Chef Entries
Camembert filled Cajun Pork Medallion with Sticky Beetroot Sauce
Ingredients
Pork:
1 High Country Pork Medallion.
1 slice of Camembert, double crumbed.
3 Baby Spinach Leaves.
Salt and Pepper to taste.
Seasoned Flour
1/2 cup Cajun Spice
1 cup Bread Crumb
Egg Wash (egg and milk, whisked)
Beetroot Sauce:
1/2 cup Red Currants
1/2 cup Beetroot Juice (from the tin)
1/8 cup of Sugar
Method
1. Deep Fry Camembert, until golden.
2. Slice Pork Medallion down the centre, horizontally, so it is butterflied.
3. Roll the Camembert in Spinach Leaves, so it is covered and place in centre of butterfly Pork.
4. Close Pork so it is completely covering Camembert and Spinach.
5. Add Cajun Spice to crumb mix.
6. Roll Pork in seasoned flour.
7. Roll in egg wash and then through the breadcrumb mix, then repeat for a double crumb.
8. Place on an oiled tray and spray with oil.
9. Bake on high heat (190 degrees) until cooked through.
For Beetroot sauce:
Mix all ingredients and simmer down to a sticky consistency.
Serve with Potato Rosti and Julienne Stir-Fry Vegetables.
Char Sui HC Pork loin
Ingredients
Serves 8
Ingredients
1500g Pork loin
750ml Char Sui Marinate
16 Spring Roll Wrappers
200g Continental Cucumbers
100g Red Onion
20g Coriander
100g Watercress
40g Rice Vermicelli
80g Red Capsicum
5g Red Chilli
2 Spring Onions
60g Oyster Mushrooms
25ml Sesame Oil
4g Maldon Sea Salt
2g Black Peppercorns
10g Toasted Sesame Seeds
60ml Sesame Dressing (refer to basic recipes)
200g Light Soy Sauce
200ml Kecap Manis (Sweet Soy Sauce)
100g Honey
Method
Cut the HC pork loin 2-3 cm thick and into 6cm lengths
Marinate the HC pork in the char sui for 24 hours minimum.
Reduce the light soy sauce, kecap manis and honey by half and keep in a sealed container until required. (can be made up to 1 week ahead of time)
Fry the spring roll wrappers or bake dry.
Seal the marinated HC pork in a pan and place on a rack and bake in a moderate oven for 12-16 minutes – allow to rest for 5-8 minutes before slicing.
Slice the ginger finely then fry some clean oil until light brown, remove from the oil and drain – they will crisp up when cold.
Cook the vermicelli in salty boiling water then refresh.
Sauté the oyster mushrooms until just wilting.
Peel the cucumber and cut into thin strips.
Finely julienne the red capsicum, spring onion and chilli.
Finely slice the red onion, pick the baby spinach, coriander, watercress and mix together.
Mix all items together – ginger, vermicelli, ginger, capsicum, watercress, mushroom, onion, toasted sesame seeds, spring onion and some cracked pepper and salt plus the sesame dressing.
Place a spring roll wrapper on the plate, add some salad, repeat this 2 more times and place sliced HC Loin on the top.
Run the soy syrup around the dish.
Cider Poached High Country Pork Loin
Ingredients
Cider Poached High Country Pork Loin, resting on a Fennel Scented Potato Puree, served with Tempura Scallops, Glazed Asparagus finished with a Basil Hollandaise and Micro Herbs
Serves 1
1 x 200g “High Country” Pork Loin – Rindless
600ml Apple Cider
1 Fennel Bulb
1 Potato (Desiree)
3 Large Sea Scallops – Roe Off
50g Corn Flour
100g Plain Flour
2 Egg Whites – Whip to soft Peaks.
100ml Iced Water or Soda Water
3 Asparagus Spears
5 Large Basil Leaves – Finely Chopped
2 Egg Yolks
10ml White Wine Vinegar
110ml Clarified Butter
3 pinch’s Salt & Pepper Mix (150g fine salt & 50g ground white pepper)
2 pinch’s Micro Herbs (Mixed, eg Chervil, Basil, Mustard Cress & Beetroot Leaves)
Method
In a thick based pot bring the Apple Cider up to 90ºC on a medium heat. Season the pork Loin with the salt & pepper mix & place it into the cider, slowly simmer for 14 minutes.
While the Pork is cooking, place the Egg Yolks & the vinegar into a tepid Bain marie & whisk (Do not stop whisking) until it thickens to the consistency of thick cream, once it has reached this stage, very slowly pour in the Clarified Butter (100ml) but you must keep whisking (if it starts to thick add a little hot water) until all is combined, then add 1 pinch of the salt & pepper mix, & then the Basil, Set aside in a warm spot until needed.
Place the Fennel into an oven for 10 minutes at 170ºC, then peel the Potatoes and place them into salted boiling water for 10 minutes. When the fennel is cooked, place it in a blender & blend until it’s a smooth paste, then set aside. Then when the Potatoes are cooked, strain and mash until it’s smoth, once the potatoes are ready add the Fennel puree to it and season it with the salt & pepper mix, set aside in a warm place until needed.
Place the Corn flour, Plain flour (50g) into a bowl & mix, when mixed add the whipped Egg Whites and the Iced Water, when all combined add 1 pinch of the salt & pepper mix & mix well again & set aside.
Remove the Pork from the Cider & allow the Pork to “Rest”. Take the Sea Scallops, dust them in the Plain Flour (100g), Then put them into the Tempura batter, then into a deep fryer for 2 minutes at 175ºC, when cooked remove from the fryer & place into a bowl with kitchen paper & season with the salt & pepper mix.
Place the Asparagus into salted boiling water for 45 seconds, then remove and glaze with the other 10ml of Butter.
