Recipes

Moroccan Flavoured Beef Brisket

2 tablespoons of Ras el hanout
1 piece of Brisket
splash of oil
splash of red wine or other liquid
1 onion
1 clove of garlic
Place in slow cooker on low for 8 hours if you want it to pull apart

I make my own Ras el hanout, but I add garlic powder and onion powder, so if you do that too, you don't necessarily need to add the extra onion and garlic above.

Ras el hanout

1 teaspoon each
ground cumin
ground ginger
salt
onion powder
garlic powder
3/4 teaspoon of ground black pepper
1/2 teaspoon each 
cinnamon
coriander
cayenne pepper
all spice
1/4 teaspoon ground cloves

Mix and store in a glass jar.

Slow cooked Beef Brisket

1.5kg piece of DVFR Beef Brisket
1 large onion, chopped
1 clove garlic, crushed
1 tablespoon honey
1 cup of tomato puree
1/2 cup Worcestershire sauce
Juice of one lemon
1 tablespoon ground cumin
1 tablespoon french mustard
Salt and Pepper to taste
chilli to taste
1 cup water or bone broth (if doing it in the oven, but if you are doing it in a slow cooker, you may not need this liquid)

Mix all the ingredients and pour over the brisket. Cover and bake in a very low oven for most of the day. e.g. 140 for about 8 hours or 160 for about 6 hours. 

Thai Style Pork

1 kg Diced Pork or Pork Shoulder Chops (cut into smaller pieces)
1 Can of coconut milk

2 cloves garlic, crushed

1 inch piece of ginger, crushed

1 chilli, chopped (or to taste)

1-2 tablespoon tamarind puree

2 tablespoons each of fish sauce and soy sauce

½ teaspoon salt

1 tablespoon honey or coconut palm sugar

2 kaffir lime leaves or a stick of lemon grass or some grated lime rind

Brown the Pork and place in a pot. Add the sauce ingredients and simmer until cooked.

You can either add the vegetables into the dish when adding the sauce, or you can do the vegetables separately as a side dish.

Vegetables:

Whatever you have will be perfect, but a mix of carrot, broccoli, beans, zucchini, capsicum, onion would work. Plus I added two handfuls of cashew nuts that had been dry roasted in the pan first. To finish off, add a tablespoon of sesame oil (if doing the veg separately)

Serve with Rice to soak up the juices.

Baked Pork Osso Bucco

Ingredients

Serves 4

1kg DVFR Pork Osso Bucco

2 medium Onions, sliced into rings

500g Tomatoes, chopped roughly

3 tablespoons Chopped herbs (basil, parsley, rosemary or whatever you have)

2 cloves of Garlic, chopped
Chilli to taste, chopped

Salt and Pepper

  

Method

You do cook it for quite a while as the onion and tomatoes need to get all soft and caramelised. The pork will come off the bone easily and the rind should be kind of crispy. Ovens do vary and so check it after two hours. My oven is not a very hot one, so it does take a while. You don’t want the pork to get to dry.

1. Slice the onions and place at the bottom of a buttered baking dish.

2. Cut tomatoes in half and place on top of the onions. These should cover the entire base of the dish.

3. Sprinkle with chopped herbs, garlic, salt and pepper. Then lay osso bucco pieces on top. Sprinkle again with salt and pepper and a drizzle of oil.

4. Bake uncovered in a moderate oven for about 2-3 hours at 180. The pork should be browned and the rind crispy. You may need to thicken the sauce with a little cornflour mixed with water.

 Pork with Garlic, Olives and Beer

Ingredients

1kg Pork (shoulder chops or osso bucco)

4-5 anchovies, roughly chopped

8 cloves of garlic, peeled

12 olives (Foxtail Olives – Red Manzanillo (could sub kalamata))

8 Spring Onions

6 sprigs of thyme

4 bay leaves

1 stubby of beer

2 cups chicken stock

Salt and pepper to taste

Lard or oil to brown meat in.

  

Method

1. Add lard or oil to hot pan. Brown Pork in batches.

2. Put all pork into the pan and add the remaining ingredients.

3. Bring to a boil and then simmer for an hour – longer if using osso bucco.

4. Thicken sauce if needed and serve with mashed potatoes and vegetables of choice.

N.B could substitute chicken for pork. If using a whole chicken, cut into about 10 pieces – ie cut in half then cut wings from body, remove the leg and thigh, separating the two, and lastly cut the breast piece in half, keeping it on the bone.

