October 22, 2016 / Lyn Jones / 0 Comments
1 cup brown rice
1/4 cup sesame seeds
440g can red kidney beans
1/2 cup sultanas
1/2 cup unsalted roasted peanuts
2 sticks celery, chopped
1 small red pepper, chopped
1 Tab chopped parsley
2 green shallots, chopped
ORANGE DRESSING:
1/2 cup orange juice
2 tsp soy sauce
1 Tab dry sherry
2 tsp lemon juice
1/4 tsp sesame oil
1 clove garlic, crushed
1 tsp grated green ginger
2 tsp honey
Add rice gradually to large pan of boiling water. Boil rapidly, uncovered, for 20-30 mins or until tender.
October 22, 2016 / Lyn Jones / 0 Comments
1. Pre-heat oven to 160°C. Remove crackling & excess fat off pork and cut 3 diagonal slits in leg.
2. Place honey, garlic, sage & stock in a bowl and mix well. Rub all over pork, pressing into cuts.
Place pork & vegies into casserole dish, cover & bake for 1 hr 20 mins, turning every 1/2 hour. Remove lid and bake for a further 20 mins.
3. Remove pork & vegies from casserole dish. Add gravy to pan juices and prepare as directed. Check that pork is no longer pink in centre and meat thermometer reads 160°F?
NOTE: For great crackling rub with salt and bake at 220°C for 20 mins.