Slice the Pork on an angle 3 times, take a hot serving plate, place some of the Potato/Fennel puree in the centre, then place the 3 tempura Sea Scallops around the potato/Fennel puree, spoon the Basil Hollandaise up to the Tempura Sea Scallops. Place the sliced Pork loin on top of the Potato/Fennel, finish the dish with the micro herb mix.
Coconut Pork with Spaghetti
Ingredients
1 High Country Pork Medallion, sliced
1 tsp Butter
1 tsp Tomato Paste
1 cup Coconut Cream
1 cup Spaghetti (cooked)
3 tsp Tobasco
1 tsp Lemon Pepper Seasoning
Handful of Pine Nuts.
Seasoning to taste
Method
1. Fry off Pork, Pine Nuts and Tomato Paste in butter.
2. When pork is sealed add the Coconut Cream and simmer.
3. Add Tobasco and Lemon Pepper.
4. Tossed Spaghetti through the sauce.
5. Season to taste.
frenched high country pork
Ingredients
pork rack frenched
lardons -50 grams
exotic mushrooms -100 grams
spinach -6 leaves
potato - 1/2 med
truss tomato-1 each
sping onion -1 each
sauce madira -100 ml
dried pochinni mushrooms-20 grams
Method
for raugout cook off bacon lardons , exotic mushrooms and spinach with butter.for potato rosti grate potato cook in butter.rest the truss tomato on rock salt for 2 days.seal off pork than oven for 6 mins 190 degress than slide sping onion over the bone.to make the sauce use a red wine jus recipe but replace the red wine with maderia or port stir in 1 tsp of butter and to finish grate the dreid pochinni over the dish at the last minute
garnish syrup rosella syrup reduction or cranberry syrup reduction
HC Pork Cutlet – Maple Syrup Cured
Ingredients
Serves 8
Ingredients
8 each Pork Cutlets
400ml Maple Syrup
200ml Blended Vegetable Oil
100g Paprika
600g Colcannon
60g Seasoning
320ml Veal Jus
240g Grain Mustard Mayonnaise
Method
Mix the maple syrup, oil and paprika together.
Rub the pork cutlets with the mixture and let sit overnight.
Grill the cutlets on order and finish in the oven. (take care as the sugar in the maple syrup can easily burn)
Serve as per photo.
Note: Colcannon is a mix of mash potato with sautéed sliced cabbage and sometimes bacon pieces.
High Country Gingered Pork Spring Roll
Ingredients
High Country gingered pork spring roll, steamed asian vegetables & cumquat marmalade
For Spring roll - makes 4 portions
240gm pork loin - char sui marinaded then seared
240gm pork neck - braised - see recipe
180gm cabbage & leek filling - see recipe
4 nori sheets
8 spring roll wrappers
peanut & vegetable oil
Leek and Cabbage filling
100gm leeks-washed & sliced
100gm cabbage - shredded
1 knob ginger - juilienned
30gm roasted cummin powder
peanut & vegetable oil
Pork neck braising
1 small pork neck
Chicken stock to cover
fish sauce to taste
knob ginger - roughly chopped
1 stick lemon grass - bruised
Cumquat Marmalade
knob ginger - peeled and juilienned
60ml white wine
375gm maramalade jam
100ml orange juice
light soya sauce to taste
Kecap manis to taste
300gm cumquats - diced
60gm sugar - optional
Five Spice Jus
400ml chicken stock
30gm five spice powder
2 piece star anise
1 cinnamon quill
60ml light soya
30gm brown sugar to taste
pinch kibbled black pepper
Vegetables
2 pce bok choy - cut in half
100gm brocolinni - trim and portioned
2 large shitake mushrooms- cut in half
Sea salt for seasoning
Serving suggestion of 150gm steam fragrant jasmine rice
Method
Leek & Cabbage filling
1. Fry ginger in a wok in peanut & vegetable oil mix until fragrant 2.Add cut leek and cabbage and season with roasted cummin.3.Allow to cook for approx 5mins until soft 3.Set aside and cool.
Pork neck braising
1. Add all ingredients into a pot and simmer until pork neck is soft and juices run clear. Set aside and cool in liquor to keep moist.Ensure pork is well covered with stock.
Cumquat Marmalade
1. Soften fresh cumquats in boiling water first. Drain and set aside 2.Fry ginger and deglaze with white wine and reduce 4. Add maramalade, orange juice and cumquats and reduce to a thick consistency. 5. Adjust sweet taste with soya sauce & kecap manis.
Five Spice Jus
1.Place all ingredients in a small saucepan and reduce by half. 2. Strain out and continue to reduce until thick.
For spring roll
1. Lay out double sheets of spring roll wrappers into 4 portions.2.Portion to 60gms each the pork neck and marinaded seared loin and lay out on softened nori sheets and top with cabbage mix.4 Roll up tightly.5 Place on spring roll wrappers, roll and seal with a mixture of cornstarch and water.Fry in hot oil until golden and crisp.
Steam vegetables, season with sea salt and portion onto 4 plates. Cut rolls evenly, centre on plate, drizzle with sauce and garnish with a small quenelle of marmalade.Serve immediatley
High Country Pork Cutlet barded with Chorizio served on Tarragon
Ingredients
Serves 8
8 High Country Pork Cutlets
4 Spanish Chorizio
400g Alborio Rice
1500ml Chicken Stock
1 Onion
4 Cloves of Garlic
22 Small French Eschallots
1 Bunch Tarragon
100g Pecorino
100ml Olive Oil
150ml Good Quality White Wine
250g Baby Spinach
4 Bunches of Asparagus
250ml Fresh Cream
0.5g Saffron Threads
3g Murray River Pink Salt
2g Pepper
Method
For High Country Cutlets barded with Chorizio: Square off each chorizio into a rectangle. Cut each rectangle in half lengthways. lay the two halves flat and cut them in half again lengthways so each chorizio yeilds 4 long square batons.Cut these each into three so you now have 12 batons.Place your 8 cutlets on a board and using a large barding rod insert 5 batons into the eye of each cutlet.
