• Home
  • Media & Content Creation
  • Event MCing
  • Recipes
  • In the Media
  • Instagram
Blake Proud - TV Presenter & Celebrity Cook

recipes.

Pork Belly with Home made apple sauce

3/12/2021

1 Comment

 
Picture

Ingredients
  • Pork Belly
  • Salt
  • Oil
For Apple Sauce
  • 2 x apples grated
  • 1 tsp lemon zest
  • 1 tsp sugar
  • Pinch of salt
  • Water OR Pan Juice from the Roast
METHOD
  1. Preheat the oven to 220 degrees. Lightly cover the pork with olive oil and liberally coat with a good quality sea salt flake.
  2. Place the pork in the oven and monitor closely
  3. After 15 -20 minutes, turn down the temperature to 150 degrees and cook for another 30 minutes
  4. Take the pork out and turn the oven back to 220 degrees. Once the oven is at the maximum temperature, place the pork belly back inside and monitor closely.
  5. Once the crackling is done, take the pork out and let it rest.
  6. For the apple sauce mix all the ingredients together in a small pot or pan and cook until it’s very soft.
  7. Pour into a container or blender and blitz until smooth. If the sauce is too thick, add water or pan juices until it’s at the desired consistency. Serve with mash, salad or roast vegetables.
Blake’s Pork Belly Tips 
  • I always leave my pork in the fridge uncovered for 24 hours to dry out.
  • Scoring can help you get a better crackle by allowing moisture to escape, but it isn’t necessary.
  • Try to avoid vacuum packed pork, especially if you’re planning on cooking it that day. If you do have vacuum packed pork: pat it dry, score it, tip boiling water over the top, pat dry again, cover with salt and leave it in the fridge uncovered for 24 hours.
  • Pork belly is probably the most difficult cut of pork to get good crackling on. If you’ve never tried making it before, use ’round cuts’ like rolled loin or pork leg. They are a bit easier to master
  • Use Good quality salt. Plain table salt won’t cut it. A soft flaky sea salt is the best option as it actually heats up and can help bluster the surface.

​Click here to listen to the segment
1 Comment

Choc Honeycomb - 98FIVE FM

3/12/2021

0 Comments

 
Picture






Ingredients
  • 1/2 cup white sugar
  • 2 tbsp Honey
  • 1 1 /2 – 2 tsp bicarb soda
  • 200g dark cooking chocolate
Method
  • Melt sugar and honey in a pot until it has a runny
  • Add the bicarb soda and whisk vigorously
  • Pour the mixture on to a piece of baking paper and place it into the fridge to set
  • Break the honey comb into pieces and store in the fridge or freezer.
  • Melt the cooking chocolate
  • Poke a tooth pick into honeycomb and quickly coat it in chocolate (Be quick so you don’t melt the honeycomb).
  • Place on a piece baking paper in the fridge to set.
Click here to listen to the segment

0 Comments

Karaage Beef Liver - 98FIVE

3/12/2021

0 Comments

 
Picture
Ingredients
  1. 250g Beef Liver (Grass fed)
  2. 1 cup Milk
  3. 1 cup Soy Sauce
  4. 1 Garlic Clove
  5. 1 Piece of Ginger (equal to the garlic)
  6. Dash Sesame Oil
  7. 1 cup Corn Flour
  8. Oil for deep frying






Method
  1. Slice the Beef Liver in to smaller nugget sized pieces
  2. Soak them in the milk for at least 2 hours if possible. You can completely skip this step if you’re not worried about the liver taste.
  3. Then drain and pat dry. Mix soy sauce, ginger, garlic and sesame oil in a container or snap lock bag and add the liver. Let it marinate for 2-12 hours.
  4. Remove from the marinade and coat liberally in corn flour.
  5. Fry in hot oil for 2-3 minutes eat side.
  6. Serve with Spring Onion, Sesame Seeds and Kewpie Mayo

​Click here to see more

0 Comments

    Author

    Write something about yourself. No need to be fancy, just an overview.

    Archives

    December 2021
    October 2020
    July 2020
    August 2019
    July 2019
    March 2019

    Categories

    All

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Home
  • Media & Content Creation
  • Event MCing
  • Recipes
  • In the Media
  • Instagram