Italian Pork Brascolie Bake

Italian Pork Brascolie Bake

A traditional Italian dish perfected for an Aussie Summer Sunday Dinner

Preparation Time: 15 mins
Cooking Time: 55 mins

INGREDIENTS: Italian pork brascolie bake

  • 2 large pork scotch butterfly steaks
  • 1/2 tsp minced garlic
  • 2tbs parmesan cheese
  • 2tbs finely chopped parsley
  • 1/2 tsp fennel seeds
  • 1tbs sweet paprika
  • 250g prepared napolitana sauce
  • 2tbs extra parmesan cheese
  • 1tbs extra chopped parsley
  • butchers string or toothpicks

METHOD:

Lay out steaks and flatten. Combine all other ingredients in a bowl and spread the mixture over the steaks. Roll up and secure with string or toothpicks.

Italian pork brascolie bake cooked

Place 1/2 the prepared sauce into a foil tray and place the rolled pork steaks on the top and pour over remaining sauce.

Sprinkle with extra cheese and parsley.

COOKING INSTRUCTIONS:

Heat oven to 180 degrees and cook for approximately 45 minutes. Rest for 5 – 10 minutes before serving.

Pork Scotch Cutlets

It’s Pork Week at Terry Orreal’s Brendale Butchers.

You should’ve already received this weeks mega pork specials and some “5% Off” retail discount vouchers.  If not grab some vouchers here!

Our Pork Scotch Cutlets recipe is the first of several “to die for” pork recipes we will give you this week.  So, spice up your life with some high quality, super tender pork this week!

Pork Scotch Cutlets

Pork Scotch Cutlets

Serves: Two
Preparation time: 10 mins
Cooking time: 25 mins

Ingredients:

  • 2 x 200g pork scotch steaks
  • 2 x slices prosciutto
  • 2 x 1/2 figs
  • 2 x sage leafs

Method:

French and  forequarter the rib bones.Tie the bone to the side of the steak (ask us to do this for you when you place your order in our store).
Place half a fig on the steak, add torn up prosciutto and garnish with a sage leaf. If you can’t find prosciutto, use Terry Orreal’s bacon! If you can’t find figs, use sliced mango, paw-paw or banana! If you can’t find fresh sage, use coriander leaf, Italian parsley or fresh basil!

Cooking:

Bake in the oven for 25 minutes at 170 degrees.

The Salad:

  • a good handful of fresh rocketpork scotch cutlets cooked
  • a sprinkle of freshly grated Parmesan cheese
  • a few spots of chopped chilli (seeds removed)
  • a pinch of lemon zest
  • a dash of extra virgin olive oil
  • about a dozen pine nuts
  • a nice squeeze of the lemon juice

Mix the salad, dump it in the centre of 2 plates. Carefully place the cooked cutlet on top so that the fig, prosciutto and sage don’t fall off.

Serve immediately with your choice of wine or beer – any alcoholic drink goes well with top quality Lamb from Terry Orreal’s Famous Brendale Meats.

Finish with blended seasonal fruit (mango, kiwi, peach or lychees work well) with vodka and crushed ice in a slender glass with a straw and an slither of citrus (orange, lemon or lime).

This is the recipe to impress that anyone can do! Have a go at making our Pork Scotch Cutlets tonight 😉 Good luck!

Pork Meatballs

Pork Meatballs

Pork Meatballs

Buy Terry Orreal’s Famous pre-made, best quality pork meatballs
…or make your own pork meatballs by mixing the following ingredients:-

  • 1.2kg pork mince
  • 200g brown onion, chopped
  • 120g breadcrumbs
  • 20g crushed garlic
  • 20g paprika
  • 10g parsley, chopped
  • 2g sea salt
  • 40g red wine powder
  • 40g sugar

Method:-

  1. Pre heat your over to 180 degrees
  2. Place your meatballs on an over tray and cover with foil
  3. Cook at 180 degrees for 20 to 30 minutes

pork meatballs serving suggestionServe with anything you like! We suggest pasta tubes (cooked “al dente” according to the packet instructions, tomato sauce mixed with a little oregano, a handful of fresh chopped basil, maybe a little thyme and a few chopped spring onions… wonderfully simple, even the kids can make this one! (with supervision) 😉