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Boneless Leg of Lamb with Rosemary, Orange & Cranberry Stuffing

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

  • 1 x 2.5 kg Quality Mark boneless lamb leg

For the stuffing

  • 1 x 2.5 kg Quality Mark boneless lamb leg
  • 2 Tbsp chopped rosemary
  • Zest of an orange
  • ¼ cup dried cranberries
  • 1 Tbsp cranberry sauce
  • 1 Tbsp parsley, chopped
  • 1 Tbsp each oil and butter
  • Bunch of rosemary sprigs
  • 10 pieces of jute twine or kitchen string

Method

Remove the meat from the fridge an hour or more before cooking so it comes up to room temperature.

Combine the stuffing ingredients. Place the stuffing in a strip down the middle of one side of the meat then lift the edge and roll the meat tightly as though rolling a Swiss roll, tucking in any stray pieces.

Preheat the oven to 200°C or 180°C fan bake. Heat the oil and butter in a roasting pan and brown the lamb well on all sides. Remove from the heat, place remaining rosemary sprigs into the pan and place the roast on top. Roast for 45 minutes.

Poke a metal skewer or thin knife into the centre, count to three and then test it on the inside of your wrist. It should feel warm – if it doesn’t, cook for another 15 minutes and try again.

Place the lamb on a warm plate and cover with foil to rest for 15 minutes before removing the string and carving.
Serve warm in thick slices with gravy, or cold in thin slices with cranberry jelly.

Grilled Beef Fillet Steaks in Merlot Marinade with Prune Jam

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

  • 4 beef fillets, 3cm thick
  • 1 cup merlot (or use merlot/cabernet sauvignon blend)
  • 4 cloves garlic, peeled and chopped
  • 4 juniper berries, crushed
  • Sprig parsley
  • Freshly ground black pepper to season
  • 8 prunes

Prune Jam

  • 1 small red onion, peeled and sliced
  • 1 tablespoon each butter and oil
  • Prunes from the marinade
  • ½ cup brown sugar
  • ½ cup port
  • Grated rind and juice of 1 orange

Method Steaks

Tie the fillets with string to keep their shape if wished. Place in a sealed plastic bag or container and pour in the wine, garlic, juniper berries, parsley sprig, pepper and prunes. Seal and refrigerate for 2-3 hours.

Remove the meat from the marinade and dry on a paper towel. Heat a frying pan until very hot. Brush the steaks with oil and pan-fry over a high heat, allowing 2-3 minutes each side, depending on how well done you prefer your steak.

Allow the meat to stand for 1-2 minutes before serving over pan-fried mushrooms with the Prune Jam and garnishing with fresh herbs. Serve with your favourite vegetables or salad.

Prune Jam

Cook the onion in the butter and oil in a frying pan until softened and beginning to brown. Add the prunes from the marinade, brown sugar, port, orange rind and juice and cook over a low heat, stirring occasionally, for about 10 minutes until the mixture is thick and jam-like. Crush the prunes with a wooden spoon during cooking.

Boiled Bacon with Cider and Raisin Sauce

Posted on: January 18th, 2017 by gherkinmedia

Ingredients – Boiled Bacon

  • 1kg Boiling bacon, rind and fat removed
  • 100g carrots, peeled and sliced
  • 100g onion, peeled and sliced
  • 1 bouquet garni (parsley, thyme, bay leaf in a muslin bag)
  • 4 whole cloves
  • 500 ml dry cider
  • 500 ml water

Ingredients – Sauce

  • 100 g seedless raisins
  • 300 ml cooking liquor
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons cornflour
  • 2 tablespoons water

Method

  • Weigh bacon and calculate cooking time – allow 30 minutes per 500 g plus 30 minutes.
  • Place bacon, vegetables, herbs and cloves in deep pan.
  • Add cider and water, bring to the boil, cover and simmer gently for calculated cooking time. Add more water if necessary.
  • Remove bacon and reserve cooking liquor.

To Make Sauce

  • Place seedless raisins, cooking liquor, brown sugar and lemon juice in a saucepan.
  • Cover and simmer for 10 minutes.
  • Blend the cornflour and water, stir into the sauce and simmer a further 3 minutes.
  • Serve the bacon sliced with the sauce.

