600-750 grams Pork Fillet
olive oil
2 cloves of garlic crushed
2 tbsp chopped Rosemary or 1 tbsp of dry Rosemary
grated zest of 1 lemon
salt and pepper
4 Parsnips peeled and sliced lengthways
3 Carrots peeled and sliced lengthways
2 red onions, peeled and quartered
1 whole head of garlic split not peeled
2 cups of Spinach
4 apples cored and cut in wedges
2 tbsp butter
juice of 1 lemon
3 tbsp honey
1 tsp chopped thyme or dried thyme
2 tbsp of lemon juice
1/4 cup olive oil
1 clove of garlic crushed
1 tsp whole grain mustard
2 tbsp chopped chives
salt and pepper
Preheat oven to 200 degrees C
Combine oil, garlic, rosemary, salt and pepper and lemon zest
Rub all over the pork and place the pork in a roasting dish
Make the apple sauce by melting the butter in fry pan, add the apples and lemon juice and cook until they start to change colour
Stir in honey and thyme
Place in a roasting dish and roast for 15-20 mins or until just tender and caramelised
Combine the parsnips, red onions, carrots and garlic in a roasting dish
Toss with olive oil and season
Roast for 40 minutes until tender and turn occasionally
Whisk the ingredients in a bowl and season
Add spinach to the roasted veggies and toss with the dressing
Heat a little olive oil in a frypan and brown the pork on all sides
Roast for 12 minutes or until just cooked
Cover loosely and rest for 10 minutes
To serve: slice the pork on the diagonal and toss with the roasted veggies. Serve with roasted apples.
700 g pork fillet
1/2 tsp cumin
700 g kumara peeled
1/2 tsp cinnamon
olive oil
salt and pepper
3 tbsp olive oil
1 tbsp white wine vinegar
1 clove garlic, crushed
1 tsp honey
1/2 tsp paprika
2 tbsp currants
2 spring onions
1/4 cup roasted almonds, roughly chopped
2 tbsp chopped flat leaf parsley
Preheat oven to 180 c
Rub pork with olive oil, cumin and salt and pepper, place in a baking dish
Slice kumara 1/2 cm thick, brush both sides with olive oil, sprinkle with cinnamon and place in a single layer on a baking tray/dish
Put pork and kumara in oven and bake for 20 minutes, turning halfway through cooking
Rest pork lightly covered with baking paper and a tea towel
Whisk oil, vinegar, garlic, honey and paprika and season well
Stir in remaining ingredients
Slice pork thinly
Place kumara on plates, top with pork and spoon over dressing
750 g pork fillet
olive oil
1 tbsp finely chopped rosemary
salt and pepper
1 punnet cherry tomatoes
Parsnip Mash
650 g parsnips, peeled
2 cups milk
1 tsp sea salt
1 clove garlic, crushed
2 tbsp fresh white breadcrumbs or ground almond
2 tbsp olive oil
2 tbsp lemon juice
Black Olive dressing
1/4 cup olive oil
1 tbsp lemon juice
1 clove garlic crushed
4 large black olives, pitted and roughly chopped
1 tsp Dijon msutard
2 tbsp chopped flat leaf parsley
spinach leaves
Mash
Quarter parsnips, cut out hard core and slice into 1 cm pieces
Place in a saucepan with the milk and salt and cook uncovered until tender
Tip parsnips and milk into a food processor, add remaining ingredients and process until smooth, season
Pork
Preheat oven to 200 degree c
Brush pork with olive oil, sprinkle with rosemary and season
Sear pork in a frying pan
Transfer pork to roasting dish and roast for 10-15 minutes, turning pork halfway through
Transfer pork to plate, cover with baking paper and tea towel
Put tomatoes in same roasting dish and roast for 5 minutes until skins split
Dressing
Put all ingredients in a food processor and blend until finely chopped, season
To Serve
Slice pork thinly
Spoon hot parsnip mash onto serving plates and top with pork
Scatter tomatoes around the plate
Drizzle with dressing
Spinach and Bacon Pork Fillet
1/2 cup of finely chopped onion
1 crushed clove of garlic
sliced mushrooms
spinach wilted and drained
2 tsp dried Rosemary
1 tsp dried Oregano
1 tsp thyme
4 slices of bacon, cooked and crumbled
1 tbsp Dijon mustard
salt and pepper
2 Pork Fillets
2 tbsp Dijon mustard
1/2 cup wine
Cook onion and garlic in pan with olive oil.
Add mushrooms 3 minutes, then spinach, bacon mustard, salt and pepper.
Slice each fillet to open up to a large square, stuff each tenderloin with mixture, roll up and tie. Combine extra Dijon, herbs, seasoning and spread evenly over sirloins. Add wine to pan.
