Roasted Potatoes

Ingredients

5 Baby Potatoes

Few leaves of rosemary

Handful of  Cheddar Cheese

Pepper to taste

Extra Virgin Olive Oil 

Method

1. Boil potatoes for 10mins

2. Drain and lightly flatten the potatoes

3. Preheat oven to 220 degrees C

4. Drizzle Extra Virgin Olive Oil over the potatoes

5. Season with Pepper and some rosemary leaves

6. Roast for 15 mins 

7. Arrange cheddar cheese on top of each potato

8. Enjoy 

Crispy Roasted Pork (脆皮烧肉)

Ingredients

1 pc of pork belly approx 400g to 600g (do not cut into thin strip)

1 Tbsp salt (I used fine sea salt)

1 Tbsp white pepper

1 Tbsp five-spice powder

Method

1. Clean the pork belly and pat dry all over with kitchen paper towel.

2. Score the meat about 1cm apart both diagonally and horizontally (do not score the skin).

3. Prick all over the skin. Prick as much holes as possible. 

4. Rub skin and meat with salt all over.

5. Mix white pepper and five-spice powder and rub into the meat including the scored areas (do not rub on the skin).

6. Leave the pork belly in fridge uncovered, skin side up, for a few hours. This is to dry up the skin, so that it will become crispy after baking.

7. Take out pork belly 30 mins to 1 hour before baking to thaw in room temperature. Put the pork belly on a grill with skin side up

8. Bake in an oven using grill mode (Upper only), for 45 minutes.

9. Enjoy! 

Pork Chops with Roasted Pumpkin and Gravy using Happycall Pan

Ingredients

2 Pork Chops

1/4 Pumpkin, Peeled and chop to 1 cm cubes

Salt and Pepper

Extra Virgin Olive Oil

Peanut Oil

*Gravy

2 Tbsp Unsalted Butter
2 Tbsp Flour
2 Cups Beef Stock
Black Pepper or to taste
Sea Salt to taste

Method

1. Marinade the pork chops with pinch of salt and pepper on both sides and chill for at least 2 hours

2. Heat up Happycall Pan on medium heat.

3. Add 1 Tbsp Peanut Oil

4. Place pork chops on pan, close the cover and wait.

5. Pre-heat Oven to 180 degrees 

6. Put pumpkin into roasting pan, pinch of salt and pepper to taste and a drizzle of Extra Virgin Olive Oil

7. Roast for 25 minutes

8. Once you see steam coming out from the Happycall Pan, the pork chops are done.

9. Serve pork chops with roasted pumpkin and Gravy

10. Enjoy!

*Gravy

1. Heat the butter in a large saucepan

2. Add the butter over medium heat

3. Then mix in the flour, and cook until lightly browned. 

4. Slowly add the beef stock and pepper. Cook and whisking until the gravy is thick and smooth.

5. Season the gravy with salt (If necessary)

6. Enjoy!

Garlic Roasted French Beans

Ingredients

1 Packet French beans

1 Shallot

Olive Oil

2 cloves Garlic (crushed)

Salt

Black Pepper

Sprig of Thyme

 

Method

1. Heat the oven to 230°C

2. Wash, trim and dry the French beans, peel and thinly slice the shallot.

3. Place olive oil , add the crushed garlic, salt and pepper. Place the French beans and shallots into the bowl and toss well.

4. Place onto a greased baking tray and roast in the oven for  20 minutes 

5. To serve, simply sprinkle with chopped thyme, and toss. 

6. Enjoy!

Roasted Australia Red Onions with Potatoes and Luncheon Meat

Ingredients

1 Australian Red Onion (This is darker coloured and more flavourful then local red onion)

1 White Skin Potato, cut to cubes

1 quarter can of Luncheon Meat

Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Dried Thyme

Method

1. Slice the red onions thickly, about 1 cm thick. 

2. Sprinkle salt and pepper over them.

3. Oil a roasting pan, lay the onions on the pan.

4. Toss the potatoes with Olive oil and thyme, lay them in 1 corner of the pan. Do not lay above onions.

5. Pre-heat oven to 180 degrees C.

6. Roast for 30 mins.

7. Chop up luncheon meat into thick chunks.

8. After 25 mins in the oven, remove pan and toss in the luncheon meat.

9. Enjoy!

Roasted Chicken Parts with Extra Virgin Olive Oil and Herb Garlic Bread

Ingredients

Chicken Parts (Any parts, i use the chicken wings and drumsticks)

1 Lemon

2 Tbsp Dried Thyme

2 Tbsp Sea Salt

Pinch of Pepper

Dash of EV Olive oil 

1 packet NTUC Herb Garlic Bread

Method

1. Wash and pat dry chicken parts, place in a roasting pan

2. Pre-heat Oven to 180 Degrees

3. Rub EV Olive oil all over the chicken parts

4. Rub Sea salt and dried thyme all over the chickenparts

5. Slice Lemon into half, squeeze the juice on the chicken parts and toss well

6. Roast for 30 mins

7. While the chicken parts are out of the oven, pop in the herb garlic bread to the parameters on the package.

8. Salt and Pepper to taste

9. Enjoy!