Plusgas in Jimboomba, Queensland | Business service

Plusgas

Locality: Jimboomba, Queensland

Phone: +61 7 3800 2080

Address: 19-31 Anders St 4280 Jimboomba, QLD, Australia

Website: http://www.plusgas.com.au

Likes: 659

Add/Update information

Reviews

Tags

• Business service
• Retail company
• Gas and chemical service

25.01.2022 The WINNER OF THE FREE 45KG LPG CYLINDER IS: - - - Karen Van Doorn... - - - Congratulations, we will be in contact with you! We would like to Wish everyone on our page a Safe and Merry Christmas. Keep an eye on the PLUSGAS facebook page for more competitions in the New Year.

23.01.2022 Let's hope it doesn't get this cold in Brisbane but if it does, don't forget to book your gas with Plusgas

23.01.2022 Good morning Everyone, hope you're enjoying this beautiful weather as much as we are...

22.01.2022 Want a eye catching cheese platter to be served out for your guests at your Christmas BBQ, why not try this one?

22.01.2022 Lets hope it doesnt get this cold in Brisbane but if it does, dont forget to book your gas with Plusgas

22.01.2022 Happy Thursday Everyone, we hope youre enjoying this wintery weather as much as we are. Cosy nights in front of the fire...

22.01.2022 Hooray for cold weather, its finally here. Did you have a cold shower this morning?

21.01.2022 Hope everyone's week has started out great. Make sure you have went to your local Plus Swap stockist for your BBQ gas bottle. With the BBQ season is upon us and its always nice to try some new recipes.... Barbecued corn with paprika spiced butter 2 teaspoons cumin seeds 2 teaspoons coriander seeds 125g butter, softened 2 teaspoons smoked paprika 1 long red chilli, seeded, finely chopped 1/2 cup finely chopped coriander 2 teaspoons finely grated lime rind 6 corn cobs, husks and silks removed 1 tablespoon olive oil Step 1 Preheat a barbecue or chargrill on medium. Step 2 Meanwhile, heat a small frying pan over medium heat. Add cumin and coriander seeds and cook, tossing, for 1 minute or until aromatic. Remove from heat and transfer to a mortar. Gently pound with a pestle until coarsely crushed. Transfer to a small bowl. Add the butter, paprika, chilli, fresh coriander and lime rind. Stir to combine. Season with salt and pepper. Spoon along the centre of a piece of baking paper to form a log. Roll up and twist ends to secure. Place in the fridge for 20 minutes or until firm. Step 3 Lightly brush corn with oil. Cook on grill, turning, for 10 minutes or until tender and slightly charred. Transfer to a serving dish. Step 4 Thinly slice butter crossways. Top corn with butter slices and serve immediately. source: taste.com.au

20.01.2022 Queensland - perfect one day, snowing the next. Hope youre planning a lovely weekend in front of the fire. Dont forget your gas...

20.01.2022 Dont want to risk a cold shower with this cool weather around. Call our friendly, reliable staff and order your gas today 3800 2080.

18.01.2022 Want a quick, delicious recipe that the whole family will love?? Why not try these tasty "Asparagus and corn fritters" 1 1/2 cups self-raising flour ... 1/2 teaspoon baking powder 2 eggs, lightly beaten 1 1/4 cups milk 1 bunch asparagus, trimmed, roughly chopped 310g can sweet corn kernels, drained 1 bunch chives, chopped 50g snow pea sprouts, roughly chopped 120g green peppercorn vintage cheese (see note), grated Olive oil cooking spray Sour cream, sweet chilli sauce and rocket leaves, to serve Step 1 - Preheat barbecue plate on medium heat. Sift flour and baking powder into a large bowl. Make a well in the centre. Add egg and milk. Whisk until batter is smooth. Step 2 - Fold asparagus, corn, chives, snow pea sprouts and cheese into batter. Season with salt and pepper. Step 3 - Spray barbecue plate with oil. Using 1 heaped tablespoon batter per fritter, spoon batter onto plate, spreading each fritter to 10cm in diameter (leave enough room between each so they don't stick together). Barbecue fritters, in batches, for 3 to 4 minutes each side or until firm to touch. Serve with sour cream, sweet chilli sauce and rocket leaves. ENJOY!!! source: taste.com.au

18.01.2022 Hope no one had a cold shower this morning. If you did, make sure you call us today to order your gas.

18.01.2022 Hooray for cold weather, it's finally here. Did you have a cold shower this morning?

17.01.2022 Happy Thursday Everyone, we hope you're enjoying this wintery weather as much as we are. Cosy nights in front of the fire...

