Simon Gault's Pork Fillet wrapped in Prosciutto

Ingredients

• 1x 100% NZ __pork fillet
• 12x semi-dried tomatoes
• 2 tbsp Italian rub
• 6x slices of prosciutto
• 100ml virgin olive oil

Method

Step 1

Preparing the __pork fillet

• Using a sharp knife, trim the fillet to remove the silver skin from the tail end of the fillet to the butt end.
• Cut the fillet length ways to open it then fill with the semi dried tomatoes.
• Lay 6 slices of prosciutto over lapping each other to form a sheet, onto a chopping board.
• Place the fillet onto the prosciutto and rub the Italian rub into the fillet. Roll the fillet in the prosciutto.

Step 2

Cooking the pork fillet

• Seal the pork in a hot pan with the olive oil, then place on a tray and cook in the oven at 185 degrees Celsius for 10 minutes, or until an internal temperature of 64 degrees is reached.
• Remove from the oven and rest for 5 minutes.

Step 3

Plating up

• Once rested, slice the fillet into as many pieces as required and place onto a serving plate.
• Garnish with a semi dried tomato and a drizzle of olive oil.

Note: Pork fillet makes an elegant dish for a dinner party but also can be roasted or grilled whole for a quick dinner, when sliced crosswise, achieving medallions which may be sautéed.

Read more ...

Simon Gault's Pork Sausage and Sweetcorn Pie

Ingredients

• 1x pre-made pastry sheet, defrosted
• 250g cooked 100% NZ __pork sausages, roughly chopped
• 1/4 cup finely chopped onion
• 1x minced clove garlic
• 1 cup canned corn
• 1 cup grated cheddar cheese
• 4x eggs, slightly beaten
• 1 cup cream
• 1/4 tsp salt
• 1 tbsp pine nuts
• 12x semi-dried tomatoes

Method

Step 1

Preparing the pastry

• Place a large ramekin or oven-proof bowl upside down on a baking tray and spray the bottom and sides with oil.
• Lay the sheet of pastry over the bowl then place into oven at 185°C for 15 minutes.
• Take your now golden-brown pastry case from the oven and set aside. Leave the oven on for the next step.

Step 2

Making the filling

• Into a mixing bowl, add everything except the pine nuts and semi-dried tomatoes, then mix well.
• Using a ladle, pour the mixture into the prepared pastry case, making sure that it doesn't overflow.
• Sprinkle the semidried tomatoes on top along with the pine nuts.
• Bake in a pre-heated oven at 185°C for 40 minutes. Remove from the oven and set aside for 5 minutes.

Step 3

Plating up

• Serve on a plate and garnish with pea tendrils, serve with your favourite chutney or sauce.

Note: This recipe can be adapted to make small tart quiches for appetizers.

Read more ...

Simon Gault's Pork Shoulder Roast with Crackling

Ingredients

• 1kg 100% NZ __pork shoulder, rolled
• 3x medium potatoes (peeled and cut into 6)
• 2x onions (peeled and halved)
• 2x orange kumara (peeled and cut into 2cm cubes)
• ¼ pumpkin (skin on and cut into 2 cm thick slices)
• 3 tsp salt
• 2 tbsp plain flour
• Carrots, peas, silverbeet or any other vegetables you like, prepared as you wish.

Method

Step 1

Preparing the pork

• Place your shoulder of __pork skin side up onto a roasting tray large enough to accommodate your roasted vegetables.
• With a small sharp knife make scores through the skin into the fat (but not into the meat), about a centimetre apart.
• Rub salt into the skin and the scores and season the underside of the shoulder with salt and pepper.
• Place your shoulder of pork into a preheated oven at 210°C for 35 minutes.

Step 2

Cooking the vegetables

• Remove the pork from the oven and baste using the fat from the bottom of the pan. Add the vegetables and return the tray to the oven for a further 35 minutes.
• Remove the meat and vegetables to a serving dish and allow to rest while you make your gravy.

Making the gravy

• Remove the fat and dissolve the crusty remains in the roasting pan by adding some water and heating the pan on the hob.
• Mix your flour with cold water, stirring to produce a smooth mixture - the consistency of cream. Add the mixture to the hot pan juices, stirring as it thickens to prevent lumps.
• Season with salt and pepper, strain if you want to remove any bits from the roasting pan, then set aside.

Step 3

Plating up

• Slice the meat and place onto a platter with the roasted vegetables.
• Pour the gravy over the meat and serve.

Read more ...

Simon Gault's Pork Chops Caprese Style

Ingredients

• 4x 100% NZ __pork chops
• 100ml extra virgin olive oil
• 1x bunch picked chervil
• 2x sprigs picked oregano
• 2x minced garlic cloves
• 50ml good quality balsamic
• 250g buffalo mozzarella cut into eight pieces
• 8x medium tomatoes, roughly chopped
• 8x basil leaves

Method

Step 1

Making the Caprese salad

• In a mixing bowl place the chervil, oregano, garlic, balsamic, tomatoes and mozzarella.
• Season to taste then add the olive oil.
• Mix well and set aside.

Step 2

Cooking the __pork chops

• On a tray, oil and season the pork chop and grill under a medium-hot heat (or pan fry over a skillet) for about 8 - 9 minutes, turning once, until internal temperature is 64°C.*
• Rest for 3 - 5 minutes.

*Chops are best when quickly cooked either by grilling or sauteing. Don't forget, pork is a red meat and is delicious with a hint of pink.

Step 3

Plating up

• Spoon the salad onto a plate, add your pork chop and then spoon more salad on top.
• Drizzle some of the dressing from the salad around the outside of the plate and serve.

Read more ...

Simon Gault's Pork Schnitzel with Sage & Parmesan Crust

Ingredients

• 4x 100% NZ __pork schnitzel
• 1 cup flour seasoned with salt & pepper
• 3x eggs
• 1 cups panko crumbs (Japanese bread crumbs)
• 12x large sage leaves + 4 sprigs for garnish
• ½ cup grated parmesan
• 50g butter
• 1x lemon

Method

Step 1

Making the crust

• In a shallow dish, combine the flour, seasoned salt and pepper.
• Place the eggs in another shallow bowl and whisk lightly.
• Place bread crumbs, finely chopped sage leaves and grated parmesan in a third shallow dish.
• Coat meat with flour, dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.

Step 2

Cooking the __pork schnitzel

• In a large fry pan, heat the olive oil until it starts to shimmer, add the butter and as it starts to melt place the pork on top of the melting butter. Cook until golden brown, turn and cook the same way on the other side.
• Remove and keep warm.

Step 3

Plating up

• Garnish with fried sage leaves and a ¼ of lemon, wedged.

Read more ...

100% NZ pork tacos

Ingredients

• Tbsp olive oil
• 1x onion, peeled and diced
• 2x cloves garlic, peeled and finely chopped
• 500g 100% NZ __pork mince
• 1 tsp minced chilli
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tbsp tomato paste
• 1x 400g can kidney beans in brine, drained
• ½ cup water
• 12 small soft flour or corn tortillas, or 12 taco shells
• Shredded lettuce, sliced avocado, red capsicum and sour cream to serve

Method

1.      Heat the oil in frying pan and stir fry the onion and garlic for 5 minutes.
2.      Add the pork mince, chilli and cumin and stir fry until the mince changes colour and is cooked through.
3.      Stir in the tomato paste, beans and water and simmer gently for 10 minutes.