Brazilian Pork Chops in Orange Sauce

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

  • 4 100% New Zealand pork loin chops
  • 1 teaspoon each of cumin seeds, grated fresh ginger, dried oregano and minced garlic
  • 1/2 teaspoon each of turmeric, paprika, mustard powder and ground coriander
  • Salt and pepper to taste
  • 2 tablespoons canola oil
  • 1 medium onion, peeled and diced
  • 1/2 cup orange juice
  • 1 cup water
  • 1/4 cup raisins (or sultanas)
  • 2 oranges

Method

  • Place the chops in a plastic bag or bowl.
  • Mix together all the herbs and spices and sprinkle over the chops.
  • Heat the oil in a heavy based fry pan and quickly brown the chops on both sides.
  • Place in lidded saucepan or casserole dish.
  • Brown the onions and stir in the orange juice and water.
  • Pour over the chops and add the raisins.
  • Simmer in lidded pot or pre-heated oven (165°C) for one hour.>
  • Zest the orange skin and cut orange into quarter’s and then 1 cm slices.
  • Place zest and segments above chops and cook a further 15 minutes.

Terrific Tip

This dish can also be made in a slow cooker on low for 7 hours.

Lemon Chicken II

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

  • 3 pounds skinless, boneless chicken breast meat
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups vegetable oil
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/3 cup white sugar
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 lemon, sliced
  • 2 tablespoons vegetable oil

Directions

  • In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
  • In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.
  • In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

Traditional Osso Buco

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

  • 2 pounds veal shanks, cut into short lengths
  • 1/4 cup all-purpose flour
  • 1/4 cup Butter
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 2/3 cup dry white wine
  • 2/3 cup beef stock
  • 1 (14.5 ounce) can diced tomatoes
  • salt and pepper to taste
  • 1/2 cup chopped fresh parsley
  • 1 clove garlic, minced
  • 2 teaspoons grated lemon zest

Directions

  • Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
  • Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
  • In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.

Provitello Veal Rib Chop with Mango Salsa

Posted on: January 17th, 2017 by gherkinmedia

Ingredients

4 frozen (Provitello) veal rib chops

Marinade

  • 3 cloves of garlic
  • 1 lemon
  • 1 tablespoon of olive oil
  • pepper

Side dish

  • 20 small new potatoes
  • 2 whole garlic cloves
  • pepper and salt to taste
  • few parsley stalks
  • parsley for garnish

Main dish

  • 2 Portobello Mushrooms
  • 2 Romano tomatoes
  • 2 chili Roma peppers
  • bunch of spring onions
  • parsley for garnish

Mango Salsa

  • 2 mangos
  • 1/2 red pepper
  • red onion or white sweet onion
  • 1 lime
  • 1 Jalapeno pepper
  • white wine vinegar
  • salt and pepper
  • chives
  • honey or sugar

Directions

To make the marinade for the chops take 3 cloves of garlic, peel, finely chop and put ina small bowl.
Cut a lemon in half and squeeze into the bowl
Add a some pepper and about a tablespoon of olive oil (75ml)

To make a side dish of new baby potatoes, add them to a saucepan. You can add a couple of cloves of peel whole garlic and put them in whole. Add a little bit of pepper and salt and add a few parsley stalks.
Put on stove to boil.

Remove the 4 frozen Provitello Veal Rib Chops from the packaging and place them on a large plate ready for the grill.
Slice the Portobello mushrooms in about 1/4 inch slices. This type of mushrooms were chosen as the slices can be large and there fit well on the grill. Place them with the chops.
Cut a 2 tomatoes in half and place with the chops.
Slice a couple of chili peppers and remove the seeds and place the pieces on the plate as well.
Slice the top off the green onions and an cut off the root strands. Place on the plate.

To prepare the Mango salsa for the recipe take a couple of mango’s, chop in half and peel away the skin. Cut into small cubes and place in a serving bowl.
Chop up 1/2 a red pepper to add contrasting colour and add to the bowl.
Chop up a large red onion or white sweet onion and add to the mix.
Cup a lime in half and squeeze the juice into the salsa. ( can also use honey)
Chop up and add a Jalapeno pepper.
Add a little white wine vinegar, a little pepper,salt and also a touch of sugar .
Add a few chives — toss the mixture and leave for about 2 hours.
However if not prepared in advance – it is still fine to eat within a 1/2 hour when the chops have been grilled.

