Author: Andy

Roasted Pork Fillet with Apples

Roasted Pork Fillet with Apples

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Servings: 6
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 2 pork fillets about 700g each
  • 2 tablespoons vegetable oil plus more as needed
  • 1 1/2 teaspoons salt plus more as needed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 2 granny smith apples cored and sliced
  • 2 onions sliced
  • 1 cup chicken stock
  • 1 tablespoon butter

Method
 

  1. Heat oven to 220C
  2. Trim each tenderloin of any silver skin, just use a small sharp knife and slide the blade under and outward to remove it.
  3. Pat pork dry with paper towels and then rub with 1 tablespoon of the oil and 1 1/2 teaspoons of salt.
  4. Heat a tablespoon of oil in a heavy-bottomed oven-safe fry pan over medium heat. When the oil is hot and shimmers, add the pork and cook, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
  5. Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil).
  6. Add the apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
  7. Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper.
  8. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 65 and 70 degrees C. Transfer the pork to a large plate and cover with aluminium foil. Let rest about 10 minutes.
  9. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
  10. To serve, slice pork into 1-inch slices then serve on a bed of t
Author Posted on Categories Pork

Pea & Smoked Pork Hock Soup

Pea & Smoked Pork Hock Soup

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Servings: 8
Course: Entree, Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Soup
  • 40 gm butter coarsely chopped
  • 2 onions finely chopped
  • 4 garlic cloves finely chopped
  • 2 smoked pork/ham hocks about 800gm each
  • 750 gm dried green split peas
  • 360 gm frozen baby green peas defrosted, 3 cups
  • 1 pieces baguette halved lengthways and cut into 5cm
  • 60 ml extra-virgin olive oil ¼ cup
Herb butter
  • 60 gm softened butter
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 tbsp thyme
  • 1/2 garlic clove finely chopped

Method
 

  1. Heat butter in a large saucepan over low-medium heat, add onion and garlic and sauté until tender (10-12 minutes). Add ham hocks, cover with cold water (about 4 litres), bring to the simmer, reduce heat to low and cook until ham is falling from the bone (1-1½ hours). Remove hocks from saucepan, set aside to cool and, when cool enough to handle, remove skin and bone (discard), coarsely shred meat and set aside.
  2. Meanwhile, add split green peas to stock and simmer until very tender (45 minutes-1 hour). Add baby peas (reserve some for garnish if desired) and simmer until bright green (1-2 minutes). Purée in batches in a blender until smooth, add shredded ham to soup (reserve a little for garnish if desired), season to taste and keep warm.
  3. Meanwhile, for herb butter, combine ingredients in a small bowl, season to taste and set aside.
  4. Preheat a grill to high. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes each side), then spread with herb butter. Serve with hot soup topped with reserved baby peas (steamed until bright green) and shredded ham.
Author Posted on Categories Pork

MOJO CUBAN ROAST PORK

MOJO CUBAN ROAST PORK

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Servings: 8
Course: Main Dish
Cuisine: Sth American
Ingredients Method

Ingredients
  

Marinade
  • 3/4 cup extra-virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup Mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
Pork
  • 2 kg pork shoulder skinless and boneless
Mojo Sauce
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • salt and pepper

Method
 

  1. Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  2. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  3. Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
  4. Preheat oven to 170C.
  5. Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
  6. Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
  7. Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
  8. Mojo Sauce
  9. Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
Author Posted on Categories Pork

MOJO CUBAN ROAST PORK

MOJO CUBAN ROAST PORK

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Servings: 8
Course: Entree, Main Dish
Cuisine: Sth American
Ingredients Method

Ingredients
  

Marinade
  • 3/4 cup extra virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
Pork
  • 2 kg pork shoulder skinless and boneless
Mojo Sauce
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • Salt and pepper

Method
 

  1. Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  2. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  3. Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
  4. Preheat oven to 170C.
  5. Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
  6. Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
  7. Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
  8. Mojo Sauce
  9. Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
Author Posted on Categories Pork

Roast beef topside with caramelised onion gravy

Roast beef topside with caramelised onion gravy

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Servings: 6
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 tbsp black peppercorn
  • 1 tbsp English mustard powder
  • 1 tbsp dried thyme
  • 1 tsp celery seeds
  • 1 tbsp olive oil
  • Around 2kg topside beef
For the gravy
  • 4 tbsp plain flour
  • 2 beef stock cubes
  • 3 tbsp caramelised onion chutney or marmalade
  • 2-3 tsp Marmite

