Chef Caro

This hummus or RUMMUS as it’s called (Rolfie from the States’ special hummus) is really a very delicious version of the Arabic dip. I am always up for a breakaway from the norm and the onion and parsley give it a great texture and freshness. Thanks Rolfie!

2 tins chickpeas

2 lemons – juice

1 red onion, finely chopped

1 handful parsley, finely chopped

5 cloves garlic

1 cup olive oil

1 T paprika

Blitz the chickpeas, oil, lemon juice and garlic together. Add the finely chopped onion and parsely and season well with salt and pepper.

Place into 2 bowls (one for the fridge and one to devour).

Glug a little oil onto the top and sprinkle with the paprika. Leave to stand for at least 1/2 an hour – this is for the paprika to dissolve into the oil – so pretty.

Eat with thin toasty pita bread. Enjoy!

Hello everyone,

This has become somewhat of a favourite in our house in the last month or two, it literally MELTS on your tongue and the spices play in your mouth beautifully.

We found an old recipe in a mag at the coast and had some fun with it

What better than a falling apart piece of tastier than tasty porkie belly?

1 large cut pork belly (about 2,5kg), skin scored

3 apples, peeled and sliced

500ml cider or apple juice

250ml chicken stock

250ml white wine

1 large onion, finely chopped

5 garlic cloves, finely chopped

1 chilli (if you feel like a little heat)

1 t allspice

2 t cinnamon

1 t nutmeg

1 T brown sugar

1 T balsamic vinegar

1 T canola/veg oil

Preheat oven to 140 C.

Sautee the onion and then the garlic in the oil. When the onion is soft, add the spices, sugar and balsamic and cook for about a minute to infuse.

Let it cool.

Rub the spice mix all over the pork and into the scored skin.

Place the apples on the base of a deep baking tray or casserole dish.

Place the belly on top and pour the liquid all around it.

Cover tightly with foil and place in the oven.

Cook for 3.5 hours. Remove the foil and turn the belly over.

Cook for a further 1/2 hour with the foil off.

This does not crisp the skin, it makes it sticky and gorgeous.

Do watch your liquid, add more cider if you need to.

Serve with creamy mash and greens.

It’s actually a really easy dinner party eye-popper. The oven does all the work and your guests will float in on a soft spice dream.

Carve it up and place on the  table with your ‘taties and greens and WOW.

Tip: Make more than you think is necessary, seconds are almost impossible to refuse

Love Caro xxx