Remove the potatoes when cooked and strain. Remove the garlic pieces. Put in serving dish and add some parsley.

Start the BBQ and bring to high heat. Then lower slightly. Make sure the grill is clean so that the chops do not stick. Add the marinade to both sides of all the chops and vegetables previously cut.
Add everything at once to the grill — all the vegetables and the veal chops and grill for 3-4  minutes.
Turn everything once and grill another 3-4 minutes maximum .
You can add some Feta Cheese and to the top of the tomatoes near the end.

Veal Scallopini with Avocado

Posted on: January 17th, 2017 by gherkinmedia

Ingredients

  • 1 ripe Hass avocado*
  • 1 wedge fresh lemon
  • 2/3 lb veal scallopini 300g
  • salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter, cut into pieces
  • 1/4 cup dry vermouth or white wine
  • 3-4 tablespoons cream
  • 1 tablespoon fresh thyme leaves, to garnish
  • 2 tablespoons chopped or snipped chives, to garnish

*Hass Avocado – this is the most popular type sold world wide weighing 200-300g -dark purplish black when ripe. If soft it is over ripe.

Directions

Cut avocado in half all around and down to the pit.

Twist the avocado to separate the halves.

Use a spoon to pop out the pit.

Scoop out the avocado flesh in one piece from each half with a large spoon.

Slice the avocado into 6 pieces per half and squeeze a little lemon juice on them to slow down discolouration from the air.

Put aside the avocado for later.

Season the scallopini with salt and pepper.

Heat the olive oil and butter in a large skillet over medium – medium high heat.

Add the scallopini and cook 2 minutes on each side.
(Could be as little 30 seconds per side depending on thickness of the scallopini. )

Remove the veal to a platter or individual plates.

Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits.

Add cream and stir it in.

Turn off the heat and let the cream bubble 1 minute.

Arrange the avocado on the scallopini.

Pour a little sauce over the veal scallopini and avocado and garnish with a generous sprinkle of chopped thyme and chives.

Fast Veal Parmigiana

Posted on: January 17th, 2017 by gherkinmedia

Ingredients

  • 1/2 lb veal leg cutlets, 1/8” to 1/4” thick
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoned dry bread crumbs
  • 1/4 cup prepared spaghetti sauce
  • 1/4 cup shredded Mozzarella cheese
  • 2 teaspoons grated Parmesan cheese

Directions

Pound veal cutlets to 1/8″ thickness, if necessary.

In large nonstick skillet, heat oil over medium heat until hot. Dip cutlets into bread crumbs, coating both sides.

Place cutlets in skillet; cook 2 minutes.

Turn; season with 1/8 teaspoon salt and top each with sauce and mozzarella cheese.

Cover and continue cooking 1-2 minutes for medium doneness.

Do not overcook.

Remove from skillet; sprinkle with Parmesan cheese.

Serve with pasta, if desired.

Quick and Easy Veal Cacciatore

Posted on: January 17th, 2017 by gherkinmedia

Ingredients

  • 4 X 4-oz. veal cutlets, pounded 1/4 inch thick
  • 1/3 cup all-purpose flour
  • kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, chopped
  • 2 medium cloves garlic, minced
  • 8 oz. sliced cremini mushrooms (3-1/2 cups)
  • 1 cup canned diced tomatoes with juices
  • 1/2 cup dry white wine
  • 1-1/2 teaspoons chopped fresh rosemary

Directions

Put the flour in a wide shallow bowl.
Season the cutlets all over with 1 teaspoon salt and 1 teaspoon pepper.
Dredge in the flour and shake off any excess.

Heat the oil in a 12-inch skillet over medium-high heat until shimmering hot.
Working in batches if necessary, cook the cutlets until dark golden-brown, 1-2 minutes per side.
Transfer to a large plate as they finish.

In the same skillet over medium heat, melt the butter.
Add the onion and garlic and cook, stirring often, until softened, about 3 minutes.

Add the mushrooms and cook, stirring occasionally, until they release their liquid and it reduces to a glaze, about 5 minutes.
Stir in the tomatoes, wine, and rosemary.
Bring back to a simmer, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to medium low and simmer until the sauce is thickened, about 7 minutes.
Season to taste with salt and pepper.

Add the cutlets and any accumulated juices to the sauce and cook until heated through, 1-2 minutes.
Serve immediately.