Bake 180 for 45 minutes
2 x 400 gram or 1 large pork fillet
14 rashers streaky bacon
salt and pepper
Stuffing
1/2 cup chopped dried apricots
2 spring onions, thinly sliced
2 cloves garlic, crushed
1 tbsp chopped fresh sage
1/2 cup fresh white breadcrumbws
1 tbsp olive oil
Glaze
1/2 cup apricot jam
1 tbsp wholegrain mustard
Preheat oven to 200 degrees C
Make stuffing by placing ingredients in a food processor and process to a thick paste
Trim pork, slice fillet lengthways until it is flat, use a rolling pin to roll out meat until it is large enough to roll up
Spread Stuffing over 1st 3rd of fillet, roll fillet and care wrap bacon around fillet
Place in a roasting dish
Combine jam and mustard and brush half the glaze over the pork
Roast for 25 minutes
Brush again with glaze
Roast for 10 minutes, remove from oven, cover and loosely and rest
1 tbsp olive oil
350g pork fillet
1 tsp fennel seeds, toasted
1 tsp cumin seeds, toasted
1 tsp paprika
grated zest of orange
2 tbsp orange juice
1 tbsp red wine vinegar
2 tbsp olive oil
2 capsicums, deseeded, sliced
2 red onions slide
3-4 tomatoes cut into wedges
2 tbsp finely chopped parsley
2 tbsp roasted almonds
crusty bread and aioli to serve (optional)
Rub olive oil over pork
Toast fennel and cumin seeds by adding to a dry hot pan, moving constantly until just starting to change colour
Mix fennel, cumin and paprika and rub over pork, season with salt
Cook on BBQ or chargrill in a pan, turning frequently for 10-15 minutes
Set aside for 10 minutes before slicing
Combine orange zest and juice, vinegar and olive oil in a large bowl
Grill capsicums and red onions until lightly charred and tender
Add to orange juice mix along with tomatoes, parsley and almonds and toss gently to combine
Serve the pork with capsicum salad.
Blue Cheese Stuffed pork and bacon roast
Pork Fillet butterflied (600g)
100g blue cheese, crumbled
1 cup fresh breadcrumbs
salt and pepper
8 rashers of streaky bacon
Preheat oven to 240 degree Celcius
Place cheese, breadcrumbs, salt and pepper in a large bowl and mix to combine
Spoon mixture onto pork and roll to enclose
Wrap bacon around the pork and place the roll seam side down on an oven tray
Cook for 15 minuted until the bacon is crispy and the pork cooked through
Slice the pork
2 oval purple eggplants
500 grams pork fillets (we use Freedom Farms)
olive oil
sea salt and freshly ground pepper
Dressing
1 large red capsicum, roasted
2 tablespoons raisins
2 tablespoons red wine vinegar
1 clove garlic, crushed
3 tablespoons olive oil
2 tablespoons shredded basil
To serve
handful of baby spinach
Trim both ends off the eggplant and slice into 1 cm thick rounds. Brush both sides with olive oil, salt and pepper. Place on a lined baking tray and roast for 20-25 minutes until tender but not falling apart, turning halfway through cooking.
Season the pork with salt and pepper. Heat a little olive oil in an ovenproof sauté pan and brown the pork on all sides. Transfer to the oven and cook for 10-12 minutes or until only just cooked through. Transfer to a plate, cover loosely and rest for 5 minutes.
Dressing: Holding the roasted capsicum over a bowl to catch the juice, peel and seed then cut the flesh into long thin strips. Add to the bowl with the remaining ingredients. Season and leave the dressing for at least 15 minutes to allow the raisins to plump up.
To serve: Slice the pork thinly on the diagonal. On each plate make 2 layers each of eggplant, dressing, spinach and pork.
Pantry note: Roasted and peeled red capsicum can be found in the deli section at the supermarket. Or you can roast and peel them yourself. Place the capsicum on a tray and roast in a preheated 200˚C oven until tender but not collapsing.
600 grams free-range pork fillet
seasoned flour
2 tablespoons olive oil
knob of butter
4 spring onions, thinly sliced
1 clove garlic, crushed
300 grams button mushrooms
1 tablespoon paprika
1 teaspoon tomato paste
2 tablespoons brandy
2 teaspoons grain mustard
200 ml crème fraîche
squeeze of lemon juice
chopped flat-leaf parsley
sea salt and freshly ground pepper
To serve
mashed potatoes
cooked green beans
Trim off any silver skin and slice the pork ½ cm thick. Dust in the seasoned flour, shaking off the excess.
Heat the oil and drop in the olive oil and butter. When sizzling add the pork in batches and cook over a medium high heat, until just cooked. Remove with a slotted spoon and set aside. Add a little more oil and butter between batches if needed. Reduce the heat and cook the spring onions, garlic, mushrooms and paprika until tender. Stir in the tomato paste then the brandy, mustard, crème fraîche and the lemon juice. Let it bubble up and reduce a little. Tip in the pork strips and flat-leaf parsley. Season.
To serve: Divide the mashed potatoes between serving dishes and top with the stroganoff and green beans.
Pork
800 grams free-range pork fillet
1 tablespoon finely chopped thyme
1 clove garlic, crushed
1 tablespoon olive oil
sea salt and freshly ground pepper
Salad
3 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 eggplant, cut into small chunks
1 tin cooked white beans, drained and rinsed
zest and juice 1 lemon
sea salt and freshly ground pepper
small handful mint or flat-leaf parsley
100 grams firm ricotta
To serve
300 grams cooked green beans
Pork: Trim the pork fillets of any silver-skin and sinew. Tuck the thin end of the meat under and secure with kitchen string.
