Recipes & inspiration

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pork with Crispy crackling oh yes I'm

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going to show you all the secrets and

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tricks to get in that crispy crackling

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just perfect no matter what the occasion

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roast pork with crackling it's on my

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menu the first thing you need to know is

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that you've got to remove that packaging

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and let it dry out overnight in the

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fridge the next thing we do is we score

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that pork if you don't have a really

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nice sharp knife here's the secret grab

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a box cutter this allows you just to

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have the blade out as far as you want it

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to be out so that way you kind of

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cheating make thin little cuts through

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the skin but you don't want to go too

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deep into the fat the more incisions you

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make the more little strips of crackle

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and the thinner they will be for those

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of you that don't have that brand new

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box cutter you can use a carving knife

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and you just run it all the way around

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grab yourself some coarse salt don't put

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any oil of course the salt is a drawing

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agent right so what it does of course it

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adds seasoning but it also will draw

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moisture we've got a dry roast we've

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salted it we've scored it and then we

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stick it onto a tray I like to elevate

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it off the bottom of the tray so the air

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can circulate so you can use a little

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rack and this is a secret you put it

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into the oven nice and low about an hour

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and a half to 2 hours and then we crank

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the temperature until it gets super

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crispy on the outside go on baby dry

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out mhm our roast has been in for about

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an hour 45 I know what you're thinking

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you're thinking that doesn't look like

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perfect crackling it's not supposed to

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yet we've got it super dry and the

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inside of that pork is fully cooked I'm

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going to go into the thickest part of

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the pork and we're looking for somewhere

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around 50° oh yeah perfect now if you

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don't have that you're just going to

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have to eyeball it right you're looking

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for the skin to look like this not crisp

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and it needs about an hour and a half to

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2 hours to get to that point the next

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step is we Crank That temperature all

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the way up to 250° but before we do it

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pick up your roasting rack and then pour

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off some of that fat go ahead and throw

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it back in 20 to 30 you know sometimes

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there's a smell or a sound that just

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makes you very very happy listen to

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this look at that

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baby that's what you

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want yes check the internal temperature

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so grab that thermometer we're looking

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for about 60 61 perfect perfect perfect

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all right now I know this is going to be

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difficult to do but we're going to let

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it

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rest it is time for this gorgeous pork

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first remove the string it is so crunchy

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and crackly and discard the string

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removing the crackle first and then the

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carving becomes much easier grab a nice

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sharp knife I'm using my carving knife

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and just go under and then it'll kind of

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lift up like this big crispy fantastic

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shell you can lift that crackle up you

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can just chop it up into big old pieces

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like I am I just wanted to let you know

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how crunchy it

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is pile up that crackling grab your

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roasting Fork secure that beautiful

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roast pork I think when it's sliced nice

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and thin is absolutely perfect it's

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cooked all the way through but it's

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still nice and juicy it's not dry take

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it straight to your platter now one of

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the reasons not to slice the whole thing

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is it's great as a leftover and this way

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it stays really nice and juicy and then

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of course when you want some you just

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cut it up maybe you do a pork fried rice

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maybe you try some into an omelet or a

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salad there's so many ways to use it in

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fact if you want to go to coles.com.au

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Now you know in  

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Australia, we have three major seasons. We have  autumn, we have winter, and we have barbecue  

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season. Ladies and gentlemen, welcome to barbecue  season. Oh yes, I look pretty happy because I'm  

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standing by my barbie, which is my favourite thing  to do. I've got some beautiful Aussie prawns. I  

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went and caught these this morning. No, I just  went down to Coles. That's what you're going  

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to do too. And they're absolutely delicious,  sweet prawns. And what better thing to do than  

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throw some prawns on the barbie? This is a very  simple recipe. Now, I always peeled the prawns  

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in my family. My mum was allergic to the shell of  prawns, at least so she told us. And of course,  

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if you don't want to do this, then you just go  and find the person you like the least in your  

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family. You bring them out and tell 'em it's their  job for the day. Now I just leave the tails on  

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because they're super pretty and it comes with  a little built-in handle. Once they're cooked,  

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if you want to use your fingers, of course  you can. I've got my barbie that's already  

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lit. So what I'm going to do is grab that  teppanyaki plate. Now it's made of cast iron,  

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so it transfers the heat really well.  And then I'm going to take some bread,  

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brush it with a little olive oil, and then stick  it straight on to the grill plate. So I'm just  

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going to go ahead and give it a little push down.  I'm using my turner. You're going to love it. Just  

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give it a little push down and make sure you're  getting that beautiful mark. And then once you're  

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happy with that, give it a little turn. Oh yeah.  We've chopped our shallots, time for the garlic.  

