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!

Beef & Guinness Pie with Mashed Potato Top

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.

ingredients

  • 2 tbsp olive oil Beef & Guinness Pie with Mashed Potato Top
  • 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

method

  1. 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.
  2. 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.
  3. Bring to the boil, then simmer, covered, for about 2 hours or until the meat is tender.
  4. Meanwhile, cook the potatoes, then mash with the milk, butter and a pinch of salt and pepper.
  5. 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.

South African Boerewors

South African Boerewors sausages are made from course ground beef,Raw Boerewors with some pork and other meats, select spices, salt and vinegar.  The sausage is made into a continuous spiral that is curled up like a sleeping snake.

The secret in the making of good Boerewors lies in the quality of the ingredients used. The better the quality of the meat, the better tasting the Boerewors.

We make our Boerewors according to a traditional African recipe, using only the highest quality ingredients and have adjusted the recipe according to feedback from our local South African Community.  As with all our products, we strive to provide the best quality and most authentic taste possible.

Why not try something a little different and take home a Boerewors next time you pick up you meat supplies from Terry Orreal’s Meats.

How to Cook Boerewors

Boerewors can be fried, grilled or barbecued over hot coals.

Before cooking, prick the skin with a fork in a number of places to let the fat escape as the wors (sausage) cooks.  Some purists would be horrified by this as they like the sausage to retain it’s fat, enabling it to burst into the mouth when eating.  This makes it difficult to ensure that the boerewors casing does not split, allowing the ingredients to escape on cooking.
Pricked or not, how you cook your “Wors” is entirely up to you.

Serve your Wors with vegies, salad or whatever you like.  They go well with just about everything.

Goes down well with any fizzy drink such as beer, champagne or fruity soft drink.  Passion-fruit flavoured wine or pop (soda) is awesome 🙂

How to barbeque the perfect Rump Steak

First thing is to start with a Genuine Famous Brendale Rump Steak from Terry Orreal’s Meats – Guaranteed to be so tender; you can eat it with a spoon!

Gently bring the meat to room temperature, so get it out of the fridge at least an hour before you want to cook it. With the meat relaxed at room temp the heat will permeate the muscle fibre, more evenly and cook it through quicker.

Perfectly Cooked Famous Brendale Rump Steak

About 20 min before you put the steak on the grill, season it well with salt and pepper, then,  just before you place the steak onto the grill rub a little vegetable oil onto the steak, just enough to give it a charlie sheen.

Ensure your BBQ is sizzling hot and the bars are wiped clean before you put the steak on.

I gave my steak (which was about an inch thick), 5 minutes on each side and turned it just once (a half inch thick steak only needs 2 minutes per side at most) . I stress, only turn your meat once. Resist the temptation to turn it over and over again as this will only toughen it up – the more you turn it, the more leathery it will become.  Then remove it from the grill and let it rest for 5 to 10 minutes; just enough time to crack another beer and have a laugh.

If there’s some blood showing on top when you are ready to take the meat off the heat, you can turn it once more, only for a second, just enough to burn that liquid off the top. Then, immediately remove it from the heat and let it rest.

It is really important to allow the steak to rest for up to 10 minutes before serving it. This allows the juices that are agitated during the cooking process to be re-absorbed by the meat fibres to keep it moist and tender.

If you cut the meat before it is fully rested, the juices will run out.  This makes the meat tough, which will make it get stuck between your teeth.  It also fills your plate with bloody liquid that wets your vegies, buggers your mash, thins your gravy and makes you a dribble  stains your best “going to a BBQ” shirt or singlet.

Because the rump is essentially the last of the recognised grilling cuts and is made of a multiple muscle group, it needs to be cooked a little more than other cuts to break down the muscle fibers and intramuscular fats.  Somewhere between Medium Rare and Medium is ideal.

Keep in mind that not all BBQ’s are created evenly, and there are variances in terms of heat output and materials used.  The cooking time will vary a little either way depending on the thickness of steak and the heat generated by your BBQ.

Serve your nicely cooked piece of rump between 2 slices of buttered bread, with a leaf of lettuce and a slice of tomato, beetroot too if you’ve got some.  Eat it in one hand while holding a stubbie of beer in the other.  Refresh the beer when empty.

“The Boil Up” – A New Zealand Kiwi Favourite

Maori Boil Up

The Boil Up

The Ultimate Maori Feed

Feeds 4 people

All you need is –

  • Your biggest pot
  • 2kg to 3kg Pork Bones and/or Bacon Bones
  • 8 small, whole, washed potatoes, skin on
  • 2 peeled carrots
  • 3 bunches watercress
  • Self raising flour
  • Salt, pepper & butter

Method –

  1. Put bones in the pot, cover with water and cook for 40 mins on medium heat or until tender.
  2. Add (whole) potatoes and chunky chopped carrots .
  3. Cook for another 25 minutes.
  4. Add watercress on top, put the lid on and allow to steam.

Dumplings (or Dough Boys) –

  1. Mound the flour and make a well.
  2. Add a pinch of salt and a little water to the well.
  3. Mix with your hands until you achieve a soft mixture, add more water a little at a time if needed (the secret for soft fluffy dough boys is not to handle the mixture to much), roll into little balls.
  4. Place the dough boys on top of the watercress to steam.
  5. When the doughboys are fluffy, its ready.
  6. Serve it all up with a good knob of real butter, salt and pepper to taste.

Best enjoyed with a tall glass of L&P, a Speight’s Ale or a Mac’s Lager