Archive for the ‘Recipes’ Category

Oven-Baked NZ Hangi

Posted on: January 18th, 2017 by gherkinmedia

Method

  • Preheat oven to 160°C.
  • Pierce the skin or meat of the pork and insert garlic cloves.
  • Rub the outside of the pork with oil and salt.
  • Place on a rack in a lined baking tray.
  • If you have a meat thermometer place this in deepest part of the pork, avoiding the bone.
  • Surround the pork with the vegetables.
  • On lowest rung in oven place the smoker box.
  • Place the pork above the smoker box and bake until thermometer reaches 71°C or juices run clear when pork is pierced (approx. 3 hours).
  • Rest for 10 minutes before serving.

Terrific Tips

If you don’t have a smoker box simply line a baking dish with several layers of foil, then add the woodchips, soil and brown sugar.

A bowl of steamed watercress goes great with Hangi pork.

If the skin is not crisp when pork is cooked, remove the skin and place it under the grill for 5 minutes until crackled.

Oriental Red Roast Pork

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

  • 750g Scotch fillet
  • 1 tablespoon liquid honey
  • 1 tablespoon soy sauce
  • 1 tablespoon hoi sin sauce (oriental bbq sauce)
  • 1 teaspoon red food colouring (optional)

Method

  • Cut the meat into quarters lengthwise and place in bowl.
  • Place the pork and all other ingredients in a plastic bag and tie loosely.
  • Place in refrigerator 10-12 hours or overnight, turning occasionally.
  • Pre-heat oven to 170oC.
  • Drain the pork and place in baking tray.
  • Cook for 20-30 minutes until internal temperature reaches 71oC and the juices run clear when meat is pierced.

Greek Lamb with Spinach, Pinenuts and Feta

Posted on: January 18th, 2017 by gherkinmedia

Ingredients

  • 1 hollow-boned full leg of lamb
  • 250g frozen or fresh spinach
  • 2 spring onions, trimmed and finely chopped
  • ¼ cup well-packed chopped fresh parsley
  • ½ tsp dried dill leaves or 1 Tbsp chopped fresh dill
  • 100g feta cheese, crumbled
  • ¼ cup grated parmesan cheese
  • ½ – ¾ cup pine nuts, toasted
  • 1-2 onions, peeled and finely chopped
  • 1-2 tsp minced garlic
  • 1 cup dry white wine
  • ½ cup olive oil, extra virgin is nice here

To Finish

  • 400g can borlotti beans, butter beans or chick peas, well-drained and rinsed
  • ½ cup chopped fresh parsley
  • 1 cup green olives
  • grated rind one lemon

Method

Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.

Defrost the spinach if frozen and place between two dinner plates. Squeeze the plates over a sink and allow excess moisture to fall away. Press as firmly as possible as you want the spinach to be as dry as possible. If using fresh spinach, wash the leaves, remove the stalks and cook the leaves in a saucepan with only the water that clings to the leaves until wilted. Drain and chop finely.

Mix the spinach together with the spring onions, parsley, dill, feta and parmesan cheeses and pine nuts. Season well with pepper.

Using skewers, secure the opening of the boned leg of lamb at the knuckle end. Pack the filling into the cavity where the bone has been removed. Use skewers and or string to secure the opening at the top of the leg of lamb to ensure the filling is well-enclosed.

Brown the lamb as well as possible in a dash of oil in a hot frying pan. Transfer to the slow cooker.

Scatter in the onion and garlic and pour in the wine and olive oil. Season with pepper and salt and cover with the lid. Cook on low for 5-7 hours or on high for 3-4 hours.

Carefully remove the lamb from the slow cooker. Scatter in the chick peas, parsley, olives and lemon rind and stir to mix. Cover and cook on high for a further 30 minutes while the lamb is resting.

Serve the lamb sliced with spoonfuls of the chick peas and juice and accompany with grilled sliced aubergine and baked vine tomatoes.

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.