roasted broccoli, fennel & aged cheddar soup with pork fillet, hazelnuts & kale chips

not much beats a hot satisfying soup on a cool wintry evening.  best consumed in front of a roaring fire (ours is a gas fire… does that count?)

this one is deliciously rich, with an added tastiness that comes from the aged cheddar. the kale chips creme fraiche and hazelnuts cut through the decadence of the soup providing a beautifully balanced meal.

cut the pork out of it if you want – this just appeases my husband and the inevitable question “wheres the meat?” haha.  with that said, the pork is awesome with this soup.

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pork, chilli, ginger & lime stirfry with lime mayonnaise

my biggest issue with stirfrys is that there is no variety of flavour – everything is covered in the same sauce. so i decided to tackle the problem……….. and matched this stirfry with a creamy lime zest mayo.

and boy, it all came together with perfection.

this is an awesome recipe, flavour packed and nutritious.

now cause i am low carb, i didnt serve it with rice.  but that would be a perfect addition.

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pork steak with fennel and apple remoulade

well this is away from my usual intensity of flavour, but its definitely not short of flavour.

there is a huge hit of freshness with the fennel and apple combination, the crisp texture of the salad balances beautifully with the rich tenderness of a pork steak.

perfect for a weekday evening, its a quick and easy recipe to do, especially if you have a julienne slicer to do the apple and fennel for you (like i do).

you will sound fancy calling it a remoulade, go with it 🙂

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udon noodle broth, smoked pork, slow egg, chilli oil (inspired by a.baker – canberra)

i didn’t get to eat the original dish myself.  the recommendation came from my husband. i then checked out what a.baker’s website said about the dish – the rest was up to me.

my result (photo posted) was amazing, actually incredible – heaps of flavour, super fresh, the smoked pork gives it great depth and there’s heaps of texture.  every spoonful was heaven.

don’t be put off by the ingredient list – the broth is easy, it’s a set and forget kinda broth.

the toughest bit of the recipe was trying to do 63 deg eggs on gas, but i found the right balance of “pot off the element” to not have to watch it like a hawk.  if you don’t have the patience for this, just do poached eggs!  the best thing about 63 deg eggs is the texture – but if you do poached eggs, flavour won’t be impacted.

give it a go!  recipe follows.

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