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Ingredients: *4 lean, thick cut pork medallions*Salt and pepper to season*100 g butter*400 g portabello mushrooms cups (or a mix of mushrooms)*½ cup port wine or maderia*½ cup beef stock*1 tsp cornflour*¼ cup thick cream*2 tblsp chives, finely choppedTo serve: thick cut chips & steamed asparagus or broccoliniCooking Instructions: 1. Season pork steaks with salt and pepper. Heat […]
Whenever I travel to other major cities I usually always visit a Jamaican restaurant. I love the bold flavours and simple but tasty cooking style and Brisbane doesn’t really have any authentic Jamaican eateries yet. When I came across this range of Jamaican rubs & sauces from The Ja Joint last year I was very excited. Not only are they […]
As you might have noticed, we’re a little keen on coming up with great new sausage flavour combinations. This month we’ve been working with Green Beacon Brewery in Teneriffe to come up with this great combo using their 3 Bolt Pale Ale. We hope you guys like them as mush as we do.
crispycrunchysaltyfattyrichdelicious pork crackling. Customers often ask us how to get really good crackling and honestly, it’s super easy. The easiest way to ensure awesome crackling is to plan ahead. Step 1: Leave your pork cut uncovered in the fridge overnight before cooking.This dries the skin out which is the important step. This pretty much guarantees maximum crunchiness. Step 2: […]
This recipe comes courtesy of the Australian Pork website www.pork.com.au Ingredients: 4 pork forequarter chopsSalt and pepperSauce: 1 cup barbeque sauce1 cup brown sugar2 tblsp tomato paste½ cup water2 inch piece of ginger, peeled and sliced finely100ml bourbon whiskeyCooking Instructions: 1. Preheat oven to 170°C.2. Cut the pork forequarter chops in half and season with […]
This Masterstock from the Stock Merchant is a new favourite ingredient of mine. While it’s probably simple enough to make yourself at home, in reality I usually just don’t have the time. Master Stock is traditionally used in Chinese cuisine to marinate, braise and poach meats including chicken, duck and pork. Well known chefs including Neil […]
Recipe courtesy of Jacqueline Guglielmino www.everydaycook.com.au For the meatballs 500 grams of pork mince 500 grams of beef or veal mince 3 tablespoons of Pecorino cheese 2 eggs 1/4 cup of chopped continental parsley 1 cup of breadcrumbs salt and pepper For the sauce Diced garlic (up to you how much) 2/3 of the […]
Serves 4-6 Leave pork uncovered in the fridge overnight or a few hours prior to cooking for the best crackling results. INGREDIENTS Pork 1.5kg rolled pork loin (skin on) 2 apples (cored, cut into large chunks lengthways) 2 carrots (quartered, cut lengthways) 10 peeled cloves of garlic 1 large brown onion (cut into large […]
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