Trim each side of cutlet with a sharp knife so the chorizio is flush with the pork.
For risotto: Peel and chop 4 of the eschallots in brunoise.Finely chop garlic cloves.In a saucepan gently sweat eschallots for 1 minute, add garlic,sweat, add alborio rice cook for 2 minutes ensuring to seal the grain.Add chicken stock,adjust seasoning, continue stiring rice frequently as the stock is absorbed. When rice is cooked fold in pecorino and fresh chopped tarragon,set aside.
Trim eschallots and toss in olive oil, season and roast on medium heat.
for saffron sauce: finely dice 1 onion, chop 2 garlic cloves.Heat 50ml of olve oil in a saucepan, sweat onion until transparent but not brown add garlic, add 150ml of white wine. Reduce by 2/3 and add 200ml chicken stock and saffron threads and reduce by 2/3.Add cream
and reduce by 1/2 until sauce is bright yellow and thickened, season.Pass sauce through fine strainer and add more saffron threads.
Season and seal pork cutlets in a frypan and place in hot oven for 8 minutes and rest the cutlets.
to serve: arrange wilted spinach in the base of timbale pack risotto on top and turn carefully in the middle of the plate. Place cutlet on top of the spinach and risotto. Place an eschallot and asparagus tip at 3 points on the plate.Place saffron sauce in 3 points between the asparagus and eschallot. serve
High Country Pork Loin with Rosemary scented Kipfler potatoes
Ingredients
High Country Pork Loin, served with Rosemary scented Kipfler potato, butter glazed Asparagus & a warm Sherry vinaigrette
Serves 1
1 x 200g “High Country” Pork Loin Medallion – Rindless
½ Orange – peeled & thinly sliced
25g Crepinette
2 Kipflers – Par Boiled
6 Asparagus
2 pinch Rosemary Salt – (1 bunch of rosemary & 50gm salt, blended until a powder)
80ml Sherry Vinegar
120ml Extra Virgin Olive Oil
2t Dijon Mustard
4 pinch Salt & Pepper Mix, (200g fine salt & 50g ground white pepper)
Chervil – to garnish
Method
Take the Pork Loin & place the orange slices on top of the Pork & Season with the S&P Mix, Wrap it in the Crepinette, Then wrap it in Cling wrap & place in fridge until needed.
In a Blender place the Sherry vinegar, Olive oil (80ml), Mustard & 2 pinch’s of the S&P Mix, & Blend until all items have combined, when finished pout into a metal container & place in a warm spot until needed.
Place in a thick based pan on the heat & add 20ml of Olive Oil & heat, when hot place in the pork (Orange side down first), cook for 2 minutes & turn over & season with the S&P Mix, then place into the oven for 3 minutes at 200ºC.
After the Pork has been cooking for 3 minutes, slice the Kipfler on an angle & season with the “Rosemary Salt” then place them into the same pan as the Pork & place back into the oven for a further 9 minutes.
When the 9 minutes has finished remove the Pork from the oven & allow the Pork to “Rest”, meanwhile place the Asparagus into a pot of boiling salted water, as the Asparagus is cooking slice the Pork on an angle 3 times, then remove the Asparagus from the water & Glaze with a little butter.
On a hot serving plate, place the Kipflers near the top & over lap them, then take the Asparagus, Place 3 facing one way Then place the other 3 over lapping facing another way.
Take the sliced Pork loin & place down the plate coming for the Asparagus, Then drizzle the warm Sherry vinaigrette around the Pork & Asparagus & garnish with a little Chervil.
High Country Pork Loin with sweet corn & pine nut Risotto
Ingredients
High Country Pork Loin resting on a sweet corn & pine nut Risotto, glazed baby onions, fresh asparagus, finished with a Sage Beurre Noisette (burnt butter)
Serves 1
1 x 200g “High Country” Pork Loin Medallion – Rindless
½ Orange – peeled & thinly sliced
25g Crepinette
1 cob Sweet corn – Cut off the kernels and put the cob in the chicken stock
30g Pine nuts – toasted
100g Arborio rice
50ml White wine
1lt Chicken Stock – hot
¼ Bunch Thyme – finely chopped
45ml Extra Virgin Olive Oil
6 Asparagus
3 Baby Onions – peeled
1 Onion – finely diced for risotto
½ Bunch Sage
200g Butter salted
½ Lemon, juiced
Salt & Pepper Mix: 200g fine salt & 50g ground white pepper
5 sprigs Chervil – to garnish
Method
Take the Pork Loin, season well with the S&P mix, then place the orange slices on the top, then wrap in the Crepinette, after that wrap it in Cling wrap then place in a fridge until needed.
Heat up a Thick base pot, place 30g of the Butter & 15ml of the Olive Oil, when all is hot, place in the Onion (diced), Thyme and sauté for about 2 minutes, Turn down the heat & add ¼ of the Chicken Stock, as the Risotto is slowly cooking always keep stirring & keep adding more stock as needed (keep 30ml for onions) then season with the S&P Mix, then taste to make sure it is seasoned correct, when ready set aside until needed.
In a pan put in 15ml of Olive Oil & heat, place in the Pork Loin (orange side down first) cook for 2 minute then turn it over & season well, then place into the oven for 12 minute at 200ºC.
In a thick base pan place in 15ml of Olive oil & 20g butter, then place in the baby onions sauté for about 1 minute then add 30ml of chicken stock, season with the S&P mix & then place in to the oven for about 5 minute then remove from & set aside & keep warm, until needed.