17.01.2022 Happy Thursday!!

17.01.2022 Who doesnt love a yummy Christmas ham, who not try this recipe? Glazed Christmas ham with sweet and tangy barbecue sauce 1 double-smoked ham leg (about 4.5kg) ... 1 cup golden syrup 1/4 cup tomato sauce (ketchup) 60g unsalted butter 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 2 garlic cloves, very finely chopped 1 teaspoon chilli flakes Step 1 Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat one burner on medium-high and leave the other burner(s) off. For a charcoal barbecue, build a fire on one side of the charcoal grate, leaving the other side of the barbecue empty, and let burn just until the coals are covered with white ash. Do not spread out the coals. Step 2 Line a large heavy rimmed baking tray with foil. Remove all the packaging from the ham. Run a sharp knife down the back of the ham and using your fingers, gently separate the skin from the fat. Run the knife over the fat to lightly score it all over. Place the ham on the tray and set the tray on the side of the barbecue that is off. Close the lid and leave to cook (the barbecue temperature should be about 190C) for 1 1/2 hours or until a meat thermometer inserted into the thickest part of the ham registers 42C. Step 3 Meanwhile, in a medium heavy saucepan over medium heat, whisk the golden syrup, tomato sauce, butter, mustard, lemon juice, vinegar, Worcestershire sauce, garlic and chilli flakes until the butter melts and the mixture is well blended. Remove the glaze from the heat and set it aside. Step 4 When the ham is warmed through, increase the barbecue temperature slightly (so the barbecue temperature reaches 200C). Using a pastry brush, brush some of the glaze all over the ham. Cook the ham, basting it about every 5 mins with the glaze, for a further 45 mins or until the thickest part of the ham registers 52C on the meat thermometer and the ham is evenly caramelised. Step 5 Remove the ham from the barbecue and set it aside on a carving board for 10 mins to rest. Meanwhile, pour off the juices from the baking tray into a tall and narrow heatproof container and allow the fat to settle to the top. Skim off as much of the fat as possible. In a serving bowl, combine equal parts of the skimmed juices and remaining glaze. Step 6 Serve ham with the barbecue sauce. Enjoy, from PLUSGAS! source: taste.com.au

17.01.2022 After cooking that yummy Christmas ham we posted earlier why not treat yourself to a delicious dessert. Pavlova wreath 4 egg whites ... 215g (1 cup) caster sugar 3 teaspoons gluten-free cornflour 1 teaspoon white vinegar 1/2 teaspoon vanilla extract 100g fresh strawberries, hulled, chopped 1 teaspoon icing sugar mixture 1 teaspoon lemon juice 80ml (1/3 cup) thickened cream 1/2 teaspoon vanilla bean paste 90g (1/3 cup) Jalna Vanilla Low Fat Yoghourt 1 mango, thinly sliced, curled Edible flowers, to serve (optional) Step 1 Preheat oven to 120C/100C fan forced. Draw a 23cm circle on a sheet of baking paper. Draw a 13cm circle inside large circle. Place paper, pencil-side down, on baking tray. Step 2 Use electric beaters to whisk egg whites in a bowl until firm peaks form. Add sugar, 1 tbs at a time, beating, until meringue is thick and glossy and sugar dissolves. Beat in cornflour, vinegar and vanilla extract until just combined. Step 3 Using circle as a guide, spoon meringue onto prepared tray to form a wreath. Use a spatula to smooth surface. Bake for 1 hour to 1 hour 10 minutes or until crisp and dry. Turn off oven. Cool, with door closed, for 45 minutes. Cool completely with door ajar. Place on plate. Step 4 Process strawberry, icing sugar and lemon juice in a food processor until smooth. Strain through a fine sieve into a bowl. Discard seeds. Step 5 Use electric beaters to beat cream and vanilla paste in a bowl until firm peaks form. Whisk in yoghurt until combined. Step 6 Spread top of wreath with 12 cup cream mixture. Top with mango and flowers, if using. Drizzle with sauce. Serve remaining cream mixture and sauce on side. YUM - PLUSGAS source: taste.com.au

16.01.2022 Don't want to risk a cold shower with this cool weather around. Call our friendly, reliable staff and order your gas today 3800 2080.

