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. www.chefkevinblakeman.com

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


Method

• 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

Salt

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

Dressing:

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. 

Beef Casserole with Mushrooms

5 rashers streaky  bacon chopped

2 onions sliced

4 cloves garlic chopped

50 grams butter

1.5 kilo of blade steak, chuck steak  or topside cut into chunky pieces from 

1 cup port or red wine

1 cup beef stock or 1 teaspoon beef stock powder dissolved in 1 cup water

2 tablespoons tomato paste or puree

1 teaspoon of mixed dried herbs. Rosemary, thyme, sage or 1 tablespoon fresh herbs

6-8 carrots scrubbed

250 grams mushrooms sliced 

Chopped parsley

Salt and pepper

Fry  chopped bacon slowly in a large fry pan.  Remove bacon to an oven proof casserole.  Fry onion and garlic in bacon fat left in the pan for 5-6 minutes then put in casserole dish.  Add butter to fry pan.  Dust meat with flour and brown in butter.  Add browned meat to casserole dish.  Swill out the pan with the port or red wine, beef stock or water and stock.  Add the tomato paste or puree and stir to include all the meat juices and pan scrapings.  Pour into casserole dish.  Add herbs, carrots, sliced mushrooms, salt and pepper.

Place lid on casserole and cook in a slow oven 150 degrees C for 3 hours until meat is tender.  Stir every now and then and serve with chopped parsley.  Have this meal with baked potatoes and lots of crusty bread to mop up the delicious gravy.  

Perfect Roast Fillet of Beef

This never fails.

Whole Eye Fillet

1 eye fillet of beef, trimmed of all sinew and fat and the same thickness throughout.  Take silver skin off if there is any on the meat.

Preheat oven to 220 degrees C.  Place meat in a roasting dish and season with salt and pepper.  Place in hot oven and time for exactly 20 minutes.  No more no less.  Remove from the oven and cover the meat with tinfoil like a little tent.  Rest the meat for 10-12 minutes before serving.  This stops the meat bleeding everywhere.  The juices are brought to the meat’s surface when it is cooking and resting allows the juices to settle and soak back into the meat keeping it tender and moist.  The 20 minute rule always works for tender perfect pink but not bloody beef.

This never fails

Perfect Pan-Roasted Fillet Steaks

Pan-roasting is a simple technique that involves searing food on top of the stove then completing the cooking in a hot oven.  Make sure that the pan is suitable for the oven as well.

Fillet steaks sliced into 4-5 cm thick pieces.

Pan fry over high heat to brown and sear the surface both sides of the steaks and then finish by placing pan into a hot 220 degree C oven.  Roast for 4 minutes for medium rare or 5-6 minutes for more well done.  Remove from oven cover with tinfoil and rest the meat for 5-10 minutes

Meat Loaf

750 grams Farm Gate Mince

1 medium onion finely chopped

3 cloves chopped garlic

1 tablespoon oil

11/2 cups fresh white breadcrumbs

2 eggs beaten

Salt and pepper

2 tablespoons grainy mustard

1 tablespoon tomato sauce

2 teaspoons sweet chilli sauce

1 tablespoon chopped parsley 

1 tablespoon finely sliced chives 

8 rashers streaky  bacon from the Farm Gate

Heat oil in a small pan and stir fry onions until soft.  Add garlic and breadcrumbs and cook for 2 minutes.  Mix mince with onion mixture then add beaten eggs, mustard, tomato and chilli sauces, parsley and chives.  Season with salt and pepper.  With wet hands form mince into 4 little meat loaves.  Wrap 2 bacon rashers around each loaf and place in an oiled roasting dish.  Bake in a preheated oven 190 degrees C for 30-35 minutes until the bacon is crisp and the meatloaves cooked right through.  

Serve with Salad and Sour Cream Grainy Mustard Sauce

Sour Cream Grainy Mustard Sauce

250 grams sour cream

3 tablespoons whole grain mustard

1 tablespoon chopped parsley from the Farm Gate

Salt and Pepper to taste.

Mix all the ingredients.  Serve at room temperature

Spaghetti Bolognese

2 tablespoons oil

2 onions

750 grams “Farm Gate” Mince

1 can whole tomatoes

3 tablespoons tomato paste

1 teaspoon basil

1 teaspoon oregano

½ teaspoon thyme

Salt and pepper

4-5 cups water

Heat oil in large frying pan.  Add peeled and chopped onions, sauté gently until onions are tender but not too brown.  Turn pan up to a higher heat and add Farm Gate mince.  Stir with a fork so there are no lumps.  Cook until meat is a dark golden brown.

Add can of tomatoes, tomato paste, basil, oregano, thyme, salt and pepper.  Mash tomatoes well.  Stir over a medium heat until all ingredients are combined.  Add 

Water and mix well.  Bring to the boil, reduce heat, simmer gently uncovered for 1-2 hours until nearly all the liquid has evaporated.

Serve on top of spaghetti with grated cheese on the top

Corned Beef with Mustard Sauce

Serves 6 people

1 large onion

2 cloves garlic

3 large carrots

1.5 kg corned silverside from Farm Gate Produce Limited

4 cloves

4 peppercorns

2 bay leaves

2 cups hot water

Turn crock pot onto HIGH  Cut onion into wedges and lay them on the bottom of the crock pot.  Chop garlic and add to the onion.  Peel carrots and slice into 5cm lengths.  Place on the onion.

Rinse and dry the corned silverside.  Place on the vegetables.  Add the cloves, peppercorns and bay leaves.  Add the hot water.

Put the lid on the crock pot turn to LOW.  Cook for 8 hours.  Turn meat over after 4 hours if you are at home. It is not a problem if you don’t turn it.   

Slice the meat across the grain.  Serve with mashed potatoes, and mustard sauce.

Mustard Sauce 

1 egg

¼ cup sugar

1 tbs flour

1 tsp mustard powder

1 cup of liquor corned silverside is cooked in

¼ cup vinegar

Salt and Pepper to taste

Beat egg and sugar in a saucepan.  Add flour, mustard, salt and pepper, then stir in liquid gradually.  Cook on low/medium heat until mixture thickens. 

FARMHOUSE POT ROAST

1 x 1.5 kg rolled beef roast.
3 tablespoons flour.
1 teaspoon dry mustard.
30 grams butter.
3 rashers bacon, rind removed and sliced.
3 carrots, finely chopped.
3 sticks celery, finely chopped.
2 cups beer.
1/4 cup tomato puree.
2 tablespoons horseradish
1/2 teaspoon black pepper.

Combine flour and mustard and rub well into surface areas of rolled roast.

Heat butter in a large saucepan and cook meat on all sides until well sealed.

Remove and stand.

Add bacon, carrots and celery to pan and cook, stirring, until bacon is crisp. Add remaining flour, stirring constantly until well browned.

Pour in beer and stir until sauce thickens. Add tomato puree and horseradish and simmer 2 minutes. Add rolled roast, cover and simmer gently for 1 1/4 - 1 1/2 hours, or until meat is tender.

Remove meat, slice and transfer to serving plate. Keep warm. Reduce sauce until thickened and pour over meat.