In a small thick based pot place in 150g of butter and heat, boil the butter until it starts to go light brown, when reached light brown add the Sage keep boiling until it starts to go dark brown, when it gets to dark brown add the lemon juice (this stops it from cooking) set aside until needed but keep warm.
When all items are ready place the Asparagus into a pot of boiling salted water. In the centre of a hot serving plate, place a metal ring & fill with the Risotto, remove the ring. Remove the Asparagus from the water & glaze with a little Butter, then place around the Risotto, then place the Baby Onions in between the Asparagus. Remove the Pork from the oven & slice it twice on an angle & arrange on top of the Risotto, After the Pork is on the Risotto spoon over the Sage Beurre Noisette and garnish with five sprigs of Chervil.
Maple shiraz glazed High Country pork chop & curried celeryriac
Ingredients
Maple shiraz glazed High Country pork chop with curried celeryriac & rhubarb coulis
1 high Country pork chop 240 g
shiraz wine 125 ml
real maple syrup 125 ml
celeriac peeled(diced) 80 g
fresh beetroot 1 each
rhubarb (peeled) 80 g
granulated sugar 15 g
curry powder 5 g
heavy cream 80 ml
white onion (diced) 30 g
broccolinni 50 g
sunflower oil 10 g
sea salt to taste
Method
1. mix the wine and the maple syrup together in a stainless pot and reduce by half untill mixture is syrupy.
2. Sweat the diced onion in a sautee pan with some sunflower oil untill translucent.
3. Add the diced celeryroot to the onions and saute untill celery root is aldente.
4. Add the heavy cream and the curry powder to the celeriac and cook untill cream has reduced and mixture is thick.
5. Season to taste.
6. Peel the beetroot and thinly julienne with a mandoline.
7. deepfry the julienned beetroot untill crispy.
8. Cut up the rhubarb and place in a stainless pot with the sugar.
9. Bring the rhubarb to a boil then puree with a hand blender.
10. Season the pork with a little sea salt and sear in a hot pan to get a nice brown colour.
11. Make sure the oven is preheated to 180 C.
11. Remove the pork from the pan and finish in a the oven. This should take about 10 to 15 min.
12. Once the pork is cooked rest for 5 min before werving.
13. Blanch the trimmed broccolinni in boiling water and strain, season with sea salt and a litte sunflower oil.
for the assembly
1. Place the celeriac in the centre of plate
2. Place the brocolinni on top
3. brush the pork chop with maple shiraz glaze and place on top of celeriac.
4. place the crisp beetroot on top of pork.
5. drizzle some rubarb coulis around the edge of the plate.
Olive Crusted Pork Loin on Chorizo & Cannelloni Bean Cassoulet
Ingredients
Olive Crusted Pork Loin resting on a Chorizo, Orange, Coriander & Cannelloni bean Cassoulet, Finished with a warm Sun Dried Tomato vinaigrette.
Serves 1
1 x 200g “High Country” Pork Loin – Rindless
50g Black Olives (blended to a smooth paste)
25g Crepenette
25ml Extra Virgin Olive Oil
½ Chorizo Sausage (thinly sliced)
½ Red Onion (finely diced)
½ Orange (peeled & thinly sliced)
½ bunch Coriander (roughly chopped)
100g Cannelloni Beans (soaked overnight then boiled in chicken stock for 30 minutes)
30g Butter
50ml White Wine
50g Sun Dried Tomatoes
100ml Oil from Sun Dried Tomatoes
70ml White Balsamic Vinegar
50g White Sugar
3 pinch’s Salt & Pepper Mix (150g fine salt & 50g ground white pepper)
2 pinch’s Baby Herbs (for garnish)
Method
Coat the Pork Loin in the Olive Puree, once coated wrap it in the Crepenette, then set aside until needed.
In a blender place the Sun dried Tomatoes, Oil, Vinegar, Sugar & 1.5 pinch’s of the salt & pepper mix, blend until the mix is very smooth, Once smooth pass it through a fine sieve & place in a warm spot until needed.
Place a thick based pan on a medium heat & put in the Olive Oil, when hot place in the Pork Loin & cook for 2 minutes, then turn over & cook for a further 2 minutes, after that place it in an oven for 10 minutes on 200ºC.
In a thick based pan on a medium heat, place in the butter, Onion & Chorizo, Cook for 2 minutes, After the 2 minutes ad the Cannelloni beans & cook for a further 1 minute, Then add the white wine & reduce the wine by ½, when reduced add the Orange, Coriander & the rest of the salt & pepper, Mix well & turn off the heat, leave in the pot until needed.
In the centre of hot serving plate spoon out the Cassoulet (as a base for the Pork), Drizzle the warm vinaigrette around the bean Cassoulet, Then place the pork on top of the Cassoulet & garnish with some baby herbs.
Peach Glazed High Country Pork Cutlet
Ingredients
Peach glazed Cutlet of Pork filled with strawberry & brie
180gr High Country Pork Cutlet
25gr King Island Black label brie
1 strawberry
3 leaves mint, chiffonade
1x4cm square puff pastry disc cooked, salt to taste
100ml peach juice
2 sheets gelatine
5gr rocket leaves, salt to taste
1Tbsp mascarpone cheese
25gr cucumber, 25gr bell pepper
15gr fresh peach, S&P to taste
1tsp chopped parsley
1tsp each of rosemary, mint & parsley finely chopped
pinch green tea leaves
1/8 tsp sea salt flakes
pepper corn whole 3
60ml white wine vinegar
1 slice of whole chilli on angle
10ml E.V.olive oil
10 year aged balsamic vinegar
Method
Pork Cutlet -
Bat out pork cutlet to 1cm thickness, making sure to keep cutlet fully in tact. Remove rind from brie, mix with mint & crumble in puff pastry. Encase strawberry in brie mix and wrap inside pork cutlet, smear outside with butter, season and wrap in foil. Cook in 185 degree oven for 10 min or until just cooked through, place in refrigerator to cool.