Asian Style Pork Meatballs

Meatballs

1kg Dawson Valley Free Range Pork Mince
1 clove garlic, crushed
1/2 teaspoon Chinese 5 spice powder

Stock

1 litre of Chicken or Pork stock (or increase to 1.5L to give left over soup for lunch)
A tablespoon each of fish sauce, soy sauce and rice wine
1 onion, sliced
1-2 carrots, chopped
1 stick of celery, chopped
1 clove garlic, chopped
1 tablespoon ginger, grated
1 tablespoon fresh turmeric, grated (optional)
1 chilli, chopped (more if you like it hotter)

Vegetables – about 2-3 cups or whatever you think you should have

Noodles

To serve: chopped coriander and extra chilli

 Method

Mix meatballs and set aside. Put stock and liquid, onion, carrot, celery, ginger, turmeric, chilli and garlic into a large pot and bring to boil. Using wet hands to form small meatballs, place carefully into boiling stock. Add vegetables and noodles. When noodles are cooked, serv. Sprinkle with chopped coriander – add chilli if you want

Pork Loin Roasted in Milk

 Ingredients

 

Pork Belly Roast

Fennel Seeds and Salt to rub on rind
2 rashers Bacon - chopped
1 carrot, diced
1 stick celery, diced
1onion, diced
Approx 4 cups milk
½ cup dry white wine or apple cider
Salt and Pepper

 In the morning rub the belly roast with a mix of salt and fennel seeds and leave in the fridge to rest.

In the evening, put the bacon and vegetables in a baking dish that is just big enough to hold the meat. Place the pork on top of the vegetables and then pour in the milk to come up to just below the rind. Cover and bake in a moderate for an hour and a half. Uncover the meat and turn the heat up for another ½ hour or until browned. The milk should be reduced to nut size clumps.

 

Take the meat out and rest. Place the pan on the stove top over high heat and cook down the sauce until almost all the milk has been reduced to a thick collection of light brown clusters. Off the heat set the sauce in a sieve just to strain away any remaining milk and fat and the thick bits back to the pot and add ½ cup of wine and boil it over high heat, scraping up any loose cooking residues from the pot with a wooden spoon. Taste for salt and pepper. Serve the meat with the sauce on the side.

Baked Goat Ribs and Vegies

Ingredients

Dawson Valley Free Range Goat Ribs

Juice of One Lemon

1 clove garlic, chopped

2 tablespoons parsley, chopped

Sprig of rosemary, chopped

1 Onion, sliced

Potatoes, sliced

Pumpkin, sliced

Butter

Salt and Pepper to taste

 Method

1. Marinate the ribs in the lemon juice, garlic, parsley and rosemary for an hour or two – or all day if that’s easier.
2. Layer the vegetables in a large flat baking dish, sprinkle with salt and pepper and dot with some butter.
3. Place the ribs on top of the vegetables and pour the juice over the top. Place in an 180^o C oven for 2 hours.

The ribs brown, while the vegies cook in the juices. Serve with green vegetables of choice.

Goat with Stir Fried Vegies

4 goat chops (shoulder or chump)

2 onions sliced
2 cloves garlic, chopped
1 tablespoon ginger, finely sliced
1 chilli
1 tablespoon honey or palm sugar
1 cup of stock, beer or Chinese wine
Vegetables for stir frying
Noodles or rice for serving

Brown the chops, add the remaining ingredients except the stir fry vegies. Braise for 1 to 1 ½ hours, or until tender and a nice sticky sauce has developed. In a wok, stir fry the vegies, add the meat after pulling it off the bones. Add any sauce and deglaze the pan with some water to add to the wok.

Add noodles if using, or serve with rice.

Butterfly Pork Steaks in Creamy Mushroom Sauce

Ingredients

Dawson Valley Free Range Butterfly Pork Steaks - 4

1 Onion, sliced

3 cloves Garlic, crushed

250-300g Mushrooms, sliced

About a 1 cup of Cream – mixed with a dash of white wine

Salt and Pepper to taste

Method

1. Brown the steaks.
2. Add onion and garlic and when almost cooked, add the mushrooms.
3. Cook for a minute or two and then add cream and S&P.
4. Serve with vegetables of choice.

Baked Ham

Ingredients

1 Dawson Valley Free Range Ham

1 orange, zest it and then juice it
¼ cup honey
2 teaspoons French or Dijon mustard
Pepper

Method

1. Remove the skin from the ham and score the fat – don’t cut too deep, just mark it – into diamond shapes.
2. Mix remaining ingredients.
3. Brush mixture over the ham and place into a moderate oven.
4. Cook for an hour, basting with the sauce every 15 to 20 minutes.
5. As the ham is already cooked, the plan is to just get it hot through to the middle. Remove the ham from the baking dish, tip off any fat and then put the remaining marinade into the pan to deglaze. Add water if necessary. If it looks a bit too runny, add about a tablespoon of butter to give it a smooth look. Serve over the hot ham.

