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Black Pepper Pork

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

  • 1 onion, peeled and diced
  • 3 medium sized potatoes, peeled and diced
  • 1 cup frozen peas
  • 1 tablespoon canola oil
  • 500g 100% New Zealand Trim Pork mince
  • 1 packet Lee Kum Kee Ready Sauce for Black Pepper Beef

Method

  • Microwave the potatoes and onion for 2 minutes on high in a covered microwave container.
  • Add frozen peas and cook a further minute.
  • Meanwhile heat the oil in a wok or frypan and stir-fry the mince for two minutes or until browned.
  • Add the Lee Kum Kee Ready Sauce for Black Pepper Beef – if its good enough for beef its got to be good for pork.
  • Add in the vegetables and stir-fry for one minute until sauce thickens.

Tips

Pork mince has a delicate flavour and so is ideal for all Asian recipes.

Prepared Ready Sauces for Chicken and Beef can also be used with pork.

For some added colour get creative with chopped red capsicums.

Barbequed Pork Ribs

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

  • 5 pounds pork spareribs, cut into serving size pieces
  • 1/2 cup butter
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1/2 cup distilled white vinegar
  • 1 cup water
  • 1 cup ketchup
  • 1 cup hickory smoke flavored barbeque sauce
  • 1 lemon, juiced
  • salt and pepper to taste

Directions

Place ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.

Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours.

Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat. In a blender, combine 1 cup water, vinegar, ketchup, barbeque sauce, and lemon juice. Pour in the melted butter mixture, and puree for 1 minute. Pour into a saucepan, and season to taste with salt and pepper. Bring to a boil, then remove from heat.

Preheat grill for medium-high heat.

Brush grill grate with oil. Grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.

Brisket with BBQ Sauce

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

  • 4 pounds lean beef brisket
  • 2 tablespoons liquid smoke flavoring
  • 1 tablespoon onion salt
  • 1 tablespoon garlic salt
  • 1 1/2 tablespoons brown sugar
  • 1 cup ketchup
  • 3 tablespoons butter
  • 1/4 cup water
  • 1/2 teaspoon celery salt
  • 1 tablespoon liquid smoke flavoring
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons mustard powder
  • salt and pepper to taste

Directions

Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.

Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.

In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.

Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

BBQ Chicken

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

  • 1 (4 pound) chicken, cut into pieces
  • 1/2 (10.75 ounce) can condensed tomato soup
  • 1 tablespoon garlic powder
  • 3 tablespoons ginger juice
  • 1 teaspoon ground cardamom
  • 1/2 tablespoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 2 tablespoons lemon juice
  • 1/2 cup buttermilk

Directions

FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight.

The next day, mix in the buttermilk, then grill the chicken until cooked through. You’ll love it!

BBQ Chicken Wings

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

  • 1/2 cup teriyaki sauce
  • 1 cup oyster sauce
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons garlic powder
  • 1/4 cup gin
  • 2 dashes liquid smoke flavoring
  • 1/2 cup white sugar
  • 1 1/2 pounds chicken wings, separated at joints, tips discarded
  • 1/4 cup honey

Directions

In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.

Preheat the grill for low heat.

Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.

BBQ Chicken Salad

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 4 stalks celery, chopped
  • 1 large red bell pepper, diced
  • 1/2 red onion, diced
  • 1 (8.75 ounce) can sweet corn, drained
  • 1/4 cup barbeque sauce
  • 2 tablespoons fat-free mayonnaise

Directions

Preheat grill for high heat.

Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.

In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.

In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

Christmas Butterflied Leg of Lamb

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

  • 1 butterflied leg of lamb
  • 1/4 cup honey
  • 2 Tbsp prepared Dijon-style mustard
  • 2 Tbsp chopped fresh rosemary
  • 1 tsp freshly ground black pepper
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 1 tsp coarse sea salt

Method

In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight. Before cooking, remove the lamb from the marinade and grind over the salt.

Cooking in the Oven

Preheat oven to 190°C. Place the marinated leg cut side up, on a rack over a roasting tray. Fan-bake in the oven for 15 minutes. Turn the lamb over and continue to roast for another 15-20 minutes or until cooked to your liking. Rest in a warm place, covered, for 10-15 minutes before carving. Serve with your favourite seasonal vegetables or salad.

Cooking on the BBQ

Lightly oil a preheated barbecue and grill the butterflied lamb over a low steady heat, turning it several times and basting with any leftover marinade, for 30-35 minutes. Remove from the heat and rest in a warm place, covered, for 10-15 minutes before carving. Serve with your favourite seasonal vegetables or salad.

Roast Scotch Fillet of Beef with Mushroom Sauce & Roast Potatoes

Posted on: January 18th, 2017 by gherkinmedia No Comments

Ingredients

  • 750g piece beef Scotch fillet
  • 2 tsp horseradish cream
  • 2 tsp prepared mustard
  • 2 tsp brown sugar

Mushroom Sauce

  • 1 onion, peeled and finely chopped
  • 1 tsp minced fresh garlic
  • ½ cup port or medium-sweet sherry
  • 1 cup beef stock
  • 4 portobello mushrooms, chopped
  • 220g can Wattie’s Mushrooms in Butter Sauce

Roast Potatoes

  • 6 small to medium starchy (roasting) potatoes
  • 2-4 tablespoons oil

Method

Brown the Scotch fillet on all sides in a dash of oil in a hot frying pan. Transfer to a chopping board.