Salad -
Remove cucumber seeds & brunoise, repeat for bell pepper & peach, mix with mascarpone & parsley & season. Finely chop rosemary, mint & parsley. scoop out mascarpone mix with old style ice-cream scoop (the one with the trigger)smooth off top and leave in fridge till set.
Dressing -
Heat white wine vinegar & infuse with green tea chilli pepper corns and salt, pour into shot glass to 1/3 full, carefully add 1/3 E.V.olive oil.
Glaze for pork -
Heat peach juice with a small pinch of salt, dissolve gelatine & mix in, add chiffonade rocket leaves. Remove pork from foil & holding pork over glaze napper glaze over pork (refrigerating between layers if needed until you have a 2mm thick coating.
To serve -
Coat top of mascarpone salad with herb mix out release onto plate, place pork in the centre, shot glass of dressing to one end & finish with a drizzle of aged balsamic.
Roasted Pork Loin, filled with Wild Mushrooms & Goats Cheese
Ingredients
Roasted Pork Loin, filled with Wild Mushrooms & Goats Cheese, wrapped in Prosciutto, Served with a Potato & Leek puree, Finished with a Porcini sauce.
Serves 1
1 x 200g “High Country” Pork Loin – Rindless
2 Slices Prosciutto
40g Mixed Wild Mushrooms (Shiitakes, Swiss Brown, Enokkis, Chestnut)
20g Goats Cheese
1 bunch Sage – chopped
25g Crepenette
2 Potatoes (Desiree’s)
1 Leek
20ml Olive Oil
3 Garlic Cloves
1 White Onion – Diced
25g Dried Porcini Mushrooms
60g Butter
½ bunch Thyme
70ml White Wine
200ml Cream
4 pinch’s Salt & Pepper Mix (150g fine salt & 50g ground white pepper)
¼ bunch Chervil
10ml White Truffle Oil
Method
Roughly chop the mushrooms (25g) & place it in to a bowl, add the Goat’s Cheese & Sage, mix them together, set aside until needed.
Take the Pork Loin & cut a pocket in the side, fill it with the Mushrooms & Goat’s Cheese mix, then wrap it in the Prociutto then in the Crepenette, wrap in cling wrap & place in the fridge until needed.
Place a thick based pot on a medium heat & add the Butter (20g), Thyme, Porcini’s & the Onion, Sautee for 2 minute, then add the White Wine, cook until the wine has reduced by ½, then add the Cream (150ml), turn the heat down to a simmer.
Peel the Potatoes & place into salted boiling water for 20 minute or until cooked.
Place the leeks & the Garlic on a tray & place it into an oven for 10 minutes at 180ºC, when cooked blend until it’s a smooth paste & set aside until needed.
Heat a thick based pan with the Olive Oil, when the pan is hot, place in the Pork loin & cook for 2 minutes then turn the Pork over & cook for another 2 minutes, after the 2 minutes place the Pork into the oven for 12 minutes at 180 ºC.
When the Potatoes are cooked strain & mash, add the other 40g of butter & the other 50ml Cream, then add 2 pinch’s of the salt & pepper mix, Mix the Potato puree well, then add the Leek puree & mix well again, set aside in a warm place until needed.
Sautee the rest of the Mushrooms & set aside, then remove the Pork from the oven & slice on an angel 3 times, place the pork in the centre of a hot serving plate, then place 3 spoon full of the Potato/Leek puree around the Pork Loin, Then drizzle some of the Porcini sauce in between the Potato/Leek puree, spoon the other sautéed Mushrooms on to the sauce, Place the Chervil sprigs on top of the Potato/Leek puree & drizzle the White Truffle Oil around the plate.
Slow Roasted High Country Pork Loin in Bacon Broth
Ingredients
Serves 2
600gm Pork Loin (skin on)
5 Bacon Rashers
1 Small Brown Onion
500mls Water
5 Cardamom Pods
5 Carrots
1L Vegetable Stock
150gm Peas
2 Baby Carrots
10ml Vincotto
Sea Salt
Method
Bacon Broth
• Place bacon, onion and water in pot and simmer for 2 hours.
• Strain and set liquid in cool room
• Once cold, skim off excess fat
Pork Loin
• Salt pork, roast in pan with prepared bacon broth, covering all pork and leaving the fat exposed
• Slow roast at 130 degrees C for 1hr
• Remove pork, and with a hot pan add 1 teaspoon of bacon fat
• Place pork skin-side down, skin will crackle, brown and crisp up
• Strain bacon broth and reduce to a syrup consistency
Carrot Puree
• Peel carrots, chop in half, add vegetable stock
• Bruise cardamom pods and place in in muslin cloth and tie off add to liquid
• Bring to boil and simmer for 45mins until tender
• Strain carrot, removing cardamom parcel, squeezing excess juice through muslin
• Blitz carrot through food processor, slowly adding strained liquid until a thick consistency is achieved
• Season to taste
Pea Crush
• Heat vegetable stock in pan, add peas and cook until soft – approx 5 mins
• Barmix with hand blender, pulsing to break up peas only slightly crushing them
• Season to taste
Garnish
• Pick carrot tops and place in cold water
• Peel baby carrots lengthways including stem, and place in cold water
To Plate
• Quinelle pea puree and place peeled baby carrots on top
• Using a pastry brush, brush vincotta on plate
• Place pork in centre of plate
• Spoon carrot puree next to pork with 3 carrot tops surrounding
• Spoon reduced bacon broth onto plate
• Viola - enjoy!