Serving suggestion

Spoon into warmed soft tortillas or taco shells and add lettuce, avocado, red capsicum and tomato salsa to taste. 

Tomato salsa

Ingredients

• 4 tomatoes
• 1 small red onion, finely chopped
• 2-3 red chillies, deseeded and finely chopped, optional
• Half a cup coriander leaves, chopped
• 3 tbsp lime juice
• Half a tsp salt
• 1 tbsp olive oil

Method

Cut the tomatoes into quarters and remove the seeds. Chop the flesh finely and place in a bowl with the onion, chilli, coriander, lime juice and salt then stir in the olive oil.

Read more ...

Roast Pork - How to BBQ

Method

Step 1

• Put the hotplate in the middle, fire up the outside burners, leaving the ones in the middle off.
• Score the 100% NZ __pork roast rind with a sharp knife - diagonal parallel lines 1cm apart.
• Brush with oil and salt.
• Insert thermometer in thickest part of roast.

Step 2

• Once the BBQ reaches 160 - 170ºC, place the __pork roast, fat layer up, in middle of the BBQ and close lid.
• Wait until the meat thermometer reads 71ºC for 'medium done' and 76ºC for 'well done' pork.
• As a general guide pork takes an hour per kilogram to roast at 160ºC.
• Half an hour before roast is ready, place apple slices around the pork.

Step 3

• Remove the roast and rest in a warm place for 10 minutes before carving. This allows the meat to firm, the juices to settle and makes carving easier. Carve roast across the grain with a sharp knife to ensure maximum tenderness.
• Serve with bbq'ed apples and vegetables such as 100% NZ truss tomatoes, sweetcorn, and asparagus or a kumara salad.

Read more ...

Pork & Ginger Stir-Fry

Ingredients

• 1 tbsp sesame oil
• 1/4 cup cashew nuts
• 300g 100% NZ __pork stir-fry*
• 1 tbsp grated fresh ginger
• 1x red pepper, deseeded and cut into strips
• 2 cups stir-fry vegetables e.g. courgettes,
  red onions
• 2 tbsp reduced salt soy sauce

This recipe is from Pip Duncan
*Schnitzel and fillet are ideal __pork cuts for stir-frying

Method

Step 1

• Heat the oil in a wok or fry pan.
• Add the cashew nuts, pork and ginger and stir-fry until pork is brown.

Step 2

• Add the red pepper and vegetables.
• Lightly stir-fry until just cooked and still crispy.

Step 3

• Add the reduced salt soy sauce, stir to heat through and serve with noodles.

Read more ...

Pork in Sweet Soy Sauce

Ingredients

• 2 tbsp olive oil
• 5x cloves of shallot, peeled and sliced
• 5x cloves of garlic, peeled and sliced
• 500g 100% NZ Trim Pork shoulder, diced into cubes or pieces
• 8cm fresh ginger, peeled then sliced lengthwise
• 1/4 cup reduced salt sweet soy sauce
• 2 tbsp reduced salt soy sauce
• 1 tsp whole black peppercorns, crushed
• 2 cups reduced salt chicken stock or water
• 2 chillies, finely chopped
• 3 stalks lemon grass, smashed and tied in knots
• 3 bay leaves

Method

Step 1

• Heat oil to medium-hot in wok or heavy-based deep fry pan.
• Add shallots and garlic and stir-fry until lightly coloured.
• Add __pork and ginger and cook over high heat until the __pork is browned. Stir so the meat doesn't burn.
• Add soy sauces and pepper and stir-fry 1 minute.

Step 2

• Pour over stock or water and all remaining ingredients.
• Simmer one hour, stirring occasionally until juices have thickened and mix is shiny and darker.

Step 3

• Serve with steamed white rice and blanched beans.

Read more ...

Pork Chops on Green Beans

Ingredients

• 8x 1/2-inch thick 100% NZ __pork chops
• 1/2 cup fresh parsley, chopped
• 2x cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp orange peel, grated
• 1 tbsp lemon peel, grated
• 1 tsp sugar
• 1/2 tsp dry oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 400g green beans, topped and tailed, blanched and quickly pan fried in 1 tbsp of butter

These pork chops are marinated in a flavourful citrus-herb marinade. Be sure to grill them hot and fast. If you have thicker chops, grill them just as hot, but for a little longer.

Method

Step 1

• Mix together the parsley, garlic, oil, rosemary, orange and lemon peel, sugar, oregano, salt and pepper.
• Spread the mixture over each chop, cover and refrigerate overnight.

Step 2

• Preheat a grill/electric fry pan.
• Remove as much of the marinade from the chops as you can by patting with a paper towel.

Step 3

• Grill the chops for 3 minutes on either side and rest for 3 minutes.
• Serve on green beans, cooked as directed.

Read more ...

Pork and snow pea stir fry

Ingredients:

400g lean __pork - like tenderloin or shoulder
1/4 c Chinese rice wine (shao xing wine)
4 rashers of streaky bacon - thinly sliced 
2 Tbsp plain oil - like rice bran, sunflower or canola oil
1 Tbsp garlic - finely chopped
1 Tbsp ginger - finely chopped or grated
1 onion - cut into small wedges
150g snow peas - topped, tailed and de-stringed
3 Tbsp oyster sauce
1 Tbsp soya sauce
2 tsp sesame oil
1 tsp white pepper

Directions:

1. Cut the __pork into bite sized cubes and put it in a bowl with the Chinese rice wine. Mix and allow to marinate for at least 20 minutes
2. Fry the sliced bacon in a dry pan until light brown and crispy. Set aside
3. In a wok or deep frying pan, heat the oil over a high heat
4. Add the ginger and garlic and before the garlic starts to brown, add the pork pieces, reserving the liquid.
5. Continuously stir-fry for 5 minutes and add the onion and snow peas, oyster sauce, soya sauce, sesame oil and white pepper. Add the marinating liquid from the pork and cook for another minute to allow the juices to thicken a little.

Serve with white rice or toss through cooked egg noodles.

Recipe supplied by Andrea Wong of So D'Lish.

Read more ...

Nick Honeyman's Sausage Rolls

Ingredients

• Sausage filling mix
• 1kg 100% NZ __pork mince
• 100g 100% NZ __pork back fat minced (optional)
• 6g cumin
• 3g five spice
• 10g salt
• 15g mirin (Japanese rice wine)
• 20g ABC/sweet soy sauce (Kecap Manis)
• 2 eggs
• 40g panko breadcrumbs
• ½ an onion, diced
• 3 cloves garlic, chopped

Topping finish

• 4 egg yolks
• 20g black sesame seeds
• 2 large sheets puff pastry

Method

Preparing the mix
1. Pre-heat oven to 200°C.
2. In a pan sauté the onion and garlic until golden brown.
3. Combine with all other sausage roll mix ingredients and combine very well.

