Tagged "Bacon"


Tuesday Test Kitchen // Chargrilled Pork Sirloin + Brussel Sprouts

Posted by David Bowley on

Pork. 
Part two of our look into the delicious but often overlooked morsels of these beasts. 
A Porcine predisposition is not uncommon, but in the Pork empire, Bacon is King. Belly is Queen & the Ribs might be the Prince.

This week as we tread the path less travelled and delve into seldom seen Sirloin. 

With these few simple steps and seasonal ingredients, you'll be;
Pork level - MASTER.  

 



Here's what you need. [serves 2]

pork sirloin steak x 2. approx 250g each. seasoned with salt and pepper. 
150g sliced leg ham. cut into small cubes.
75g danish fetta.
2 cloves garlic. sliced thin. 
4 sprigs thyme.
extra virgin olive oil.
500g brussel sprouts. base removed, blemished outer leaves removed then halved.
100g green beans. tips removed then halved.
2 tbs apple cider vinegar.
1 tsp fennel seed
sea salt flakes.
freshly ground black pepper.

Quick to prepare, this recipe requires a bit of juggling so please read through prior to starting. 

Using a griddle pan, add a splash of extra virgin olive oil and place over medium to high heat. After a couple of minutes, place the pork sirloins gently onto the grill. Keep a close eye on these ensuring not to burn them. Adjust heat as required, 

While the steaks are on the grill prepare the green beans and brussel sprouts by steaming for 3 to 4 minutes to soften slightly.

A minute or two before the steaks are done, add the garlic and cubed pieces of ham to the hot grill. The aim is to get these very crispy for added texture.  

Remove the steaks to rest. Now in the same griddle pan add the brussel sprouts, beans, fennel seed, thyme, apple cider vinegar and a generous splash of extra virgin olive oil. Chargrill for 8 to 10 minutes, tossing occasionally, until the ham is crispy and garlic and brussel sprouts are well coloured. 

Plate the pork sirloin and pile the chargrilled brussel sprouts and beans on top ensuring to include the sauce at the bottom of the grill. 

Garnish with danish fetta, salt and pepper. 

On the table to match? 
Recent winner of Pinot Palooza Adelaide - Peoples Choice Award; PN/14 Pinot Noir

The grace and power together in this wine along with the sour cherry, woodsmoke and complex dried herb characters make it the perfect match for Pork.

Use the code TEST KITCHEN when you order 6 bottles or more and you'll get free shipping (Aus only); plus we will send you a limited edition VNTLPR snapback.  
Offer expires 29/9/2015.

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Tuesday Test Kitchen // Bad Ass Bacon & Pea Soup

Posted by David Bowley on

Pork. Most famously, 'the other white meat' is revered amongst food nerds.
If you're a 'foodie' perhaps you have a friend who has a tattoo of the anatomy of a Pig [strictly in the culinary sense]?
In the Pork empire, Bacon is King. Belly is Queen & the Ribs might be the Prince. But they've been done. Over & over. So over the next two weeks let's take the path less travelled & delve into delicious but often overlooked morsels of these beasts.



Here's what you need [serves 6]
500g peas.
700-800g Bacon Hock.
1 onion. chopped into chunks.
3 stalks celery. sliced.
1L water.
1L vegetable stock.
2 bay leaves.
2 tbs salt
1 tbs pepper.
3 fresh sprigs of rosemary
For added nutrition I use broccoli stem [usually left over from something else] sliced finely.  

Combine all ingredients in slow cooker & season with salt & pepper.
Cover with lid and cook on low for at least 6 hours. 
Remove Bacon Hock and allow to cool. Remove and discard the bone and the rind. 
Remove the bay leaves, then using a stick blender, blitz the soup to a smooth, creamy texture. 
Return the Bacon to the soup and allow to cook for a further 30 minutes.
Add 250g peas 10 minutes before serving for texture & sweetness.
Bonus points if you add 1 cup of cream right before serving.

On the table to match, Pork and PG/15 Pinot Gris are always a winner. Our PG/15 has just landed & with it's fresh nashi pear and almond meal characteristics make it the perfect foil for this delicious Spring soup.
As a special reward [for being amazing & reading this far] we're offering 15% off all orders of Pinot Gris today when you use the discount code TEST KITCHEN upon checkout. 
Check it out here.  


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