Tagged "Tuesday Test Kitchen"


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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Tuesday Test Kitchen // Life Hack - One Handed Breakfast

Posted by David Bowley on

How's things? Busy?
Me too.
Take 2 minutes to absorb this life hack & it could be repaid 5 fold each week from now until eternity.

After spending some time in New Zealand, a place where Hokey Pokey is a flavour [wtf?], Peanut Butter comes in dark chocolate flavour [yes!], you realise they look at things differently.
Move over Pavlova because our Kiwi counterparts have uncovered more genius.
The 'Paleo' Muffin.
Before you throw those activated almonds back in my face, this morning life-hack is so simple & likeable it doesn't feel Pete Evans at all. 

Prep time // 5 mins
Cooking time // 25 mins
= you covered for the week. 

Here's what you need [makes 6]
6 eggs.
3 cherry tomatoes, halved.
6 slices of ham // middle bacon
spinach

Pre-heat oven to 200 degrees fan forced.
Take a muffin tray. Brush with olive oil or butter to prevent sticking.
Wrap slices of ham [or bacon] on the perimeter of the muffin holes.
Crack each egg into one of the muffin holes.
Tear some spinach & add to the muffin holes, ensuring to submerge some under the egg.
Add half a cherry tomato to each muffin hole.
Season with salt & pepper.
[for extra punch place a small chunk of fetta or similar on top]
Bake at 200 degrees for 25 minutes.

Keep these in the fridge for a week of amazingly fast & easy breakfasts. 

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Tuesday Test Kitchen // Balls for your bag.

Posted by David Bowley on

After several weeks of loading up the lard, this week we turn the tables & keep it clean. 

Balls. In the mouth. 

Inspired by home-made deliciousness handed to me by a friend over the weekend, these are incredibly easy to make & are a great healthy snack while on the go. 


Here's what you need [makes approx 12 balls]

3 scoops protein powder (chocolate or vanilla flavour)
2 heaped tbsp of raw cacao
1 tsp cinnamon powder
1 tbsp honey
1/2 cup almonds, blended or crushed to chunky consistency.
1/2 cup rolled oats
2 tbsp coconut oil
1 tbsp vanilla escence
1/2 cup shredded dry coconut flakes
1/2 cup water 

It's so simple; mix everything really well in a large bowl until you have a consistent mix. Adjust water level to ensure your mix is quite thick to allow you to then mould into balls.

Take a bowl, put some more shredded dry coconut flakes in it and coat the outside of the balls. 

Finish by putting the balls in the freezer for 25-30 minutes before transferring to the fridge. 

Delicious - check.
Easy - check.
Healthy - check.
Fast - check.

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Tuesday Test Kitchen // Pimped Potato Pot Pie

Posted by David Bowley on

Christmas in July. Who knows why it's a thing but it is.
It's easy to argue it's superior to the real thing. No insane christmas shopping, mulled wine & it's actually cold enough for you to wear your knitted reindeer jumper. 
Of course, you need something warm & delicious on the table but who wants to spend hours roasting turkey in July?


Here's what you need [serves 4]

Pie Portion
Extra virgin olive oil
1 brown onion. chop fine.
2 carrots. peeled & finely sliced.
2 celery sticks. finely sliced.
500g protein of choice. 
I used mince beef however you could use chuck steak, pork mince or lamb mince. 
2 tbls plain flour
500ml beef stock
2-3 dried bay leaves.
1 tbls Worcestershire sauce
1 tbls tomato paste
Salt & Pepper to season

Pimped Potato Mash
250g potatoes. peeled & chopped.
50g butter
100ml milk
truffle oil

Just as many great meals start, heat the oil in a pan on medium to high heat then add the onion, carrot & celery. Once soft & the celery & onion are translucent add your protein of choice, cooking until the meat is well browned. 

Slowly add 2 tablespoons of flour, stirring through as you add, dusting the meat throughly. Once integrated add the beef stock, bay leaves, tomato paste, Worcestershire sauce & salt & pepper to taste. Stir to combine as you bring the pan to the boil. Reduce the heat & allow this to simmer for at least 30 minutes, waiting for the sauce to thicken substantially. 

Preheat the over to 200 degrees.

Mash time... 
Bring a pan of salted water to the boil. Add the potatoes & cook for between 15 to 20 minutes until well cooked. Remove from the heat & drain. Add in the milk & mash gently with a potato masher or fork. Add in the butter & continue mashing until all the lumps are removed. Season with salt and black pepper. Add half a tea spoon of truffle oil then using a wooden spoon, mix fast to get air into it and to make it creamy & rich. To get insane results, use a fine sieve & spatula to mash even the smallest lumps out of the potato. Done. 

Spoon the sauce mixture into an overproof baking dish. Gently top with the pimped mash spreading evenly using a fork. Melt some butter & add a couple more drops of truffle oil once melted. Brush the top lightly with the melted butter/truffle oil mix to get that golden glaze. 
Bake for 25 minutes & serve. 

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