16.01.2022 Christmas is just around the corner, the countdown is on. Make sure you are prepared and have ordered your gas! Call our friendly office staff on 5548 7100 or 3800 2080 to place your order!

14.01.2022 Support local businesses!

14.01.2022 Who can resist a yummy Christmas dip? Christmas layer dip 2 avocados, chopped ... 2 teaspoons lime juice 1 tablespoon chopped fresh coriander leaves 200ml tub light sour cream 3/4 cup bottled mild salsa 1/4 cup grated reduced-fat tasty cheese Salt-reduced corn chips, to serve Step 1 Place avocado in a bowl. Mash until smooth. Stir in lime juice and coriander. Step 2 Place avocado mixture in the base of a 4 cup-capacity glass bowl. Top with sour cream, followed by salsa and cheese. Serve with corn chips. PLUSGAS source: taste.com.au

14.01.2022 Hope everyone is planning for their upcoming weekend. Make sure you include your gas requirements in the planning.

14.01.2022 What a great Christmas treat to impress the kids this silly season.

13.01.2022 Want to impress your guests at your Christmas party? Why not try these Christmas Cupcakes. Ingredients ... 200g butter, softened 1 3/4 cups (385g) caster sugar 1 teaspoon vanilla bean paste 4 eggs 2 3/4 cups (415g) self-raising flour 1 cup (250ml) milk 1/4 cup (50g) white choc chips 150g frozen raspberries Icing sugar, to dust 500g bought white fondant Bought red icing flowers, to decorate Buttercream frosting 200g butter, softened 3 cups (480g) icing sugar mixture 1 tablespoon milk Step 1 Preheat oven to 180C. Line twenty-four 1?3-cup (80ml) capacity muffin pans with paper cases. Step 2 Use an electric mixer to beat butter, sugar and vanilla bean paste together until pale and creamy. Add eggs, 1 at a time, beating after each addition. Step 3 Add the flour and milk in alternate batches and stir until just combined. Add the white choc chips and raspberries and gently fold until just combined. Step 4 Spoon mixture among paper cases. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool. Step 5 To make the frosting, use an electric mixer to beat butter until very pale. While beating, gradually add icing sugar. Add the milk and beat until combined. Step 6 Use a round-bladed knife to spread icing onto each cupcake in a thin layer. Dust a clean surface with icing sugar. Step 7 Roll fondant to a 3mm-thick disc. Use a 10cm-round fluted pastry cutter to cut discs from fondant. Gently smooth fondant onto cupcakes. Decorate with icing flowers. Yum!!! source: taste.com.au

13.01.2022 Good morning Everyone, hope youre enjoying this beautiful weather as much as we are...

12.01.2022 Who doesn't love a yummy Christmas ham, who not try this recipe? Glazed Christmas ham with sweet and tangy barbecue sauce 1 double-smoked ham leg (about 4.5kg) ... 1 cup golden syrup 1/4 cup tomato sauce (ketchup) 60g unsalted butter 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 2 garlic cloves, very finely chopped 1 teaspoon chilli flakes Step 1 Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat one burner on medium-high and leave the other burner(s) off. For a charcoal barbecue, build a fire on one side of the charcoal grate, leaving the other side of the barbecue empty, and let burn just until the coals are covered with white ash. Do not spread out the coals. Step 2 Line a large heavy rimmed baking tray with foil. Remove all the packaging from the ham. Run a sharp knife down the back of the ham and using your fingers, gently separate the skin from the fat. Run the knife over the fat to lightly score it all over. Place the ham on the tray and set the tray on the side of the barbecue that is off. Close the lid and leave to cook (the barbecue temperature should be about 190C) for 1 1/2 hours or until a meat thermometer inserted into the thickest part of the ham registers 42C. Step 3 Meanwhile, in a medium heavy saucepan over medium heat, whisk the golden syrup, tomato sauce, butter, mustard, lemon juice, vinegar, Worcestershire sauce, garlic and chilli flakes until the butter melts and the mixture is well blended. Remove the glaze from the heat and set it aside. Step 4 When the ham is warmed through, increase the barbecue temperature slightly (so the barbecue temperature reaches 200C). Using a pastry brush, brush some of the glaze all over the ham. Cook the ham, basting it about every 5 mins with the glaze, for a further 45 mins or until the thickest part of the ham registers 52C on the meat thermometer and the ham is evenly caramelised. Step 5 Remove the ham from the barbecue and set it aside on a carving board for 10 mins to rest. Meanwhile, pour off the juices from the baking tray into a tall and narrow heatproof container and allow the fat to settle to the top. Skim off as much of the fat as possible. In a serving bowl, combine equal parts of the skimmed juices and remaining glaze. Step 6 Serve ham with the barbecue sauce. Enjoy, from PLUSGAS! source: taste.com.au