*Roast vegetables in the baking dish with the ham.

Roast Pork Belly

The lovely thick layer of fat on this particular cut keeps the meat really moist as it roasts, and should give you an incredible even layer of delicious crackling. A lot of the fat in the belly melts out of the meat, so you can tip this off before making the gravy. A couple of ideas below:

1.    Score the pork and then rub in some salt – pulling the cuts right open as you rub. Place the pork in the fridge for several hours (perhaps before you go to work). Wipe of the salt with a damp paper towel. Season the bottom side with salt and pepper. Heat a pan with a small amount of oil, butter or lard. Gently brown the pork, rind side down for about 10 minutes. Place in a roasting dish and bake for about 1 ½ hours or until cooked. (This one makes the best crackling!!!)

2.    Marinate for the day in teriyaki sauce and then roast for about 2 hours – basting occasionally.

3.    Score the rind of the pork and then pour over boiling water. Dry off and sprinkle with Salt and Pepper. Put on a bed of chopped onions and apple. Pour some white wine around the pork. Bake for about 2 hours, basting occasionally.  Cut into serving pieces, drizzle with honey and then put back in the oven for 20 minutes on high.

 

Pork Pad Thai

Serves 4

500 g Diced Pork
2 Tablespoons Fish Sauce
2 eggs, beaten
1 x 200 g packets of rice stick noodles

Sauce

4 tablespoons fish sauce

4 tablespoons tamarind paste
1/3 cup grated palm sugar

Vegies

1 cup bean sprouts, snow peas, broccoli or whatever vegie you like

2 cloves garlic
1 large red chilli

To Finish

1/2 cup of peanuts, toasted and chopped

4 spring onions, chopped
½ to 1 cup of coriander, chopped
Lime, cut into quarters

 1.      Heat a wok and toss the Peanuts to toast gently – remove

2.      Soak the noodles as per packet directions.

3.      Add some lard or macadamia oil to the wok and cook the eggs until just scrambled and cook through – remove and rest

4.      Add more lard or macadamia oil and brown the pork – in batches if needed – Remove and rest

5.      Add the vegetables and toss to cook, before adding the sauce, noodles, eggs and pork.

6.      Serve with the nuts, spring onions and coriander sprinkled over the top and a wedge of lime on the side.

What other ideas to do with Pork – Just a few..........

• Pork Shoulder chops or diced pork:
• With mushrooms, onions, garlic and then finish with cream and some chopped parsley. (if cream sounds too rich, try it with tomato passata instead)
• Marinate for about ½ hour in garlic, lemon juice, parsley - BBQ
• Sweet and Sour Pork
• Pork Curry
• Browned and then simmered with garlic, onion and oyster sauce, with a dash of beer or white wine or apple juice.

• Pork Spare Ribs – Bring to the boil in hot water first for about a 10 minute simmer, then drain. Mix one of the following marinades and place in a baking dish in the oven for about an hour on 180 degrees.
• Tomato, Worcester and Soy sauces, plus garlic and chilli, or
• Oyster Sauce, garlic and toasted sesame seeds to finish.

If you feel adventurous try:

• Pork rillettes – which is almost a paste and great served with fresh bread. It’s French and very yummy– ask me for a recipe if you like to give it a go.

• Trotter or shank  – gives lots of flavour to many dishes
• Put in a casserole of any other type of meat – great if you use a slow cooker to cook these.
• Simmer with your spaghetti bolognaise mince

• Pork Chops – Baked in the oven – cook the vegies in the oven too. Place them on a tray after you:
• Toss in fresh herbs, chopped garlic, lemon juice and olive oil
• Toss in oyster sauce, chopped garlic and place on top on chopped onion and apple
• Mushrooms, tomatoes, onion, garlic, potatoes (and then you have a whole meal!)
• Pork Roast - place on a bed of onion, apple and garlic before placing in the oven. Use this as a base for the gravy - tip of the fat if you prefer.

• Bacon/pork fat - if there looks like too much fat on the bacon or chops, cut this off first and then render it, so that you have some lovely lard for cooking with.

Brawn

Makes approximately 1kg of brawn if using a head.

1 Pigs Head (substitute, see note below)

2 Trotters (optional, but does give extra gelatine)

2 Carrots

1 large Onion

1 stick Celery

3 cloves Garlic

1 Bouquet Garni (substitute with mixed herbs)

2 teaspoons salt

1 teaspoon peppercorns

Place the head in a very large stock pot and add the roughly chopped vegetables, herbs, S&P and enough water to come about half way up the pot. Bring to the boil and simmer for the best part of a day.

Take off the heat and place the pot in a cool spot overnight. This is so that the fat settles to the top and hardens.

