Medallions of Pork Fillet with Onion Puree, Mustard Seed Jus, Duck Fat Potatoes and Black Pudding

This recipe was written by Kevin Blakeman a fantastic Chef who I was privileged to meet at Takapuna Farmers Market in 2009.  Since then I have enjoyed wonderful meals by Kevin who is not only a talented Chef but an amazing person who has many stories to tell of his cooking experiences in New Zealand and the UK.   Recently Kevin did a cooking demonstration for us at the Hobsonville Farmers Market where he created this most wonderful dish with Farm Gate free range pork eye fillet and our black pudding.  Check out Kevin’s website.
If you are ever looking for a Chef to create the perfect dinner party for you at home (and do the dishes at the end) Kevin is the one to call. 

Medallions of Pork Fillet with Onion Puree, Mustard Seed Jus, Duck Fat Potatoes and Black Pudding

Ingredients – Serves 4
400g Pork fillet
500ml Beef Stock
2 Large white onions, roughly chopped
300ml Jus (rich gravy)
25g Mustard seeds
3 Large Agria potatoes
500g Duck fat
200g Black pudding

  • Preferably the day before trim the fat from the pork and roll in glad wrap to form sausage shapes.
  • If you’re making the jus yourself then you can also do this the day before. You can do this by roasting beef bones then boiling them in water with carrots, celery, leek, garlic, bay leaves, peppercorns and onions to make a dark beef stock. You then discard the vegetables and bones and reduce the liquid with red wine. When you have a rich dark gravy then it is ready. In the restaurant we get approximately 3 litres from a 20 litre stock pot so you have to reduce this quite a bit.
  • From here you have a base jus for which you can make any flavour you like, for this recipe simply add mustard seeds to your jus and simmer for 5 minutes to soften the mustard seeds.
  • For the onion puree: Combine salt and pepper with the peeled and chopped onions and beef stock then reduce until you only have approximately 100ml of liquid. Puree and set aside.
  • For the potatoes: You can cut these to the shape you like, I use a Parisienne scoop and shape like melon balls. In a deep tray melt the duck fat until it is all liquid. Add the potatoes and put them in a hot oven uncovered until they are golden brown and crispy (approximately 30 minutes). You can time this to serve immediately or re-heat them later in a hot oven. 
  • Your pork that you rolled should now be cut into medallions ready for pan frying. Simply slice into 2 inch pieces and then remove the glad wrap. Do the same for the black pudding as well. In a pan add oil and heat then add your medallions and black pudding so they sizzle. Cook on all sides until they are golden brown and the black pudding is crispy. The pork can be slightly pink if you don’t mind this.
To Serve: Heat the other ingredients and plate how you see fit. Above is my example.

Chinese Pork Hocks

2 large pork hocks (about 750 grams each)
4 tablespoons brown sugar
100 ml soy sauce (light is best)
250 ml chicken stock
250 ml rice wine
50 grams fresh ginger sliced
2 cloves garlic sliced
2 star anise
1 red chilli opened and left whole

Place all ingredients into a roasting tin and cover with a double layer of foil.  Preheat oven to 150 degrees C.  Roast for two and a half hours turning hocks after one hour and a half.   Remove foil and cook for another hour and a half hours basting with the juices every half an hour.

Take the pork from the oven and rest. 

In the meantime you can reduce the pan juices on the stove by a half to enhance the flavours and richness of the sauce.  This isn’t necessary however as the sauce tastes great. 

Cut the hocks into large pieces discarding the skin and most of the fat. 

Serve on brown rice or Udon noodles. 

Hot and Sour Pork - Julie Buiso Recipe

Julie Buiso was the Chef at the Parnell Farmer’s Market Outstanding in their Fields  -  a Taste Magazine promotion which showcased the best Farmers Markets in New Zealand.

Julie cooked this recipe using the Farmgate Pork Scotch Fillet.  It is so delicious and we were very proud to have Julie demonstrate this dish using our pork.

Serves 4-6
Time to prepare 35 minutes
Time to Cook 5-10 minutes

This is essentially an easy dish to do because everything can be prepared ahead but make sure the barbecue is very hot before the pork goes on, cook the pork in batches, keep the pieces of meat separate so they don’t steam and resist the temptation to turn the pieces until they are nicely browned.

1 small red onion peeled
700 piece free range pork fillet (scotch or eye)
2 tbsp vegetable oil
1 telegraph cucumber
8 large leaves iceberg lettuce torn into bite size pieces
20 cherry tomatoes halved
150g (about 2 cups) very fresh bean sprouts, trimmed
1 cup fresh coriander leaves
1 cup small mint leaves


Finely grated zest 1 lime
90ml lime juice
1 ½ tbsp grated palm sugar or brown sugar
1 ½ tbsp fish sauce
2 hot red chillies, finely chopped

Cut onion into slivers and soak in icy cold water for 15 minutes.  Drain and pat dry.

