#dried oregano

~Grilled Salmon BLT with Charred Scallion Mayo~

On a cold day, this beautifully crispy, generously fatty and deliciously flavourful Honey and Herb Roast Pork Belly makes a splendid lunch! It's a cheap cut of meat, too! Happy Thursday!

Ingredients (serves 3):

1 onion

800 grams/1.75 pork belly

1 large garlic clove, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon olive oil

1/2 cup water

1 heaped tablespoon pure honey

Preheat oven to 200°C/395°F.

Peel onion and cut it into thin slices. Scatter onion slices at the bottom of a roasting tin.

Using a sharp knife, remove the thick pig skin from the pork belly, so you are left with a layer of fat. With the knife, score the fat in a criss-cross manner.

Combine minced garlic, dried thyme and oregano, fleur de sel and black pepper in a small bowl. Stir in olive oil until well-blended. Generously rub oil and herb mixture all over the pork belly.

Sit pork belly, fat-side up, onto the onion slices, and pour water at the bottom of the tin.

Place roasting tin into the hot oven, and roast, at 200°C/395°F, for 30 to 35 minutes, until golden brown on top.

Generously brush pork belly all over with honey, and return to the hot oven.

Roast, at 200°C/395°F, for another 10 minutes.

Chef’s Notes: Could smell the bacon when pulling out of the oven. I like that the beef is flavored. Just a regular stuff pepper; beef, pepper and cheese. Can’t go wrong!

Ingredients

4 slices bacon, cut into 1/2" strips

1/2 medium onion, diced (white or yellow)

3 garlic clove, minced

1 lb ground beef

1 Tbsp chili powder

2 tsp ground cumin

1 tsp dried oregano

1 tsp paprika

Kosher salt

1 cup low-sodium beef broth

1 can (14.5 oz) diced tomatoes, undrained

4 bell peppers (I do green)

1 cup + 1 cup shredded cheddar cheese

(opt.) 2 tbsp thinly sliced green onions

Instructions

0. Preheat oven to 350°F. Dice onion. Mince garlic. Cut bell peppers in half, stem-to-stern keeping stems on, and scoop out insides.

1. In a large pot over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate.

2. Add onion to pot and cook until soft, 5 minutes.

3. Add in minced garlic. Cook until fragrant, 1 minute.

4. Add beef and cook, breaking up meat until no longer pink, 7 minutes.

5. Drain fat from the pan.

6. Add chili powder, cumin, oregano, and paprika. Season with salt.

7. Add broth and tomatoes and bring to a boil.

8. Keep on medium heat and let simmer/boil until thickened and most/all liquid is evaporated, about 20 minutes.

9. Mix in the cooked bacon. Mix in 1 cup cheddar cheese.

10. Place bell pepper halves in a large baking dish and fill with chili.

11. Sprinkle peppers with remaining cheddar cheese.

12. Bake, covered with foil, until cheese is melty and peppers are softened, about 30 minutes.  

13. Optionally. Garnish with green onions before serving.

Hanging up oregano and sage from my garden to dry 🥰

Dutch Oven Roasted Chicken With Halved Radishes. 

Chicken (6 lbs), Olive oil (dash), Kosher Salt (Dash), Black Pepper (Dash),Dried Oregano (Dash), Fresh Thyme (Dash), Celery stalk (2), Onion Rind (2), Radish (1 lbs).