Method
 

  1. Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
  2. Heat oven to 190C/170C fan and sit the beef in a snug-ish roasting tin. Roast for 12 mins per 450g (about 55 mins for 2kg) for medium-rare, or 15 mins per 450g (about 1 hr 10 mins) for medium-well.
  3. Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins.
  4. For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite.
  5. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.
Author Posted on Categories beef

BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD

BRAISED LAMB SHANKS, BURNT LEEKS AND ZUCCHINI SALAD

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Servings: 6 serves
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

Salad
  • 50 gm finely grated Parmigiano-Reggiano 2/3 cup
  • 50 gm blanched almonds
  • 6 small leeks tops trimmed
  • 4 zucchini cut into julienne on a mandolin
  • 1/2 cup each basil and mint leaves torn, loosely packed
  • 2 tbsp lemon juice or to taste
  • 3 tsp olive oil
  • 1 tsp caster sugar
Lamb shanks
  • 1 tbsp grapeseed oil
  • 6 large lamb shanks 350gm each
  • 1.2 kg canned whole tomatoes
  • 1 litre red wine
  • 750 ml chicken stock
  • 140 gm tomato paste
  • 3 each rosemary and thyme sprigs
  • 2 garlic cloves thinly sliced
  • 1/2 red chilli

Method
 

  1. For braised lamb shanks, preheat oven to 180C. Heat oil in a large frying pan over medium-high heat, season shanks to taste, add to pan in batches and cook, turning once, until browned (2-3 minutes each side). Transfer to a casserole with remaining ingredients, bring to the simmer, cover with a lid and braise in oven until meat is falling from the bone (3 hours). Set shanks aside, skim fat from braising liquid, then reduce over medium heat until slightly thickened (30-40 minutes). Return shanks to braising sauce and keep warm.
  2. Meanwhile, scatter parmesan over a large oven tray lined with baking paper and bake until golden and crisp (8 minutes). Roast almonds on a separate oven tray until golden (6-8 minutes). Set parmesan and almonds aside to cool, then transfer both to a food processor and process until finely chopped.
  3. Heat a char-grill pan over medium-high heat, add leeks and grill, turning occasionally, until completely blackened (15-20 minutes). Transfer to a large bowl, cover with plastic wrap and steam until tender (2-3 minutes). Remove with tongs (reserve juices), discard blackened layer and set aside.
  4. Add zucchini, herbs, lemon juice, oil and sugar to bowl with leek juices, season to taste, and stir gently to combine. Just before serving, stir in parmesan and almond crumbs. Serve shanks hot topped with braising sauce, with burnt leeks and zucchini salad.
Author Posted on Categories Lamb

Turmeric and butter roasted cauliflower with pink pickled onions

Turmeric and butter roasted cauliflower with pink pickled onions

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Course: Entree, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 1 red onion halved and very thinly sliced
  • 3 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 3 tbsp tahini
  • 150 ml natural yogurt
  • 1/2 bunch dill
  • 1 clove largegarlic peeled and halved lengthways
  • 9 palm size cauliflower florets
  • 100 g butter
  • 1 tsp ground cumin
  • 2 tsp turmeric
  • sea salt

Method
 

  1. To make the pickled onions, put the sliced onions in a bowl and add the vinegar and sugar with a little pinch of salt. Toss together then leave to macerate, stirring now and then. The onions will eventually become really soft and turn a lovely bright pink.
  2. Mix the tahini, yogurt, dill and halved garlic clove. (You’ll be scooping the garlic out later, the idea is just to give a really subtle hit to the sauce). Add enough water to get a drizzling consistency and chill until needed.
  3. Heat the oven to 200C/fan 180C/. Put the butter in a small pan with the spices and a pinch of salt. Melt together, then cook very gently for 1-2 minutes. Put the caulis in a roasting tin or on a baking sheet. Brush over the butter then turn over to coat in as much of the butter as possible (but don’t worry if you don’t hit every spot).
  4. Cover the whole tray with foil and cook for 20 minutes, then take the foil off and cook for another 20-30 minutes, or until tender and starting to catch a little at the edges.
  5. Scoop the garlic out of the sauce and drain the pickled onions.
  6. You can serve this from the tray or transfer the caulis to a platter, or individual plates. Scatter with the onions then drizzle all over with the sauce. Serve with a bit of extra dill, enjoy!