Preparing the pastry
1. Half the 2 sheets of puff pastry and line a layer of the mix at one end approx 4cm x 4cm in diameter.
2. Roll the pasty until there is a 3cm overlap of pastry.
3. Cut and remove excess pastry. The overlapped side of the sausage roll will be the base.

Cooking
1. Place onto an oven tray lined with greaseproof paper.
2. Brush with egg yolk mixture and sprinkle on sesame seeds.
3. Repeat process with remaining pastry and mix.
4. Cut desired length of sausage rolls before baking.
5. Bake for 20 minutes at 200°C.
6. Serve immediately.

Read more ...

Pork & Apple Stir-Fry

Ingredients

• 750g 100% NZ Trim Pork - cut for stir-fry*
• 2 tbsp Japanese cooking rice wine
• 1 tbsp white vinegar
• 1 tsp coriander seed - roughly smashed under the flat edge of a knife
• 1 tsp ground black pepper
• 3 tbsp wholemeal flour
• 1x medium onion - cut in half and then into fine strips
• 1x red capsicum - cut length wise and then into fine 30mm strips
• 2x apple Granny Smith or similar - cored & thinly sliced - leave skin on for extra colour and flavour
• 1x garlic clove - smashed flat under knife blade
• 2 tbsp canola oil

*Schnitzel and fillet are ideal __pork cuts for stir-frying

Method

Step 1

• Make the sauce mix by combining the cooking wine, vinegar and ground coriander in a small container.
• Mix the black pepper and wholemeal flour in a clean plastic bag.
• Add the __pork and shake the bag so the meat is evenly coated.

Step 2

• Heat 1 tbsp canola oil in a hot electric fry pan.
• Add the coated meat, stirring constantly, until it is crisp and browned - about 3 minutes.
• Transfer to a bowl with a slotted spoon.

Step 3

• Add 1 tbsp canola oil to a hot wok. Add the onions and stir-fry for 2 minutes.
• Add the sliced capsicum, apple slices and garlic.
• Stir-fry for a further 2 minutes, then add the sauce mix. Return the pork to the mixture, stir until well mixed and heated through.
• Serve over rice or udon noodles.

Read more ...

100% NZ pork & bacon burgers

Ingredients

• 1kg 100% NZ __pork mince
• 1x small onion, grated
• 1 tsp salt
• 6-12 rashers 100% NZ bacon
• 6 burger buns, toasted
• Tomato relish or sauce
• 6x large tomato slices
• 2 cups Coleslaw*
• Creamy Mustard mayonnaise

Method

1.      Combine the pork, onion and salt in a bowl mixing with your hands.
2.      Form into 6 patties; flatten the patties and making a small well in the middle of each.
3.      Heat the barbecue or spray a frying pan with a little oil, over a high heat, add the patties and cook, turning once to desired doneness, about 5 minute the first side and 3 once flipped but this will depend on the thickness of you patty. Do not press the patty down when cooking, this squeezes out juices.
4.      Let the patties rest for 5 minutes while you cook the bacon in the frying pan.
5.      Place the warmed burger bottoms on a plate and top with tomato sauce or relish, pork patties, one or two rashers of bacon, tomato slices, coleslaw and creamy mustard mayo mayonnaise.

* Add grated apple tossed in lemon juice to store bought coleslaw, for a fresh twist.

Creamy mustard mayo

Ingredients

• ¼ cup mayonnaise
• ¼ cup creme fraiche
• 1 tbsp mustard (mild or hot to taste)

Method

Combine all ingredients and chill.

Read more ...

Nick Honeyman's Bolognese

Ingredients

• ½ onion, finely diced
• 1x stick celery, finely diced
• 150g - 200g 100% NZ __pork mince
• 2 cloves garlic, finely chopped
• 2 sprigs thyme, finely chopped
• ½ sprig rosemary, finely chopped
• 1x bay leaf
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• ⅓ tbsp brown sugar
• ½ tsp butter
• 1 tbsp tomato paste
• ½ cup red wine
• 1x tin chopped, peeled tomatoes
• 100g prosciutto
• ½ cup shredded basil leaves
• 2 tbsp shaved parmesan cheese (for garnish)

Method

Step 1

• Sauté onions, celery and prosciutto in butter for 10 minutes.
• Add garlic, thyme, rosemary and bay leaf.
• Sauté for a further 2 minutes.
• Add tomato paste and cook out for 2 minutes.
• Add red wine to pan and scrape to loosen the caramelised good stuff off the bottom of it.

Step 2

• Add tomatoes, Worcestershire sauce, brown sugar, beef stock and bring to simmer.
• In a separate pan brown mince on high heat. When cooked add to tomato base.
• Cook out for 15 - 20 minutes, stirring frequently and season to taste with salt and pepper.

Step 3

• 2 minutes before serving, finish with shredded basil.
• Serve over cooked pasta of your choice and garnish with shaved parmesan cheese (optional).

Read more ...

Nici Wickes' Spanish Slow Roasted Pork Shoulder Braised In Apple Cider Vinegar

Proud to be sponsors for Selaks NZ Roast Day 2013
 

Wine Match: Selaks Reserve Sauvignon Blanc

Ingredients

• 1.8 - 2kg 100% NZ __pork shoulder, bone in
• 2 red capsicums deseeded and sliced
• 1 whole garlic bulb, broken into cloves
• 8 large tomatoes, halved (or 400g can whole tomatoes)
• 2 bay leaves
• 1 tsp paprika
• 1 tsp salt
• 1 cup apple cider vinegar
• 2 cups water

Method

1. Pre-heat the oven to 180°C.
2. Prepare the __pork by patting it dry with paper towels then scoring the skin in a criss-cross pattern with a sharp knife.
3. Scatter the capsicum slices and whole garlic cloves into the base of roasting pan. Add the tomatoes, bay leaves, paprika and salt.
4. Place the pork on top of the vegetables and pour in the cider vinegar, top up with the water. Cover and seal with a double layer of foil and cook for 2½ to 3 hours.
5. Remove the foil, cook for a further 20-30 minutes until the meat is well-browned, and the juices are reduced. If you prefer, crackle the skin by grilling under a hot grill until it crisps.
6. Remove the pan from the oven and transfer the pork onto a board to rest. Cover with a layer of tinfoil and a tea towel to keep it warm and leave for 10 minutes.
7. To serve, pull the pork apart (as opposed to trying to slice it) and serve with the hot and tart juices, garlic, tomatoes and capsicum.

Twice-Cooked Crispy Paprika Potatoes

Ingredients

• 2 peeled Agria potatoes per person (or other roasting potato), cut into chunks
• ¼ cup rice bran oil
• ½ teaspoon paprika
• Sea salt
• Juice of one lemon

 Method

1. Pre-heat oven to 220°C.
2. Boil the potatoes in well-salted water until they are rough around the edges and nearly falling apart - about 20-30 minutes.
3. Drain potatoes and transfer to a roasting pan.
4. Toss with oil, paprika and salt until potatoes are well coated with the oil and seasoning.
5. Roast for 30 minutes or until potatoes are crispy on the outside.
6. Remove from oven and whilst still hot, squeeze over lemon juice before serving.
7. These potatoes can be served hot, warm or even cold.