Next Morning:

Remove the fat. Strain the stock into another saucepan and place back on the stove top to reduce while you prepare the rest of the brawn. Get two bowls, one for the meat and the other for the rest. You need to use your hands to separate the meat from the bone and other bits. Using your hands is necessary as it’s easier to feel what is meat and what’s not.

When you’ve got it all separated (roughly chop the meat if necessary) and the stock has reduced considerably, tip some of the stock onto the meat until you have what you think is enough liquid to hold it all together. Adjust any seasonings – you can add fresh herbs or some nutmeg if you like, but mostly check it for salt.

Place in a brawn (tongue) press if you have one. Otherwise place in a bowl or loaf tin with a weight on top. I have two loaf tins the same size, so I place the brawn in one and then top with baking paper and place another tin on top – I fill this with my pie weights. It doesn’t need a lot of weight, just enough to help it set firm.

Leave for 24 hours in the fridge before unmolding and slicing. It can be frozen if necessary.

N.B If the head seems just a bit too much, you can substitute the following:

2 Pigs Ears

             1 Pig Snout

4 Pork Cheeks

1 Pork Tongue

            2 Pigs Trotters

Only cook for about 3 hours.

Teriyaki Pork Chops/Ribs

Use Shoulder Chops, Pork Spare Ribs or American style ribs for this recipe.

1kg Pork

1 cup Teriyaki Sauce
1 cup Chinese cooking wine or dry sherry

If using ribs, place them in a saucepan of boiling water and simmer gently for about 10 minutes (his helps to remove some of the fat). Remove from the pot and place in a baking dish. Pour of the sauce and wine. Place in a hot oven and cook for about an hour.

If using Shoulder Chops, emit the simmering step and continue. Or, marinate the chops in the sauce mix and BBQ.

Teriyaki Sauce

1-3 teaspoon freshly grated ginger

3-4 garlic cloves

2 tablespoons each of sesame oil, rice vinegar and honey

1 tablespoon liquid whey (optional – see note)

1 cup salt reduce soy sauce

Mash the garlic cloves, mix in the grated ginger and whisk in the remaining ingredients. Pour into a glass jar. Refrigerate.

Note: to get whey, drain off the liquid of natural yoghurt. If using whey, affix the lid and leave on the counter overnight before refrigerating. With whey added, the sauce will keep for a month or two. Without whey it will keep for a couple of weeks.

Oyster Pork Chops

Pork Chops, steaks or diced pork (if using shoulder chops or pork steaks, cut into smaller pieces)

1 onion, chopped

1 clove garlic, crushed

good splash oyster sauce

splash soy sauce

salt and pepper

Amounts for the above depend on how much pork you are using and personal preference.

Grill the pork chops/diced pork and set aside. Don’t overcook as they will continue to cook while resting. Fry onions and garlic (add oil if necessary) until softened. Put the chops back in the pan, season with sauces and salt and pepper. The amount of sauce used depends on preference, but use enough oyster sauce to coat the pork and onions and to create a sauce.

 

Belly Pork Curry

Use belly pork or pork spare ribs.

If using ribs, chop up. Very lean pork is not suitable for this particular curry, as it needs to be fried in the fat of the pork after it has simmered to tenderness. It is customary to leave the skin. Warning – it is very rich!

Serves 6-8

1 kg pork, incl some fat

3 tablespoons oil or ghee

Sprig of fresh curry leaves (sub dried)

½ tspn fenugreek seeds (optional)

2 medium onions, finely chopped

1 tblespn finely chopped garlic

2 tspns finely grated fresh ginger

3 tblspns curry powder

2 tspns chilli powder (sub fresh chillies)

2 tspns salt

1 tblspn vinegar

1 tblspn tamarind pulp

5cm cinnamon stick

4 cardamon pods

1 tspn ground aromatic ginger (optional)

1 cup thick coconut milk

Cut pork into large cubes. Heat oil in a large saucepan and fry curry leaves and fenugreek, if used, until they start to brown. Add onion and garlic and fry over a low heat until onion is soft and golden. Add ginger, curry powder, chilli powder, salt, vinegar and pork. Stir and fry until meat is well coated with the spices. Soak tamarind pulp in 1 ½ cups hot water, knead to dissolve pulp, strain and discard seeds. Add tamarind liquid, cinnamon, cardamom and aromatic ginger. Cover and cook on low heat until pork is tender, about 1 hour. Add coconut milk and cook for 10 minutes or more, uncovered.

Pour gravy into another saucepan, return pork to heat and allow to fry in its own fat. (if pork is not fat enough, add 1 tablespoon of ghee or oil to pan.) When pork is nicely brown, return gravy to pan and cook, uncovered, until gravy is thick. Serve with boiled rice.

I hope you enjoy our pasture raised free range pork.