Osso Buco in a Red Wine Sauce

Osso Buco in a Red Wine Sauce

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 4 Osso Buco
  • 1 teaspoon kosher salt
  • teaspoon ¾ground black pepper
  • 2 tablespoons dijon mustard
  • 1 cup all-purpose flour
  • 2 tablespoons duck fat or butter
  • 2 shallots finely minced
  • 1 carrots finely minced
  • 12 cloves garlic finely minced
  • 1 tablespoon red curry paste (you can use tomato paste in its place but the curry paste definitely elevates the dish)
  • teaspoon ⅛caraway seeds
  • 1 cup good red wine (do not use Two Buck Chuck for this people)
  • 2 cups ½beef stock
  • 3 sprigs fresh thyme (or any other fresh herbs you have - rosemary would work well too)
  • crusty bread for serving

Method
 

  1. Preheat your oven to 160C. Dry the meat with paper towels, then tie each shank with twine once around, if you have it (it will help to keep them from falling apart, as they become very tender when fully cooked - if you don't have twine, it'll be fine, but they will probably fall apart a bit - they will still be delicious). Rub the meat with salt and pepper, then with the dijon mustard. Dredge the meat in flour, and set aside.
  2. Add your duck fat (or butter) to your pan over medium-high heat. Place your veal in the pan and sear on all sides for about 4 minutes, until well browned. Transfer the browned meat to a plate and set aside.
  3. In the same pan, add another tablespoon of duck fat or butter. Add in the shallots and carrots and stir for 5 minutes over medium heat, until softened, then add in the garlic and cook for 1 minute, until fragrant. Add in the curry paste, then the wine and stock and scrape up any browned bits. Place the meat back in the pan, along with the sprigs of thyme. Place a lid on the pan and place in a 160C for 2 to 2½ hours, until tender. Serve alongside some crusty bread and be sure to scrape out all of the bone marrow!
Author Posted on Categories beef

MEXICAN STREET STYLE CORN & CHICKEN CHOWDER

MEXICAN STREET STYLE CORN & CHICKEN CHOWDER

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Servings: 6 large
Course: Entree, Main Dish
Cuisine: Sth American
Ingredients Method Notes

Ingredients
  

  • 6 ears corn kernels removed, reserving 1-2 striped cobs
  • 500 g chicken thighs sliced thinly skin off
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 cup white onion diced
  • 2 garlic cloves minced
  • 1 bottle sliced jalapenos optional
  • 4 cups chicken stock
  • 1/2 teaspoon chili powder
  • 1/4 cup Parmesan cheese
  • 1/2 cup thickened cream
  • Zest of 1 lime
  • Juice of 2 limes
  • salt and pepper to taste

Method
 

  1. In a medium pot over medium hear, saute corn in 1 tablespoon butter and 1 tablespoon oil for 5 minutes. Remove.
  2. Add remaining butter and oil to the pan and add garlic and onion and saute for 5 minutes.
  3. To the pan, add 3/4 of the sautéed corn back into the pot with the garlic and onion.
  4. Stir in jalapenos, chicken stock, chili powder and reserved corn cobs and simmer for 20 minutes.
  5. Remove from heat and discard cobs.
  6. With an immersion blender, puree the soup until smooth.
  7. Add sliced chicken thighs and poach on medium heat (do not boil) until cooked through - around 5 - 7 minutes.
  8. Stir in Parmesan cheese, cream, lime zest, lime juice and remaining sautéed corn.
  9. Place into bowls and top with desired toppings.

Notes

Toppings: coriander, crumbled hard feta cheese, chili powder, charred corn kernels, limes wedges and/or sour cream thinned with lime juice. Toated tortillas. *To char corn place 1 whole corn cob over a gas burner, set to medium heat, and with a close eye, watch until the cobs are blistered - Or rotate under a grill.
Author Posted on Categories Chicken

Pumpkin, Almond & Cheese Rice Bake

Pumpkin, Almond & Cheese Rice Bake

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Dish
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 250 g of basmati rice
  • 4 shallots peeled and minced
  • 2 garlic cloves peeled and minced
  • 600 g of pumpkin peeled, deseeded and cut into 2.5cm chunks
  • 4 leaves sprigs of thyme picked
  • 75 g of flaked almonds
  • 600 ml of vegetable stock
  • 100 g of cheddar grated
  • 1 tbsp of grapeseed oil

Method
 

  1. Heat the oil in a large pan and sauté the shallots and garlic for 4–5 minutes. Add the pumpkin, thyme and flaked almonds and sauté for a further 8–10 minutes
  2. Add the rice and mix well before pouring in the vegetable stock. At this point you can continue to cook the dish in the pan, covered, for 20–25 minutes, or bake as suggested below
  3. Preheat the oven to 180°C
  4. After 20 minutes, remove the foil and bake for a further 20–25 minutes until the cheese is golden brown and the rice is cooked
  5. Serve with the remaining grated cheese, salad and crusty bread or seasonal greens