PORK SCHNITZEL WITH SAGE & PARMESAN CRUST

Ingredients:
*4 pork leg schnitzels
*50g plain flour
*Salt and pepper
*2 Eggs
*½ cup water
*200g Panko crumbs
*10 sage leaves, finely chopped
*¼ cup continental parsley, finely chopped
*¼ cup parmesan cheese, grated
*Oil for shallow frying

To serve:
Coleslaw, lemon wedges & fresh rocket


Cooking Instructions:
1. Flatten pork leg steaks with a meat mallet or rolling pin *you can ask your friendly butcher to do this for you (-:
2. Dust pork schnitzels with seasoned flour and shake off excess.
3. Dip each schnitzel into beaten egg and water.
4. Press schnitzel firmly into the combined crumbs, herbs and parmesan cheese.
5. Heat oil over a medium heat for 2 - 3 minutes and shallow fry each schnitzel until golden. Drain on absorbent paper.
6. Serve hot with coleslaw, lemon wedges & fresh rocket

CREAMY MUSHROOM & PORK LOIN STEAKS

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 chopped

To serve: thick cut chips & steamed asparagus or broccolini


Cooking Instructions:
1. Season pork steaks with salt and pepper. Heat the BBQ or griddle pan on a medium heat for 3 minutes, brush steaks with oil and cook for 1 minute each side for each 1cm thickness. Rest for 5 minutes and keep warm.

2. Melt butter in a frying pan over a medium heat. Sauté mushrooms until soft for 4 minutes, pour over the port and beef stock. Reduce heat and simmer for 3 minutes.

3. Whisk together the cream, cornflour and chives. Pour into the pan and heat through until sauce is thickened.

4. Serve pork steak with creamy mushroom and port sauce. Garnish with thick golden potato chips.

JAMAICAN FLAVOURED BURGERS WITH SWEET POTATO CHIPS

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 made right here in Brisbane, they are damn good and I can now easily cook some of my favourite Jamaican dishes at home. 

Now for even more good news - we're now stocking them at Meat at Billy's. There are four products in the range and they're all extremely versatile. You can make all sorts of delicious things with them.

Here's a quick and easy recipe we think you'll enjoy.
 
Sweet Potato Chips Jerk Seasoned – oven baked and healthy
Preheat hob and oven on high add small amount amount of oil
Cut sweet potato in to chips and pan fry on a high heat when oil is hot
Turn the chips to give an even golden crispy seal.
Remove from pan and drain on paper towel.
Toss through 1-2 tablespoons of Jamaican Jerk Rub & place in baking tray 
Pop in oven for 20 minutes on 180 degrees

Homemade Jamaican Spiced Burger – with some attitude
Dice 1 onion and fry off with some chopped garlic for 2 minutes.
Add 2 tablespoons of Jamican curry mix and stir.
Soak 1 white bread roll in water, drain and pull into small pieces
Mix onion, garlic and bread through 500 grams of mince (beef, chicken or pork).
Season with salt and pepper add 2 tablespoons of flour to bind. Mix through.

Roll into balls and flatten. Fry on a medium heat and turn after 5-10 minutes. After the first turn, place a wedge of the tastiest cheese you can find on top of the cooked side of the pattie. The cheese will then melt while the other side is cooking.

Serve in a soft bun and add Jamaican BBQ sauce to the base, fresh lettuce, beetroot, tomato and if you like it hot, add some Jamaican Habanero Hot Sauce for a real spicy kick!

NEW PORK, PALE ALE & DILL SAUSAGES

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.

TIPS FOR THE BEST CRISPY CRACKLING

crispy
crunchy
salty
fatty
rich
delicious 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: Before cooking, rub a little olive oil or butter and a good amount of salt into the skin.

Step 3: Preheat your oven to 220 degrees and cook at this temperature for the first 20 minutes of your overall cooking time. Your cooking time is obviously going to depend on which cut of pork your roasting and the size. (*more info below)

Step 4: Drop the oven temperature back down to your recipe's suggested cooking temp.

Step 5: Check on the crackling 30 mins before end of cooking time. If it's not crisped up enough simply turn the temperature back up to 220 degrees again for the final 30/20 mins.

Step 6: Remember to let your roast rest for 10/15 mins before serving.

Step 7: Get in quick and steal all of the crackling!



*Pork cuts & cooking times:
Talk to our butchers about what cuts might suit you best.

Cuts like belly & shoulder have great flavour and benefit from longer cooking at much lower temperatures.140 degrees is great for slow cooking.

Pork leg & loin roasts are a little leaner and can be cooked on higher temperatures.