12.01.2022 The big chill is on its way to SE Queensland. Make sure you have plenty of gas for your heaters and showers and don't forget that lovely slow-cooked stew for over the weekend.

12.01.2022 Why Plusgas? Plusgas offers you the price you can expect to pay each time you get a delivery. Some companies will offer a low starting price but continually increase the price. http://www.plusgas.com.au/

11.01.2022 LIKE & SHARE PLUSGAS for a chance to WIN great prizes including FREE gas refills. > Same or next day delivery > NO lock in contracts > Customer friendly... > Local > Switching is easy phone the office on 3800 2080 or 5548 7100 http://www.plusgas.com.au/

11.01.2022 Christmas is just around the corner. Why not get into the chrissie spirit and bake some yummy Christmas treats. Ingredients: 125 grams plain sweet biscuits, processed to fine crumbs... 80 grams Butter 375 grams Cream Cheese, Softened 1/2 cup Caster Sugar 1 teaspoon Vanilla Essence 200mls cream 2 tablespoons boiling water 2 teaspoons Powdered Gelatine 85 grams Packet Jelly Step 1 Line base and sides of a 3.5cm deep, 16cm x 26cm (base) slab pan with baking paper. Combine biscuit crumbs and butter. Press into base of lined pan. Refrigerate for 1 hour or until firm. Step 2 Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in cream. Place water into a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Set aside to cool slightly. Beat gelatine into filling until combined. Step 3 Pour filling over base. Refrigerate for 3 to 4 hours or until set. Step 4 Meanwhile, make jelly, following packet directions. Set aside to cool to room temperature. Pour into a shallow dish. Refrigerate for 2 to 3 hours or until jelly starts to thicken (like consistency of thickened cream). Pour jelly over cheesecake. Refrigerate for a further 3 hours or until jelly is set. Cut into squares to serve. Enjoy. MERRY CHRISTMAS FROM PLUSGAS! Source: taste.com.au

11.01.2022 To enhance your package, call 3800 2080 today for reliable same or next day service and great prices.

10.01.2022 Summer may seem like it's just around the corner but we are still enjoying cooler mornings and evenings, so don't forget to order your gas...

10.01.2022 Hope everyones week has started out great. Make sure you have went to your local Plus Swap stockist for your BBQ gas bottle. With the BBQ season is upon us and its always nice to try some new recipes.... Barbecued corn with paprika spiced butter 2 teaspoons cumin seeds 2 teaspoons coriander seeds 125g butter, softened 2 teaspoons smoked paprika 1 long red chilli, seeded, finely chopped 1/2 cup finely chopped coriander 2 teaspoons finely grated lime rind 6 corn cobs, husks and silks removed 1 tablespoon olive oil Step 1 Preheat a barbecue or chargrill on medium. Step 2 Meanwhile, heat a small frying pan over medium heat. Add cumin and coriander seeds and cook, tossing, for 1 minute or until aromatic. Remove from heat and transfer to a mortar. Gently pound with a pestle until coarsely crushed. Transfer to a small bowl. Add the butter, paprika, chilli, fresh coriander and lime rind. Stir to combine. Season with salt and pepper. Spoon along the centre of a piece of baking paper to form a log. Roll up and twist ends to secure. Place in the fridge for 20 minutes or until firm. Step 3 Lightly brush corn with oil. Cook on grill, turning, for 10 minutes or until tender and slightly charred. Transfer to a serving dish. Step 4 Thinly slice butter crossways. Top corn with butter slices and serve immediately. source: taste.com.au