Read more ...

Ham with Peanut & Pineapple Crust

Ingredients 

• Half a 100% NZ ham cooked on the bone
• 1 cup chopped roasted peanuts
• 1 cup crushed pineapple
• 2 tbsp kecap manis (sweet soy sauce)
• 2 tbsp sweet chilli sauce

Method

Decide on how you want to serve the ham and how you want to cook it, then prepare your Nutty Crust and plaster it on the ham surface. Roast extra of the nutty coating alongside the ham and serve a spoonful with each slice.

This nutty crust is for a half a ham on the bone - or boned ham pieces - double the recipe if using a whole ham, or to have extra roasted nutty crust alongside.

Mix together peanuts, pineapple, Kecap manis and sweet chilli sauce and spread over the ham.

Step 1

• Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat.

Step 2

• If studding with cloves, cut this layer into a criss-cross pattern and secure whole cloves in each criss-cross corner.

Step 3

• Place the ham on a rack in a lined roasting pan (use baking paper or foil) and press on the nutty coating.
  To crust and serve cold - bake in oven at 180°C for 35 - 40 minutes, cool, cover and store in refrigerator until served.
  To crust and serve hot - bake in oven at 160°C, allowing 20 minutes per kg.
  To cook on the lidded BBQ - preheat BBQ to 200°C, place ham tray in centre of BBQ, cover with lid, allow BBQ to return to temperature (15 minutes), turn gas to low and cook for 1¾ hours or until hot through to bone.

Read more ...

Ham with Cashew, Lime & Honey Crust

Ingredients 

• Half a 100% NZ ham cooked on the bone
• 125g broken honey roasted cashew nuts (smash with a rolling pin)
• 2 tbsp Dijon mustard
• 2 tbsp brown sugar
• Grated zest and juice of 1 lime
• 1/4 cup marmalade
• 1x egg yolk

Method

Decide on how you want to serve the ham and how you want to cook it, then prepare your Nutty Crust and plaster it on the ham surface. Roast extra of the nutty coating alongside the ham and serve a spoonful with each slice.

This nutty crust is for a half a ham on the bone - or boned ham pieces - double the recipe if using a whole ham, or to have extra roasted nutty crust alongside.

Mix together cashew nuts, dijon mustard, brown sugar, lime zest and juice and marmalade. Whisk egg yolk and stir into mix; press the cashewnut mix onto the ham.

Step 1

• Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat.

Step 2

• If studding with cloves, cut this layer into a criss-cross pattern and secure whole cloves in each criss-cross corner.

Step 3

• Place the ham on a rack in a lined roasting pan (use baking paper or foil) and press on the nutty coating.
  To crust and serve cold - bake in oven at 180°C for 35 - 40 minutes, cool, cover and store in refrigerator until served.
  To crust and serve hot - bake in oven at 160°C, allowing 20 minutes per kg.
  To cook on the lidded BBQ - preheat BBQ to 200°C, place ham tray in centre of BBQ, cover with lid, allow BBQ to return to temperature (15 minutes), turn gas to low and cook for 1¾ hours or until hot through to bone.

Read more ...

Ham Pate and Rocket

Ingredients 

• 250g cooked ham
• 250g sour cream
• 1/4 cup brandy
• Crusty bread
• Rocket leaves

Method

Step 1

• 1.Place the ham, sour cream and brandy in a food processor and process until combined.

Step 2

• 2.Place in a container, cover and store in the refrigerator until required.

Step 3

• 3.Serve with crusty bread and rocket.
• Any green leaves can be served but rocket tastes best with this ham pate.

Read more ...

Ham and Mustard Risotto

Ingredients 

• 1 tbsp olive oil
• 1 medium onion or 2 shallots, peeled and finely chopped
• 1 cup diced cooked ham
• Zest and juice of 1 medium lemon
• 1 tbsp wholegrain mustard
• 1 cup risotto (arborio) rice
• 3 cups vegetable stock
• 1/2 cup white wine (or water)
• 1 tbsp freshly chopped herbs
• 25g shaved parmesan

Method

Step 1

• Heat the oil in a lidded heavy-based pan and add the onion, ham, lemon zest and mustard and stir until onion browned slightly.
• Add the rice and stir fry for 2 minutes, then stir in the lemon juice, stock and wine.

Step 2

• Bring to the boil, reduce heat and simmer with lid on for 15 minutes stirring every 5 minutes.
• Stand with lid on for 10 minutes before stirring in the herbs and serving, topped with shaved parmesan.

Step 3

• Serve with blanched or BBQ asparagus or a green salad.

Read more ...

Pork Mince Balls with Egg Noodles

Ingredients

• 2 tbsp olive oil
• 1 tsp crushed garlic
• ¼ cup freshly chopped parsley
• 1x 400g can tomatoes, chopped in puree
• 500g 100% NZ Pork mince
• 1 tbsp freshly chopped coriander
• Zest of 1 lemon
• 1 tbsp Lea & Perrins Reduced Sodium Worcestershire Sauce
• Spray oil
• ½ cup lite sour cream
• Cooked wide egg noodles, pasta or rice to serve
• Parmesan (optional)

Method

1. Heat the olive oil in a large saucepan, add the garlic and 2 tablespoons of parsley and cook, stirring for one minute. Stir in the tomato, season with salt and simmer for 15 minutes.
2. Combine Pork mince, 1 tablespoon parsley, coriander, lemon zest and Worcestershire sauce together in a large bowl.
3. Shape and roll into small individual balls.
4. Spray a little oil on the surface of a large hot fry pan.
5. Add the balls and cook for about 6-8 minutes. Shaking the pan and turning often to cook the balls through quickly and evenly.
6. Just before serving stir the sour cream into the tomato sauce and pour over the meatballs, mixing in all the frying pan scrapings and heating through.
7. Serve over noodle, pasta or rice and scatter with remaining parsley and Parmesan if liked.

Read more ...

Ham Mash

Ingredients 

• 1kg starchy potatoes, peeled and chopped
• 3x cooking apples, peeled and diced
• 300g 100% NZ cooked on the bone ham
• 1 tbsp canola oil
• 25g butter
• 1/4 cup milk
• 1/4 tsp each ground cinnamon and cloves
• Salt and freshly ground pepper, to taste
• 1 tbsp freshly chopped herbs

Method

Step 1

• Place the potatoes in a saucepan, cover with cold water then top with the apples.
• Cut 2 slices of the ham and place on top of the apple.
• Bring to the boil and simmer gently for 20 minutes.

Step 2

• Cut remaining ham into small cubes and stir fry in heated oil until browned.
• Remove ham slices and mash the potatoes and apples together.
• Heat the butter, milk and spices and stir into the mash.

Step 3

• Chop the ham slices and stir into the mash with the browned ham cubes.
• Season and stir in herbs.

Read more ...

Ham and 3 Tomato Salad

Ingredients 

• 500g 100% NZ cooked on the bone ham
• 6x medium sized tomatoes
• 6x sun dried tomatoes
• 12x cherry tomatoes
• 1/2 cup prepared vinaigrette/French dressing
• Salt & freshly ground black pepper
• 2 tbsp chopped fresh parsley

Method

Step 1

• Slice the ham into 2cm cubes and place in large bowl.
• Slice the fresh tomatoes into slices.
• Cut the dried tomatoes into small pieces.
• Halve the cherry tomatoes.

