Crackling pork belly with crimson grape and plum sauce

It's cold and wet outside right now... but nothing shakes the winter blues like pork belly. Enjoy!

Ingredients

1.5-1.8 kg pork belly, rind on
Oil
Sea salt
1 cup plum sauce
2 tablespoons balsamic vinegar glaze
¼ cup caster sugar
¼ cup pomegranate juice
3/4 cup crimson grapes, halved

To serve
Steamed potatoes
Steamed asparagus spears
Steamed baby brussel sprouts
Steamed baby peas

Method

• Preheat oven to 220°C.
• Using a Stanley knife or scalpel, finely score the pork belly rind. Pat the surface of the rind dry with paper towel and rub with oil and flakes of sea salt. Allow to sit for 20 minutes.
• Place the pork belly into a shallow baking dish.
• Roast the pork belly in the preheated oven at 220°C for 30 minutes. This will begin the crackling process. Reduce the oven temperature to 160°C and continue to roast for a further 1 ½ hours. Remove the belly from the oven and allow to rest for 15 minutes.
• To prepare the sauce, combine all ingredients in a small saucepan and stir over a medium heat. Simmer until liquid has reduced by half and is glossy.
• Cut the pork belly into serving sized portions. Serve hot with steamed vegetables and crimson grape and plum sauce.

Tips

Sauce may be prepared well ahead of time and kept in an air tight jar in the refrigerator for up to 3 months.

(Image and recipe courtesy of Australian Pork)

Parmesan crumbed veal schnitzel

Serve these golden crumbed veal schnitzels with lemon wedges, a sprinkle of grated parmesan and a tablespoon of capers scattered over the veal adds a wonderful flavour too. 

PREPARATION TIME: 15 minutes
Cook Time: 10 minutes
Serves 4

Ingredients

• 4 veal schnitzels
• ½ cup plain flour
• 2 cups dried breadcrumbs
• 150 g grated Parmesan
• 2 tbsp chopped parsley
• grated rind of one lemon
• 2 eggs, lightly beaten
• oil for shallow frying
• lemon wedges, salad leaves, halved cherry tomatoes and flaked Parmesan to serve

Method

• Dust veal schnitzels in lightly seasoned flour shake off excess. Combine breadcrumbs, Parmesan, parsley and lemon rind.
• Coat schnitzels in egg and dip in breadcrumbs, shake off excess. Place on a foil-lined tray, refrigerate for 30 minutes.
• Add enough oil to a medium-sized, heavy based frypan to come halfway up the side of the pan. Heat the oil over a moderately high heat. Carefully lower schnitzels into hot oil. Cook schnitzels in batches on both sides until lightly golden. Drain schnitzels on absorbent paper after cooking. Allow the oil to reheat between batches.
• Serve with lemon wedges and salad leaves with cherry tomatoes and flaked Parmesan.

Essential tips

• Shallow-frying is the method used to cook crumbed or floured schnitzels and cutlets.
• Oil is added to a heavy based pan, to the depth of about 1.5cm. (for a medium sized pan). Do not crowd the pan when shallow-frying as it will reduce the heat and the crumb coating will soak up the oil. Allow the oil to reheat between batches.

Osso bucco with basil pesto

As we move further into Autumn and the evenings get cooler, our thoughts turn to hearty and warming meals like this one - enjoy!

Ingredients

4 pieces osso bucco
1 tbsp olive oil
500 ml beef stock
1 onion, diced
2 carrots, diced
800 g cans butter beans, drained and rinsed
1 bouquet garni (see tip)
1 cup green beans, chopped

Basil Pesto
2 cup basil leaves
¼ cup pine nuts
1 clove garlic, chopped
¼ cup olive oil
40 g parmesan, finely grated

Method

• Preheat oven to 180°C.
• Pat osso bucco dry with paper towel, brush with oil and sprinkle with salt and pepper. Heat a large cast iron pan with a lid over high heat and brown osso bucco on both sides.
• Add stock, onion, carrot, butter beans and bouquet garni. Bring to the boil, cover meat with a piece of baking paper and then the lid and place in oven for 1½ hrs or until beef is very tender. Add green beans in the last 10 mins of cooking.
• Place basil, pine nuts and garlic in a small food processor and process until finely chopped. Add olive oil and process until smooth. Stir through parmesan.
• Divide vegetables and sauce between 4 bowls and top each with a piece of osso bucco and a dollop of pesto.

Essential Tips

• Bouquet garni is a small parcel of herbs, usually bay leaf, lemon peel, thyme and rosemary. Substitute with your favourite herbs.
• Substitute basil pesto with a store-bought version.

Barbecued rump steak wrap with corn salsa

Everyone will love these beef wraps! Change the salsa to suit, or try avocado in place of the corn kernels. 

Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients

2 thick-cut beef rump steaks (about 250g each)
1 small avocado
1 tbsp mayonnaise
270 g can corn kernals, drained
1 small red capsicum, finely chopped
2 spring onions, finely chopped
snow pea sprouts and warmed flour tortillas to serve
 

Method

1. Brush the steaks lightly with oil and season with a little sea salt and freshly ground pepper. Preheat the barbecue flat-plate to hot before adding the steaks.
2. Cook the steaks on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3. Remove the steaks from the heat, cover loosely with foil and allow to rest for 2 to 4 minutes before serving. While the steaks are resting, mash the avacado with the mayonnaise. Combine the corn, capsicum and spring onions.
4. Slice the steaks thinly and evenly accross the diagonal. Spread the warmed tortillas with mashed avacado and top with slices of steak, corn salsa and sprouts.

Essential tips

• A great all rounder, rump steaks are good value. They're lean, full-flavoured and perfect for barbecuing.
• Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, and rump.
• Only buy steaks of an even thickness, not wedge shaped - this way they'll cook evenly.
• Always heat the barbecue before you add the steak. The steak should sizzle as it makes contact with the heat.

Roast lamb rump with balsamic syrup

This is a simple recipe but with big results. Lamb rumps are cooked at moderately-high temperature, yet they remain moist and juicy. Balsamic vinegar and brown sugar are simmered until thick and syrupy to make a lovely sauce. 

Preparation Time: 15 minutes Cook Time: 25 minutes

Ingredients (serves 4)

• 4 lamb rumps (about 160g–180g each)

• 2 cloves garlic, peeled and cut

• few sprigs fresh thyme leaves

• creamy parsnip or potato mash, baby spinach leaves to serve

• Balsamic syrup
  ½ cup balsamic vinegar
  ½ cup brown sugar

Method

1. Preheat the oven to 220ºC. Rub the cut garlic cloves over the lamb rumps, brush
   the lamb with a little oil, sprinkle with thyme leaves and season with salt and pepper.
   Place the lamb rumps on a rack in a roasting dish. Roast for 15 minutes for rare, 20-25 minutes for medium, or 25-30 minutes for well done.
2. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. Slice the lamb rump and drizzle with the Balsamic syrup.
3. To make Balsamic syrup: Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.
4. Serve lamb with a creamy parsnip or potato mash and fresh spinach leaves.

Essential Tips

• Lamb rump is one of the muscles from the lamb leg. Depending on the size of leg it comes from lamb rumps can weigh from about 160g to 250g each. You may need to pre-order them from your butcher. They’re quick to cook and very flavoursome.
• Replace lamb rump with lamb eye of shortloin/backstrap or lamb round. Cook at the same temperature and time as lamb rump.

Slow-cooked smoky pork ribs

How good does this sound?

Preparation Time 10 minutes
Cooking Time 1 1/2 hours
Serves 4

Ingredients

• 4 x 4 pork rib racks
• 400ml ginger beer
• 1 cup brown sugar
• 1 cup smoky BBQ sauce
• 2 cinnamon sticks
• 1 tablespoon cocoa powder

Cooking Instructions

• Preheat the oven to 160°C.
• Combine all ingredients in a large jug and mix well.
• Pour the marinade over the pork ribs and allow to marinate for as long as possible.
• Place the ribs into the oven and cook for 1 ½ hours basting frequently until sauce is thick and gooey.
• Serve ribs hot with a potato salad and crusty bread and a bowl of warm water for sticky fingers.

Note: ribs may be prepared in a slow cooker, however it may take a little more time and the sauce may need to be reduced for serving.

(Recipe and photo thanks to Australian Pork)

Beef osso buco

We have some some beautiful beef osso buco in the shop this week - perfect for this recipe! --Ian

Preparation time: 10 minutes
Cooking time: 2 hours
Serves 4

Ingredients

• 4 2cm thick beef osso buco, fat trimmed (250g pieces)
• 1 brown onion, diced
• 2 stalks celery, diced
• 2 parsnips, large pieces
• 2 sprigs rosemary
• ½ cup plain flour
• 1 tbsp olive oil
• 1 cup red wine
• 1 400g can chopped tomatoes
• 1 cup veal or beef stock
• 4 cloves garlic, sliced
• 1 bunch parsley, finely chopped
• Zest of 1 lemon, finely grated
• 1 tbsp lemon juice
• 1 cloves garlic, crushed
• 1 tbsp extra virgin olive oil

Method

1. Preheat oven to 160ºC. Dust osso buco in seasoned flour and shake off excess.
2. Heat oil in a wide cast iron pan and cook osso buco on both sides until golden brown. Set meat aside. Add onion, celery and parsnip and cook until golden. Add wine and allow to boil for 1 minute. Place meat on top of vegetables in a single layer if possible.
3. Add tomatoes, stock to just cover meat and garlic and rosemary. Press a round of baking paper onto meat, cover with lid and cook in oven for 1 ½- 1 ¾ hours until meat is very tender. Check half way through and add a little extra stock to cover meat if needed.
4. For gremolata, combine ingredients in a small bowl, drizzle with oil and season with salt and pepper. Serve osso buco with gremolata, mash and silverbeet.

