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

Sydney Holiday in Pictures

During Easter this year, we (Hubby, myself and the 2 munchkins) spent a few days in Sydney. Hubby and I have driven to Sydney many times before but this was the first time we took the 9hour drive with two small children.

We left home Thursday evening and arrived in Sydney on Good Friday. The kids were very good during the road trip and slept most of the way there.

The trip was mostly about eating and children-related activities.

As soon as we checked into our motel, we unpacked the car and headed out again. We had lunch at the famous Bourke street Bakery in Surrey Hills.
We had: chorizo pizza (top left), roast beef, chilli and coriander jam sandwich (top right), pork and leek sausage roll (middle left) and a honey roasted ham, cheddar, onion pickle, parsley mayo and rocket sandwich (bottom).
We also had the chocolate tart. Soooo good!
Next, it was onto to Gelato Messina for dessert. The highlight was the mini me ice cream dessert (bottom right)
As if that wasn’t enough, we headed off to Chinatown for the Friday night market. I couldn’t really eat much as we were so full already.

Next day (Saturday) we headed to Westfield Sydney as I have heard yummy things about the food court there. However, we were there too early for any of the cafes or stores to be opened so we wondered downstairs and I found this delicious grilled beef salad. It was a great find.

We then went to the aquarium where the children enjoyed and learnt about the different fish and sea creatures.
Before heading back to the motel for a much needed rest, we drove up to Manly for the essential visit to Zumbos. I bought his macarons. One of each, of course. In Zumbos these are called Zumbarons! Also got one of the infamous V8 cake and the citrus cake.
For dinner that night, we went to Chef’s Gallery. I found out about this place through instagram where I saw many wonderful photos of their food.
We had: Top: shredded peking duck roti.
Bottom left to right: wok fried rice and shredded pork and lettuce. Mini pork fillet burger. Boneless pork ribs topped with pork floss, corn cereal and roasted garlic. Handmade noodles with BBQ pork and soy sauce.

This was the reason why we went to Chef’s Gallery. This dessert is so popular that you have to pre-order when you make your booking. It is their signature “piggy face” sesame bun with marshmallow bunnies set in an edible garden served with berry and mango ice creams. Not only delcious but also very cute.

Every Saturday night, darling harbour holds spectacular fireworks. Darling harbour looks so pretty at night.

Sunday was another busy day for the family. We spent most of the day at Taronga zoo where we arrived by ferry.

My favourite animal at the zoo.

Lunch was Pad Thai at The Rocks.

Deanna and I shared a corn on the cob at The Rocks weekend market.

We thoroughly enjoyed our holiday in Sydney even though it was a short stay. Thank you Sydney for your hospitality. Hope to see you again very soon.

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

Indian Rubbed Pork Chops

Theme 12: Spicy

Cookbook: Nigella Lawson, Kitchen

Recipe: Indian rubbed pork chops

I never used to like food with a lot of spice or heat until I met hubby.  He grew up with Indian grandparents so he was exposed to spices and curries at a young age. I began appreciating the complexities of the different spices as I was exposed to them more and more.  I now love all curries and all the spices that go in them.

This recipe originally is for lamp chops but it goes very well with pork.  I’ll try lamb next time.

Recipe: (serves 4 )

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cinnamon
  • 3 tsp sea salt
  • 4 pork chops
  • oil for frying
  1. Add the spices to a small shallow dish and mix well to combine.
  2. Dip the pork chops into the spice mixture and make sure it’s coated well on all sides.
  3. Heat the oil in a frying pan, then fry the chosp for about 5-6 minutes a side depending on how thick it is.
  4. Serve with steamed vegetables or steamed rice

You can check out my previous post for the Cook Book Challenge this year here.

Bon Appetite,

Cherrie

Review: Steer Bar and Grill

Steer is a New York style Steak house.  They are very serious about their steak. You can tell they are when the waiter introduces you to their range of steak on a meat board.  It displays all their quality steaks for you to see to help you decide what to order.

The service is great and the waiters are friendly and attentative. The restaurant is dimly lit and gives off a trendy atmosphere.  You can eat a meal or just sit at the bar for a drink or two.  Hubby and I were there to eat.  And eat, we did.

Hubby and I started off with entrée.

I had Truffled Reuben Sandwich.  It consisted of a wagyu brisket, tuffled cabbage and Swiss cheese. The earthy aroma of the truffle was lovely. I couldn’t get enough of it.  Two pieces were not enough. This only made me more hungry.

Hubby had BBQ lamb ribs with pomegranate molasses, sesame seeds and tahini yoghurt.  It was sweet and tart and full of flavour. I think the size was too big for an entrée. It definitely wasn’t light but boy, was it tasty.