STICKY BOURBON BBQ CHOPS

This recipe comes courtesy of the Australian Pork website www.pork.com.au


Ingredients:
4 pork forequarter chops
Salt and pepper

Sauce: 
1 cup barbeque sauce
1 cup brown sugar
2 tblsp tomato paste
½ cup water
2 inch piece of ginger, peeled and sliced finely
100ml bourbon whiskey

Cooking Instructions:
1. Preheat oven to 170°C.
2. Cut the pork forequarter chops in half and season with salt and pepper.
3. Combine the barbeque sauce, brown sugar, tomato paste, water and ginger in a saucepan and stir over a medium heat until the liquid boils. Reduce heat and simmer for 10 minutes, before removing from the heat and cooling.
4. Barbeque or fry pork chops on a griddle pan for 4 minutes each side then place the chops into a greased baking dish.
5. Stir the bourbon into the prepared sauce and pour half the sauce over the pork chops. Bake the pork chops in a pre-heated oven at 170°C for 25 - 30 minutes turning and basting frequently.
6. Serve hot with extra sauce on the side.

Note: delicious served with potato salad and coleslaw.

SLOW COOKED PORK BELLY IN MASTERSTOCK

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 Perry and Kylie Kwong use Master Stock extensively in their cooking.

The Stock Merchant version is made by simmering their Free Range Chicken Stock with soy sauce, Shaoxing wine, a touch of sugar and eight different spices including star anise, mandarin peel, ginger, cassia bark and Sichuan pepper.

The result is an authentic and ready to use Master Stock, perfect for poultry, beef, pork or tofu.


SLOW COOKED PORK BELLY IN MASTERSTOCK
Serves 4

This recipe really is super easy to prepare and cook. 2.5 hours might sound like a long time but you'll be rewarded with a soft as marshmallow, rich flavoured pork dish that your dinner guests will just love! The greens make it healthy too. Obviously.

INGREDIENTS

1kg pork belly
500ml The Stock Merchant Free Range Masterstock
2 cups jasmine rice
2 bunches bok choy
2 finely chopped spring onions
diced fresh red chilli
handful of coriander leaves

METHOD

Preheat oven to 140 degrees

Place pork belly into a heavy based casserole dish. It needs to fit snuggly in the pot. Pour the masterstock in over the pork belly. It needs to cover the pork so add a little extra chicken stock or water so it is just submerged in liquid. Cook for 2.5 hours.

While pork is cooking, prepare the rice and vegetables.

Serve the pork and vegetables on the rice and garnish with spring onions, chilli & coriander.

BENITO'S POLPETTA (ITALIAN MEATBALLS)

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 bottle of Passata sauce
1 clove of garlic diced
some beef stock if the sauce becomes to thick

Method
Place all the meatball ingredients together in a bowl and mix really well. Roll into small balls, the size is up to what you prefer.

Put two tablespoons of olive oil in a large deep fry pan and fry the meatballs gently. Turning over so all sides are cooked.

Then add the diced garlic and 2/3 of the bottle of the Passata sauce on top of the meatballs. Place the lid on the fry pan and leave to simmer for thirty to forty minutes.

Add salt and pepper to taste.

When serving grate fresh pecorino on top of the meatballs and sprinkle with more chopped continental parsley.

Serve with bread or pasta.

Bellisimo!!

ROAST PORK LOIN WITH APPLE GRAVY

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 chunks)

tsp fennel seeds (toasted & lightly crushed)

oil

2 tbs butter

gravox (optional)

Mashed potato

4-6 large potatoes

1 cup of milk

tbs butter

 

Lemon & Parsley  Green Beans

500 green beans (topped and tailed)

juice of 1 lemon

EVOO (Extra Virgin Olive Oil)

chopped flat leaf parsley

METHOD

Preheat oven to 220 degrees.

 

Remove pork from the fridge 30 minutes prior to cooking. Rub butter, fennel seeds and plenty of salt into the pork skin.

In a roasting pan, make a bed of  apple, carrot and onion for the pork loin. Place pork on top, add half a cup of water and a glug of oil to the pan. Cook for 20 minutes and then drop temperature to 180 degrees.

Check crackling after an hour. If not crispy enough, increase temperature again to 220 degrees and cook for a further 20 minutes otherwise leave temp at 180 degrees for the final 20 mins.

Remove pork from the pan and cover loosely with alfoil to rest while you make the gravy. Place the roasting pan on a low heat. Drain off some of the excess fat firstly if you wish. Remove carrots & onion, leaving the apple pieces and garlic in the pan. Now just make the gravy as you normally would using gravox.

While pork is cooking, boil potatoes until tender. Drain water and mash with milk, butter, salt & pepper in the saucepan over a low heat so it doesn’t go cold. Steam or blanche beans. Serve warm dressed with the EVOO, lemon juice & parsley just before serving. If you dress with the lemon juice too early, the beans will turn brown on the cut ends.

 

Slice the pork and serve with the mash, beans, carrots, onion & gravy.