08.01.2022 Winter may not be upon us yet but dont get caught without hot water. Order your gas today...

08.01.2022 BBQ season is here, why not try these yummy Mango and coconut chicken skewers. You'll need 8 pre-soaked bamboo skewers. ... 800g chicken thigh fillets, trimmed, cut into 3cm pieces 1/2 cup mango chutney 1 tablespoon crunchy peanut butter 1 tablespoon soy sauce 270ml can light coconut cream 100g Asian salad leaf mix 3 radishes, thinly sliced 1 Lebanese cucumber, peeled, thinly sliced 2 teaspoons Asian salad dressing Step 1 Thread chicken evenly onto 8 skewers. Combine chutney, peanut butter and soy sauce in a bowl. Transfer 2 tablespoons mixture to a small bowl. Brush mixture over chicken skewers. Reserve remaining mixture. Step 2 Heat a well-oiled barbecue or chargrill pan over medium heat. Cook skewers, in batches, for 3 to 4 minutes each side or until browned and cooked through. Step 3 Meanwhile, place coconut cream and reserved mango chutney mixture in a small saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until reduced by half and mixture has thickened slightly. Step 4 Place salad mix, radish, cucumber and dressing in a bowl. Toss to combine. Place skewers on a platter. Drizzle with a little coconut mixture. Serve with salad and remaining coconut mixture. Make sure you check your gas, go to your local Plus Swap to stock up! Source - taste.com.au

08.01.2022 Need some more inspiration for your Christmas lunch?? Who can resist a Crackin' roast pork This cider-infused chorizo and paprika stuffing packs this pork with flavour.... 2.4kg boned rolled loin of pork, string removed 60ml (1/4 cup) olive oil 2 tablespoons sea salt flakes 5 small red apples, halved crossways 20 French shallots, peeled 3 whole garlic bulbs, tops trimmed 2 bunches baby carrots, peeled Chorizo & torn sourdough stuffing 1 tablespoon olive oil 1 chorizo, cut into 1.5cm pieces 1 small onion, finely chopped 1 celery stick, coarsely chopped 1 teaspoon smoked paprika 80ml (1/3 cup) apple cider 120g sourdough bread, torn into 2cm pieces 1/2 cup chopped fresh continental parsley 2 teaspoons fresh thyme leaves Step 1 Preheat oven to 230C. To make the chorizo & torn sourdough stuffing, heat the oil in a large frying pan over medium heat. Stir in the chorizo, onion and celery for 5 minutes or until soft but not brown. Stir in the paprika and cook for 30 seconds or until aromatic. Stir in the cider and cook for 5 minutes or until the liquid evaporates. Set aside to cool slightly. Step 2 Meanwhile, place the pork, rind-side up, on a clean work surface. Use a sharp knife to score the rind, into the fat layer, at 2cm intervals. Step 3 Turn pork over. Cut a horizontal slit in the thick end of the pork (dont cut all the way through). Open the pork to sit flat. Step 4 Stir the bread, parsley and thyme into the chorizo mixture. Season. Place the stuffing mixture along the centre of the pork. Starting from the thick end, roll up the pork firmly to enclose the filling. Use unwaxed white kitchen string to tie the pork crossways at 2cm intervals. Step 5 Place the pork, rind-side up, in a large roasting pan. Drizzle over 1 tablespoon of oil, then rub the salt into the cuts. Roast for 35 minutes or until the rind crackles. Step 6 Reduce oven to 200C. Roast the pork for 40 minutes. Place the apple, shallots, garlic and carrots around the pork, and drizzle over remaining oil. Roast for a further 1 hour or until the pork is cooked through and the vegetables are tender. Transfer the pork, apple and vegetables to a platter. source: taste.com.au

07.01.2022 .........................CHRISTMAS GIVEAWAY......................... ......................WIN a FREE 45KG LPG Cylinder?......................... Simply like Plusgas page, Like and share this post to go in the running to WIN.... ......................YOU DON'T HAVE TO BE...................... ...........................A CUSTOMER TO................................ ....................................WIN..................................... **WINNER WILL BE DRAWN at 10am Thursday 24th of December and will be ANNOUNCED on this page.

07.01.2022 With Christmas parties underway for this festive season, here is a simple but tasty nibbles platter. Tomato Bocconcini Balls 1 cherry tomato ... 1 baby bocconcini 1 fresh basil 1 balsamic vinegar STEP 1 Cut cherry tomatoes and bocconcini balls in half. STEP 2 Sandwich a small basil leaf, or torn piece of basil, between half a cherry tomato and half a bocconcini ball. STEP 3 Skewer all together with toothpick. STEP 4 Sprinkle with balsamic vinegar, salt and pepper to serve. Delicious. source: bestrecipes.com.au

06.01.2022 Out of BBQ gas? Head on down to Specialised Power Equipment in Beaudesert to exchange your BBQ cylinder and check out their camping and BBQ range!