Combine the thyme, garlic and olive oil and rub over the meat. Season.
Heat a large sauté pan with a little olive oil and cook the pork over a medium heat for about 12 minutes, turning to cook on all sides. Transfer to a plate, cover and rest for 10 minutes.
Salad: Heat the olive oil in a sauté pan and cook the onion, garlic and cumin until the onion is soft. Add the eggplant, season and cook until golden and tender. Add a little more olive oil if the pan is too dry. Stir in the white beans, lemon zest and juice and the herbs.
To serve: Place the green beans on a serving platter. Slice the pork and arrange on top. Spoon some of the salad over the pork and scatter with ricotta. Serve the remaining salad and ricotta in a separate bowl.
600 grams pork fillet, all sinew removed
1 lemon
110 grams soft blue cheese
500 grams spinach
salt and freshly ground black pepper
1 tablespoon oil
25 grams butter
1 cup verjuice or white wine
Cut the pork into 3cm thick pieces. Place each piece between two pieces of plastic wrap. Gently pound out to an even thickness – no more than 1⁄2 cm. Squeeze a little lemon juice over each slice of meat. Put the blue cheese in a bowl and mash with a fork.
Wash the spinach and remove the tough stems. Wilt in a pan over a high heat, drain and refresh. Squeeze well to extract as much liquid as possible. Chop and mix with the cheese.
Lay out the pork slices and season each with salt and pepper. Spread with the filling, loosely roll up and tie securely with string.
Heat the oil in a sauté pan and when hot add the butter. When sizzling, add the pork and cook on all sides until golden and tender.
Remove to a plate. Increase the heat and add the verjuice or wine. Allow to bubble up, scraping the bottom of the pan. Season to taste and reduce until syrupy.
Add the pork back to the pan and turn to coat in the juices. Serve immediately with the pan juices drizzled over, soft polenta or fried potatoes and a fresh tomato salad. Serves 4-6
To refresh: to immediately cool green vegetables – usually in iced or running water in order to halt cooking and to set the colour.
1 kilogram pork fillets
fresh sage leaves
6-8 rashers streaky bacon
SPRING VEGETABLES
2 tablespoons olive oil
2 tablespoons butter
1 large onion, thinly sliced
2 cloves garlic, finely chopped
1 large fennel bulb, thinly sliced
2 zucchini, diced
500 grams frozen broad beans, blanched, drained and peeled
2½ cups frozen peas, blanched and drained
1½ cups chicken or vegetable stock
2 tablespoons shredded mint
Preheat the oven to 200°C.
PORK: Trim the pork fillets of any silverskin. Brush with olive oil and season with salt and freshly ground pepper. Press sage leaves onto the meat then wrap the fillets in bacon. Tie with kitchen string to secure the bacon.
Heat a little oil in an oven-proof sauté pan and quickly sear the meat on all sides. Roast for 12 minutes or until just cooked. Remove from the oven, cover lightly and rest for 10 minutes.
VEGETABLES: Heat the oil and butter in a heavy-based casserole or sauté pan. Add the onion and garlic, cover and sauté gently for 10 minutes. Add the fennel and the zucchini and sauté until tender. Add the broad beans, peas and stock. Season and cook until hot. Stir through the mint just before serving.
TO SERVE: Divide the vegetables and juices between warm, shallow soup bowls. Remove the string and slice the pork on the diagonal. Place on top of the greens. Serve with a bowl of boiled new potatoes topped with a knob of butter and a good grinding of black pepper.
500g pork fillet
salt and pepper
1/4 cup Creamy cashew nut and lime dressing
300g fresh noodles
2 tsp sesame oil
3 cups thinly sliced cabbage
1 cup bean sprouts
1 cup grated carrot
150g cherry tomatoes, halved
1/2 telegraph cucumber, halved and thinly sliced
1/4 cup fresh coriander leaves
1/3 cup roughly chopped roasted cashew nuts
1/4 cup crispy roasted shallots
2 tsp finely chopped red chilli
lime wedges for squeezing
1/2 cup smooth or crunchy cashew nut butter
1/4 cup sweet chilli sauce
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp runny honey
2 tsp sesame oil
1 tsp sriracha chilli sauce
1 tsp grated fresh ginger
2 cloves garlic
1/4 cup water
Line a shallow baking dish with baking paper
Preheat oven to 200 C fan bake
Blend all the ingredients with a small food processor until smooth, add more water if not thin enough
Put the pork in the baking dish and season with salt and pepper.
Brush all over with 1 tbsp dressing
Roast for 12-14 minutes until only just cooked
Cover loosely and leave to rest for at least 15 mins before slicing thinly
Cook the noodles
Drain and rinse in cold water until the noodles are completely cold
Drain well, place in a large bowl and toss with sesame oil so all noodles are coated
Add all remaining salad ingredients and toss to combine
Drizzle with just enough dressing to lightly coat the salad reserving the rest for serving