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We have crisp bread. Bring it on over here. Check  this out. It's reversible, right? So I stick it  

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back on the grill. So here's what you do. A little  bit of oil, a little bit of butter. Then you get  

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your shallots and throw them right onto your  teppanyaki plate. I've got some fennel seeds,  

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a little chilli flake, and some paprika. A little  bit more oil, and a little bit more butter.  

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Now for the prawns,  

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and in no time these are going to be done. Get  a little garlic, be generous. Then we go in with  

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our lemon zest. You can also use a little  lemon juice. Now for the sizzle. Oh yeah.  

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I'm going to hit this with  a little bit of parsley.  

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It is a main course. It is an appetiser. It's  whatever you want. If you want to have 'em for  

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dessert, knock yourself out. Come on, come  over here. It's so simple, but it is just so,  

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so flavourful. And that's it. Your serving  plate is also what you cook on. How good  

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does that look? This my friends, you can just  tear a little piece of, dip it in, get up some  

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of that flavour and your prawns straight off  that teppanyaki plate. I mean, life is good  

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when dinner is served.  

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With the right ingredients, a couple  of really useful tools, you will be so,  

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so happy and anyone you serve, these  two will be as well. Bon appetit.

Intro

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music to my ears if you tend to shy away

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from buying Seafood because you're not

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confident in cooking it don't fear I'm

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going to give you some tips to show you

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how to cook salmon perfect two ways both

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pan fried and oven roasted and always

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with wonderful crispy skin whether it's

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salmon or maybe you like white fish like

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this beautiful baramundi cook it with a

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skin on follow this same technique and I

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guarantee you it will come out wonderful

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every single time now if you open your

How to dry

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salmon and it's it's really moist just

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grab yourself a little bit of paper

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towel and just dab it like this dry skin

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is really important just grab a sharp

How to score

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knife pinch it together make a small

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incision straight through that skin you

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don't need to cut too deep into the

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salmon you're just opening it up that's

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going to allow the skin to get even

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crisper then you season it nothing new

How to season

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so far but I do have a trick coming up

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so get ready season the other side now I

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know what you're thinking preheat your

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pan right get a nice hot pan no if this

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was the pan and it was red hot and you

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put your salmon in guess what happens it

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goes like

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this and then you're left with this big

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pocket of skin that doesn't get crisp

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what we're doing is starting it in a

How to pan fry salmon

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cold pan we're going to bring that heat

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up quickly but that Salmon's going to

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relax into the pan which means that skin

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is going to have full contact and it's

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going to get super crispy a good

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non-stick pan is super helpful tiny bit

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of oil and then you pick up the salmon

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move it around spreading that little bit

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of oil in the bottom of the pan take it

Add pan to stove

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over to your stove stick it on high and

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it'll take about 2 minutes before you

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hear it Sizzle in and then 5 minutes

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before you've got that skin perfectly

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crisp you can literally hear it start to

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sizzle notice how much fat there is in

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the pan right now and then have a look

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back in a few minutes and you'll see

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quite a bit of that fat will render out

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of the salmon as it Cooks I know the

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Temptation right you hear that you're

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wondering what's happening underneath

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and you think do I get my Turner do I

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have a little Peak just be confident

Flip the salmon

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once it starts sizzling you've probably

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got a good 3 minutes before it's get

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into that deep golden brown so the less

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you mess with it the better now you can

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see some of that fat rendering out of

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the salmon wonderful it's been about 5

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minutes total since it's been in the pan

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that is exactly what you're looking

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for now if you're going to oven roast

How to oven roast salmon

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the salmon you just remove it from the

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pan stick it onto a little tray like

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this and then it goes back in the oven

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for about 3 minutes that's all it needs

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and it'll be cooked all the way through

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and you'll keep that perfect crispy skin

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you remove the pan from the heat you go

How to serve

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ahead and dress whatever it is that you

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want to serve with it some salad some

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veggies you serve it with a little wedge

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of lemon or two crispy skin perfectly

Final dish

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cooked salmon it doesn't get any better

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but my mouth watering so I'm sorry I'm

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just going to have to reach for a fork

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Coles brand salmon of course responsibly

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saued absolutely

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delicious now you can find the link to

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the recipe that we use today in the

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caption below and while you're there

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don't forget to subscribe and of course

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if you want loads more of my recipes go

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to Coles.com

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