Slow cooked pork shoulder, brown rice and spring vegetable salad, ponzu dressing – PORKSPR
Heating Instructions: Preheat the oven to 180°C Bake the pork and rice in its current container with the lid on for 17min. While the pork is cooking bring a saucepan of water to the boil. 5 minutes before the pork is ready remove the chervil from the container of vegetables and set aside. Add the remaining vegetables to the boiling water and cook for 90 sec. Remove vegetables from the heat and strain. To plate up, drizzle the pork and vegetables with ponzu dressing and garnish with chervil. Enjoy!
Ingredients : Pork, brown rice, mange-tout (snow pea), broccolini, soy sauce, lemon juice, olive oil, ginger, red chillies, carrots, green beans, asparagus, mixed herbs
Heating Instructions: Preheat oven to 180°C. Bake the haloumi and vegetables in its current container with the lid on for 18 min. To plate up, squeeze the lemon in the chimichurri dressing and enjoy!
Ingredients : Haloumi, kipfler potatoes, bone broth, tomatoes, basil, zucchini, red chilli peppers, red capsicum, white cabbage, cucumbers, chimichurri dressing, olive oil, parsley, shallot, wine white vinegar, chilli flakes, mesculin mix, garlic, dried thyme
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