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Reader recipe: Twice-cooked belly pork pies

½ kgs Pork belly, well scored (Main)

Apple cider,

Apples,

Cloves

Flaky pastry sheets, use more as required

Heat oven to 150C. Place the pork in a small roasting dish, skin-side up. Pour over cider or juice and place apples and cloves alongside. Cover tightly with a sheet of foil and bake for 3 hours.

Remove the cloves and strain juices into a saucepan and simmer to thicken into an apple gravy/sauce.

Meanwhile, increase oven temperature to 180C. Rub some salt and oil into the skin of the pork and roast until it crackles.

Remove crackling from pork and set aside. Slice the pork and place in the pie tins with the apples and sauce. Seal with pastry tops and bake for 30 minutes.

Serve pies with a piece of crackling on top and some mashed potato.

Girdle scones - reader contribution

Salt

flour

tsp Baking powder, (large)

Tbsp Butter

Milk, to mix

Sift dry ingredients, rub in butter and add sufficient milk to make a fairly soft dough.

Roll out flat (not too thin), then roll the pastry into a rounded form. Cut into six or eight scones.

Cook on a hot greased girdle for 5 minutes on each side.

Reader recipe: Family sized slow cooked brisket stew

Brisket,

Tbsp Extra virgin olive oil

Onions, quartered (you want these big and chunky)

Carrots, chopped in big chunks

tins Canned tomatoes

Tbsp Smoked paprika

Tbsp Wine vinegar, Red wine

You can chop, mix and stir all the ingredients into your slow cooker the night before or in the morning (if you're a morning person), just turn it on to low as you walk out the door on your way to work.

Serve with mash potato, rice or bagette for a super easy and tasty family meal.

Reader recipe: Zucchini pickle

⅕ kgs Zucchini, thinly sliced (Main)

500 g Onions, thinly sliced

Apple cider vinegar

White sugar

Mustard seeds

Celery seeds

tsp Ground turmeric

Mustard powder

Cover sliced zucchini and onion with water. Add the salt and leave for 1 hour. Drain and then let drip for about 15 minutes. Place in a saucepan.

Boil together the rest of the ingredients, pour over the zucchini and onion and stand for 1 hour.

Place over a medium heat, bring to the boil and boil for 4 minutes. Bottle in hot jars.

Cucumber relish

Cucumbers, large, peeled and roughly chopped (Main)

Onion,

Green capsicum, deseeded and chopped

Red capsicum, deseeded and chopped

Carrot, grated

Malt vinegar

Sugar

Cayenne pepper

Curry powder

Cloves,

tsp Allspice berries

Tbsp Cornflour

Put chopped cucumber, apple, onion and capsicums in a blender, about 1 cup at a time, and blend a few seconds until chopped to fairly small pieces. Add grated carrot. Put all veges in a large bowl, add salt, cover and stand overnight.

Next day put veges and their liquid in large saucepan, simmer uncovered over low heat until tender, about 15 minutes.

Add 2½ cups of the vinegar and the sugar. Put dry mustard, cayenne, 2 teaspoons of the curry powder, cloves and allspice in small muslin or cheesecloth bag and add to the saucepan. Stir over low heat until sugar is dissolved. Increase heat, bring to boil uncovered, and stir occasionally for 20 minutes. Remove muslin bag.

Mix cornflour to a smooth paste with remaining ½ cup vinegar, add to mixture with the remaining 1 teaspoon curry powder. Stir over medium heat until mixture boils and thickens slightly. Reduce heat, simmer gently uncovered 25 minutes or until thick.

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Reader recipe: Twice-cooked belly p...

Girdle scones - reader contribution

Reader recipe: Family sized slow co...

Reader recipe: Zucchini pickle

Cucumber relish

Top 5 reader recipes from across the web

The most viewed reader recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Reader recipe: Twice-cooked belly p...

Girdle scones - reader contribution

Reader recipe: Family sized slow co...

Reader recipe: Zucchini pickle

Cucumber relish

The most viewed reader recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine