Big Fat Greek Salad

Ok, so let be honest, this isn't really a Greek salad. Not in the traditional sense at least. But it has some of my favourite Greek food ingredients. And, it sounded better then Marinated Octopus, Grilled Haloumi and Pomegranate salad with a tangy yogurt dressing.

Marinated Octopus has to be one of my favourite foods.  My Dad pretty much always had a jar of this in the fridge when we were growing up. And Olives. Mmmmm
I havent come across a jar of marinated octopus at a supermarket for sometime, so when I was shopping the other day and found some, I may or may not have actually squealed a little bit. I know, I totally need to get out more.

Im aware that not everyone is a fan of eating marinated octopus, or seafood for that matter, so if you fall in that category just replace with lamb or chicken.

This is a hearty salad and is definitely fit for a main course. Try it, I think you will love it. If not, send me your marinated octopus =)

Grilled Haloumi, Octopus and Pomegranate Salad

Ingredients

For the Salad

1 Jar (300grams) Marinated Octopus

180 grams Haloumi cheese

150 grams Rocket and Spinach Mix

100 grams sun-dried tomatos

150 grams fetta stuffed bell peppers (can find these in the deli) sliced in half

100 grams your favourite olives

1 tomato cut into wedges

1/2 Pomegranate 

1/2 Lemon

For the dressing

Juice of half a lemon

5 Tbs Natural Greek Yogurt

1/4 tsp Minced Garlic (Optional)

Method

1. Slice haloumi cheese in half so each piece is 1cm thick. Spray pan with oil and grill for 2-3 mins on each side or until golden brown. Once cooked, squeeze half a lemon over the top and slice into bite sized pieces

2. Place washed rocket and spinach in a bowl or plate. Add sundried tomatos, olives, tomato and bell peppers. Sprinkle the pomegranate seeds over the top.

3. Add the marinated octopus and haloumi cheese.

4. In a small bowl, combine the yogurt, lemon and garlic. Dollop over the salad

ENJOY!

*Variation

If using chicken or lamb in place of octopus, coat with lemon juice and sprinkle with dried oregano before cooking.

Chinese Crispy Skin Pork Belly

Maybe I was a little brave trying to cook belly. I mean, my MIL is known for her pork belly.
Until I met my husband, I had never actually tried it, but when I did, boy was I in love.
I've tried making the traditional Filipino version which involves boiling it first, drying out for several hours and then deep frying it, but it was pretty much too much effort for me.
So you can imagine my delight when I came across this version.
I mean sure, you have to prepare it the night before (although you can skip this step and still have great results) but basically, if you can operate an oven, then you can enjoy this simple, tasty succulent pork belly with the most amazing crispy, crackling skin ever.
Best of all, its super super easy.
Enjoy!

Chinese Crispy Skin Pork Belly

Ingredients

For the Pork

1.5kg boneless pork belly (with skin)

2 Tbs sea salt

2 Tbs ground white pepper

2 Tbs Chinese 5-Spice mix

1 Tbs Raw Sugar (Castor Sugar if not using Thermomix)

Dipping Sauce

1 Tbs minced ginger

1 Tbs minced garlic

1 small red chilli (finely chopped)

100mls soy sauce

100 mls vinegar

1. Pierce the skin of the pork with a fork or knife until covered in small holes

2. Place a roasting rack inside a baking dish and lay the pork rind side up on the rack. 

3. Bring a large saucepan of water to the boil. Using a ladle, pour hot water over the skin of the pork several times. Empty the water from the baking dish and place pork back on the rack.

4. Place raw sugar and salt into the thermomix and process on speed 9 for 30 seconds. Add ground white pepper and 5-spice and process for 3 mins, speed 1 Varoma temp.

*If not using a thermomix, place castor sugar, salt, white pepper and 5 spice in a hot wok and cook for 2 mins.

5. Once mixture has cooled, rub 1 Tbs of spice mix into the skin of the pork and rub the remaining mix onto the meat side of the belly. Place a tea towel or cloth over the pork and place in refrigerator over night

6. Preheat oven to 200C. Remove pork from refrigerator and fill the 1/3rd of baking dish with water. *Pork should be rind side up on the wire rack inside the baking dish

7. Roast for 20mins at 200C, then lower temp to 180C and roast for 2 hours. After 2 hours, turn heat back up to 200C and cook for a further 15mins

9. Remove from oven and rest pork for 15mins.

Dipping sauce

10. Place soy sauce, vinegar, chilli, garlic and ginger in a small bowl and stir. Adjust amounts to suit your tastes

*Serve with white rice

Beer Can Chicken

So you can probably tell from the title that my dear husband is still in charge of the cooking reins whilst my shoulder is getting better.
What can I say, the man really loves to BBQ, its either that, or its the only cooking method he knows. Im going to go with the latter, although, I cant say he is particularly good at that either.

Ok, so he isn't bad on the BBQ, he just takes ages.
True story, I bought him his Webber BBQ for his birthday a few years ago (I know I know, what a good wife) and he decided to have some people over and cook breakfast. Well, breakfast was good, except for the fact it was 3PM.
He has over the years become alot faster at lighting the coals and getting them just right for cooking our meat but he probably still has a way to go.
Anyhoo, on Tuesday night he came home with a chicken and a can of beer and rather enthusiastically declared that he was going to stick the can of beer up the behind of the chicken and cook it on the BBQ. Apparently this is quite popular, who knew? Well I do now!

If you want the easiest, most delicious, fall off the bone, cooked to perfection chicken, then this is the recipe for you.


                                                        Beer Can Chicken

What you need:
1 Chicken
1 Can of beer
150 grams Butter
2 Tbs Smoked Paprika
2Tbs minced Garlic
Salt and Pepper

Method:
Heat up Kettle BBQ for low heat

Place butter in a microwave safe bowl and microwave until melted.
Add the garlic, smoked paprika and season with salt and pepper
Wash chicken under cold water and pat dry with paper towel
Empty (or drink) one third of the beer in the can
Pour your butter mixture in the can until full
Rub the remaining butter mixture into the chicken
Place the can of beer in the chicken and place onto a baking tray standing upright
Cook at a steady low heat for around 3 hours or until cooked

Enjoy!