Labna: Yoghurt Cheese
My cheating version of awesome and tasty Labna cheese.
Ingredients
Excellent quality plain unsweetened Greek Yoghurt
Salt (optional)
Blend of oils, Canola and good quality Olive Oil
Dried or fresh herbs (washed and dried thoroughly)
Fresh sliced garlic

Materials

Cheesecloth (muslin)
4-5 Ball Mason glass Jars – for 1kg batch of yoghurt

Method

Optional 1st step.
Mix 1tbs salt into the Greek yoghurt.
Place sterilised cheesecloth in a colander and scoop the Greek Yoghurt into the centre of the cloth. Tie the cloth around the cheese and hang in a cool room so the whey drips from the yoghurt for a period of 24-48 hours.
Using sterilised glass jars, place a blend of oil, garlic slices and dried herbs into the jars, about 2cm from the bottom.
Roll the labna into ping pong sized balls and place into the jars, covering each ball with a little oil so the other ball being places on top doesn’t get stuck to the first ball.
Keep filling jars until you have reached the bottom of the lip of the jar.
Fill with oil blend and place more herbs into the oil. If using fresh herbs, make sure they are washed and dried thoroughly before placing into the jars.
A favourite flavour of mine is the classic garlic and rosemary or chilli and garlic.
Enjoy with crackers or on mini toast with semi dried tomatoes, prosciutto and olives. Or however you please.

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Scrambled eggs with Tuscan Kale

Looking for a simple, yet tasty and healthy breakfast?
Look no further, I have the right thing for you!

Ingredients

2-3 free range eggs
4 Tuscan kale leaves, centre stem part removed
1 clove of garlic, finely diced
2 tablespoons cream
Pinch of pepper
1 tablespoon extra-virgin olive oil

Method

Trim the centre (stem part) of the kale out and roughly chop the kale. Finely dice the garlic clove and place in the non-stick frying pan with the olive oil and turn on high.
Once the pan has heated through place the kale into the olive oil and garlic mix and stir until wilted.
Whisk the eggs and cream in a bowl and place into the pan stirring through the wilted kale. Cook until eggs have cooked but are not rubbery.
Serve with a pinch of pepper, eat immediately.

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My version of Caramalised Pork.

Firstly I source some awesome free range pork belly, about 1 – 1.5kg that has more meat than fat. Use a sharp knife as it will have to cut through the skin and fat of the pork and using a blunt knife is a real mission and not advisable.

Ingredients

1-1.5kg free range pork belly
2 garlic cloves
3 Coriander roots or 1 tablespoon of coriander seeds
¼ cup brown sugar, the darker the better and stronger flavour
¼ cup dark soy sauce
1/3 cup fish sauce
2 tbs Canola Oil or Peanut Oil
3cm piece of ginger, cut into julienne
250ml Coconut juice (young coconut juice)
4 spring onions (shallots), cutting the white stems into 2cm lengths.

Method

Cut pork belly into 2cm chunks and set aside.
Chop the garlic and coriander roots (if using coriander seeds, bash them in a mortar and pestle until broken) and place in a non-stick pot or wok with some canola or peanut oil. Stir until soft and add the pork belly and ginger.
While the pork belly cooks, combine the brown sugar, fish sauce and soy sauce into a bowl and mix until sugar dissolves.
Cook the pork belly until it becomes golden and add the soy sauce, fish sauce and sugar mixture and coconut juice stir through. Bring to the boil and then simmer. Once simmering add shallot stems and cover for 1 hour on low.
After an hour or less, depending on the heat and size of your pan, see if the pork is tender and most the fluids have evaporated. If to your liking, serve immediately with steamed rice, jasmine is my favourite and garnish with the green part of the shallots.

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Eureka!!

The Eureka Lemon is my all time favourite lemon tree.

They produce a mass of fruit every season once mature and you will be giving bucket loads away!

My absolute favourite thing to make with lemons is to make good old fashioned Lemon butter.

Ingredients
4 eggs
¾ cup caster sugar
½ cup lemon juice
3 teaspoons finely grated lemon rind
125 grams chopped butter

Method
Place eggs and sugar into a heatproof bowl
Place bowl over a pan of barely simmering water and whisk constantly until sugar has dissolved
Add lemon juice, lemon rind and butter
Whisk mixture for 20 minutes until smooth and the butter has melted and thickened enough to coast the spoon
Do not allow mixture to boil as it will curdle
Pour warm mixture into sterilised jars and seal immediately

Refrigerate once opened
** Can replace everything lemon juice with other citrus fruit of your choice! Orange butter is awesome as well!