06.01.2022 Winter may not be upon us yet but don't get caught without hot water. Order your gas today...

04.01.2022 Queensland - perfect one day, snowing the next. Hope you're planning a lovely weekend in front of the fire. Don't forget your gas...

04.01.2022 BBQ season is here, why not try these yummy Mango and coconut chicken skewers. Youll need 8 pre-soaked bamboo skewers. ... 800g chicken thigh fillets, trimmed, cut into 3cm pieces 1/2 cup mango chutney 1 tablespoon crunchy peanut butter 1 tablespoon soy sauce 270ml can light coconut cream 100g Asian salad leaf mix 3 radishes, thinly sliced 1 Lebanese cucumber, peeled, thinly sliced 2 teaspoons Asian salad dressing Step 1 Thread chicken evenly onto 8 skewers. Combine chutney, peanut butter and soy sauce in a bowl. Transfer 2 tablespoons mixture to a small bowl. Brush mixture over chicken skewers. Reserve remaining mixture. Step 2 Heat a well-oiled barbecue or chargrill pan over medium heat. Cook skewers, in batches, for 3 to 4 minutes each side or until browned and cooked through. Step 3 Meanwhile, place coconut cream and reserved mango chutney mixture in a small saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until reduced by half and mixture has thickened slightly. Step 4 Place salad mix, radish, cucumber and dressing in a bowl. Toss to combine. Place skewers on a platter. Drizzle with a little coconut mixture. Serve with salad and remaining coconut mixture. Make sure you check your gas, go to your local Plus Swap to stock up! Source - taste.com.au

02.01.2022 Need some more inspiration for your Christmas lunch?? Who can resist a Crackin roast pork This cider-infused chorizo and paprika stuffing packs this pork with flavour.... 2.4kg boned rolled loin of pork, string removed 60ml (1/4 cup) olive oil 2 tablespoons sea salt flakes 5 small red apples, halved crossways 20 French shallots, peeled 3 whole garlic bulbs, tops trimmed 2 bunches baby carrots, peeled Chorizo & torn sourdough stuffing 1 tablespoon olive oil 1 chorizo, cut into 1.5cm pieces 1 small onion, finely chopped 1 celery stick, coarsely chopped 1 teaspoon smoked paprika 80ml (1/3 cup) apple cider 120g sourdough bread, torn into 2cm pieces 1/2 cup chopped fresh continental parsley 2 teaspoons fresh thyme leaves Step 1 Preheat oven to 230C. To make the chorizo & torn sourdough stuffing, heat the oil in a large frying pan over medium heat. Stir in the chorizo, onion and celery for 5 minutes or until soft but not brown. Stir in the paprika and cook for 30 seconds or until aromatic. Stir in the cider and cook for 5 minutes or until the liquid evaporates. Set aside to cool slightly. Step 2 Meanwhile, place the pork, rind-side up, on a clean work surface. Use a sharp knife to score the rind, into the fat layer, at 2cm intervals. Step 3 Turn pork over. Cut a horizontal slit in the thick end of the pork (dont cut all the way through). Open the pork to sit flat. Step 4 Stir the bread, parsley and thyme into the chorizo mixture. Season. Place the stuffing mixture along the centre of the pork. Starting from the thick end, roll up the pork firmly to enclose the filling. Use unwaxed white kitchen string to tie the pork crossways at 2cm intervals. Step 5 Place the pork, rind-side up, in a large roasting pan. Drizzle over 1 tablespoon of oil, then rub the salt into the cuts. Roast for 35 minutes or until the rind crackles. Step 6 Reduce oven to 200C. Roast the pork for 40 minutes. Place the apple, shallots, garlic and carrots around the pork, and drizzle over remaining oil. Roast for a further 1 hour or until the pork is cooked through and the vegetables are tender. Transfer the pork, apple and vegetables to a platter. source: taste.com.au

02.01.2022 Summer may seem like its just around the corner but we are still enjoying cooler mornings and evenings, so dont forget to order your gas...