Apprentice Chef Entries
Confi Pork cutlet with capsicum coulis, pear puree and ponzu
Ingredients
Confi pork cutlet
1 Cutlet
2 Garlic cloves
3 sprigs of Thyme
½ Rock salt
Goose fat as needed
Red capsicum coulis
1 jar of Red Capsicum
2 tble Butter
2 cups Water
1 med Chilli
Salt to taste
Pear and ginger puree
6 pears
1 head of Ginger
200gr Butter
1 cup Water
Sauce ponzu
60gr Palm sugar
60ml Mirin
2 Lime leaves
2 gloves Garlic
20gr Ginger
½ Red Chilli
½ stem Lemongrass
½ Lime zest and juice
½ Lemon zest and juice
1 bottle ABC Sweet soy
20gr Coriander
Fish sauce to taste
Method
Confi pork cutlet
Wipe off salt.
Marinade with garlic, thyme and rock salt overnight.
Remove salt off the pork.
Confi in goose fat for 1/2 hour depending on size.
Red capsicum coulis
Roast and peel capsicums.
Add water, butter and chilli cook out.
Pass through strainer.
Add salt to taste.
Pear and ginger puree
Peel and slice pears and ginger.
Add butter and water cook on a low heat until pears are soft.
Blend and pass through a strainer.
Sauce ponzu
Melt palm sugar and mirin together.
Add julienne of lime leaves, ginger, garlic, chilli and lemongrass.
Allow to infuse when cool add lemon and lime juice and zest.
Add soy sauce and fish sauce.
Reduce and finish with coriander.
Strain.
High Country Mini Pork Roast with an Orange Coriander Sauce
Ingredients
4 High Country Rindless Pork Lion Medallions
20 Dried Apricots
20 Dried Prunes
20 Slices of Granny Smith Apples
Sauce:
1 cup of orange juice
1 tsp of fresh ginger, grated
1 tsp of cumin
1 tbs of fresh coriander, finely chopped
salt and pepper
Char Grilled Vegetables:
2 Zucchinis, Sliced
1 Eggplant, Sliced
1 Red Onion, Sliced
1 Yellow Capsicum, Sliced
Method
Preheat Oven to 180°C.
Prepare a sauce by combining the orange juice, cumin, ginger, coriander, salt and pepper. Heat over moderate heat and set aside.
Trim the Pork medallion and flatten to 1 cm thickness. Fill each Medallion with alternative layers of apricots, prunes and apples. Roll each medallion up and tie with butcher twine.
Heat oil in a pan and seal off the pork roasts until golden brown. Place on a baking tray and bake in the oven for 15 minutes or until cooked.
Heat oil in a pan and cook off all the remaining Vegetables. Place on a tray with paper towel and allow to drain.
Reheat the sauce. Remove the pork from oven and slice the pork about 2 cm thick.
Place Vegetables on the plate topped with the pork. Drizzle the sauce over the pork and serve.
Milk Poached pork loin with carrot and parsnip mille-feuille
Ingredients
Milk Poached pork loin with carrot and parsnip mille-feuille, green cabbage puree and baby herb salad with shaved walnuts and beetroot jellies.
Pork
500gm pork loin (skin on)
1.5 litres milk
2 cloves, star anise & bay leaves
1 cinnamon quill
6 black pepper corns
2 strips orange zest
Mille-feuille
1kg carrot and parsnip
4 cloves garlic
1 bunch lemon thyme
125gms butter
Salt &Pepper
Cabbage puree
1 savoy cabbage
1 brown onion
4 cloves garlic
I pinch cinnamon
400ml white chicken stock
100ml clarified butter
Baby herb salad with shaved walnuts and beetroot jelly
1 large beetroot
20 ml Madeira
5ml lemon juice
5ml sugar syrup or 2gms brown sugar
100ml veg stock (white)
2x5gms gelatine sheets (titanium grade)
1 punnet baby herb, beetroot and celery
20 grams walnuts
20ml extra virgin olive oil
10 ml apple cider vinegar
Method
Pork
Place loin into medium saucepan with aromatics, fill with milk until skin is just uncovered. Bring to a simmer and cook covered for 3hrs. Allow to cool and rest for 24hrs within liquor. To serve place in heavy based sauce pan skin side down with a small amount of oil and sea son skin with salt, cook over moderate heat until skin is crisp, turn pork over and add 100ml of cooking milk roast in oven uncovered for 5 mins or until hot.
Mille-feuille
Melt butter with crushed garlic and thyme allow to infuse for 20mins minimum in warm area
Finely slice vegetables on madalin, line a terrine dish with baking paper and tightly lay vegetables in alternate layers, brushing each layer with butter and seasoning every second layer. Cover with cartouche and tight foil lid then bake for 1-2hrs at 150 degrees, check to see if it is done (by sliding a knife into middle, if the knife has no resistance it is ready). Once cooked, weigh down with a tight fitting mould on top and leave to press over night.
To reheat lightly pan fry in clarified butter and for 2 mins on both sides then place in oven for 5 mins.
Cabbage puree
Cut cabbage into quarters, peel away outer green leaves, blanch in large pot of boiling water and refresh in ice water, dry off and finely slice.
With remaining cabbage, remove hard stalk from centre, finely slice and add to frying pan with already sweated onion in 50ml butter, add garlic and sweat for 5 mins, add cinnamon and sweat for another minute, add stock and cover. Simmer for 20mins. Allow to rest for 10 mins then combine all cabbage in food processor or blender and puree slowly add remaining butter once a fine puree is achieved pass through a fine chinois.
To reheat add to small saucepan and gently bring to temperature add a little stock if it required.
For shaved walnuts
With a very sharp knife, finely slice walnuts as thinly as possible, place on baking paper lined tray and roast at 120 degrees for 5 mins to intensify flavour and crunch.
