to taste test a few of their MSG and artificial colour free products. I was given to try out the Coles brand Mexican range.

Chicken burrito with corn. I used the Burrito kit with this meal. The seasoning I used on the chicken was full of flavour and the tortilla was flaky.

Pork, mushroom and spinach quesadilla. I used a packet of the tortillas. I found the size of the tortillas a perfect size to make these quesadillas. I served this with Mexican Grilled Corn inpsired by @IronChefShellie

Fish tacos with mango salsa. I used the taco kit which came with tacos, seasoning and salsa sauce. I don’t usually have fish tacos but I wanted to try it with the seasoning. I was expecting the seasoning to be too strong for the delicate fish but I found that it was a right balance.

Nachos. I used the corn chips and the Mild Mexican sauce. Hubby cooked his famous ChilliCon Carne with the can of tomatoes and Coles Mexican beans. The corn chips were full of flavour and crunch. The Mexican sauce was tangy and freshened up the chilli con carne.

All up, the family enjoyed our Mexican week of dinners. I would definitely use the Coles brand Mexican range again. I won’t be reaching out for that “yellow box” again.

For more information, you can go to the Coles website

As a reader of Sweet Cherrie Pie, you are able to win 1 of 3 packages of the MSG and artificial colour free Coles brand Mexican range.

The package is worth $25 and includes:

Coles Beans Mexican chilli
Coles Burrito Dinner Kit
Coles Burrito Tortilla 10 pack
Coles Mexican sauce
Coles Mexcian seasoning
Coles Taco Dinner Kit
Coles Corn chips
Coles Salsa

To enter:
1. Leave a comment below and answer this simple question. What is your ultimate Mexican meal?
2. Either “like” this page or tweet this post.
3. Competition ends AEDT midnight Saturday 31st March.
I will pick the 3 winners and will be notified by email and the package will be sent out by post.

Unfortunately, only Australian readers can enter.

Good luck!

Coles MSG and artificial colour free Mexcian range packages courtesy of Coles and Thrive PR.

Bon Appetite,
Cherrie

My Christmas 2011 in pictures: 3 days of eating

My three days of eating was full of not only food but was full of family, love and laughter.  

 

The past few months have been a really busy time. Christmas, this time has been dedicated to spending quality time with the family. Time goes so fast and I don’t want to miss any part of it. Working 7 days a week at the shop can make that a little difficult but I’ve learnt to make time for not only with my husband and children but also with my mum and dad. 

 

I hope everyone had a fantastic Christmas, just like me.
 

My Christmas celebrations started a month before. I held my annual Christmas Cocktail party for family. You can see the post here

 

I started my Christmas baking two weeks before the big day. I wanted the house to be filled with the smell of Christmas.  I found a recipe for cute mini chocolate pudding cookies. You can get the recipe here. With the left over cookie dough I made black and white cookies and tea cup cookies. 

I made mini gingerbread houses for the family to decorate. I think the children did a better job than I did.  

Christmas Eve
 

Noche Buena was held at my parent’s house. Dad worked hard on the barbequed lamb, pork and pork tocino (sweetened cured pork) and all was beautiful and delicious. Mum also had roasted chicken maryland and cooked up an amazing paella. Sis in law and I made salads to complete the feast. 

For dessert, my cousin brough along a box of sweet mangoes. Sis in law made a delicious chocolate and honey cashew bombe wtih mocha sauce. 

My contribution was a Christmas Wreath pavlova. I got the idea from Donna Hay’s Magazine, Christmas issue however, I decorated mine with fruit with Christmassy colours. 

Christmas Day
 

After the children opened their Christmas stocking presents, we started the day off with waffles with crispy bacon and maple syrup. Hubby made a buck’s fizz for me to drink while I cooked up breaky. 

The chidren then opened up their main presents. Santa was very kind to them this year. To see some of their presents, you can go to Deanna’s blog post here.
 

For our Christmas lunch, we had goose. I used Jamie Oliver’s recipe. So easy and so tasty. Our sides consisted of roast potatoes cooked in beef dripping, cauliflower cheese, corn cobs, pigs in a blanket, mashed swede and carrot and brussel sprouts with bacon. Needless to say, we were completely full after our lunch. 

For dessert, we had choc-honeycombe ice-cream pudding. A quick and easy cake, I adapted from super food ideas Magazine, December issue. Hubby also had my Christmas cake which I started 2 months ago. It’s the usual recipe I use, which you can get here, but I added chocolate chips to this one just to change it up a bit. 

For late supper, we had my home made country pate with Cheddar cheese and crustini. I made the pate about 4 days before. I try to make this every Christmas so it’s sort of a Christmas tradition in my house now. 

 

Boxing Day 

 

Boxing day is traditionally spent at my mother in law’s. As we don’t get to see her on Christmas day, the Moore families head over to her house to celebrate a late Christmas. She put on a lovely spread of roast turkey and ham, assorted roasted vegetables. As usual, we go home with full bellies. 

For dessert we had a mango cheesecake and a pavlova. Yum. 

As you can see my Christmas was fabulously filled with delicious food and fantastic company. 

 
 

I hope yours was the same. 

 
 

Happy New Year! 

 
 

Bon Appetite, 

Cherrie