Archive | April, 2012

Pear braised pork cutlets with smoked paprika Kipfler chips

20 Apr

Photo by Paul Mcmahon
Photo by Paul Mcmahon Styling by Amanda Talbot

Preparation time: 4 hours
Total time: 4 hours
Serves: 4
Cost per person $6.71
Prices are based on woolworths.com.au Black onion seeds bought from a specialist spice supplier

Pear relish ingredients:

  • Half a kilo of William Bartlet Pears peeled and cored diced (Oxidizing the pears or letting them turn brown will enhance their sweetness)
  • 250 ml red wine vinegar
  • 100g brown sugar
  • 4 large shallots
  • a cinnamon stick
  • a star anise pod
  • Two teaspoons of black onion seeds
  • A generous dash of extra virgin olive oil
  • Main dish Ingredients:

  • Four pork cutlets
  • A large tablespoon of pear relish per cutlet
  • a bottle of pear cider
  • 250ml of brown stock (I used duck stock but you can use any meat stock)
  • 1 Kilo of Kipfler potatoes cut into quarters
  • 2 teaspoons of smoked paprika
  • Two teaspoons of sea salt
  • A generous dash of extra virgin olive oil
  • Pear relish directions:

    First thing first the pear relish. This Relish you will be able to use for other things like a cheese board. Saute the shallots in a pan wait until they are transparent and then add the spices and the sugar. Do not stir just gently agitate until the sugar starts to caramelize then add the vinegar and reduce this mixture by half. Add the pears and keep on stirring until most of the liquid disappears and you are left with a gelatinous mixture. Leave to cool and leave over night if possible to allow the flavors to mature.

    Main dish Directions:

    Lightly flour the pork cutlets and seal in a hot pan. Once browned nicely then take out of pan and deglaze the pan with the pear cider allow the pear cider reduce by half. Add the stock and pear cutlets to the pan with pear relish. To braise the cutlets cover with a lid or tin foil and place in the Oven at 160 degrees for at least 2 hours.

    Meanwhile bring to the boil the Kipfler potatoes then allow to simmer for 5 minutes and strain and air dry. To increase crispness try cooling in the freezer. Deep fry the Kipflers at 170 degrees then pat off any excess oil and season with smoked paprika and salt. Or if you prefer bake in the oven at 200 degrees for forty minutes with olive oil and occasionally turn then season once cooked.

    Allow the Pork cutlets to rest for at least half an hour then serve together with the chips and an ice cold pear cider.

    Blue cheese, caramelised pear and walnut salad

    11 Apr

    Photo by Paul Mcmahon Styling by Amanda Talbot

    Preparation time: 10 mins
    Total time: 15 mins
    Serves: 4
    Cost per person $3.63
    Prices are based on woolworths.com.au Except cheese based on Formaggi Ocello

    Ingredients:

  • Half a kilo of William Bartlet Pears peeled and cored segmented (Oxidizing the pears or letting them turn brown will enhance their sweetness)
  • 50-100g Blue Cheese Tarwin Blue
  • 100g Crushed toasted walnuts
  • A bag of Aussie salad mix
  • Half a punnet of heirloom tomatoes roughly chopped
  • Half a cup of Balsamic vinegar reduced by half
  • A generous dash of extra virgin olive oil
  • Directions:

    This is a very easy, yet extremely tasty salad. it carries on the pear theme I have been following. The combo of Blue cheese, pears and walnuts is fantastic. I strongly advise buying a nut cracker and filling a bowl with walnuts and placing it on your coffee table.
    A snack you will not regret Walnuts are the ultimate brain food stacked full of omega 3.

    Heat a pan up with a small knob of butter and a dash of olive oil. Place the pear segments in the pan and caramelize them, all you are doing is bringing the natural sugars to the surface. This is aided by a pinch of sugar also. Use this same pan to reduce your Balsamic vinegar for the salad dressing. Then simply all you have to do is combine the ingredients and then dress the salad how you like, seasoning to taste