Step 2

• Place all tomatoes in bowl with dressing, seasoning and parsley and mix well.

Step 3

• Serve with a crisp green salad.
• Try crumbling some feta cheese into the salad for a tasty addition.

Read more ...

Crispy Tenga Recipe (Crispy Pig Ears)

Crispy Tenga are deep-fried crispy pig ears that were first boiled until tender and then deep-fried until it turns crispy. This is generally considered as an appetizer and it is usually consumed with beer. In some instances, people like myself eat it with rice and spicy vinegar. It is like having crispy pata less the meat.

It is important to thoroughly clean the pig ears before cooking. Make sure to wash it well with running water. I also boil it twice. The water is discarded during the first boil. The seasonings and spices are added during the second boil. This is where I cook the ears using the inadobo method until these get very tender. Tenderizing the skin by boiling is important. It is the secret in having a crispy texture when deep-fried. This is how I make crispy tenga and other dishes such as lechon kawali.

I need to emphasize this. Please be very careful when deep-frying the ears. This contains fat and it can cause the hot oil to splatter. Make sure that you cover the pot or your deep fryer with a splatter screen to reduce the risk of being splattered with hot oil.

Happy cooking! I hope that you learned something new today. Please send me a comment below with questions or clarifications. You can also simply say hi. Don’t worry – I don’t bite.

Try this Crispy Tenga Recipe. Enjoy!

Crispy Tenga Recipe (Crispy Pig Ears)

 

Print

Prep time

10 mins

Cook time

90 mins

Total time

1 hour 40 mins

 

This is a recipe for crispy tenga or cripsy __pork ears.

Author: Vanjo Merano

Recipe type: Appetizer

Cuisine: Filipino

Serves: 4

Ingredients

• 1.5 lbs. pig ears, cleaned thoroughly
• 4 cloves garlic, chopped
• 4 to 6 pieces dried bay leaves
• 1 to 2 teaspoons whole peppercorn
• 2 teaspoons salt
• 5 tablespoons soy sauce
• 4 tablespoons white vinegar
• Water for boiling
• 4 cups cooking oil

Instructions

1. Combine 5 cups water and pig ears in a pot. Let boil. Cover and boil in medium heat for 20 minutes. Discard the water.
2. Pour a new batch of water to the pot where the ears are. Add garlic, bay leaves, whole peppercorn, and 1 teaspoon salt. Stir and let boil.
3. Pour the soy sauce and vinegar on the pot. Let the liquid boil again. Cover and continue to boil in medium heat for 60 minutes or until tender.
4. Remove the ear from the pot. Let it cool down and then slice into small pieces.
5. Rub remaining 1 teaspoon salt all over the ears.
6. Heat the oil in a deep fryer or deep cooking pot. Once the oil gets hot enough, deep-fry the pig ears until the texture becomes crispy.
7. Remove from the deep fryer and let the excess oil drip.
8. Transfer to a serving plate. Serve with spicy vinegar.
9. Share and enjoy!

Nutrition Information

Serving size:  4

3.5.3217

Read more ...

BBQ Belly with Apple Cider Relish

Ingredients 

BBQ Pork Belly

• 1.5kg NZ __pork belly, skin on
• 1 clove of garlic, crushed
• 1 tsp freshly grated root ginger
• 1 tsp chilli paste
• 1 cup cider
• 2 tbsp apple syrup
• 2 tbsp canola oil
• 1 tsp salt

Apple and Cider Relish

• 1 tbsp olive oil
• 4 red onions sliced into wedges
• 4 large apples, peeled and cut into wedges
• 1/3 cup brown sugar
• 1 cup cider
• 1/4 cup white wine vinegar
• 1/4 cup apple syrup

Method

Step 1

• Combine garlic, ginger, chilli, cider and apple syrup in a bowl.
• Place __pork belly skin side down in large flat roasting pan and pour over cider mixture. Cover and refrigerate for at least one hour or over night.
• Take pork out of pan and rub with oil and salt on to the skin side.

Step 2

• Place on a medium hot BBQ gently for approximately 20 - 30 minutes until skin is crispy and the juices run clear when the meat is pierced with a knife.
• Slice pork and serve with apple and cider relish.

Step 3

Apple and Cider Relish

• Heat oil in saucepan, add onions and apples and cook until softened.
• Add brown sugar and simmer gently for about 10 minutes.
• Add cider, white wine vinegar and apple syrup.
• Simmer and stirring occasionally until onions and apples are soft, about 15 minutes.

Read more ...

Chilli Con Carne

Ingredients

• 500g 100% NZ Pork mince
• 1x medium onion, peeled and sliced
• 1 tbsp chilli powder
• 1 tbsp crushed garlic
• 2 tbsp tomato paste
• 1 x 400g can cooked kidney or mixed beans

Method

1. Mix the mince, onion, chilli and garlic together.
2. Stir fry in wok or heavy-based pan until mince browned.
3. Stir in the tomato paste and beans and simmer for 5 - 10 minutes

Serving suggestion

1. Serve with corn chips.
2. For your little ones replace the chilli beans with baked beans and reduce the chilli powder.

Read more ...

Simon Gault's Pork Fillet with a Panzanella Salad

Ingredients

• 6x 100% NZ __pork fillets

Panzanella

• 200g sour dough
• 1x garlic clove, crushed
• 1x sprig of fresh thyme
• 25g capers
• 50g green olives
• 50g semi dried tomatoes
• 6x anchovy fillets
• 80g sheep feta
• 10g fresh Italian parsley
• 50ml extra virgin olive oil

Salsa Verde

• 25g fresh Italian parsley
• 20g fresh basil
• 20g fresh tarragon
• 10g capers
• 150ml extra virgin olive oil
• Salt and pepper

Method

Step 1

Making the panzanella and salsa verde

• Roughly chop bread and slowly fry with olive oil, garlic and sprig of thyme until golden brown. Drain off excess oil by placing on kitchen paper.
• Dry and blanch capers in deep fryer until crispy, place on kitchen paper.
• Remove stone from olives and cut in half, slice anchovy fillets into three.
• In a mixing bowl combine breadcrumbs, capers, olives, tomatoes, anchovy, parsley, feta and oil in a bowl, season and set aside.

• To make the verde, blanch and refresh all the herbs and remove excess water.
• Place in a bowl with the capers and oil, blitz with a hand blender until smooth, season with salt and pepper and set aside.

Step 2

Cooking the __pork fillet

• To prepare the fillet, use a sharp knife tilting up (so as not to touch the meat) to remove the silver skin, starting from the tail end and working towards the butt end.
• Season the pork with salt and pepper.
• Heat a fry pan, add the oil and heat until it reaches a shimmer.
• Place the pork into the pan and seal the fillet on all sides.
• Place on to an oven tray and cook at 185°C for 10 minutes, or until an internal temperature of 64°C is reached
• Remove from the oven and rest for 5 minutes

Step 3

Plating up

• To serve, smear a tablespoon of the salsa verde, place the panzanella, then slice the fillet and fan onto the plate.

