Ingredients:

(serves 4-6)

1.5 kg pork loin roast or rib roast

1 teaspoon ground ginger

½ teaspoon dried mustard

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons cornstarch

1 (454g) can whole berry cranberry sauce

or: 1 cup fresh cranberries, 1/2 cup white sugar, 1/2 cup brown (I did add 1/4 cup brown sugar half-way through cooking after tasting the sauce, but 1/2 cup would be better. I learned from making my own cranberry sauce that you really do need a lot of sugar to balance out the cranberries.

⅓ cup golden raisins

1 clove garlic, chopped

⅓ cup cranberry juice

½ small lemon, thinly sliced

Method:

Use a 4 quart crockpot. In a plastic zipper bag, put dry spices and cornstarch and add meat. Shake to coat. Put contents into your slow cooker. Add cranberry sauce, or your fresh cranberries and sugar. Put in raisins and garlic. Pour in cranberry juice, and top with lemon slices. Cover and cook on low for 8 hours, or high for about 4. The longer you cook the meat, the more tender it will be.

Ingredients:

1 Kg Pork non-fat meat

2 Big Onions

Salt as per taste

3 peppercorns

3 cm piece of Cinnamon

few cloves

Vindaloo masala:

1 red Chillie, deseeded and chopped (or 1/2 tsp chilli powder)

1 tsp sweet red paprika

4 Garlic cloves crushed,

1 tbs grated ginger

2 tsp cumin powder,

1 tsp coriander powder,

2 tbs Vinegar

Method:

Wash the Pork pieces well, and then chop them up into 3 cm cubes. Dry well. Add salt and set aside.

Get the masala ready, grind the chillies into a powder, then add vinegar and all the ingredients of the vindaloo masala (spices), then grind all of it in the blender.

Add masala to the pork pieces and mix it up well. Make sure all the pieces of meat are evenly mixed with the masala. Store it overnight in the fridge.

Just before cooking, chop and blend onions, then add them to meat.

Heat the pan with some oil and fry meat on medium heat for 5 mins. Add a few peppercorns, a cinnamon and a cloves to the dish.

After a little while of frying add some water and simmer on a low heat as the meat soaks in the masala and gets cooked (1-2hrs).

The Vindaloo is ready when it turns the fiery red colour.

Note: The Vindaloo always tastes better the next day as the meat gets properly marinated, its not really a very spicy dish but on the tangy side. The longer you store it the better it tastes, just like a pickle!

Ingredients:

1 kg chicken, cut into pieces

1 teaspoon salt

1 lemon, juiced

1 1/4 cups plain yogurt

1/2 onion, finely chopped

1 clove garlic, minced

1 teaspoon grated fresh ginger root

2 teaspoons garam masala

1/2 teaspoon chilli powder

1 teaspoon turmeric

1 teaspoon red sweet paprika

2 teaspoons finely chopped cilantro

1 lemon, cut into wedges

Method:

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.

In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, turmeric, paprika and chili powder. Mix until smooth. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).

Preheat an outdoor grill for medium high heat, and lightly oil grate.

Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Notes: This dish can also be baked in a hot oven (230 degrees C) for 25 to 30 minutes (or until done).

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with some sweet dessert.

(Photograph: Linda Nylind)

Ingredients:

(Serves two)

2 partridges, cleaned and gutted

Few sprigs of thyme

2 cloves garlic, unpeeled

Splash of olive oil

120g polenta

Small bunch of sage, half roughly chopped and half whole leaf

60g butter, plus a couple of knobs for inside the birds

1 cup milk

Punnet of good blackberries

Tumbler of red wine

1½ tbsp redcurrant jelly

Splash of sherry vinegar

Salt and pepper

Method:

Pre-heat the oven to 220C/430F.

Choose a smallish thick-bottomed pan to make the polenta in. If it’s slow-cooking then you need to get it on first. Melt half the butter until just fizzling, then gently fry the chopped sage in it for a minute or two. There will be instructions for the amount of liquid you need to use, so just scale down for the quantity of polenta in this recipe, and where they generally advise water, we will be using half milk and half water.

Once the sage has released its aroma, pour in the milk and water. When steaming, but not boiling, slowly pour in the polenta while whisking it. Turn the heat right down and let the grains cook in the liquid, stirring regularly, which could take anything from 12-30 minutes, depending on the kind of polenta used.

If it starts to go cementy, a hefty splash of milk followed by vigorous whisking will restore the creaminess. Season with salt and pepper. When your polenta is 20 minutes away from being ready, stuff the thyme, garlic and a knob of butter inside each bird, and season inside and out with salt and pepper. Put an oven-proof frying pan on a high heat and melt the rest of the butter with a splash of plain olive oil.

Once hot, put the birds in the pan, breast side down. Brown them well on both breasts, then turn them over and pop them in the oven. After 15 minutes take the pan out, put it over a medium heat on the hob, and remove the birds, resting them breast side down covered with foil on a plate for the five minutes it takes to finish the sauce.

Fry the whole sage leaves in the pan for just a minute, then take them out and put next to the birds. Pour in the wine and a splash of sherry vinegar followed by the blackberries.

