100% NZ pork bolognese

Ingredients

• 1 tbsp olive oil1x onion, finely diced
• 1x stick celery, finely diced
• 1 carrot, finely diced
• 100g 100% NZ bacon, chopped
• 2x cloves garlic, finely chopped
• 2 sprigs thyme, finely chopped
• ½ sprig rosemary, finely chopped
• 1x bay leaf
• 1 tbsp tomato paste
• ½ cup red wine
• 1x tin chopped, peeled tomatoes
• 1 tbsp Worcestershire sauce
• 1 cup beef stock
• 600g 100% NZ __pork mince
• ½ cup shredded basil leaves
• 2 tbsp shaved parmesan cheese (for garnish)
• Cooked Spaghetti or other pasta to serve

Method

1. Heat the oil in a large frying pan and sauté onions, celery, carrot and bacon for 10 minutes.
2. Add garlic, thyme, rosemary and bay leaf. Sauté for a further 2 minutes.
3. Add tomato paste and cook for 2 minutes.
4. Add red wine to pan and scrape to loosen the caramelised good stuff off the bottom of it.
5. Add tomatoes, Worcestershire sauce, beef stock and bring to simmer.
6. In a separate pan brown mince on high heat. When cooked add to tomato base.
7. Cook out for 15-20 minutes, stirring frequently and season to taste with salt and pepper.
8. 2 minutes before serving, add the shredded basil.
9. Serve over cooked pasta of your choice and garnish with shaved parmesan cheese (optional).

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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.

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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.

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Pork Burger Classic BLAT

Ingredients

• 500g 100% NZ Trim Pork mince
• 2 tsp chopped parsley
• 1 tbsp Worcestershire sauce
• 4x pieces of streaky 100% NZ bacon, pan fried 2 minutes either side
• 2 tsp minced garlic
• 2 tsp chopped coriander
• 1x ciabatta loaf, cut into four and halved
• ½ cup aioli
• 2 cups salad leaves
• 4 tbsp of tomato chutney (1 tbsp for each burger)
• 1x tomato, cut into slices
• 1x avocado, cut into 4 equal segments, fanned
• Sprinkling of snow pea shoots

Method

Step 1

• Combine Trim Pork mince, parsley, garlic, coriander and Worcestershire sauce together in a large bowl.
• Shape into 4 large patties and place on a clean plate.
• Cover and refrigerate until required - it's best to allow the patties to settle for flavours to work through.

Step 2

• Spray a little oil on the surface of a hot fry pan. Add the patties and cook for 6 - 8 minutes.
• Turn the patties and cook for a further 5 minutes (check the juices are running clear in the middle).

Step 3

• Split the ciabatta and lightly toast both sides until the inside is lightly golden.
• Smear each ciabatta base with aioli and layer with salad leaves, a slice of cooked streaky bacon, tomato and the pattie.
• Top each burger with a fan of avocado and the ciabatta 'lid', smeared with tomato relish.
• Push through a skewer to hold in place and serve.

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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.

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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.

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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.

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Braised Asian sticky pork chops

Preparation Time 5 minutes

Cooking Time 55 minutes

Serves 4

Ingredients:

4 - 6 __pork loin chops
½ cup brown sugar
2 tsp fresh ginger, grated
¼ cup soy sauce
2 cloves garlic, finely chopped
¼ cup char siu sauce
2 tblsp tomato sauce
8 star anise

To serve:
Asian greens
Steamed rice

Cooking Instructions:

1. Preheat oven to 170°C.

2. Heat a non-stick pan over a medium to high heat and brown pork chops well on both sides for 2 - 3 minutes.

3. Combine the brown sugar, ginger, soy sauce, garlic, char siu sauce and tomato paste together.

4. Place the pork loin chops in a baking dish and pour over the sauce, turn to coat pork loin chops well. Roughly crack the star anise and toss over the pork.

5. Bake in the pre-heated oven, covered for 20 minutes. Uncover and continue to bake loin chops for a further 30 minutes.

6. Serve hot, accompanied with Asian greens and steamed rice.

Notes: pork forequarter chops or diced shoulder may be used in place of loin chops.

