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PORK CHOPS WITH HONEY AND ROSEMARY

This recipe does seem a bit adventurous with rendering pork back-fat and Mizuna salad, if you look beyond these I think it will be tasty, quick and easy and a gourmet treat.  If you are still not convinced, replace the rendered pork back -fat for olive oil or vegetable oil and serve with your favourite green salad.

I am going to give it a try – I hope you do too.

Serves 4

  • 50gm pork back-fat, finely diced (see notes below) or 2 tablespoons olive oil
  • 120gm honey
  • 1 tablespoon rosemary
  • 1 lemon, halved

PARMESAN POLENTA

  • 875g (31/2 cups) chicken stock (gluten free)
  • 60mls (1/4 cup) milk
  • 120gm (3/4 cup) polenta
  • 20gm (1/3 cup) finely grated parmesan

ROCKET, MIZUNA AND WHITE NECTARINE SALAD (if this seems too complicated any green salad will be great).

  • 2 cups (loosely packed) wild rocket
  • 1/2 bunch mizuna, leaves picked (Japanese greens also know as Xiu Cai, Kyona – similar to rocket with a peppery flavour)
  • 1 white nectarine, cut into thin wedges
  • 1 golden shallot, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 2 tsp champagne vinegar

Preheat oven to 180C. For parmesan polenta, bring stock and milk to the boil to the simmer in a saucepan over medium heat, gradually add polenta, stirring continuously, then stir occasionally until polenta thickens (10-15 minutes). Just before serving, stir in parmesan and season to taste.

Heat fat in an ovenproof frying pan over high heat until rendered (5 minutes). Remove fat pieces with a slotted spoon and discard, (or if using olive oil heat the oil), then add pork chops to pan, season to taste and cook until golden (2 minutes each side). Add honey and rosemary, season to taste, squeeze over lemon and roast until pork is just cooked (5-10 minutes).

Meanwhile, for mizuna and white nectarine salad toss ingredients in a bowl to combine, then serve with parmesan polenta and pork chops drizzled with pan juices.

* For this recipe the lard has been rendered by cooking pork back-fat in the pan before adding the pork chops, you could render a larger batch to have on hand – it enhances the flavour of many meat dishes. We recommend making your own because it has far more flavour than the shop-bought version. Cook diced pork back-fat with 1cm of water in a saucepan over low heat until the fat is melted, then strain, chill, and lift the fat from the excess water and particles in the base of the pan.

This recipe is from the February 2011 issue of Gourmet Traveller.

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BIG GREEN SALAD

You can add anything you like to this as a base I use the following

  • 1 packet – packaged Baby Salad Leaves
  • 1/2 iceberg lettuce
  • 1 small cucumber
  • 1 avocado
  • 1 bunch bean sprounts

DRESSING

  • 1/2 cup extra virgin olive oil
  • 1/4 cup tamari sauce (gluten free soy sauce)
  • 1 garlic clove, crushed.

Put all the salad ingredients in a bowl. In a separate container mix together the dressing ingredients and shake vigorously.  When ready to serve pour the dressing over the salad.

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SPICY ROAST CHICKEN, MANGO AND MACADAMIA SALAD

[blackbirdpie url=”whats4dinnermum.com.au”]Serves 4

This is a simple , delicious summer salad, making the most of sweet Australian ingredients at their seasonal peak. This salad also works well with duck, prawns or lobster. 

  • 1 free-range roast chicken (remove bones – skin optional – and slice meat)
  • 2 firm mangoes, peeled and cut into bite-size chunks
  • 2 lebanese cucumbers, halved lengthways and sliced on the diagonal
  • 10 cherry tomatoes, quartered or halved
  • 4 French shallots, halved and thinly sliced
  • 1 radicchio, sliced (or red witlof if you can get it)
  • 1 handful coriander leaves
  • 1 small handful mint leaves
  • 2 green spring onions, sliced on the diagonal
  • 100g (2/3 cup) macadamia nuts, roasted until lightly golden and sliced or roughly chopped

CHILLI LIME DRESSING

  • 1 garlic clove, minced
  • 1 teaspoon mild chilli flakes
  • 1 tablespoon caster sugar
  • Juices of 2 limes
  • 100ml extra virgin olive oil
  • Sea salt and freshly ground black pepper

PREPARE THE DRESSING first. Combine all the ingredients in bowl and season with salt and pepper. It should be sharp and hot, with a nutty balance from the olive oil.

FOR THE SALAD, put all ingredients, except the nuts, in a blow, add the dressing and mix well. Divide the salad amoung 4 large plates, then sprinkle with macadami nuts, give a good grind of the fresh pepper and drizzle over any remaining dressing from the mixing bowl. 

This recipe is from the Good Weekend Magazine and is by Neil Perry

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LEMON BASIL CHICKEN WITH AVOCADO CAPRESE SALAD

LEMON BASIL CHICKEN 

Serves 4 

  • 3-4 chicken breasts, cut into thirds
  • 2 cloves garlic, crushed
  • 2 tablespoons lemon juice
  • 1 teaspoon cracked pepper
  • ½ cup coarsely chopped fresh basil 

Combine chicken, garlic, juice, pepper and basil in a medium bowl. 

Cook chicken, in batches, on heated oiled grill plate, brushing occasionally with marinade, until browned and cooked through.  Cover, keep warm. 

AVOCADO CAPRESE SALAD 

Serves 4 

  • 4 large vine-ripened tomatoes (480g)
  • 250g cherry bocconcini cheese
  • 1 large avocado, halved
  • ¼ cup loosely packed fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar

Slice tomato, cheese and avocado thickly. 

Arrange slices of tomato, cheese and avocado on serving platter; top with basil leaves, drizzle with combined oil and vinegar. Sprinkle with salt and freshly ground black pepper. 

This recipe is from Christmas and Holiday Entertaining 2008 by Women’s Weekly

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CHICKEN AND FETA SALAD

Serves 4

  • 4 x 200g chicken breast fillets, trimmed
  • 1 teaspoon each oregano leaves and dried chilli flakes
  • 2 cloves garlic, crushed
  • ¼ cup (60ml) olive oil
  • Sea salt and freshly ground black pepper
  • 250g mixed cherry tomatoes, halved
  • 1 cos lettuce, quartered
  • 2 lebanese cucumbers, thinly sliced
  • 100g pitted Kalamata olives
  • ½ cup flat-leaf parsley leaves
  • 200g feta, sliced
  • 1 tablespoon white wine vinegar

Place the chicken, oregano, chilli, half the garlic, 11/2 tablespoon olive, salt and pepper in a bowl and toss to coat. Heat a char-grill pan (normal frying pan will do) or barbecue over high heat. Char-grill or barbecue the chicken for 6-8 minutes or until cooked through.

Arrange the tomato, lettuce, cucumber, olives, parsley, feta and sliced chicken on plates. Whisk to combine the vinegar, remaining olive oil and garlic and spoon over the salad to serve.

This recipe is from the Donna Hay Magazine – October/November 2010 issue

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