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!

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 🙂

Best Ever Bangers and Mash

Bangers & Mash
Ingredients:

  • 2kg potatoes
  • 1 tsp. salt
  • 50g butter
  • 1/2 cup milk
  • 8 Traditional English Bangers from Terry Orreal’s Meats
  • 70g butter
  • 4 onions
  • 4 ripe tomatoes
  • 1-2 tbsp. Gravox Traditional gravy powder
  • 2-3 cups of water
  • Frozen peas or your choice of seasonal vegetables

Method:

Place the peeled and chopped potatoes in a saucepan and cover with cold water.  Bring to the boil, add salt and simmer until a fork pushes through them easily.  Drain and leave for a few minutes. Add butter and mash with a potato masher. Gradually add milk until you have a nice creamy consistency.

While the potatoes are simmering you can start to cook the bangers (sausages).

Place the bangers in a grill or pan and cook on all sides until brown and cooked through. Set aside in a warm place.

In a large frying pan, heat the butter and gently fry the sliced or diced onions until they collapse and are golden brown. Add a few cloves of crushed garlic and a teaspoon of grated ginger if you like.  Add the chopped tomatoes. If you leave the tomato skin in, make sure it is chopped up well.

Bring to a simmer.  Add the Traditional Gravox powder to a cup of HOT water and stir well.  Pour the Gravox solution into the simmering gravy and stir continuously until it thickens and starts to boil.  Reduce heat and simmer until it thickens to a nice gravy consistency. If the gravy gets too thick, gradually add more hot water while simmering and stir until well blended.

Pile the mashed potatoes on the plates with the sausages on top and pour over the tomato & onion gravy. Serve with boiled peas, carrots or any seasonal vegetables you like!Bangers and Mash

Goes well with a nice cup of tea, pint of lager, mug of cider or glass of red wine depending on your mood 🙂

 

Mum’s Slow Cooker Pea ‘n’ Ham Soup

pea & ham soup

Ingredients

  • 1 Ham Hock or 1Kg of Bacon Bones
  • 1 Packet of green or yellow split peas
  • 2 onions
  • 2 Carrots
  • 1 stick of celery
  • 1 parsnip (optional)
  • 1 turnip (optional)
  • 2-3 bay leaves
  • 1 teaspoon of pepper
  • 1 litre of vegetable or chicken stock (or just water is fine)

Note: Yellow peas tend to be milder in flavour than green peas. I’d use yellow peas if cooking for children and green split peas for those with more mature tastes.

Slow Cooker Method

  1. Wash and soak the split peas, overnight if possible.
  2. Chop up all the veggies and chuck them in to the slow cooker with the split peas, veggie stock and bay leaves.
  3. Put the ham hock or bacon bones in the slow cooker, cover with water and cook on high for and hour or two.
  4. Once the meat is starting to fall from the bones, take out the ham hock and bacon bones and let the meat cool while the soup keeps on cooking.
  5. When the meat is cool enough to handle, remove and discard the fat, rind and bones. Break up the meat and return it to the soup.  Add the pepper and let it cook for at least another 15 minutes and serve when ever you are ready.

Can be made fast in a pressure cooker.
Please check your pressure cooker instruction guide to adjust cooking times.

Serves about 10 average size bowls.
Goes well with a slice of fresh crusty bread for dipping.
Serve with a large glass of Brown or Pale Ale, a Sparkling White Wine or Ginger Beer.

Leftover Ideas!

  • Freeze left-overs in plastic containers and reheat it in a pot or in the microwave anytime!
  • Heat some left-over Pea and Ham soup and take it to school or work in your Thermos Flask for a warming lunch on a cold day.

Lamb Shanks in Cranberry Sauce

Cooked Lamb ShankPreparation Time:
5 minutes

Cooking Time:
105 minutes

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

Method:

  1. Preheat oven to 200°C.
  2. 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.
  3. Remove to a plate.
  4. Melt butter in dish until sizzling. Add flour and cook for 1 minute.
  5. Remove from heat and slowly add stock, wine and cranberry sauce.
  6. Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.
  7. Cover dish, transfer to oven and bake for 1 hour.
  8. Remove lid and bake for a further 30 minutes or until shanks are tender.
  9. 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.