A Pretend Chef

Perfect for 4th of July weekend, the tomato relish can be amped up with some more cayenne pepper or some chilli if preferred, however this version is kid friendly. The relish will keep for months in the fridge in a sterilised glass jar. The pulled pork recipe is based on a recipe provided to me by Dave the chef at my favourite cafe in Darlinghurst, Stop Valve cafe in Riley Street (www.stopvalve.com.au) PULLED PORK  Ingredients 2kg Pork Neck 150 ml Coca Cola 150 ml beer 1 large onion roughly chopped 5 cloves garlic chopped 1 tbs olive oil For the spice rub 1 tsp salt 2 tsp black peppercorns 1 tbs coriander seeds 1 tbs yellow mustard seeds 1/2 tbs nutmeg 1 tbs oregano flakes 2 tbs garlic powder 1 tbs chilli powder 1 tbs cayenne pepper Method Grind the coriander and mustard seeds together with the peppercorns with a mortar and pestle into powder and combine with all of the other rub ingredients. Dry the pork off with a paper towel and massage the spice...

This is based on a Jill Dupleix recipe (The Sydney Morning Herald August 19 2011). This is easy to make, requires about 45 minutes effort and an hour's baking.  For the sausages, I prefer a spicy pork based Italian sausage or pork and fennel sausages. This can be served with a side of roast potatoes or a green salad. Ingredients 1 cup dried bread crumbs 600 gm silverbeet, washed and chopped 12 cherry bocconcini balls 1/2 cup grated parmesan cheese 500 gm minced beef 500 gm filling from Italian pork sausages 1 tbs tomato paste 1 tbs capers 2 tbs olive oil 1/2 tsp dried oregano 1/2 tsp cayenne pepper 1/2 tsp grated nutmeg 2 cloves garlic, crushed 1 egg 200 ml red wine salt and pepper For the tomato sauce 2 tins chopped tomatoes 1 large brown onion, finely chopped 2 cloves garlic, finely chopped 1 tbs olive oil 2 tbs extra virgin olive oil Salt & pepper to taste Method Pre-heat a fan forced oven to 200C. In a large bowl, add the beef, sausage ...

I found the recipe for this Italian crowd pleaser in an edition of Australian Gourmet Traveller and since then I've prepared it every year, usually during winter. It feeds a small army and is perfect for a family gathering washed down with a nice Chianti. It's a labour of love but well worth the effort. If serving for a dinner party I start prep in the morning. This recipe is re-written directly from the one published in the May 2006 Australian Gourmet Traveller (p. 107) and I have slightly tweaked it to my preference. Serves 8-12 people. Ingredients 500 gm bucatini or spagetti pasta, cooked 6 hard boiled eggs, peeled 2 cups cooked green peas 2 cacciatore sausages thinly sliced 2 balls of fresh mozzarella, sliced 150 gm grated parmesan cheese 1 cup of tomato passata  1 beaten egg with a tbs of milk added For the pastry 500 gm strong plain white flour 125 gm cold unsalted butter, chopped 2 tbs caster sugar 1 tbs extra virgin olive oi...