Read more ...

Simon Gault's Rosemary Roasted Pork Loin in Hazelnut Sauce

Ingredients

Seasoning and Meat

• 3x sprigs of rosemary, very finely chopped
• 2x medium cloves of garlic - minced
• 2 tbsp extra virgin olive oil
• 1x boneless 100% NZ __pork loin (scotch) - 1kg approx
• Salt and freshly ground pepper

Hazelnut Sauce

• ½ cup white wine
• 1 cup chicken or vegetable stock
• 2 tbsp butter
• ½ cup hazelnuts - toasted and roughly chopped

Method

Step 1

Roasting the __pork loin

• Preheat the oven to 200°C.
• Add the minced garlic, rosemary and olive oil together and stir to combine.
• Rub the meat with rosemary mix and season with salt and pepper.
• Place in a roasting dish, place in the oven and roast for 45 minutes, or until an internal temperature of 63°C is achieved.

Step 2

Making the sauce

• Remove the roast from the oven, take the pork out of the roasting dish and set aside to rest so that the juices re-distribute.
• Meanwhile, scrape all the juices out of the roasting dish into a saucepan.
• Add the wine, chicken stock and hazelnuts to the saucepan and place over a medium heat.
• Reduce sauce by half, then drop in the butter and allow to melt
• Bring the sauce back to the boil. Once the butter is melted, give the pot a quick shake to emulsify the sauce.

Step 3

Plating up

• To serve, slice the roast pork loin, spoon the hazelnut sauce around and on top, and garnish with a sprig of rosemary.

Read more ...

Simon Gault's Pork Shoulder Roast with Crackling

Ingredients

• 1kg 100% NZ __pork shoulder, rolled
• 3x medium potatoes (peeled and cut into 6)
• 2x onions (peeled and halved)
• 2x orange kumara (peeled and cut into 2cm cubes)
• ¼ pumpkin (skin on and cut into 2 cm thick slices)
• 3 tsp salt
• 2 tbsp plain flour
• Carrots, peas, silverbeet or any other vegetables you like, prepared as you wish.

Method

Step 1

Preparing the pork

• Place your shoulder of __pork skin side up onto a roasting tray large enough to accommodate your roasted vegetables.
• With a small sharp knife make scores through the skin into the fat (but not into the meat), about a centimetre apart.
• Rub salt into the skin and the scores and season the underside of the shoulder with salt and pepper.
• Place your shoulder of pork into a preheated oven at 210°C for 35 minutes.

Step 2

Cooking the vegetables

• Remove the pork from the oven and baste using the fat from the bottom of the pan. Add the vegetables and return the tray to the oven for a further 35 minutes.
• Remove the meat and vegetables to a serving dish and allow to rest while you make your gravy.

Making the gravy

• Remove the fat and dissolve the crusty remains in the roasting pan by adding some water and heating the pan on the hob.
• Mix your flour with cold water, stirring to produce a smooth mixture - the consistency of cream. Add the mixture to the hot pan juices, stirring as it thickens to prevent lumps.
• Season with salt and pepper, strain if you want to remove any bits from the roasting pan, then set aside.

Step 3

Plating up

• Slice the meat and place onto a platter with the roasted vegetables.
• Pour the gravy over the meat and serve.

Read more ...

Simon Gault's Pork Chops Caprese Style

Ingredients

• 4x 100% NZ __pork chops
• 100ml extra virgin olive oil
• 1x bunch picked chervil
• 2x sprigs picked oregano
• 2x minced garlic cloves
• 50ml good quality balsamic
• 250g buffalo mozzarella cut into eight pieces
• 8x medium tomatoes, roughly chopped
• 8x basil leaves

Method

Step 1

Making the Caprese salad

• In a mixing bowl place the chervil, oregano, garlic, balsamic, tomatoes and mozzarella.
• Season to taste then add the olive oil.
• Mix well and set aside.

Step 2

Cooking the __pork chops

• On a tray, oil and season the pork chop and grill under a medium-hot heat (or pan fry over a skillet) for about 8 - 9 minutes, turning once, until internal temperature is 64°C.*
• Rest for 3 - 5 minutes.

*Chops are best when quickly cooked either by grilling or sauteing. Don't forget, pork is a red meat and is delicious with a hint of pink.

Step 3

Plating up

• Spoon the salad onto a plate, add your pork chop and then spoon more salad on top.
• Drizzle some of the dressing from the salad around the outside of the plate and serve.

Read more ...

Simon Gault's Pork Schnitzel with Sage & Parmesan Crust

Ingredients

• 4x 100% NZ __pork schnitzel
• 1 cup flour seasoned with salt & pepper
• 3x eggs
• 1 cups panko crumbs (Japanese bread crumbs)
• 12x large sage leaves + 4 sprigs for garnish
• ½ cup grated parmesan
• 50g butter
• 1x lemon

Method

Step 1

Making the crust

• In a shallow dish, combine the flour, seasoned salt and pepper.
• Place the eggs in another shallow bowl and whisk lightly.
• Place bread crumbs, finely chopped sage leaves and grated parmesan in a third shallow dish.
• Coat meat with flour, dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.

Step 2

Cooking the __pork schnitzel

• In a large fry pan, heat the olive oil until it starts to shimmer, add the butter and as it starts to melt place the pork on top of the melting butter. Cook until golden brown, turn and cook the same way on the other side.
• Remove and keep warm.

Step 3

Plating up

• Garnish with fried sage leaves and a ¼ of lemon, wedged.

Read more ...

Roast Pork - How to BBQ

Method

Step 1

• Put the hotplate in the middle, fire up the outside burners, leaving the ones in the middle off.
• Score the 100% NZ __pork roast rind with a sharp knife - diagonal parallel lines 1cm apart.
• Brush with oil and salt.
• Insert thermometer in thickest part of roast.

Step 2

• Once the BBQ reaches 160 - 170ºC, place the __pork roast, fat layer up, in middle of the BBQ and close lid.
• Wait until the meat thermometer reads 71ºC for 'medium done' and 76ºC for 'well done' pork.
• As a general guide pork takes an hour per kilogram to roast at 160ºC.
• Half an hour before roast is ready, place apple slices around the pork.

Step 3

• Remove the roast and rest in a warm place for 10 minutes before carving. This allows the meat to firm, the juices to settle and makes carving easier. Carve roast across the grain with a sharp knife to ensure maximum tenderness.
• Serve with bbq'ed apples and vegetables such as 100% NZ truss tomatoes, sweetcorn, and asparagus or a kumara salad.

Read more ...

100% NZ pork tacos

Ingredients

• Tbsp olive oil
• 1x onion, peeled and diced
• 2x cloves garlic, peeled and finely chopped
• 500g 100% NZ __pork mince
• 1 tsp minced chilli
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tbsp tomato paste
• 1x 400g can kidney beans in brine, drained
• ½ cup water
• 12 small soft flour or corn tortillas, or 12 taco shells
• Shredded lettuce, sliced avocado, red capsicum and sour cream to serve

Method

1.      Heat the oil in frying pan and stir fry the onion and garlic for 5 minutes.
2.      Add the pork mince, chilli and cumin and stir fry until the mince changes colour and is cooked through.
3.      Stir in the tomato paste, beans and water and simmer gently for 10 minutes.