Give the berries a good roll around as the wine reduces to a saucy consistency, then stir in the redcurrant jelly until it melts.

Turn the heat off, season the sauce, give your polenta one last taste and consistency check, restoring it to full creamy potential with a splash of milk if necessary and serve on big, warmed plates: first the beautiful soft polenta, bird on top, sauce and berries all around and the sage leaves to finish.

(recipe by Allegra McEvedy is co-founder of the fast-food chain, Leon)

Photo copyright © Michael Jensen

Ingredients:

(Makes 8 servings)

1 pork loin center rib roast (2 kg), backbone loosened

1⁄8 teaspoon each salt and black pepper

For the stuffing:

1 cup pitted prunes

2⁄3 cup water

3 tablespoons butter or margarine

1 small yellow onion, chopped

2 tablespoons firmly packed light brown sugar

1 teaspoon grated lemon rind

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon ground cardamom

6 cups dried bread cubes

1 large tart apple, chopped

1⁄2 cup apple juice

Method:

1. Preheat the oven to 180°C. Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side (tip, opposite). Sprinkle the roast with the salt and pepper.

2. To prepare the stuffing, in a small saucepan, combine the prunes and the water. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes or until prunes are tender. Drain. Coarsely chop prunes; set aside.

3. In the same saucepan, melt the butter over moderate heat. Add the onion and cook for 3 minutes or until tender. Remove from heat. Stir in the brown sugar, lemon rind, cinnamon, and cardamom.

4. Place the bread cubes in a large bowl. Stir in the onion mixture, prunes, and apple. Drizzle with the apple juice, tossing lightly until moistened. Spoon about 3 tablespoons of the stuffing into each pocket of roast (tip, below). Spoon the remaining stuffing into a 11⁄2-quart casserole; cover and refrigerate.

* Stuffing a Roast:

I. Using a sharp knife, cut deep slits between the rib bones of the roast. Cut through the thickest portion of the meat about halfway to the backbone and within 1⁄2 inch of the edges to make each pocket.

II. Holding a pocket open with one hand, use a small spoon to place stuffing in the slit. Lightly pack the stuffing down and keep adding stuffing until you’ve used about 3 tablespoons.

5. Place the roast, rib side down, in a roasting pan. Roast for 13⁄4 to 21⁄4 hours or until an instant-read thermometer inserted in the center of roast (not stuffing) registers 70°c. (Cover the roast loosely with foil after 1 hour so the stuffing doesn’t overbrown.) Bake the covered casserole of stuffing alongside the roast during the last 30 to 40 minutes of roasting.

6. Let the roast stand for 15 minutes before carving. Serve the stuffing in the casserole with the roast.

Note: This apple-and-prune-stuffed roast is traditionally served at Christmas in Danish-American families. However, it makes a wonderful company dish any time of year.

Ingredients:

(serves 4)

4 large center loin pork chops

1 clove minced garlic

Salt and pepper to season

2 cups fresh pitted cherries, quartered

1/4 cup balsamic vinegar

salt and pepper to season

1 clove minced garlic

1 tsp chopped fresh thyme

Method:

Season the chops with crushed garlic, salt and pepper. Grill the chops until fully cooked then top with the balsamic cherries.

Simmer the balsamic vinegar over medium heat until it is reduced to a syrupy consistency. Set aside to cool or immerse bottom of the pan in cold water to cool down the reduction. Toss in the other ingredients and allow to stand for about an hour or more before serving.

Note: With the summer grilling season in full swing and southern hemisphere summery Xmas, this is simple, but elegant recipe for a sweet and savoury addition to grilled pork loin chops, especially since fresh cherries are now in season.

This dish is very nice served with a peppery red wine.

Ingredients:

(Serves 6, Takes 30 minutes to make and 30 minutes in the oven)

* 6 partridges, livers reserved for the stuffing if you like

* 12 thick-cut unsmoked streaky bacon rashers

* Fresh sage leaves, to garnish

* 2 tbsp olive oil

For the stuffing-

* 50g butter

* 2 large shallots, finely chopped

* 150g piece chorizo, finely chopped

* Partridge livers, chopped (optional)

* 3 garlic cloves, finely chopped

* 200g fresh breadcrumbs

* 12 fresh sage leaves, finely chopped

* Zest and juice of 1 lemon

* Small bunch of fresh flatleaf parsley, leaves picked and chopped

For the gravy-

* 2 tbsp plain flour

* 300ml red wine

* 600ml fresh chicken stock, hot

* 1 heaped tbsp redcurrant jelly

Method:

1. First, make the stuffing. Heat the butter in a large frying pan and cook the shallots for 2-3 minutes, until they begin to soften. Stir in the chorizo and cook slowly until the oils and juices are released. Add the chopped partridge livers, if using, then stir in the garlic and cook for a further minute. Remove from the heat and set aside to cool slightly.

2. Add the breadcrumbs, chopped sage, lemon zest and juice, and season with a little salt and plenty of ground black pepper. Stir in the chopped parsley.

