Menu

Pamper your Mum this Mother’s Day with these Recipes

We don’t need to tell you how special your Mother is. What we can do is provide a little inspiration for you to cook up a storm for her on Mother’s Day  🙂  For your cooking pleasure there are breakfast pancake recipes and a roast loin of pork recipe to follow

BREAKFAST

wattleseed pancakes lighter version4B7ACF0E-2C58-4161-90FE-3DA355676215

I don’t believe I actually know anyone who doesn’t love pancakes! I think this is one of the best ever pancake recipes to make. It’s so simple and the buttermilk just adds to both texture and flavour. You can whip this up as it is or be like me and add some native food goodness to the mix. I’ve made both Wattleseed Pancakes and Lemon Myrtle Pancakes  for the recipes below and they are both equally delicious! Some like their pancakes nice and simple with a little lemon and sugar or jam. Personally I like a little more than that, I like the whole stacked pancake with the gorgeous topping look and the toppings I’ve come up with are Banana caramalised in Coconut Blossom Sugar and Maple Syrup and Strawberries with lightly glaceed Riberries with Riberry Syrup and Greek Yoghurt.  The pancake recipe below is made with plain wheat flour so if you are gluten allergic or intolerant please adjust (if required ) for gluten free flour.

BASIC MIX

Makes about 12 pancakes approx 10cm diameter

  • 1 and 1/3 cup plain flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 and 1/4 cups buttermilk
  • 2 tablespoons unsalted butter, melted
  • oil and butter for cooking

Combine the dry ingredients in a large bowl.

Whisk together the buttermilk and eggs and butter and then mix into the dry ingredients until just mixed – try not to overwork it. Let the mix rest on the bench for about a half an hour before cooking your pancakes.

To cook, heat a little oil over a medium heat- enough oil to just cover the base of the saucepan if you brush it on. Add a little butter ( about 10g) and let melt.

Pour in about a 1/4 cup each of the mix – you should be able to fit 4 pancakes in a 20cm pan. Let cook gently until small bubbles form and start to ‘pop’. once this has started  (about 3 minutes) , use a spatula to gently turn the pancake over to cook the other side. This should take about 2 minutes. The pancakes should be a lovely golden brown all over with slightly darker edges.

WATTLESSEED PANCAKES WITH CARAMALISED BANANA AND MAPLE SYRUP

wattleseed pancakes lighter version

Makes enough for about 12 pancakes

FOR THE PANCAKES

  • pancake recipe as above
  • 1 teaspoon Outback Spirit Wattleseed
  • 2 teaspoons boiling water

TOPPING

  • 1 large banana, sliced
  • 1/2 cup castor sugar
  • 1/4 cup Coconut Blossom Sugar
  • 1 tablespoon water
  • 10g unsalted butter
  • pure maple syrup

Make the pancake recipe as above. While the mix is resting, boil the water and add to the wattleseed. By the time the mix has rested for 30 minutes the wattleseed will have absorbed all or most of the water and will be ambient. At this stage, just before cooking, add the wattleseed to the pancake mix and stir in lightly until just combined.

Cook the pancakes as above. Keep warm while you make the topping – which luckily is a very speedy process

For the topping, over a medium heat, heat the sugars, the water and butter until the sugars are melted and the mix comes to the boil. Add the sliced banana and cook through – about 2 -3 minutes. The banana should be just soft but certainly not mushy. Adjust the heat if you think the sauce will burn.

To serve, stack 2, 3 or 4 pancakes (depending on your level of hunger or visual appeal :))and spoon the mix evenly over the pancakes and pour just enough maple syrup to run down the sides.

LEMON MYRTLE PANCAKES WITH STRAWBERRIES, RIBERRIES AND RIBERRY SYRUP

LM pancakes with Stawbs

Makes enough for about 12 pancakes

FOR THE PANCAKES

Pancake recipe as above

1 dessertspoon (about 20g) Outback Spirit Lemon Myrtle

FOR THE TOPPING

  • 2-3 strawberries per pancake, cut in half
  • Greek Yoghurt
  • 1/2 cup Riberries ( if you are unable to access Riberries substitute frozen raspberries )
  • 1 cup white sugar
  • 1/2 cup water

Make the syrup by bring the sugar ,water  and fruit to the boil. Turn the heat down and simmer for a few minutes to release the flavour and colour. Remove from the heat and gently strain. Reserve the slightly glaceed fruit for sprinkling on the top of the pancakes. Let cool to room temperature

Make the pancake recipe as above (basic mix) and mix in the Lemon Myrtle. Rest the mix for 30 minutes.

Cook the pancakes as above, keeping warm between batches.

Stack  2, 3 or 4 high . spoon on a large dessertspoon of the yoghurt and top with the strawberries. Scatter the Riberries (or rspberries) over the top and onto the plate. Gently spoon over the fruit syrup and serve.

ROAST LOIN OF PORK WITH NATIVE MINT AND WILD HERB SALTED CRACKLING

Roast Pork with Native Mint Crackling

This is such a lovely twist on traditional roast pork. The aromatic native mint really adds a new dimension to the dish and the aromas coming from the oven while it’s cooking are wonderful. Use a rolled loin for maximum crackle and we’ve used our Wild Herb salt to increase the general level of yuminess even further! You can buy the Native Mint from our online store and the Wild Herb Salt can be bought here or is available in Coles stores nationally 🙂

You could also stuff the loin with a traditional pork and apple stuffing seasoned with a little Outback Spirit Native Mint

Wild Herb Salt 150gNative_Mint_Herb

  • 1 and 1/2 – 2 kg piece rolled boneless loin of pork
  • 1 tablespoon Native Mint (dried) – about 20g
  • Wild Herb Salt (or any salt)

Take the pork out of the refrigerator for at least 30 minutes before you cook it. Preheat the oven to 200C.

Mix together the salt and the native mint and rub into the skin, making sure it’s well covered not only on the top but the sides also. I rub it well into the cuts in the skin too.

Place a rack in a large roasting panand fill the base with water , just up to the level of the rack. This helps keep the meat moist during cooking.

Transfer the pork to the rack and roast for 1 hour, turning the roasting tray around after about 30 minutes. Reduce the oven temperature to 180C and roast for a further 1 to 1/2 hours or until cooked through. The juices should run clear when a skewer is inserted into the loin.

Check the crackling from time to time while cooking . You may need to cover lightly with foil if it is cooking too fast and looks like colouring too much. Alternately, you may need to lift the sheet crackle off the pork loin (if the skin is particularly thick) after the two hour mark if it hasn’t bubbled up and ‘crackled’. This is pretty easy to do (although you will need to cut the string) and then lay it on a fresh baking tray and cook for about 30 minutes – maybe on a high shelf.

When cooked, remove the pork from the oven, cover loosely woith foil, and let rest for 10-15 minutes. Carve the loin into medallions to serve. You may like to make a traditional apple sauce – and a little native mint in this would be lovely. An easier option is to serve with our Mango Native Mint Chutney that is delightful with pork – in fact all white meats.

Hope you have a lovely Mother’s Day