Recipes

 

 

CAJUN PORK CUTLETS w/ warm corn salsa

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This recipe is extremely simple. It combines the robust flavours of Southern American cooking, with cheap and delicious pork cutlets. The salsa is a little like a stir fry, in that its all about preparation. have everything chopped and set aside, so the cook process is quick and easy.

INGREDIENTS

– 1 tbsp smoked paprika
– 1/2 tbsp garlic powder
– 1/2 tsp ground sage
– 1/2 tsp sea salt (eg flakes)
– 1/2 tsp ground black pepper
– 1/4 tsp cayenne pepper
– 2  large pork chops/cutlets
– 2 cobs of fresh corn
– 1 red capsicum
– 1 cucumber
– 1 lemon
– 250g greek yoghurt
– 2 tbsp butter

METHOD

1. Combine all the dry spices in mix well to create the cajun seasoning
2. Sprinkle the seasoning thoroughly and evenly over the pork cutlets, set aside.
3. remove kernels from the corn cobs, set aside
4.  dice the capsicum and cucumber, set aside
5. remove the zest from the lemon and dice as finely as you can. Stir about 2 heaped tsp of zest through the greek yoghurt, set aside.
6. heat a non stick pan on high heat with 2 tbsp olive oil. When hot, add the seasoned pork cutlets. Cook on each side for roughly 2 minutes. Cook it like you would cook a steak, and don’t be scared about a little pink, pork is best served medium!
7. Meanwhile, in a separate pan, heat  2 tbsp butter until melted. Add the corn kernels and cook until tender (roughly 2 minutes). When tender , add cucumber and capsicum. Toss the pan to warm the ingredients through – do not cook for too long, this is just to warm the other ingredients!
8. Remove the pork from the pan and rest for 2 minutes. Serve with the lemon yoghurt and warm salsa!

 

 

BBQ SAUCE – THE TIPS TO GETTING IT RIGHT

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We’re not about to give away all our secrets here to making our highly sought after BBQ sauces, but we DO want to help you make your own. There are 3 main elements to a BBQ sauce, the base, the sweeteners and the spices. I have listed some tricks of the trade below, in each category. Use them all, use a few, whatever you like, just find the balance you like and the flavour you love. You seriously can’t go wrong.

Bases:
Tomato Sauce (any standard supermarket brand)
home made tomato sauce (diced tomatoes, sugar, salt , water, and some time!)

Sweetners:
Brown sugar
Molasses / treacle
Soft drink (coke, Dr pepper etc)
honey
glucose syrup

Spices:
Smoked paprika
cayenne pepper
onion powder / diced onion
Garlic powder / diced garlic
liquid smoke / powdered smoke (available at most gourmet grocers)
cocoa powder
lemon / orange zest
apple
cherry
cinnamon
celery seed
cumin
rosemary
sage
white / black pepper

Have a play around with flavours and create something amazing that is your own! don’t forget, if you are using a lot of sugars (which i recommend) , be sure to bring the sauce to heat to help combine all the ingredients.

Brendan Langfield

 

 

 

BEEF CHEEKS (in just 30mins!)

red wine beef cheeks

Now usually beef cheeks take 4-5 hours to full braise and turn into the tender, intensely beefy cut that people flock to in the winter months. We are really proud to offer our slow cooked beef cheeks as part of our winter range. They will take 4 hours out of the cooking process and give you an amazing product. Use them any way you like, but below is my recipe for red wine beef cheeks!

Ingredients (serves 4)

-4 River land Beef cheeks
– 2 cloves Garlic
-2 sprigs rosemary
-2 sprigs thyme
-Salt
-Black Pepper
-1 cup dry red wine

Method

1. Buy some of our already slow cooked beef cheeks from your closest Riverland Market
2. bring a pan to high heat on the stovetop and add a good glut of olive oil, 2 whole peeled garlic cloves, 2 sprigs rosemary and 2 sprigs thyme.
3. when the garlic starts to caramelise, add one cup red wine and reduce by half
4. Remove the cheeks from their packaging and place them along with the liquid in the packet into a casserole or oven proof dish. pour over the red wine reduction, including the garlic and herbs
5. place in oven @180 Celsius , uncovered, for 25 mins, turning the cheeks over at half way.
6. Remove from the tray and serve with as much or as little of the red wine reduction as you like!

 

Recipe by Brendan Langfield

 

 

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