Remove any fat from pork, slice reasonably thinly (not into slivers just nice and thin) then toss in a bowl with oil.  Cook pork on a preheated barbecue hot plate over high heat until browned and barely cooked through.  Transfer to a plate and season with a little salt.

Peel cucumber, cut in half down the length then into slices.  Arrange lettuce on a platter along with cucumber, cherry tomatoes, bean sprouts, red onion, coriander and mint leaves.

To make the dressing put all the ingredients in a bowl and stir until sugar dissolves.  Arrange pork on top of salad pour dressing over and toss gently.  Dish into bowls and serve immediately. 

Oxtail Stew in Crockpot or Slow cooked in oven

1 Ox Tail
1 onion chopped
1 leek sliced
2 cloves garlic chopped 
500 grams bacon from Farm Gate streaky is good
2 carrots sliced
1 tin of tomatoes
2 tablespoons flour
1 tsp marjoram
1 tsp oregano
1 tsp mixed herbs
1 tablespoon lea and perrins sauce
1 tablespoon soy sauce
2 tablespoons tomato puree
½ cup water or red wine

Trim excess fat from oxtail
Put flour, marjoram, oregano, mixed herbs and pepper into a plastic bag.  Add the oxtail and shake until coated.
Brown oxtail in a frying pan and rest on paper towels
Place sliced carrots into the bottom of crockpot
Place oxtail on top of carrots
Pour tinned tomatoes over oxtail

Brown onion, leek,garlic and bacon in fry pan that oxtail was  browned in.  Add lee and perrins, soy, tomato puree and water or wine and stir until this thickens.  You may need to add more liquid if you think it is too thick.  Either use more water, wine or even chicken stock..

Pour on top of oxtail cook on LOW for 7 hours in crockpot or in a slow oven turning oxtail two or three times. 

Beef Salad

Serves 4 people

500 grams sirloin steak
¼ cup oil
Salad greens such as rocket, lettuce, tomatoes, cucumber, spring onions, coriander leaves, parsley, 


3 tbs soy sauce
3 tbs lemon or lime juice
3 tbs fish sauce
2 tbs chilli sauce
Chopped Garlic/ chopped ginger
Coriander or Parsley chopped 

Heat oil in pan  and cook steak for about 3 minutes on each side.  Remove steak from pan and allow to rest for 5 minutes.  Slice into thin strips.

To make sauce mix all ingredients together until combined.

Arrange salad greens on plate.  Put strips of steak on top and drizzle dressing over .

Put chopped coriander or parsley on top

Stir Fry Beef

700 grams beef (rump, snitzel, sirloin sliced thinly)
300 grams chopped mushrooms
Bunch spring onions
Carrots cut into strips
Peppers cut into strips
Green vegetables beans or asparagus, broccoli, Asian vegetables such as Bok Choy, Pak Choy  - anything you have
Juice and grated rind of an orange
4 tablespoons oyster sauce
1 tablespoon ginger chilli sauce
1 tablespoon chopped ginger
3 cloves of garlic
2 tablespoons of sesame oil or any other oil you have.

Boil, steam or microwave vegetables with the exception of spring onions and any Asian vegetables until tender.  Drain and plunge into cold water. 

Heat oil in fry pan and stir fry meat until just cooked about 3 minutes.  Don’t overcrowd the pan or the meat will stew.  Do in batches to avoid meat stewing.

Take meat out of pan and add microwaved vegetables plus Asian vegetables, spring onions,  orange juice and rind, chilli sauce, oyster sauce and chopped garlic and ginger.  Fry until heated through and add meat back to the pan .  Toss for 2 minutes heat through.

Serve with rice or pasta.  Top with extra spring onions.  

Beef and Mushroom Casserole

Serves 3-4 

2 onions
4  rashers “Farm Gate” loin bacon chopped
2 cloves garlic 
1 tbs oil
750 grams blade steak
1 tsp paprika
2 tbs lee and perrins sauce (Worcestershire sauce)
2 tbs tomato paste
1 can Campbells Mushroom Soup (condensed)
Mushrooms as many as you want chopped into quarters or leave whole.  

Brown onions, bacon, garlic in non stick pan over medium/high heat for 5-6 minutes until just brown.  Place in crock pot which has been turned on to HIGH.

Cut meat into large cubes and put in crock pot with paprika, lee and perrins, tomato paste, mushroom soup chopped  mushrooms which have been cut into quarters.

Turn crock pot to low and cook 8 hours.  If you are around stir it but otherwise don’t worry.  

Serve on lots of rice or pasta with sour cream on the top and parsley or coriander or just pepper.