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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