100% NZ pork & chorizo Spanish stew

Ingredients

• 600g 100% NZ diced pork
• 250g chorizo sausages, cut in large pieces
• 1 tbsp olive oil
• 4x small onions, peeled and quartered
• 12x pitted green and black olives
• 1x each red and yellow capsicum, diced
• 12x baby potatoes or 6 small, halved
• 1x 400ml can diced tomatoes in juice
• 2x sprigs of thyme
• Salt and pepper to taste

Method

Slow Cooker
1. Heat the oil in a heavy fry pan and quickly brown the __pork and onions.
2. Transfer the pork, onions and all remaining ingredients to a slow cooker and cook on low heat for 7 hours.

Saucepan
1. Heat the oil in a heavy fry pan and quickly brown the pork and onions.
2. Transfer the pork, onions and all remaining ingredients to a lidded saucepan.
3. Add 1 cup water or stock and bring to the boil.
4. Reduce heat and simmer gently until meat is tender - approx. 1.5 hours.

Oven Casserole
1. Instead of the lidded saucepan, use a lidded casserole dish in an oven preheated to 165°C.

Serving suggestion

1. Serve in bowls with crusty bread.

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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.

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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.

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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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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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Nick Honeyman's Dumplings

Ingredients

• ½ tsp salt
• ½ tsp sugar
• 200g 100% NZ __pork mince
• 125g tiger prawns
• 1x spring onion
• 1 tbsp ginger
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp sesame oil
• 4 tsp tapioca flour
• 20 dumpling wrappers
• 2 tbsp chopped Chinese chives
• 4 cloves garlic

Method

Step 1

Preparing the filling

• Very finely chop spring onions, garlic and ginger.
• Peel tiger prawns and carefully slice down back to remove intestines.
• Finely mince prawns with a knife.
• Mix together all ingredients except wraps in a large bowl. If it's too wet add a little more tapioca flour.

Step 2

Assembling the dumplings

• Lie out the wrappers and place a teaspoon of filling in the centre of each.
• Using a pastry brush, brush the edge of each wrapper with a little water to help glue together.
• Fold bottom edge to top edge and press together firmly along edges ensuring there is no air trapped inside and a good seal is formed.

Step 3

Cooking the dumplings

• Lightly salt and oil a pot of water and bring to boil.
• Boil dumplings for 4 minutes.
• Serve with soy sauce or char sui.

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Nick Honeyman's Larb Gai, Thai Lettuce

Ingredients

• 2 shallots
• 150ml chicken stock
• 500g 100% NZ __pork mince
• 70ml fish sauce
• 10g ginger
• 1 tbsp palm sugar
• 2 tbsp lime juice
• 1 cup Vietnamese mint
• 1 cup Thai basil
• ½ cup coriander
• ¼ cucumber, thinly sliced
• 2 tbsp peanuts
• 1 red chilli, deseeded

To serve
• Iceberg lettuce leaves
• Lime wedges

Method

Preparing
1. Finely chop ginger, shallots and chilli.
2. Heat chicken stock in large pan and when boiling, add mince, ginger and fish sauce.

Boiling
1. Reduce to simmer and cook mince for approximately 5 minutes or until completely cooked.
2. Add the shallots, chilli and sugar and cook for another 3 minutes.
3. Add ¾ of the Vietnamese mint, Thai basil and coriander, reserving the rest for garnish.
4. Wilt herbs and add lime juice last. Stock should be completely absorbed.

Plating up
1. Arrange the lettuce on a plate and spoon mixture into leaves.
2. Garnish with the rest of the herbs, peanuts, cucumber and lime wedges.

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