3. Preheat the oven to 200°C/ fan180°C/gas 6. Spoon the stuffing mixture into the body cavities of the partridges, season well with salt and freshly ground black pepper, then cover with bacon and dot with sage leaves. Arrange in a shallow roasting tin and drizzle with the olive oil. Roast for about 20 minutes. Remove the bacon from the birds, leaving the rashers in the tin, and cook the partridges for a further 10 minutes, until golden.

4. Remove the partridges from the tin, placing the bacon rashers back on top of the birds. Transfer them to a serving dish and cover with foil to keep hot.

5. Make the gravy. Place the roasting tin on the hob over a gentle heat. Add the flour to the pan, mixing it with the cooking juices and oils and any stuffing mixture that has fallen out of the partridges. Pour in the red wine and bubble for a few minutes, then add the stock and redcurrant jelly and simmer for about 5 minutes, stirring constantly, until the sauce has thickened slightly. Season to taste and strain into a serving jug.

6. Serve the partridges with the gravy, parsnip crisps and buttered garlic cabbage.

Note: This rich Spanish dish of chorizo-and-sage-stuffed roast partridge is really satisfying and will have them clamouring for more at any dinner party.

© delicious. magazine

Ingredients:

(Serves 8 )

* 8 oven-ready partridges

* 75g goose fat or butter

* 4 tbsp cacao (100%), finely grated (or good cacao powder)

* 4 shallots, peeled and sliced

* Olive oil

* 24 slices pancetta

* Thyme sprigs

Method:

1. Preheat oven to 200ºC.

2. Place the goose fat and cacao in a small pan and heat until the goose fat has melted, stirring occasionally. Remove the pan from the heat and leave to cool.

3. Heat a little olive oil in a large frying pan. Add the shallots and fry until soft.

4. Season the partridges then add them to the pan, along with the shallots. Fry the birds until golden brown then remove from the pan. Leave to cool slightly, reserving the shallots and cooking juices for gravy.

5. Use a pastry brush to paint the birds with the chocolate goose fat. Wrap 3 slices of pancetta around each partridge, sprinkle over the thyme and roast for 25-30 minutes. Leave the birds to rest before serving with gravy and roast vegetables.

Note: Chocolate and partridge may sound like an odd couple, but they’re a match made in heaven. Fairly simple but ideal recipe for impressing guests during festive season.

(recipe by Willie Harcourt-Cooze)

Ingredients:

(serves 12)

* 1-1/2 cups orange juice

* 2/3 cup sugar

* 200g dried apricots, chopped

* 1/2 cup dried cherries

* 1/2 cup golden raisins

* 2 teaspoons minced fresh gingerroot

* 3/4 teaspoon ground coriander

* 3/4 teaspoon ground cumin

* 1/4 teaspoon salt

* 1/4 teaspoon pepper

* 1/8 teaspoon ground cloves

* 2 teaspoons lemon juice

* DUCK:

* 12 duck breasts with skin

* 1-1/2 teaspoons salt

* 1/4 teaspoon pepper

* 2 tablespoons  olive oil

* ORANGE SAUCE:

* 1/4 teaspoon minced garlic

* 1/2 cup marsala wine

* 1/2 teaspoon cornstarch

* 1/2 cup orange juice

* 1/3 cup chicken broth

* 2 tablespoons grated orange peel

* 3 tablespoons cold butter

* 1 tablespoon minced fresh basil

Method:

* For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat for 3 minutes or until sugar is dissolved. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook for 10 minutes or until apricots are tender. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours.

* Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings.

* Place duck on a greased rack in a shallow roasting pan. Bake at 350° for 30-35 minutes or until meat reaches desired doneness (for medium, a meat thermometer should read 165°; well-done 180°).

* For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange peel until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.

Note: It can be served as an entree, or as part of a buffet or as main with roasted seasonal vegetables.

Ingredients:

- 500 g white or brown beans soaked overnight

- 300-500 g smoked dry pork meat (neck, ribs, hogs or similar, with some fat on it)

- 1 slice smoked bacon

- 2 smaller or 1 big onion chopped

- 2 cloves of garlic roughly chopped

- 1 bay leave

- 1 tsp dry oregano

- 1 tsp dry basil

- 1tsp dry thyme

- 1 carrot sliced

- ½ celery stalk sliced

- 1 small parsnip root sliced

- 1-2 tbs finely chopped Italian parsley

- salt

- 5 black peppercorns

- olive oil

- 1 tbs flour

- 1tsp ground paprika

Method:

* Put soaked beans into cold water, bring it to the boil, cook shortly and then discard water and rinse the beans.

* Put beans into fesh water and add onion, garlic, smoked meat, carrots, celery, parsnip, bay leaves, herbs and peppercorns.

* Bring it to the boil, add salt, parsley and some olive oil.

* Cook until beans are completely cooked, but still firm (aprox. 1-11/2 h).

* Fry in the pan flour on the oil to become golden, add ground paprika, then some water from the beans and stir into smooth cream, then add to the beans. Cook for additional few minutes until sauce thickens. Check for salt and season to taste if needed.