Tag Archives: red pepper

Twice Cooked Pork With Star Anise


This is a traditional Chinese way of dealing with fattier cuts of meat and it really works.

To ensure your dish is gluten free, if you need to, check your hoisin sauce, rice wine and chilli bean sauce as these are the places that gluten will be hiding. You can use sherry as an alternative to the rice wine if necessary.

This is a BIG quantity, it will feed 12 at least! I like to freeze leftovers in individual boxes with some cooked rice for easy dinners another day.


2.2 kg meaty spare ribs

80g fresh ginger, scrubbed and sliced, I don’t bother peeling it

4 spring onions, topped and tailed and cut into 3-5cm lengths

6 star anise

8 peppercorns


50mls oil

4 garlic cloves, finely sliced

700g red capsicum, deseeded, sliced into 5cm pieces

400g red onion, peeled and cut into wedges

2 leeks, white part only, halved lengthwise and cut into 1/2cm semi circles and washed

3 tablespoons gluten free soy sauce

100g gluten free chilli bean sauce

200mls chicken stock

100mls Chinese rice wine

10g sugar

2 spring onions, topped and tailed and finely sliced


Fill a large, I use a six litre pan, with cold water, salt it well and add the spare ribs.

Bring the pan up to the boil and simmer for five minutes, skim off any impurities.

Add the ginger, spring onions, star anise and pepper.

Bring back up to the boil and simmer for 1 hour.

Drain the meat in a colander and discard the ginger, spring onions, star anise and peppercorns.

Once the meat is cool enough to handle, gently remove the bones and gristle and cut into 1-2 cm cubes.

Bring a large frying pan or wok up to a high heat, add the oil.

Once the oil is hot, stir fry the pork until the fat is rendering and it’s becoming crispy. This can take 20-30 minutes depending on the size of your meat and strength of your heat source.

Use a slotted spoon to remove the pork, set the meat aside and drain off most of the fat in the pan.

Return the pan to the heat and add the garlic, capsicum, onion and leeks. Stir fry for 5 minutes.

Return the meat to the pan, stir well.

Combine the soy sauce, chilli bean sauce, chicken stock, rice wine and sugar in a jug, stir well and then pour into the meat mix.

Stir to combine and then cover, bring up to a simmer, cover and simmer for 20-25 minutes.

Serve topped with the last two spring onions.


Capsicum Roast Chicken With Potatoes


Any busy household needs this recipe! By flattening the chicken it cooks quickly and the potatoes help to fill hungry tums, all you need is a salad and dinner is ready.

I cheat with the capsicums too, I keep a jar of fire roasted capsicums in fridge. If you are using fresh capsicum you will need to blacken them over a flame and then peel them and remove the seeds.

Serves 6.


3 large fire roasted capsicums, seeds removed

3 cloves garlic

40g Parmesan, finely grated

50mls olive oil

salt and pepper

1.6kg chicken, butterflied

1kg baby potatoes


Preheat the oven to 180 degrees Centigrade.

Process the capsicums, garlic, Parmesan, olive oil, salt and pepper until you have a smooth paste.

Take the chicken and using poultry shears, cut up either side of the spine, turn the chicken over and push down on the breasts to flatten.

Using your fingers, slide them under the skin and loosen it all over.

Pour half of the marinade into a plastic bag. Cut the corner off and use this as a piping nozzle, squeezing the marinade under the skin on the breasts. Then, using your hands, massage the marinade under the skin to cover all of the meat.

Place the chicken in a roasting tin and then pour over the remaining marinade, spread over the skin and cavity.

Add the potatoes to the roasting tin and pop the tin into the oven.

Roast for 20minutes and then baste and turn the potatoes, return to the oven and roast again for 20 minutes and baste and turn again, roast for a last 10-20 minutes until the chicken is fully cooked and then allow to rest for 20minutes before carving.