For jelly
Peel and dice 1cm cube beetroot place into small sauce pan with stock and cover, simmer for 30mins to impart flavour, strain keeping the liquor, add into liquid Madeira, syrup or sugar and lemon and pre soaked gelatine sheets, taste and adjust seasoning, set into shallow mould lined with baking paper and allow to set in fridge for at least 2 hrs, remove form mould and cut into small dice.
For salad
Add all ingredients into bowl except jellies, toss with oil and vinegar place into a bowl and then place jellies on top of the salad.
Roasted Pork Crisp
Ingredients
Ingredients for High Country Boneless Pork Belly:
350g High Country Boneless Pork belly (skin on)
2 cloves garlic, chopped (combined with soy sauce)
2 tbsp light soy sauce
1 tsp sea salt– (combined with 5 spice powder)
1 tsp Chinese 5 spice powder
Ingredients for High Country Pork Loin Medallion:
200g High country Pork Loin Medallion (Rind off)
1 tbsp of salt
1 tbsp of sugar
1 cup of water
2 peppercorns (crushed)
2 juniper berries (crushed)
1 bay leaf
Asian Pork Salad:
65g spring onion washed and sliced on the diagonal
100g of daicon washed and julienne
100g snow peas washed and julienne
100g bean shoots washed
100g won bok (chinese cabbage) washed and chiffonnade
35g of coriander washed and chopped
25g of Vietnamese mint washed and chopped
25g garden mint washed and chopped
1 small chillie seeded and julienne
2tsp of sesame oil
Salt to taste
(Note: these weights are prepped weight.)
Ingredients for Citrus Syrup:
300g dark palm sugar chopped
150mls of water
1 chillie seeded and chopped
2 oranges chopped into quarters
1 star anise
1 cinnamon stick
4 tsps of lime juice
2 tsps of fish sauce
Method
Preparation of High Country Boneless Pork Belly:
Score Pork Belly skin at 5cm intervals, then blanch the Pork in a pot of boiling water for 2 minutes, refresh in ice water for 2 minutes (or until cool) then remove from ice bath and pat dry with clean kitchen towel (Skin needs to be extra dry so you get a better cooking result, eg: extra crispy skin.) chop garlic (not to fine) and combine with soy sauce, then mix together 5 spice and sea salt.
Turn belly skin side down on a tray and rub in the soy garlic mix on the pork meat, then turn belly back over, skin side up, and rub in the 5 spice and sea salt.
Refrigerate uncovered for at least 2 hours or for better results, overnight (this is so the salt draws out all the moisture and meat dries out.)
Cooking of High Country Boneless Pork Belly:
Pre heat oven to 220c and line a steamer tray with silicone paper and place another tray under the steamer tray to collect juices. Place belly on silicone paper tray skin side up and cook in the oven at 220c for 10 minutes then reduce temperature to 180c for 15minutes (Cooking times may vary as per oven) -Result should be tender meat, rendered down fat and crispy skin.
Preparation of Pork Medallion:
On one side of the Pork Medallion rub in the salt and on the other side rub in the sugar, roll up Pork in glad wrap to form a sausage like shape, tightly tie ends of glad wrap (should be no air holes) and refrigerate for 20 minutes then unwrap the pork (keeping it in its sausage like shape) and wash sugar / salt off then marinate the pork with the remainder of the ingredients and refrigerate again for 2 hours or for better results overnight. Once marinated for at least 2 hours pat dry.
Cooking of Pork Medallion:
Cook Medallion in the oven at 180c for 6 -7 minutes, then let rest for 3 minutes.
Preparation of Asian Pork Salad:
In a bowl combine ingredients and mix together thoroughly.
Cooking of Asian Pork Salad:
Heat up a pan with 2 tsp of sesame oil and sauté the vegetables for 2 minutes, season with salt
Preparation and cooking of Citrus Syrup for Pork:
Combine palm sugar, water, chilly, squeezed oranges, (including orange rind) cinnamon stick and star anise in a pot, bring to boil, lower heat and simmer till honey consistency. Remove from heat pass into bowl and add lime juice and fish sauce.
To Plate:
Cut Pork belly into 3 large slices being careful not to damage the crispy skin, then slice the pork medallion on the diagonal (disregard ends) drizzle some citrus syrup over sautéed veg and place on plate slightly to one side, sit pork belly tightly on top, with pork medallion fanned out beside it, garnish with a small handful of veg on top of pork belly and neatly pour remainder of citrus syrup over meat and plate.
Seared Pork stack with macadamia pesto
Ingredients
Serves: 1
Style: Bistro
3 “High Country” pork medallions 10-12 mm thick (60 – 70g each)
1 slice of eggplant 5mm thick
2 slices of zucchini 5 mm thick
Thinly sliced garlic
50g parsley
50g parmesan
35g macadamia
Small handful baby spinach
Thin sliced artichoke bottoms
Flake salt
Fresh pepper
Olive oil blend
Olive oil
Method
The Method
Mix a pinch of salt and fresh ground pepper with olive oil blend.
Thinly slice artichoke, eggplant and zucchini
Using a pastry brush coat each side of the pork with oil, pepper and salt flakes.
Quickly sear pork on both sides then set aside, you just want to seal it, not completely cook it.
Repeat the process using a similar mix for the eggplant and zucchini, using more oil is needed to panfry eggplant until golden brown
The Pesto
Blitz parsley with a small amount of oil, then add parmesan and finally nuts. Blend the nuts for only a short time, so they remain chunky in texture.
Fry the artichoke till golden brown.
The stack
Lay one medallion as a base, place half of the eggplant then zucchini then garlic. Tie with butchers twine and set aside for service.
Remove twine, place on plate. Try to keep the stack an even size
Wilt the spinach and place to the side of the stack with some pesto on top.
