10 minutes plus 30 minutes chilling time

6 minutes

4

Apple & Pork Schnitzels

8 pork leg schnitzels
pepper
1 cup thick apple sauce
1 tbs sage, freshly chopped
oil to shallow fry

Season pork leg schnitzels. Combine apple sauce and sage on a plate, coat schnitzels on both sides.

Place into breadcrumbs gently pressing crumbs to cover schnitzels. Lay side by side on a plate or tray and refrigerate for 30 minutes.

Heat oil and shallow fry (approx. 2 3 mins each side) until golden.

Serve with potato and celery salad and mixed salad greens.

10 minutes plus 30 minutes chilling time

6 minutes

4

Cashew Pork
Stir Fry

500g pork stir fry strips
2 tbs peanut oil
75g roasted cashew nuts
2 cloves garlic, crushed
1 onion, diced
½ each green, red and yellow capsicums diced
10 snow peas, halved

Sauce
2 tbs fish sauce
2 tbs oyster sauce
½ tbs brown sugar
2 tsp cornflour
½ cup chicken stock

Wash and steam rice. Mix all sauce ingredients together, Stir fry cashew nuts until golden and set aside.

Heat wok or fry pan until hot. Add a drizzle of oil, stir fry garlic until fragrant. Stir fry pork in 1 2 batches for about a minute and remove.

Add a little oil, stir fry onions and vegetables for 30 seconds until hot, but still crisp. Return pork.

Push pork and vegetables to the side, mix and add sauce mixture, stir and bring to simmer. Mix together and heat through. Taste, sprinkle with cashews nuts and serve with steamed rice.

15 minutes

4

Honey Mustard BBQ Pork Steaks

4 Lean Pork Rump Steaks
½ cup Honey
¼ cup Masterfoods Seeded Mustard
2Tblsp Chives, dried
1 Tblsp Olive Oil
 600g Pumpkin, peeled & sliced
2 Zucchini, sliced
2 Capsicum, diced
1 Tblsp Olive Oil
1 Lime cut into wedges to serve

Pre-heat BBQ or griddle plate on a medium heat for 10 minutes prior to cooking

1. Combine the honey, seeded mustard, chives and olive oil in a large non metallic bowl and marinate pork rump steaks for up to 4 hours.
2. Toss the vegetables together with the olive oil in a large bowl and coat well.
3. Place the marinated Pork rump steaks on the BBQ with the vegetable and cook 2-3 minutes each side until the steaks are cooked just the way you like it.
4. Remove steaks and rest in a warm place. Arrange the vegetables onto a large serving platter, slice the Pork steaks and lay the slices over the vegetables. Drizzle over any remaining marinade and serve garnished with wedges of lime.

Notes : Chives maybe replaced with mint , parsley or lemon grass.

Photography courtesy of BBQ Weekender magazine published by WW Media Pty Ltd. Photography by Andre Martin.

20 minutes

60 minutes

10 - 12

Kris Kringle's Champage and Citrus Ham

1 x 4 –6 kg Ezy Carve Leg Ham ( Whole or Half)
1 x 700ml Bottle Sparkling Wine
2 limes
2 lemons
2 oranges ( Blood Oranges if in season )
1 cup Lime marmalade / Orange Marmalade

(Pre- heat oven 170c)

Remove ham from the packaging and gently remove ham rind using a sharp knife.

Score the ham surface into large diamonds using a sharp knife.

Pour sparkling wine into a large deep baking dish.

Slice the citrus fruit into thin slices and place 1 of each of the fruits into the baking dish with the champagne.

Place the ham into the baking dish scored side down and bake in the pre-heated oven 170c for 30 minutes.

Remove the ham from the oven and carefully turn the ham scored side up.

Spread the surface with the lime marmalade and lay the remaining citrus slices over the surface decoratively. Return the ham to the oven and continue to cook for a further 30 minutes.

Place ham onto a large serving platter and serve.

10 minutes

1hr 15 minutes

4-6

Maple Roasted Pork with Sweet Potatoes

1.3 - 1.5kg boneless rind less Pork Roast (loin, rump,leg, scotch)
100g rind less Streaky Bacon
200mls Maple Syrup
1kg sweet potatoes, peeled cut into large pieces

Arrange the bacon over the Pork Roast and secure with string or toothpicks.

Place the Pork Roast into a small deep baking dish and pour over the Maple Syrup.

Bake your Roast Pork at 200c for 20 minutes, then reduce the temperature to 170c.

Add the Sweet Potatoes to the baking dish and continue to roast for a further 45 minutes or until pork is cooked to your liking. Basting occasionally.

Slice Pork Roast and serve sweet potatoes and steamed green vegetables. Drizzle with pan juices if desired.

5 minutes

4-5 Mins

4

Plum & Soy Butterfly Pork

4 Pork Butterfly Steaks
1 cup SPC plum sauce
1/2 cup Soy Sauce

Pre-heat your fry pan, BBQ, grill or griddle pan on a medium to high heat.

Combine the plum sauce and Soy sauce together in a small bowl and mix well.

Brush the sauce on both sides of each of the pork butterfly steaks.

Place pork Butterfly steaks on to the BBQ or pan or under the pre-heat grill and cook for 4 minutes turning only once during cooking.

Serve with your favorite salad or vegetables and drizzled with a little warm plum & Soy sauce if you wish.

15 minutes

4 - 6 minutes

4

Pork Cutlet with Apple Cider Relish

4 tsp pork cutlet
1 tsp bbq seasoning to taste
Relish
3 apples, peeled and thinly sliced
½ dry apple cider
2 tbs lemon juice
¼ cup sugar to taste
1 tsp curry powder

Simmer all relish ingredients for about 10 minutes until soft. Brush both sides of cutlets with vegetable oil and season with a barbecue seasoning.

Heat a heavy based non stick pan (or BBQ) over a moderate to high heat. Cook cutlets for about 2 3 minutes each side. Turn once or twice during cooking.

Serve with seasonal vegetables and apple cider relish.

10 minutes + (30 minutes chilling)

12 minutes

4

Pork, Lemon and Herb Meatballs with Tomato Sauce

500g lean pork mince
1 medium onion,grated
2 tsp finely grated lemon rind
2 tsp lemon juice
1 tbs finely chopped flat leaf parsley
2 tsp dried oregano leaves
Salt and cracked pepper
1 tbs olive oil
300ml bottled Italian tomato cooking sauce
Cooked spaghetti

Combine in a bowl the mince, onion, lemon rind and juice, parsley, oregano and season well with salt and pepper. Mix together well, then shape into 20 walnut sized balls and place onto a plate, cover and chill for 30 minutes.

Heat the oil in large frying pan over a medium - high heat and cook the meatballs for 10 minutes turning occasionally to lightly brown.

Add the sauce and cook a further 3-4 minutes to heat the sauce through.

Serve with cooked hot spaghetti, grated Parmesan cheese, salad and crusty bread.