Mix together the horseradish cream, mustard and brown sugar and spread this mixture on the top and sides of the meat. Place on a foil-lined baking tray.

Place in 220°C oven and then turn down immediately to 200°C and roast for 40 minutes.

Set aside to rest for 10 minutes before carving and serving with Mushroom sauce, Roast Potatoes and freshly steamed vegetables.

Mushroom Sauce

Cook the onion in a dash of oil in a saucepan over a moderate heat for about 5 minutes until softened. Add the garlic and cook for a further minute.

Stir in the port or sherry and simmer until reduced by half. Add the beef stock, chopped mushrooms and mushroom sauce. Simmer for 10 minutes.

Roast Potatoes

Peel the potatoes and place in boiling salted water. Bring to the boil and boil for 5 minutes. Drain and return to the saucepan. Shake the potatoes over the heat to rough up the outside edges. Alternatively, use a fork to score the outside of the potatoes, so that the edges are rough.

Roll the potatoes in the oil so that they are evenly coated and place on a baking tray.

Cook at 200°C for 15-20 minutes until golden.

Whole Roast Fillet of Beef with Shallots & Mushrooms

Posted on: January 18th, 2017 by gherkinmedia No Comments

This roast fillet of beef takes less than half an hour to cook, with the sauce easily made while the meat is resting. Follow the simple steps below to prepare and tie the fillet – this can be done well in advance and then kept refrigerated until about an hour before cooking, when you should bring the meat to room temperature before placing in the oven. Serve with your favourite roast vegetables or a pan of creamy scalloped potatoes.

Ingredients

  • 1 whole Quality Mark beef fillet trussed (see below) – approx.1.2 kg for 6 serves, 1.7 kg for 8 serves
  • Olive oil for marinating and cooking
  • 3 cloves garlic, crushed
  • ½ Tbsp each rosemary & thyme sprigs
  • Several good grinds of black pepper
  • ½ Tbsp balsamic vinegar
  • 10 shallots peeled
  • 350g mushrooms cut into quarters
  • 2/3 cup red wine
  • 1 cup beef stock

Method

For the marinade, crush or pound 1 Tbsp olive oil, garlic, rosemary, thyme, pepper and balsamic vinegar to form a paste. Pat the meat dry with paper towels and rub the marinade thoroughly over.

Cover and marinate at least half an hour. If marinating in the fridge, remove the meat from the fridge at least an hour before cooking. When ready to cook, remove the meat from the marinade and pat dry. Preheat oven to 230°C.
Heat 1 Tbsp oil in a heavy-based frying pan and when very hot sear the fillet 1-2 minutes each side (not the ends) until browned all over.

Transfer the meat to a shallow roasting pan, add remaining oil and toss the shallots around the meat, coating lightly in the oil.

Roast 20 minutes for rare, or 25 for medium rare. Ten minutes into cooking, add the mushrooms to the roasting pan.
Remove the meat, cover and keep warm for 15 minutes before carving.

While the meat is resting, place the roasting pan with the shallots and mushrooms on the stove, heat and add the wine, stirring any bits off the bottom.

Simmer until reduced by half then add the beef stock and simmer again until reduced by half. Add any meat juices to the sauce and serve the beef in thick slices with the warmed sauce.

Preparing the beef

Eye fillet has a thin membrane called silverskin which needsto be removed if your butcher has not already done so. Use a sharp knife to carefully remove all the membrane. If left on, it will shrink during cooking causing the fillet to curl up.

For even cooking and attractive presentation, the meat should be as uniform as possible and tying the joint, called ‘trussing’, is the key. Using individual pieces of kitchen twine, tie the joint firmly at 4-5 cm intervals, spaced evenly between each truss. Tuck the thinner tail of the fillet underneath and tie in place.

Greek Spring Lamb Leg Roast

Posted on: January 18th, 2017 by gherkinmedia No Comments

Greek Spring Lamb Leg Roast

  • 2kg leg of lamb, at room temperature
  • 4 cloves garlic, cut in thin slivers
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 x 400g cans chopped tomatoes
  • 1 cup black Kalamata olives, chopped

Method

Preheat oven to 200°C. With the tip of a sharp knife, make deep thin slits all over the lamb meat, and then insert slivers of garlic into each incision. Season lamb all over with salt and pepper and place in a large oven pan. Roast lamb for 30 minutes.

At the same time, heat oil in a saucepan, add onion and cook over a medium heat for 10 minutes to soften but not brown.
Add chopped tomatoes and 1/2 cup water and simmer for five minutes. Add olives and rosemary and season with salt and pepper to taste.

Reduce oven temperature to 180°C. Pour hot tomato sauce over lamb and continue roasting for one hour, basting occasionally with tomato sauce. Remove lamb from the oven, cover with a tent of foil and rest for 10 minutes, so that the juices set. Slice to serve with a green vegetable, such as steamed beans, on the side.