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Mikey Newlands’ Crispy Pork Rump

Ingredients

• 1x 900g 100% NZ __pork rump, trimmed and skin scored lengthways
• 100g sea salt
• 100g Chinese black bean paste
• 100g baby radishes
• 100g baby turnips
• 100ml grapeseed oil
• 10ml sesame oil
• 1x spring onion
• 100g pineapple
• 50g sugar
• 50g rice wine vinegar
• 50g golden rum
• 100g light __pork jus
• Onion weed flowers
• Radish flowers

Method

Step 1

• Place the salt in a large baking tray. Lay the pork down on the salt, skin side down and with a butter knife smear the black bean paste over the exposed flesh, refrigerate overnight.
• Gently wipe off any excess salt or liquid from the skin. Slice the pork width ways into four even portions.
• Place a piece of baking paper in a heavy based sauté pan and season lightly with sea salt, place the pork in, skin side down and cook very gently until the fat begins to render out.
• Place in a 180°C oven for 10 - 12 minutes or until the pork has an internal temperature of 55C and the skin in golden brown and crispy.

Step 2

• Bring a pot of salted water to the boil and cook the turnips for 4 minutes, remove from the water and peel whilst still hot, marinate in grapeseed and sesame oil, repeat with the radishes but this time do not peel.
• Lightly brush the spring onion with oil, salt and pepper and grill in a griddle pan until cherred, slice finely.
• Combine radishes, turnips and spring onion with a little oil from the turnips and heat gently through.

Step 3

• Finely dice the pineapple, caramelise the sugar in a pan and deglaze with the rice wine vinegar, reduce to a syrup and deglaze again with the rum, pour over the pineapple to marinade, to serve add the pineapple to the jus and warm through.
• To garnish, pick the flowers and finely chop any onion weed stem you have, fold the stem through the radish mix.
• To serve take a hot round plate and spoon the radish mix onto the centre, place the pork rump on top and sauce with the pineapple jus, garnish with the flowers.

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Mikey Newlands’ Teriyaki Pork Tongue

Ingredients 

• 4x 100% NZ __pork tongue, corned
• 100ml shoyu shiro (white soy sauce)
• 100ml 'gen' mirin (top quality)
• 100ml sake
• 100ml chicken stock
• 5g bonito flakes
• 1x 5cm piece of konbu seaweed, soaked in warm water for 30 mins
• 1x spring onion finely sliced
• 5g white sesame seeds toasted
• 5g black sesame seeds toasted
• Togarashi (Japanese seven chilli)

Method

Step 1

• Bring the chicken stock to the boil, add the konbu and bonito flakes and set aside for 20 minutes to infuse - strain.
• Place the chicken stock into a pot and add the soy, sake and mirin and bring to just below the simmer.
• Add the tongues and cook gently at the simmer for 2 hours or until tender, you will know when it is cooked because you will easily be able to peel it with your fingers.

Step 2

• Peel the outside membrane away, trim any scrappy bits towards the bottom of the tongue.
• Return the tongues to the stock and allow to cool.
• Once cool remove the tongues from the liquor and slice in half.
• Bring a char grill or sauté pan to a high heat.

Step 3

• Grill the tongue on both sides until nicely caramelised, baste frequently with the remaining cooking liquor to develop a deep sticky glaze that is mahogany in colour.
• Garnish with black and white sesame and the Japanese seven spice.
• Serve immediately.

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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.

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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.

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Ham with Dukkah Crust

Ingredients 

• Half a 100% NZ ham cooked on the bone
• 100g prepared Dukkah
• 2 tbsp prepared mustard
• 2 tbsp honey
• 1x beaten egg white

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 the Dukkah, mustard, honey and egg white 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.

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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.

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Ham with Almond and Apricot Crust

Ingredients 

• Half a 100% NZ ham cooked on the bone
• Whole cloves (approx 1 tablespoon)
• 1 cup chopped dried apricots
• 100g blanched almonds halves
• 2 tbsp wholegrain mustard
• 2 tbsp honey
• 1x beaten 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.

Stud the ham with whole cloves. Mix together apricots, almonds, wholegrain mustard, honey and egg yolk and spread over the ham; or simply paste the mixed mustard and honey over the ham and them place on the almonds and wholed dried apricots (secured with half toothpicks)

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 on oven at 160°C, allowing 20 minutes per kilogram.
  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.

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Ham Rice

Ingredients 

• Leftover 100% NZ ham bone
• 3x bay leaves
• 2x gloves garlic, peeled and finely chopped
• 1x medium onion, peeled and diced
• 4x whole cloves
• 4x peppercorns
• 1 cup red rice

Method

Step 1

• Place the ham bone, bay leaves, garlic, onion, cloves and peppercorns in a large saucepan, cover with water and a lid.
• Bring to the boil and simmer gently for 30 minutes.

Step 2

• Add the rice, replace lid and simmer for a further 30 minutes.
• Remove the bone and drain the rice, reserving any broth.

Step 3

• Remove any ham from the bone, chop and stir into the rice.
• 1.Serve with the broth alongside.

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