We also shared the House Smoked Bacon.  It was the best bacon we have ever had.  It was topped with house made BBQ sauce.  The smokiness was just right and not too over powering that the meaty bacon can still be tasted.  Fantastic.

For the mains, I went for the Short Beef Ribs on the bone.  It was sous vide for serveral hours then grilled to order.  It was tender and the flavour of the meat really came out.

Hubby had the 600gram Rib Eye.  It was cooked perfectly and was very tender. He enjoyed it very much but it was way too big for him.  He was very full after polishing it all off.

There were lots of sides to chose from. We couldn’t go pass the onion rings and the steak fries. We love brussel sprouts and since they are in season at the moment, we ordered roasted brussel sprouts with jamon.

Even though we were full to the brim we couldn’t leave without ordering dessert.  I had the Filled New York Donuts with espresso parfait. The parfait was very strong but the whole dish was delicious.

Hubby had the chocolate bourbon fondant with pecan praline ice cream.  The fondant was rich and gooey but the best part of the dish for me, was the ice cream.  It was creamy and the flavour of the praline stood out.

Hubby and I will definitley return for another steak dinner.  There are many chose from and I wouldn’t mind eating my way through the list.

Steer Bar and Grill on Urbanspoon

Steer Bar and Grill

641 Chapel Street,

South Yarra.

(03) 9040 1188

www.steerbarandgrill.com.au

Bon Appetite,

Cherrie

Cooking the books: Momofuku

So, this round of Cooking The Books lunch was Momofuku. The usual group of food bloggers turned up to lunch at the Cooking Space with their dishes in tow. In some case, their dish came in several bags.

Momofuku is the brain child of David Chang, a much celebrated , Michelin Starred Chef.  He has many restaurants and cafes branding the Momofuku name in New York.  Penny chose this book as it was definitely a challenge to cook from. Very different to the one we chose last time. I’m glad this book was chosen as it stretched my culinary skills, though I wasn’t completely happy at the time of cooking.  It was kinda stressful, actually.

Shellie and I teamed up to tackle two desserts. The Fried apple pie and Cereal milk. As we were the only ones providing dessert for the lunch, the pressure was on. Both desserts were about 4 pages each and included ingredients both Shellie and I have never heard of.  Thanks to twitter and google, we manage to get all the ingredients together and we accomplished what we thought was nearly impossible.

We needed  to be organised. Shellie started some components of the dish almost a week before hand and I made the apple pie filling a couple days before. The day before the lunch, Shellie came over and we tackled most of the components so we didn’t have to do much on the day.

 Even Deanna helped out by crunching the corn flakes.

On the day of the feast, everyone brought along their dishes and it all looked and tasted fantastic. Some recipes in the book were complicated while others were easier but consisted of a lot of ingredients.  I think even though some people had some initial problems with their dish of chose, we were all generally happy with how all the dishes turned out.

Take a look at what everyone cooked for the lunch.

Agnes made the infamous Momofuku pork buns

Kat made Marinated hanger steak Ssam witth red kimchi puree and ginger and spring onion sauce

Kat also made brussel sprouts with kimchi and bacon

April made Pork sausage, lemongrass Ssam, grilled with daikon, carrot, herbs and fish sauce vinaigrette

I-Hua and Aaron made roasted rice cakes and pork belly Ssam with mustard seed sauce

I-Hua and Aaron also made Momofuku Ramen

Penny made brick chicken

Thanh made Pan roasted Dry-Aged Rib-eye

After meat filled lunch, we managed to squeeze a little dessert in.

Penny also made blueberry and cream cookies

Cereal Milk with Avocado puree, Chocolate-Hazelnut thing

and Caramelized Cornflakes

Shellie and I decided to serve the cereal milk first as it only need to be assembled and plated. There were mixed reactions to this dish as there were a lot of components and some people didn’t like all of it.  I think the avocado threw some people off and didn’t know if it actually goes with the rest of the dish. Personally, I didn’t mind the cereal milk and the crunchy cornflakes.

Fried Apple Pie with Cinnamon Dust, Miso Butterscotch

and Soured Cream Ice Cream

For our apple pie, we had to deep fry the frozen apple pies. I was really nervous about it as there were holes in the pastry and the thought of deep frying was terrifying.  In the end, it turn out well though I think we may have put too much filling as it was bursting out of the pastry.  The taste was fantastic.  I think I will try this again without all the other components.

As usual, we all  ate too much.  I think we chant that after every lunch we have but why have a feast if we don’t eat till our belly’s burst?

Bon Appetite,

Cherrie