With the price of lamb and beef at the moment, pork has become a more economical choice of meat to use. Although this recipe says to use pork medallions from the loin, I think you could use a cheaper cut of pork as there’s plenty of flavour in the mustard, onion and chilli sauce. You just need to cook it a little bit longer, until it’s nice tender.


This is the first time I’ve seen cocoa powder used in a pork recipe – it seems very strange, especially when you add in the brown sugar and nutmeg, then cook it in milk and garlic. It comes from a recipe sheet put out by the Pork Promotion Centre, so I guess it works. Are you brave enough to try it? Not sure I am.


I often cook lamb over a bed of onions, but haven’t tried cooking pork that way. It looks quite delicious in this recipe, especially the with addition of the two sauces and honey brushed over and then the apple, sage and wine sauce to served with it. The added bonus is that the apple, sage and wine sauce is a good gluten free substitute for gravy.

CHRISTMAS LEFTOVERS – Ham and Egg Breakfast with a Difference

After all the Christmas cooking it’s great to have some easy recipes to use up all the lovely leftovers. This is another from the Herald Sun cooking page ‘Second time around’ and jazzes up plain ham and eggs.

CHRISTMAS LEFTOVERS – Mushroom and Ham Toasts

This week’s recipes come from a Herald Sun cooking page with the title ‘Second time around’.  After all the Christmas cooking it’s great to have leftovers, but you do start to run out of ideas on how to serve them.  These toasts can be made using ham, turkey or chicken and that makes them a winner.


I’ve already posted a recipe for Pumped Leg of Lamb, but instead of boiling the meat this recipe bakes it in dough and then coats it with a marmalade glaze. That makes it a bit more work, but the result could be quite good.  Although the original recipe suggests either mutton or lamb, pork would also work very well.



I think this recipe, published by the Women’ Weekly in 1974, shows how differently we buy meat these days – no need to ask the butcher to remove the bones, its already done for you now.  That’s great, but I don’t like the way its wrapped in netting.  I find that it sticks to the crackling and is hard to get off.  Laying the meat out, stuffing it and then tying it with cooking string like this recipe suggests is a much better idea.  I’ve included the apple sauce recipe although it’s not like Mum’s version.  She left out the cloves and lemon and always put a knob of butter in after she’d pureed it.