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Recipe: Pork and coconut meatballs

INGREDIENTS

  • 500 grams of pork mince 1⁄2 cup of shredded coconut 1 cup coriander, chopped
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 1 tablespoon coconut oil Salt to taste
  • Sauce
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 1 teaspoon fresh ginger, crushed
  • 1 tablespoon olive oil
  • 8 ripe tomatoes or 2 x 400ml cans of tomatoes
  • 2 tablespoons of tomato paste 1 tablespoon coconut aminos 1⁄2 teaspoon chilli powder
  • 1⁄2 teaspoon sea salt
  • 1⁄2 cup water

DIRECTIONS
To start, make the sauce. Dice the onion, garlic and ginger. Heat the olive oil in a pan over a medium heat on the stove. Sauté the onion, garlic and ginger until the onion is transparent. Add the tomatoes, tomato paste, water, coconut aminos, salt and chilli. Let simmer for 15 minutes, stirring every 5 minutes. While the sauce is simmering you can start making the meatballs.

Dice the onion and garlic. In a large bowl, add the pork mince, garlic, onion, shredded coconut, coriander and salt. Mix together with your hands or a fork. Use a teaspoon to form small meatballs. Heat a large pan over a medium heat with the coconut oil. Place the meatballs in the pan and brown each side, rolling them gently in the pan. Repeat until all of the meatballs are cooked.

Once all of the meatballs are cooked, pour the sauce all around the meatballs and garnish with fresh herbs.

SERVES 4–6

Recipe: Chicken Zoodle Soup

Ingredients

  • 1 chicken breast
  • 3 zucchinis
  • 2 carrots
  • 1 litre of chicken stock
  • 1 onion
  • 1 garlic
  • 1 sprig of parsley
  • 1 tablespoon of olive oil

Method

Finely dice the onion, crush the garlic and peel and dice the carrots. Cut the chicken into strips and set aside. Place a large saucepan on the stove over a medium heat and add the olive oil. Saute the onion & garlic for 3 minutes then add the chicken stock. Add the diced carrot, chicken and sprig of parsley. Simmer on the stove with a lid on the saucepan for 20 minutes. In the meantime, peel the zucchini to remove the green skin. Spiralise the zucchini and set aside. When the soup is cooked add the zucchini noodles let the soup rest for 5 minutes. Serve into four large bowls.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Pomegranate and lime spritzer

Spritzer recipe (image supplied)
Spritzer recipe (image supplied)

A refreshing non-alcoholic beverage to counteract all those heavy reds you’ve been indulging in!

INGREDIENTS

½ pomegranate, pulp and seeds
½ lime, juice
Handful mint leaves
1 tablespoon honey
1 cup crushed ice
1 ½ cup sparkling water

Garnish
Pomegranate seeds
2 lime wedges
Mint leaves

INSTRUCTIONS

In a large jug, muddle the pomegranate pulp and seeds, lime juice, lime, mint leaves and honey together.
Add the ice and top up with sparkling water.
Pour the spritzer into two glasses and garnish the glass with the pomegranate, lime and mint.
Serve immediately.

Obviously, to make an alcoholic version, just add a shot of your favourite gin or vodka.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Pork belly and seared scallops

Planning a party to welcome spring back into your life? This tasty little treat is sure to be a hit and, best of all, it’s quick and simple!

INGREDIENTS
Pork
1 tablespoon olive oil
1 teaspoon salt
500g organic pork belly
2 cinnamon sticks
1 apple, quartered
Sprinkle salt
½ cup water

Scallops
1 tablespoon coconut oil
8 Scallops
Pinch of salt
Fennel Salad
1 apple, julienne,
1 baby bulb fennel, julienne
Handful baby watercress
½ lemon, juiced
1 tablespoon olive oil
Salt to taste

INSTRUCTIONS|
Preheat oven to 200 degrees Celsius. Ensure the skin on the pork is dry then rub with oil and salt. Allow the skin to crisp up for 20 minutes or until crispy.
Turn the temperature down to 170 degrees Celsius. Add the apple, cinnamon sticks, a pinch of salt and water to the roasting pan and roast in oven for 1.5 hours. If the water dries up during this time, add another half a cup. Remove from oven and rest. To make the apple and fennel salad, toss all the ingredients together and place a small bundle of the salad on the side of the serving plates. For the scallops, heat coconut oil in a small frying pan over high heat, ensure that the scallops are dry and sear each side for 30 seconds. To serve, cut the pork belly into 3cm squares and place on the plate next to the salad. Place the scallop on top of the pork and serve immediately.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

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