Serving suggestion

Spoon into warmed soft tortillas or taco shells and add lettuce, avocado, red capsicum and tomato salsa to taste. 

Tomato salsa

Ingredients

• 4 tomatoes
• 1 small red onion, finely chopped
• 2-3 red chillies, deseeded and finely chopped, optional
• Half a cup coriander leaves, chopped
• 3 tbsp lime juice
• Half a tsp salt
• 1 tbsp olive oil

Method

Cut the tomatoes into quarters and remove the seeds. Chop the flesh finely and place in a bowl with the onion, chilli, coriander, lime juice and salt then stir in the olive oil.

Read more ...

Roast Pork

Method

To Roast Pork:

• Preheat the oven to 160°C or 170°C.
• Weigh the __pork roast and calculate the cooking time using the chart below. If a meat thermometer is available, insert it into the thickest part of the meat.
• Place the __pork roast, with the layer of fat uppermost, on a rack in a roasting pan. The rack keeps the roast out of the drippings, allows the fat to drain away as it melts, and gives a better heat circulation around the meat.
• Cook the pork roast the required length of time, until the juices run clear when the meat is pierced with a thin knife.
• If using a meat thermometer, use 71°C for 'medium done' pork and 76°C for 'well done' pork.
• Remove the roast from the oven and rest in a warm place for 10 to 15 minutes. This allows the pork to firm up and the juices to settle and it makes it easier to carve.

For Crisp Crackling:

• Brush the well-scored rind with oil and sprinkle lightly with salt.
• Roast the pork. When cooked, remove from the oven and remove the rind. Leave the pork to rest.
• Place the rind under a preheated grill and grill until the crackling puffs and crisps.

 

Read more ...

Marinated Grilled Pork Chop

Marinated Grilled Pork Chop is one tasty grilled __pork chop version that I really enjoyed. It is really delicious and it only made use of minimal ingredients. I think that one ingredient really stood-up in terms of providing flavor to the __pork chop and it was the Knorr liquid seasoning.

It never crossed my mind to use liquid seasoning as a marinade ingredient, nor utilize it in cooking. What I knew for a fact is that it makes ordinary dishes tastes better, but I usually use it during mealtime. This is a new experience for me and I think that it was a huge success. I will be using this ingredient often in cooking and I will even try to experiment it with different dishes. I am so excited.

I usually marinate meat overnight for best results. However, this recipe can provide you with a tasty pork chop that only requires at least 4 hours of soaking in marinade. This means that you can prepare good tasting grilled pork chop a few hours before dinnertime. You can even marinate it longer for better results.

This marinated grilled pork chop is best of served with papaya atchara. I also like it with a dip of spicy vinegar. I think that it is also a good idea to make pork chop binalot with it. I do not need to tell you that this goes well with rice. The question is how much rice will you be able to consume with it. Happy cooking!

Try this Marinated Grilled Pork Chop Recipe. Cheers!

Marinated Grilled Pork Chop

 

Print

Prep time

3 hours

Cook time

25 mins

Total time

3 hours 25 mins

 

Author: Vanjo Merano

Serves: 4

Ingredients

• 1.5 lbs. pork chops (around 4 pieces)

Marinade

• 2 limes
• 6 tablespoons Knorr Liquid Seasoning
• 3 teaspoons minced garlic

Basting Sauce

• ½ cup banana ketchup
• 2 tablespoons Knorr Liquid Seasoning
• 1 tablespoon cooking oil

Instructions

1. Combine the pork chop and marinade ingredients. Mix well and ensure that the pork chops are coated with the marinade. Cover and refrigerate for at least 4 hours.
2. Prepare the basting sauce by combining all the basting sauce ingredients in a bowl. Stir to mix.
3. Heat-up the grill. Start to grill one side of the pork chop in medium heat for 4 minutes.
4. Baste the top and turn the pork chop over. Grill the opposite side for another 4 minutes. Continue the cycle 2 more times or until the pork chops are cooked according to your preference.
5. Transfer to as serving plate. Serve with papaya atchara and spicy vinegar.
6. Share and enjoy!

Nutrition Information

Serving size:  4

3.5.3217

Read more ...

Pork Spaghetti Bolognese

Ingredients

• 300g 100% NZ Trim Pork mince
• 1 tbsp canola oil
• 55g pancetta, diced
• 1x small onion, finely diced
• 1x garlic clove, finely diced
• 2x small carrots, finely diced
• 2x celery stick, finely diced
• 100g mushroom, diced
• 1 tbsp soft brown sugar
• Freshly grated nutmeg
• 1 tbsp tomato paste
• 125ml red wine
• 250g tomato puree (Passata)
• 125ml water
• 2 tbsp shaved parmesan (for garnish)
• 2 - 3 fresh basil leaves (for garnish)

Method

Step 1

• Melt the oil in a large fry pan over medium to high heat, add the pancetta and fry.
• Add onion, garlic and fry until the onion is translucent, stir in carrots, celery and cook for a few minutes, stirring frequently.

Step 2

• Add the Trim Pork mince and stir constantly until the mince has separated and is well-mixed with the vegetables.
• Season with salt and pepper, 1 tbsp soft brown sugar, and nutmeg.
• Fold through the tomato paste, cook for a few minutes, add wine and mix in the tomato puree.

Step 3

• Add the mushrooms, stirring through the sauce, add the water and let the sauce thicken by simmering slowly for an hour, letting it reduce naturally.
• Serve on freshly cooked spaghetti, garnish with shaved parmesan cheese and present with basil leaves as garnish.

Read more ...

100% NZ pork stir fry

Ingredients

• 150g rice noodles
• 1 tsp sesame oil
• 600g 100% NZ stir fry pork
• 2 tbsp Thai red curry paste
• 1 tbsp peanut oil
• 1x red onion, sliced into thin wedges
• 1x red chilli, finely chopped
• 1x stalk lemongrass, very finely chopped (tough outer layers discarded)
• 1 tbsp finely chopped ginger
• 2x garlic cloves, finely chopped
• 1x red and 1x yellow capsicum, sliced
• 150g snow peas
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp palm or brown sugar
• ½ cup Thai basil leaves or substitute Italian basil
• ½ cup coriander

Method

1. Cook the rice noodles according to packet instructions then drain, refresh with cold water and toss with sesame oil and set aside.
2. In a bowl combine the __pork and curry paste and set aside.
3. Heat the oil in a wok and stir fry the onion, chilli, lemongrass, ginger and garlic for one minute. Add the pork and stir fry for two minutes. Add the capsicum and snow peas and stir fry for a further 2 minutes.
4. Add the rice noodles and then the fish sauce, lime juice and sugar, stir to combine and heat through. Remove from the heat and stir through the herbs.

Read more ...