Essential Tips

• To make a cartouche (a round of baking paper) place the casserole lid on a piece of baking paper and trace around it. Cut out the baking paper inside the line so it is a little smaller than the lid. Poke a small hold in the centre of the baking paper for steam to escape. Placing this 'cartouche' onto the meat keeps the surface of the meat moist and tender.
• Spinach can be substituted with silverbeet or cavalo nero (Tuscan kale).
• You can cook the osso buco on the stovetop instead of the oven, just be sure to use a low flame so it doesn't burn.
• Instead of wine you can add extra stock and a splash of vinegar. Try red wine vinegar, sherry vinegar or balsamic vinegar.
• If you don't have a cast iron dish, transfer vegetables and liquid into a casserole dish, nestle meat in amongst vegetables, cover meat with baking paper and cover casserole dish tightly with foil.

Moroccan lamb shanks with apricot and pistachios

Make Mum's day with a delicious lamb meal. You know she will love it!

Preparation time: 25minutes
Cooking time: 90 minutes
Serves 4

Ingredients

• 4 x 320g lamb shanks, frenched
• 35 g (¼ cup) plain flour
• 60 ml (¼ cup) olive oil
• 2 small red onions, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 tsp ground ginger
• 1 cinnamon quill
• 750 ml (2 cups) good quality beef stock
• 85 g (¼ cup) tamarind puree
• 100 g (2/3 cups) dried apricots
• 70 g (1/2 cup) pistachios, roasted
• ¼ cup roughly chopped coriander
• Pearl couscous and chickpea salad, to serve

Method

• Place lamb shanks and flour in a large bowl and toss to coat, then season with salt and pepper.
• Heat oil in a large ovenproof casserole dish or tagine over medium-high heat. Dust excess flour from lamb shanks and fry for 5 minutes, turning, or until lightly browned all over. Remove shanks from the dish and set aside. Pour off most of the fat and oil from the dish, leaving about 2 tablespoons.
• Preheat oven to 160?C. Return dish to the heat and onions and garlic. Cook, stirring occasionally, for 5 minutes until onions are soft. Add ginger and cinnamon, and cook for a further 3 minutes or until fragrant.
• Add stock, tamarind and apricots, and stir to combine. Place shanks back into the dish, push down slightly and turn to coat in liquid. Bring to a gentle simmer, then cover. Bake for 2½ hours or until lamb falls away from the bone.
• To serve, divide shanks among four plates, spoon over sauce and sprinkle with pistachios and coriander. Serve with pearl couscous and chickpea salad.

Tips

• Alternatively, cook lamb shanks in a slow-cooker according to manufacturers instructions.
• If you like, serve Moroccan lamb shanks with your favourite selection of steamed vegetables.

BBQ pork loin cutlet with pear and rocket salad

The forecast for Easter round these parts is for fine weather, not too hot, not too cold. During a beautiful long weekend of hot crossed buns and chocolate, this recipe will allow you to tell yourself you've eaten something healthy!

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 6

Ingredients

• 6 pork loin cutlets
• 1 tblsp oil
• 200 g rocket leaves, washed
• 3 ya or nashi pears, sliced
• 1 cup lemon saffron dressing
• Saffron strands to garnish

Method

• Trim pork cutlets bones well.
• Pre-heat griddle pan or BBQ plate for 3 minutes over a medium heat.
• Brush each pork cutlet with a little oil and cook cutlets 2-3 minutes over a medium heat each side or until cooked to the desired degree. Allow to rest.
• Toss the salad leaves together with the prepared pear and half the dressing.
• Place the cutlets over the plated salad, drizzle with a little extra dressing and garnish with a sprinkle of saffron strands.

(Recipe and photo thanks to Australian Pork)

Roast beef sirloin with seeded mustard

The seeded mustard gives this beef roast a wonderful topping, the beef stays succulent and juicy, and the mustard adds a mild, yet tasty flavour.

Ingredients (serves 6)

• 1½ kg piece sirloin/porterhouse
• ½ cup seeded mustard
• mixed green salad to serve

Method

1. Preheat oven to 200ºC. Brush the beef roast lightly with oil. Season it well with ground pepper and salt. Rub the pepper and salt into the roast.
2. Place the beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Spread the seeded mustard over the top of the beef roast.
3. Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.
4. Remove the beef, cover loosely with foil and allow it to rest for 20 minutes before carving. Serve the beef roast with salad.

Essential Tips

• Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
• You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
• Placing the roast on a rack in the roasting dish helps the beef to brown evenly.