Italian Pork Brascolie Bake
A traditional Italian dish perfected for an Aussie Summer Sunday Dinner
Preparation Time: 15 mins
Cooking Time: 55 mins
- 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
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.
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.
Heat oven to 180 degrees and cook for approximately 45 minutes. Rest for 5 – 10 minutes before serving.
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
Preparation time: 10 mins
Cooking time: 25 mins
- 2 x 200g pork scotch steaks
- 2 x slices prosciutto
- 2 x 1/2 figs
- 2 x sage leafs
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!
Bake in the oven for 25 minutes at 170 degrees.
- a good handful of fresh rocket
- 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!
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
- Pre heat your over to 180 degrees
- Place your meatballs on an over tray and cover with foil
- Cook at 180 degrees for 20 to 30 minutes
Serve 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) 😉
Beef & Guinness Pie with Mashed Potato Top Recipe
A simple, delicious and satisfying meal to warm you up on our chilly Queensland winter nights. You can substitute the Guinness with any other rich & creamy Stout Beer.
- 2 tbsp olive oil
- 2 carrots, roughly chopped
- 2 onions, roughly chopped
- 2 garlic cloves, roughly chopped
- 3 celery stalks, roughly chopped
- 2 bay leaves & a small bunch of thyme tied with string
- 500g stewing beef, 2.5cm dice
- 3 tbsp flour
- 600ml Guinness
- 2 tsp brown sugar
- 450g potatoes
- 75ml milk
- 1 tbsp butter
- Heat the olive oil in a large casserole dish over a medium heat and add the vegetables and herbs. Toss everything in oil to coat, season and cook, covered, for 10 minutes, stirring occasionally, until the veg is softening. Transfer to a plate.
- Toss the beef in the flour and season, then brown in the dish, in batches if necessary. De-glaze the pan with the Guinness. Add the veggies and herbs. Top up with water if needed, to just cover the meat and veg. Stir in the brown sugar.
- Bring to the boil, then simmer, covered, for about 2 hours or until the meat is tender.
- Meanwhile, cook the potatoes, then mash with the milk, butter and a pinch of salt and pepper.
- Preheat the oven to 200C/gas 6. Put the meat & veggies in an ovenproof dish, top with mash, drizzle with olive oil, then bake for 20 minutes or until golden and crisping up.
Alternately, make the pie in 4 “single serve” sized (oven proof) dishes and serve them up in the hot dish and they’ll stay hot longer.
Serve with the rest of the Guinness in a pot glass or a ginger ale for the kids.
Our healthy chicken sausages are low in calories and very low in fat. Terry Orreal’s Famous Gluten Free Chicken Sausages are on special this week so why not grab a kilo or two to keep on hand for a quick and delicious weeknight dinner.
Healthy Italian Chicken Sausage Risotto Recipe
Makes 4 servings
- 1 tablespoon olive oil
- ½ a kilo of Terry Orreal’s Famous Gluten Free Chicken Sausages
- 1 cup chopped onions
- 1 tablespoon of fresh minced garlic
- ½ teaspoon dried thyme
- 1 & ¼ cups Arborio rice
- 1 cup Chardonnay or other dry white wine
- 3 & ½ cups chicken stock
- 1 cup frozen peas
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
- In a heavy, large saucepan, heat olive oil over medium heat. Sauté sausage and onion until onion is translucent, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed.
- Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 teaspoon black pepper. Garnish with parsley and additional cheese. Serve immediately.