Pork in Sweet Soy Sauce

Ingredients

• 2 tbsp olive oil
• 5x cloves of shallot, peeled and sliced
• 5x cloves of garlic, peeled and sliced
• 500g 100% NZ Trim Pork shoulder, diced into cubes or pieces
• 8cm fresh ginger, peeled then sliced lengthwise
• 1/4 cup reduced salt sweet soy sauce
• 2 tbsp reduced salt soy sauce
• 1 tsp whole black peppercorns, crushed
• 2 cups reduced salt chicken stock or water
• 2 chillies, finely chopped
• 3 stalks lemon grass, smashed and tied in knots
• 3 bay leaves

Method

Step 1

• Heat oil to medium-hot in wok or heavy-based deep fry pan.
• Add shallots and garlic and stir-fry until lightly coloured.
• Add __pork and ginger and cook over high heat until the __pork is browned. Stir so the meat doesn't burn.
• Add soy sauces and pepper and stir-fry 1 minute.

Step 2

• Pour over stock or water and all remaining ingredients.
• Simmer one hour, stirring occasionally until juices have thickened and mix is shiny and darker.

Step 3

• Serve with steamed white rice and blanched beans.

Read more ...

Nick Honeyman's Polish Meatball Stew

Ingredients

Meatballs

• 400g 100% NZ __pork mince
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 sprigs thyme
• ½ cup chopped parsley
• 1 tbsp malt vinegar
• 1 egg
• 1 cup bread crumbs
• ¼ tsp nutmeg
• Salt and pepper to taste

Sauce

• 1 onion, sliced
• 4 cloves garlic
• 5 baby turnips
• 5 baby carrots
• 100g mushrooms
• 100g flour
• 100g butter
• 1l beef stock
• ½ cup sour cream

Method

1. Mix ingredients in a large bowl until well combined.
2. Using a tablespoon, divide and roll the mixture into balls.

Making the sauce
1. Heat the stock in a pot.
2. Melt butter in a separate, large pot.
3. Add flour slowly, stirring continuously.
4. Cook out mixture for 2 minutes stirring regularly.
5. Add hot stock slowly, stirring continuously until thick and combined.
6. Cook out for a further 15 minutes on low heat, stirring to avoid bottom sticking.
7. Chop garlic, turnips, onion and carrots and sauté in a hot pan with oil and add to stock mixture.
8. Cut the mushrooms in half and fry in butter until golden and add to sauce.

Cooking
1. In a hot pan, brown off meatballs. Handle gently as not to break apart.
2. Place in deep casserole dish. Pour sauce over meatballs to cover. Cover casserole dish and place in preheated oven at 180°C for 20 minutes.
3. Remove casserole from oven and carefully stir in sour cream.
4. Season to taste with salt and pepper.

Read more ...

100% NZ pork & bacon burgers

Ingredients

• 1kg 100% NZ __pork mince
• 1x small onion, grated
• 1 tsp salt
• 6-12 rashers 100% NZ bacon
• 6 burger buns, toasted
• Tomato relish or sauce
• 6x large tomato slices
• 2 cups Coleslaw*
• Creamy Mustard mayonnaise

Method

1.      Combine the pork, onion and salt in a bowl mixing with your hands.
2.      Form into 6 patties; flatten the patties and making a small well in the middle of each.
3.      Heat the barbecue or spray a frying pan with a little oil, over a high heat, add the patties and cook, turning once to desired doneness, about 5 minute the first side and 3 once flipped but this will depend on the thickness of you patty. Do not press the patty down when cooking, this squeezes out juices.
4.      Let the patties rest for 5 minutes while you cook the bacon in the frying pan.
5.      Place the warmed burger bottoms on a plate and top with tomato sauce or relish, pork patties, one or two rashers of bacon, tomato slices, coleslaw and creamy mustard mayo mayonnaise.

* Add grated apple tossed in lemon juice to store bought coleslaw, for a fresh twist.

Creamy mustard mayo

Ingredients

• ¼ cup mayonnaise
• ¼ cup creme fraiche
• 1 tbsp mustard (mild or hot to taste)

Method

Combine all ingredients and chill.

Read more ...

Panlasang Pinoy Spaghetti

Panlasang Pinoy Spaghetti is my Pinoy version of spaghetti. It is yummy, easy to cook, and just right for the Filipino taste. If you love Jollibee spaghetti, then this is something new to try. I am sure that you will like it.

We all know that the secret ingredient for delicious Pinoy spaghetti is banana ketchup. However, it is also important to understand that the meat plays a big role. It should have full flavor for the dish to be tasty. I am using ground __pork for this recipe. It costs lower than ground beef. I also used beef cube (or beef bouillon). This ingredient enhances the spaghetti sauce by making it very flavorful. I think that the combination of ground __pork and beef cube is perfect for this dish.

The perfect Filipino spaghetti should not be all banana ketchup. It should also have a tomato-based sauce to provide that rich tomato taste. I do not think that a spaghetti sauce made from 100% banana ketchup will be as enjoyable as this version. However, I do understand how some spaghetti versions ended up that way.

Preparing this Panlasang Pinoy Spaghetti is very easy. The initial step is to cook the spaghetti according to package instructions. Note that I added half a teaspoon of salt in boiling water before cooking the pasta, this provides more flavor when absorbed. The cooked spaghetti is drained and arranged in individual plates. The next step is to make the sweet spaghetti sauce. This involves ground pork, hotdogs, and my trusted beef cube to provide that nice beefy flavor. The sauce is then poured over the spaghetti and finished with some grated cheddar cheese on top.

Try this Panlasang Pinoy Spaghetti recipe. Let me know what you think!

Panlasang Pinoy Spaghetti

 

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

This is a recipe for Panlasang Pinoy Spaghetti. This is my trusted Filipino spaghetti recipe.

Author: Vanjo Merano

Recipe type: Pasta

Cuisine: Filipino

Serves: 4

Ingredients

• 1 lb. spaghetti
• 1 lb. ground pork
• 2 (8oz.) can tomato sauce
• 1 (3 oz.) can potted meat
• 1 Knorr beef cube
• 1¼ cups banana ketchup
• 1 medium yellow onion, diced
• 1 teaspoon minced garlic
• 3 tablespoons white sugar
• 4 pieces sliced hotdog
• 1 cup shredded cheddar cheese
• 1 cup water
• Salt and ground black pepper to taste
• 3 tablespoons cooking oil

Instructions

1. Cook the spaghetti according to package instructions. Set aside.
2. Start to make the spaghetti sauce by heating the oil in a cooking pot.
3. Sauté the onion and garlic and continue to cook until the onion gets soft.
4. Add the ground pork. Cook until the color turns light brown.
5. Add the hotdog and potted meat. Cook for 2 minutes.
6. Pour the tomato sauce and water. Stir and bring to a boil.
7. Add Knorr beef cube. Cover and cook in low to medium heat for 30 minutes.
8. Stir-in the banana ketchup and add the sugar. Cook for 5 to 8 minutes.
9. Season with salt and ground black pepper
10. Arrange a serving of spaghetti in a plate. Top with a generous amount of spaghetti sauce. Sprinkle shredded cheddar cheese on top.
11. Serve. Share and enjoy!

Nutrition Information

Serving size:  4

3.5.3217

Read more ...