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 Salad

Serves 4 people

500 grams sirloin steak

¼ cup oil

Salad greens such as rocket, lettuce, tomatoes, cucumber, spring onions, coriander leaves, parsley, 

Sauce:

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

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. 

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

Beef Casserole

1 pack Farm Gate loin bacon

2 large onions chopped

5 cloves garlic

100 grams butter

1.5 kg Farm Gate  blade steak cut into large cubes

3 tbs flour

Salt and Pepper

1 cup red wine

1 cup beef stock or 2 tsp powdered  beef stock mixed with  1 cup of water

3 tbs tomato paste

1tsp dried oregano, sages, thyme, pasley or fresh chopped herbs

Carrots sliced

Mushrooms quartered

Fry bacon in fry pan and transfer to large oven proof casserole dish.  Fry onion and garlic in bacon fat until onion is translucent.  Add to casserole dish.  Add butter to fry pan.  Dust steak in combination of flour salt and pepper.    Fry steak quickly on all sides.  Add to casserole dish.  Add red wine to fry pan with beef stock.  Add tomato paste and stir to include all pan residue.  Add to casserole.  Add herbs, carrots, mushrooms and extra salt and pepper.

Cook covered 140 degrees C for 2.5 – 3 hours until meat is tender.  Serve with lots of pasta, baked potatoes, bread.