Either place some artichoke on the top or around the stack and season with flake salt and pepper.
Slow roasted summer pork.
Ingredients
1 high country pork rack (2 loins needed per person)
100g’s of washed lentils
200g’s of chicken stock
5 fresh tamarillo’s
A high grade olive oil
A hand full of rocket
1 green chilli
4 garlic cloves
1 large brown onion
3 sprigs of thyme
500g’s of plums
1 vanilla bean
500g’s of sugar
Method
Method:
Chilli lentils
Finley slice the chilli, garlic and onions and brown in a medium sized pot. Then add the lentils and cook of about 3 min the add the chicken stock bring to the boil and then cover and leave to simmer. Cook for 25min or until cooked through.
High country pork
Pre heat oven to 90 degrees. Cut pork flap off and cut out all sinew. Scrape your blade down the bones until white and then wrap in tin foil. Run you blade down the bones of the pork cutting through the loin until you have a service area big enough to put your chilli lentils then stuff and truss then place on cooking tray and cook pre heated oven for about 45min for medium rare.
Plum and vanilla jus
Poach plums until you can remove the pips. Place flesh and skin in a pot with the vanilla bean and sugar then boil for 10min. strain the sauce so its free from any flesh and skin but the juce back on the stove with the vanilla bean abd simmer for 30min. (you might need more or less sugar depending on the plums)
Tamarillo and rocket salad
Peel tamarillo’s and cut in to ¼. And soak in sugar and olive oil. Wash rocket and set aside. Then wash the soaked tamarillo’s and add to rocket dress with olive oil and serve with the lentil stuffed pork and the plum and vanilla jus.
Sweet Spiced Pork
Ingredients
1 Pork Rack (4 ribs)
2 Green Apples
10g Cashews
10g Walnuts
1 teaspoon Dried Taragon
1/4 teaspoon Dried Thyme
1/4 teaspoon Sweet Paprika
1 pinch Cayene Pepper
1 pinch Salt and Pepper
1 pinch Chilli Powder
2 Slices of Bread
1/3 cup Sugar
Method
Peel and slice apples, cover with water, add sugar and cook until tender. Strain and cool.
De-bone pork and butterfly out to 1-2cm thick (depending on size to start with). Keep crackling on untouched.
Chop nuts and add to apples, add herbs and seasonings.
Make large bread crumbs out of the bread and add to the apple mixture. Mix by hand to mash it a little.
Spread stuffing across the porks cut side then roll and tie. Try to keep as much stuffing in as possible.
Roast to desired degree of cooking.
Serves 2-3.
Three Little Piggies
Ingredients
Included within method for the three components.
Method
1. Terrine with whole seeded mustard butter
2. Pork Belly on Thai lycee salad
3. Pork Cutlet with feta and confit tomato
Terrine with whole seeded mustard butter
5 thick streaky bacon rashers
100g pork meat
Bouquet garni
2tbsp cup parsley finely chopped
1shallot diced finely
1tsp black pepper corns
500ml dry white wine
2tbsp white wine vinegar
1tbsp capers rinsed and drained
1 egg lightly beaten
Seasoning
Mustard butter
50g softened butter
1tbsp whole seed mustard
½ tsp horseradish
Seasoning
Boil meat from cold water. Stain. In new pot liquids, bouquet garni and pepper in with meat, boil, cool, strain. Reduce liquid to 1/3. Set aside. Shred meat and add to capers, parsley, shallots, egg and season. Cook bacon till just coloured then line the terrine neatly with the bacon strips in glad wrap lined tin (tin should hold only 100ml). Place pork mix in terrine pour over liquid till just covered. Tap down and ensure no bubbles. Cover and set over night with another tin pressing down on mix and weight on tin.
For butter add mustard, horseradish, seasonings to butter mix well roll in glad wrap to cylinder and set over night.
Pork Belly on Thai lychee salad
300g pork belly (bone out)
1lts beef stock
3tbsp 5 spice
1 tbsp ginger
1tbsp palm sugar (dark)
1 ½ tbsp all spice
Mire poix
Lychee salad
500g canned, drained lychees diced
2 chillies julienne, seeded
½ red capsicum, julienne
4 kafir lime leaves julienne
¼ cup mint finely chopped
Spicy Swine Sauce
4 garlic cloves
2 chillies, seeded and diced
1/3 bunch finely diced coriander root
3 limes juiced
1 tbsp dark palm sugar
Dash fish sauce
Seal off pork belly on both sides. Place in deep pan with all ingredients and cover with alfoil. Cook for 1 to 2 hrs till tender and soft. Cool and portion. For salad add all ingredients for salad together in bowl. Drizzle sauce around.
For sauce combine and shake up all ingredients.
Pork Cutlet topped with feta and confit tomatoes
Confit tomatoes
8 med tomatoes
Olive oil
2 garlic cloves sliced
1 large thyme sprig
Pepper
Blanch, peel, refresh, halve and clean out. Cut with ring cutter and lay flat. Scatter seasoning and oil over it. Cook at 80 degrees for 1-2 hrs.
Green meadows drizzle
1/2 bunch parsley
½ bunch basil
40g capers
35g anchovies
1 garlic clove
50g parmesan
150ml olive oil
Seasoning
Blend parsley, basil, capers, anchovies, garlic and parmesan till smooth, slowly add oil and season.
6 small (preferable suckling pig) cutlets, trimmed well and frenched
1 medium beetroot, roasted
300gm diced feta
300gm confit tomatoes
1 ½ diced red onion
sprinkle of powdered parmesan
Seal cutlets on char, cook to medium rare in oven. In bowl add together feta tomatoes and onion toss and top on cutlet, sprinkle parmesan over. Grill top till golden. Place on roasted beetroot wedge to serve.
