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!
- 2x 4-bone quality rosemary & mint lamb racks from Terry Orreal’s
- seasonal vegetables, for roasting
Terry Orreal’s Rosemary & Mint Lamb Racks are frenched and marinated by us so less preparation is required by you.
Cut up your veg and throw into a roasting dish. You want them to cook in the same time as the lamb. Zucchini, eggplant, asparagus, potatoes and carrot are great. If you’re using root veggies, make sure you cut them into pieces.
Preheat your oven to 190°C/375°F/gas 5 and, while it’s getting hot, take your marinated lamb from the fridge. Leave it for 20 minutes or so until it comes to room temperature.
Put the lamb right on top of the vegetables in your roasting dish. Coat the veggies in a little olive oil. Put into your hot oven and roast – see cooking times below.
A rough guide is 25 minutes for every 450g of meat, but it all depends on your oven. A good way to test if it is done is to give the meat a bit of a squeeze with your fingers. If it feels soft, it mean it’s rare; if it feels very firm, it’s well done. For a nice rare lamb rack, 25 to 30 minutes is a good guide.
When you’re happy with the doneness of your lamb, remove the tray from the oven. Remove the lamb from the roasting tray and put the vegetables back in the oven. Let the lamb rest on a board for 5 to 8 minutes, then carve – aim to get two bones per person.
Serve with the lovely roasted vegetables and use the pan juices as a sauce. This recipe goes down well with a shot of quality Bourbon on ice, your favourite red wine or dark beer for the adults and a cola, sarsaparilla or root beer for the kids.
Ingredients (serves 4):
- 1 tablespoon olive oil
- 6 lamb shanks
- 20g butter
- 2 tablespoons plain flour
- 1 1/2 cups chicken stock
- 1 cup red wine
- 275g jar whole berry cranberry sauce
- 1/4 cup fresh rosemary sprigs
- mashed potato, to serve
- steamed green beans, to serve
- Preheat oven to 200°C.
- Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches, for 4 to 5 minutes on each side or until brown on all sides.
- Remove to a plate.
- Melt butter in dish until sizzling. Add flour and cook for 1 minute.
- Remove from heat and slowly add stock, wine and cranberry sauce.
- Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.
- Cover dish, transfer to oven and bake for 1 hour.
- Remove lid and bake for a further 30 minutes or until shanks are tender.
- Serve with potato and beans.
Eat in front of the fire or TV in your pyjamas. Goes well with a glass of red wine, Bourbon ‘n’ cola or brewed sarsaparilla.
- Preheat your over to 200c
- Peel and boil some spuds for 10 minutes, drain and shake them a bit to scuff up the edges.
- Chuck the spuds in a pan, throw in a few peeled and chopped carrots too and some chunks of pumpkin with the skin on.
- Slap the Leg of Lamb on top – that way all the juices from the meat will run over the vegies as it’s cooking.
- Mix some crushed garlic, rosemary, lemon zest, olive oil, salt and pepper and smear it all over the lamb – rub it in a bit.
- Cook it all for 1 hour and 15 minutes if you want the lamb nice and pink or if you prefer well done, cook it for an hour and a half.
- Remove it from the oven and let it stand for ten minutes before slicing. This allows the meat to ‘rest’ and helps stops the juices from escaping the meat when sliced. Take my word, this resting step is important for more juicy and tender slices of meat.
Easy Mint Sauce
- Chop some mint and mix it in some hot water with vinegar, a bit of sugar and salt.
More than a meal… make it a romantic, winter’s night in…
- Serve with an aged rich, full bodied red wine – any good Australian Shiraz will be perfect.
- Leave the dishes for the kids to do and go sip on Gin n Tonics with your other half in front of the fireplace or TV 🙂