Kate's Crazy Culinary Creations

Well this is another recipe that I cooked for Mother's Day. I know it was awhile ago but I haven't had a chance to post it yet. So here goes! You will need a large deep sided roasting pan for this recipe. Preheat the oven to 220 degrees Celsius. Peel and slice the potatoes and onion. In the roasting tray layer the potatoes, onion, garlic, half the rosemary and the bay leaves. Season with salt and pepper. Pour the stock and wine over the potatoes. Lay the lamb on top. Sprinkle the remaining rosemary over the lamb and season with sea salt and black pepper. Pour the remaining olive oil over the lamb and place in the oven for 20 minutes. After the 20 minutes turn down the oven to 200 degrees Celsius and cook for a further hour and 15 minutes. Or until the potatoes are tender. Once cooked transfer the lamb to a wooden board and cover with foil to rest for 15 minutes. Return the potatoes to the turned off oven to keep warm whilst the lamb rests. Carve the lamb serve with the ...

I know it probably doesn't seem like a likely dish to serve for Mother's day but I don't eat pork and my parents both do. So when my family came over for Mother's Day it was the perfect time for me to have my first attempt at cooking pork. And facing the slightly daunting task of crackling. The rhubarb jelly recipe that I posted on the weekend is the accompaniment for this dish, and like the je lly there is some preparation the day before so some forward planning is required. So the day before you intend to cook the dish you need to prepare the pork belly. You will need a 2 kg piece of Pork belly. Score the pork skin width-wise at 1 cm a part. Rub in the sea salt flakes. Refrigerate, uncovered over night, preferably 24 hours. The next day preheat your oven to 200 degrees Celsius. Cut the 2 onions into thin wedges and combine with the potatoes. Put into the roasting tray with half of the oil. Season with salt and pepper and place in the oven to start cooking whilst ...

I made Pork for mother's day. (Will post shortly). To go with the Roast Pork I made Rhubarb jelly. Lets get started in a large stock pot place the rhubarb, apple and lemon juice and seeds. Pour over 1.5 litres of water. Bring the pot to a simmer over a medium heat. Once simmering reduce the heat and cook for 1- 1 1/4 hours until pulpy. Strain through a muslin-lined sieve. It should make 1 litre. Do not push the pulp throught the sieve it will make the jelly cloudy. Pour the liquid into a clean saucepan and add the sugar. Stir over a medium to high heat until the sugar resolves. Simmer the mixture until the mixture reaches setting point. To check if it is at setting point chill a saucer in the freezer. Return to the freezer for 1 minutes. If the mixture wrinkles it is ready. Remove from heat, stand for 10 minutes. Remove any scum from the surface and stir in the vinegar. Ladle into sterilised jars. Add a rosemary sprig to each, seal and stand until cooled to room temp...

I have had limited free time lately for cooking and it has gotten colder so I though I would get out the slow cooker and give this recipe a go. I forgot to take photo's but it was definitely a dish that taste better than it looked. I will be making this one again this winter and as is usually the case with meals cooked in the slow cooker it reheats well. Creating a few nights worth a meals for me. Firstly mix together the mustard's and the honey into a bowl. Season the chicken with salt and pepper. In a medium size bowl cover the chicken with the mustard mixture. Cover the bowl and refrigerate to marinate for 30 minutes. After the 30 minutes is up heat half the oil in a large frying, place the chicken pieces to the pan once the oil is hot. You may need to do it in 2 batches, don't over crowd the pan. Allow the chicken to brown on both sides. Will probably take 5-6 minutes. Once cooked place in the slow cooker on low to keep warm whilst you prepare the other ingredients....