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Recipe: Scallops and pork belly

Here’s a little something that’s bound to impress the in laws this Christmas.

INGREDIENTS

  • Pork
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 500g organic pork belly
  • 2 cinnamon sticks
  • 1 apple, quartered
  • Sprinkle salt
  • 1Ž2 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
  • 1Ž2 lemon, juiced
  • 1 tablespoon olive oil
  • Salt to taste

INSTRUCTIONS

  1. Preheat oven to 200 degrees Celsius. Ensure that the skin on the pork is dry, rub with oil and salt. Allow the skin to crisp up for 20 minutes or until crispy.
  2. Turn the temperature down to 170 degrees celsius. Add the apple, cinnamon sticks, pinch of salt and water to the roasting pan and roast in oven to 11Ž2 hours.
  3. If the water dries up during this time, add another 1Ž2 cup water. Remove from oven and rest.
  4. 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.
  5. 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.
  6. To serve, cut the pork belly into 3cm squares and place on the plate next to the salad.
  7. 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.

Recipe: Apple Pudding Pots

This is the perfect pudding for those nights at home after dinner when you feel like a little something sweet but need it to be quick and easy! Whip them up in no time at all and indulge in some delicious fruity goodness.

INGREDIENTS:

2 apples, peeled
1/2 cup coconut milk
1/4 cup coconut flour
3 eggs
4 tablespoons natural maple syrup
2 tablespoons coconut oil
1 teaspoon cinnamon

Drizzle natural maple syrup, optional

DIRECTIONS:

Pre-heat the oven to 180 degrees celsius and prepare 4 ramekins by greasing the dishes with olive oil. Peel and slice the apples and put aside.  Place all the other ingredients in a large bowl and whisk until combined. Add the apples to the batter, leaving four apple rings for the topping. Mix the apples through the batter. Pour batter into the ramekins, place an apple ring on top and place in the oven for 10 minutes.

Serve the pudding hot with a drizzle of natural maple syrup.

Preparation time 7 minutes
Cooking time 10 minutes
Serves 4

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

Recipe: Christmas Cake

Apparently Christmas in July came about because our European settler friends weren’t keen on celebrating in 40 degree heat and not a snowflake in sight. Us Aussies though are up for a feast t any old time so Christmas in July it is! Here’s a healthy Christmas Cake to jump start the festivities.

INGREDIENTS
1 cup almond meal
1 cup dried dates
2 tablespoons coconut flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
1 tablespoon orange zest
Pinch of salt
3 eggs
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 tablespoons chia seeds
½ cup water
½ cup chopped prunes
½ cup chopped apricots
½ cup chopped figs
½ cup chopped brazil nuts
½ cup orange juice

INSTRUCTIONS
Pre-heat the oven at 180 degrees celsius and line a square cake tin with baking paper. To start, soak the chia seeds in the ½ cup of water and set aside. In a separate bowl soak the prunes, apricots and figs in the ½ cup of orange juice. In a food processor place the almond meal and dried dates, process until finely ground down and combined. Add the other dry ingredients including the coconut flour, cinnamon, ginger, nutmeg, baking soda, orange zest and salt. Process together until combined. In a small bowl whisk the eggs, apple cider vinegar, olive oil and soaked chia seeds. Add the wet mixture to the dry mixture and blitz in the processor until combined. Finally add the fruit that has been soaking in the orange juice and the Brazil nuts. Mix gently to combine the nuts and fruit into the cake mixture. Scrape the mixture into the cake tin and place in the oven for 40 minutes or until a skewer comes out clean. Remove the loaf from the oven allow to cool down.

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

Recipe: Lemon and Coconut Tart

INGREDIENTS
For the Crust|
3 tablespoons coconut oil
1 tablespoon honey
2 cups unsweetened shredded coconut
1 cup almond flour
1 pinch sea salt
2 egg whites (save the yolks for the lemon filling)

Filling
3 eggs + 2 egg yolks
5 tablespoons maple syrup
1⁄3 cup lemon juice
Zest of 1 lemon
1⁄4 cup coconut flour

INSTRUCTIONS
Preheat the oven to 180 degrees celsius and line the base of a 22cm pie or baking dish with baking paper. Melt the coconut oil in a medium saucepan over medium heat. Add the honey, shredded coconut, almond  our and salt. Mix until well combined and remove from the heat. Add the egg whites and mix in until it becomes very sticky. Pat the mixture onto the bottom and up the sides of the prepared pan and press down firmly. Bake for 8–10 minutes or until slightly brown and then remove from the oven.

Meanwhile, start preparing the  filling. In a large bowl, with an electric mixer or blender, beat together the eggs and egg yolks until frothy. Add the remaining ingredients and beat for two additional minutes. Pour the filling over the baked crust and bake for 20 minutes, or until the centre is set. Let it cool completely and serve.

SERVES 8

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

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