Pork Roast with Roasted Vegetables

Roast Pork with Roast Vegetables










I bought a pork shoulder roast and cooked the whole 1.5kg in oven with olive oil, rosemary and lemon zest for 1 1/2 hours. Then rest for 30min before slicing. This made 3 meals for hubby and I. I had 1/3 tonight with roasted parsnip, turnip and carrots which I bought as part of a soup pack (TIP: It’s cheaper for us to purchase a fresh vegetable soup pack to use for roasted vegetables instead of buying them individually as there is only 2 of us to cook for)

I also served it with apple sauce and mint sauce.


Some times in cooking ingredients can have several names so here is a list i have learnt along the way

  • Mangetouts  = Snowpeass
  • Scallions = Spring Onion (green onions)
  • Augerbedene = Eggplant
  • Shrimp =Prawns
  • Romaine lettuce = Cos Lettuce
  • Cilantro = Coriander
  • Groundnut Oil = Peanut Oil
  • Thai fish sauce = nam pla
  • Gai lan = chinese broccoli
  • Bell pepper = Capsicum
  • Beef tenderloin = fillet steak
  • Vermicelli = glass noodles or cellophane noodles
  • Beancurd = tofu
  • Nori = seaweed
  • Wombok = chinese cabbage
  • Daikon = asian white radish
  • Ground = minced
  • Bibb lettuce = gem lettuce
  • Cornflour = corn starch
  • Arugula = rocket
  • Tenderloin = pork fillet
  • Pak choi = bok choy
  • Ghee = clarrified butter
  • Confectioners sugar= icing sugar or powdered sugar
  • Superfine sugar = caster sugar
  • Courgettes = zucchini
  • Broth = stock
  • Cremelli mushroom = swiss brown mushrooms
  • Manicotti = cannelloni

My substitute ingredients

For me lately budgets are tight and cost of living has increased h

But it doesnt mean you can’t eat healthy. Here are some things i have done in recent weeks.

  • See what you have in freezer, fridge and pantry and use it up first before spending $ on grocery items.
  • Many sauces can be made with pantry staples without buying premade  packet mixes
  • Healthy fillers such as gluten free pasta, rice, couscous, polenta, pureed and mashed veggies stretch meals a little further but watch serving sizes
  • Frozen vegetables have come in handy and does 2-4meals for 2 people just add fish or salmon/poultry/meat or any of the above for a meal
  • Homemade Soup is a quick filling meal
  • toasted sandwhiches
  • Eat Salad even in winter
  • Jelly or fruit cups or berries and yogurt for dessert
  • Homebaked slices cakes muffins
  • Eggs go a long way lots of quick meals
  • Meat free dishes
  • Use Vegetables instead of lasagne sheets for healthier lasagne eg zucchini, carrot, eggplant
  • Lactose free items eg  cheese, milk, cream cheese and cream have been a godsend to substitute dairy
  • Wraps instead of bread.
  • Coconut milk to replace cream or sour cream in recipes or to enhance asian curries or add to sauces
  • Lemon garlic ginger lime chili will flavour most asian dishes
  • Use tinned salt reduced or organic beans instead of mince
  • Some organic vegetables are cheaper than regular vegetables or look for them on special and use them straight away
  • Meat on special will freeze well and keep a few weeks
  • Foodworks or iga are the cheaper version of coles snd woolies and can save $

Beetroot Puree with Pan Seared Duck

I was able to pick up some duck breasts on sale and hubby doesn’t like duck so I took the opportunity to treat myself to a nice duck lunch at home.  The hero of the dish though is the beetroot puree. I haven’t made it before and it turned out so good I decided the duck didn’t need a sauce, the puree was enough.

Pan Seared Duck with Beetroot Puree and Kale Chips


Seared Duck










Ingredients Serves 1 

1 Duck Breast

1/4 tsp Coconut Oil.

light pinch sea-salt & black pepper

1/8tsp Chinese 5 spice


In COLD pan add coconut oil

Season duck on flesh side with Chinese 5 spice

Season duck on skin side after scoring in criss cross pattern with sharp serrated knife

with sea-salt and pepper.

Place duck skin side down and slowly increase heat a minute at a time

until duck fat has rendered off and is now oil.

Then after about 2-3minutes turn duck over

and place lid on top and cook for 3minute (medium rare) or to your liking.

Gently remove lid with pot mit as it’s super hot

Remove from heat leave to stand for 5 minutes before slicing 3/4 of the way through.

Place on top of the puree.

Beetroot Puree with Kale Chips









Beetroot Puree: 

2Tb packet  instant mash (edgells)

6 Large slices of beetroot with 1Tb Juice

2-3Tb boiling Hot water (*add 1Tb at a time for desired consistency)

(Tip:Use Hot water to make it shine)


Put all ingredients in blender and blitz each time you add boiling water until smooth and thick.

Pour into middle of serving plate.

Kale Chips

1 large stem Organic Kale

1tsp Coconut Oil/Duck fat (*in same pan already from cooking duck)


While duck is still cooking add the kale leaves off the stem to pan

and cook for 1-2 minutes on each side

Place on outside of puree on one side.

Udon Noodles

I love udon noodles but don’t have them often as I cant have a lot of carbs anymore. So this was a treat for me. This post will show different ways to use them. Often I serve them with Thai oyster sauce, chili, garlic, and sesame oil. This time I did a little different to use up ingredients in fridge and pantry. Tip : Thai Oyster Sauce is not as salty as Chinese oyster sauce and can be found at any Asian supermarket. Often Asian Sauces are a lot cheaper at the Asian supermarkets can be less than half price.

Hoisin & Garlic udon noodles











Meal 1: Hoisin & Garlic Udon Chicken Recipe: 

Serves 1 main or 2 entrée

1/2 qty Grass Fed Beef Mince Base #2

1 Five Taste Hoisin & Garlic Paste Pot

100g Chicken tenders

1Tb  peanut oil

1/2 Packet Udon noodles

1/2 cup Frozen Stir Fry Asian Vegetables


Cook Base #2 then add remaining ingredients and stir fry until vegetables are cooked through

Serve Hot .

Meal 2: Beef Chow Mein Recipe: Serves 2 Mains

Beef Chow Mein for recipe

Chow Mein Beef

Sauces: Homemade

As I cleared out fridge of any bought sauces I wanted to make some of my own I haven’t tried before. I also made another batch of the mint sauce I made last year.

My Creamy Fennel Mustard Recipe is Soo Good! Great for BBQ  with Sausages/Steak/Chicken or even Fish or when you want a salad dressing that’s not the normal mayo. No cream involved. Definitely making this one again.

My Basil Pesto Recipe worked out rather well. I don’t add parmesan to mine but a lot of recipes for basil pesto do include it so it is up to the individual taste. I personally don’t think it needs it.

The Chimichurri Recipe from Coles free magazine. Had this one with Steak. Neither hubby nor I liked it.

My Mint Sauce Recipe will be a favourite.

Creamy fennel mustard
Basil pesto
Mint Sauce #1






Continue reading Sauces: Homemade