Chilli-and-marmalade-glazed pork belly squares

Chilli-and-marmalade-glazed pork belly squares

 Makes 25

 

Easy

Kick off a festive party with our easy canapés. These sticky-sweet bites can be partly prepared ahead for fuss-free entertaining

 

Roast the pork belly ahead then chill before cubing, roasting and glazing on the day.

Ingredients

  • pork belly 1.25kg, skinless and excess fat trimmed
  • marmalade 150g

 

  • dried chilli flakes 1 tsp
  • soy sauce 2 tbsp
  • orange 1, juiced

Method:

  • STEP 1

    Heat the oven to 170C/fan 150C/gas 3. Put the pork belly into a roasting tin, cover tightly with foil and roast for 2 hours 30 minutes. Cool to room temperature, or chill if making ahead, and cut into bite-sized pieces.

 

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Put the pork belly squares into a roasting tray and roast, turning regularly, for 30 minutes.

 

  • STEP 3

    Put the marmalade, chilli flakes, soy sauce and orange juice in a small pan and bubble until reduced and syrupy.

 

  • STEP 4

    Pour over the pork belly, gently toss and roast for another 5 minutes until the pieces are glazed. Pierce with cocktail sticks to serve.


Chilli-and-marmalade-glazed pork belly squares
Print Recipe
Servings Prep Time
25 Makes 1 1/2 Hour
Servings Prep Time
25 Makes 1 1/2 Hour
Chilli-and-marmalade-glazed pork belly squares
Print Recipe
Servings Prep Time
25 Makes 1 1/2 Hour
Servings Prep Time
25 Makes 1 1/2 Hour
Ingredients
Servings: Makes
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Simple Orange Infused Panna Cotta

Simple Orange Infused Panna Cotta

Simple Orange Infused Panna Cotta

Ever wonder what to serve for dessert at a dinner party?  Impress guests with this molded Panna Cotta with a slight orange flavor.

It’s so pretty and elegant looking guests will think you spent hours preparing it.  It’s very simple to make the night before your party.  You can serve it with fresh seasonal fruits or drizzled with your favorite sauce.  I serve it with a drop of my Mango Sauce on the side.  Real yummy!

Ingredients:

1 1/2 envelope unflavored gelatin

2 cups heavy whipping cream

1/2 cup sugar

3 slices of orange peel

2 cups plain Greek yogurt

1 tsp. clear pure vanilla extract

cooking spray

Directions:

1.  Put 1/4 cup of whipping cream into a small bowl and sprinkle top with gelatin, don’t stir.  Leave to soften for 15 minutes.

2.  Place rest of cream, sugar, and orange peel into heavy saucepan.  Stir over medium heat until sugar dissolves.  Cook until it starts to simmer.

3.  Remove from heat.  Stir in gelatin mixture until it dissolves.

4.  Remove orange peel.  Let cool about 15 minutes.

5.  Add vanilla and yogurt.  Stir until smooth.

6.  Spray 4 cup tube mold with cooking spray.  Use a paper towel to distribute oil to cover mold, this is important if your mold has a design.

7.  Pour cream mixture into mold.  Cover with plastic wrap.  Refrigerate at least 8 hours or until set.  It will keep in the fridge for a couple of days so you can make it ahead of time.

8.  When ready to un-mold run a knife at the sides and in the tube part of the mold.  You can also dip mold in warm water for a couple of seconds.  Place serving dish over mold and turn it over.

Garnish with fresh fruits or your favorite sauce.

Simple Orange Infused Panna Cotta

 

Simple Orange Infused Panna Cotta
Print Recipe
Servings Prep Time
4 Servings 30 Minutes
Passive Time
24 Hours
Servings Prep Time
4 Servings 30 Minutes
Passive Time
24 Hours
Simple Orange Infused Panna Cotta
Print Recipe
Servings Prep Time
4 Servings 30 Minutes
Passive Time
24 Hours
Servings Prep Time
4 Servings 30 Minutes
Passive Time
24 Hours
Ingredients
Servings: Servings
Instructions
  1. 1. Put 1/4 cup of whipping cream into a small bowl and sprinkle top with gelatin, don't stir. Leave to soften for 15 minutes.
  2. Place rest of cream, sugar, and orange peel into heavy saucepan. Stir over medium heat until sugar dissolves. Cook until it starts to simmer.
  3. Remove from heat. Stir in gelatin mixture until it dissolves.
  4. Remove orange peel. Let cool about 15 minutes.
  5. Add vanilla and yogurt. Stir until smooth.
  6. Spray 4 cup tube mold with cooking spray. Use a paper towel to distribute oil to cover mold, this is important if your mold has a design.
  7. Pour cream mixture into mold. Cover with plastic wrap. Refrigerate at least 8 hours or until set. It will keep in the fridge for a couple of days so you can make it ahead of time.
  8. When ready to un-mold run a knife at the sides and in the tube part of the mold. You can also dip mold in warm water for a couple of seconds. Place serving dish over mold and turn it over.
  9. Garnish with fresh fruits or your favorite sauce.
Share this Recipe
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