Crispy Pork Belly with Asian Slaw
Crispy Pork Belly (slow precooked belly)
Roast the belly in a pre-heated oven at 160°C for 25 minutes, turn the temperature up to 200°C and roast for 10 minutes to crisp up the skin.
Let it rest for 5 minutes before cutting
Asian Slaw Salad (2 portions)
100g Apple Julienne
50g Shredded White Cabbage
50g Shredded Carrot
30g Thinly sliced Red Onions
10g Grated Ginger
2 sprigs Chopped fresh Coriander chopped
30ml Soy Sauce
20g Rice Vinegar or Mirin
20g Olive Oil
20g Sesame Oil
Salt & Pepper to taste
Mix all ingredients together and serve.
2 pc Thuringer Bratwurst
2 pc Cheese Krainer Sausage (Smoked pork and cheese sausage)
2 pc Frankfurter
4 pc Nurenberger
100g Roasted Potatoes
This selection of smoked and poached sausages has the perfect balance of salty and smoky flavors. Grill or pan fry the sausages, serve with sauerkraut and potato with your favorite mustard.
This sausage platter is perfect for sharing.
Baked Bone Marrow with Braised Oxtail
2kg Oxtail pieces
1 pc Cleaned Bone Marrow (approx. 500g)
300g Diced Onions
30g Garlic Cloves sliced
50g Brown Sugar
350 ml Red Wine
1 sprig Hopped Rosemary
3 pc Bay Leaves
200g Diced Carrots
200g Diced Celery
2 sprigs Chopped Thyme
100g Tomato Paste
500g Demi Glaze or Light Gravy
300g Chicken Dtock
Salt and Pepper to taste
For the Oxtail Stew
Season the oxtail with salt, pepper and sprinkle a little flour.
Brown the oxtail in a hot pan, then take them out and add garlic, carrot, celery, onions.
Cook for 10 minutes, add tomato paste and brown sugar and cook a further 10 minutes,
deglaze with red wine, add herbs and demi glaze, water and add back the oxtail.
Slow braise in the oven at 160°C for 4 hours.
Take out the oxtail, take the meat off the bone and add back to the sauce.
Cook for 5 minutes and check the seasoning, ready to serve.
This oxtail sauce can be made in advance and reheated as needed. Perfect for pasta or on top of baked bone marrow with crusty bread.
For the Bone Marrow
Lay the sliced bone marrow on a baking tray lined with foil.
Season with salt and black pepper
Roast in a pre-heated oven at 190°C for 20 minutes.
Take out and place on the serving plate, then top with the oxtail stew.
Serve with sliced bread croutons. Brush with tomato sauce before baking to give more flavour to the bread.
US Beef Burger
2 pc Burger Patties (150g each)
2 pc 4 inch Sesame Burger Buns
50g Sliced Tomato
3g Shredded Lettuce
40g Sliced Cheddar Cheese (optional)
60g Ranch Dressing
30g Sliced Kosher Pickle
Season the burger patties with salt and pepper and grill or pan fry at medium heat for 3-4 minutes on each side.
Brush the buns with a little butter and toast.
Spread the ranch dressing on the toasted buns and assemble patties with all the trimmings.
Serve with your favorite condiments.
Our top quality burgers can be enjoyed at home, simple to cook and full of flavor.
Grilled Black Angus Striploin
300g Angus Striploin
2 pc Sautéed Asparagus
100g Roasted Potato
2 pc Roasted Pearl Onion
2 pc Roasted Cherry Tomatoes
1 sprig Chopped fresh Thyme
1 Tbsp Olive Oil
Salt &Pepper to taste
Leave the steak at room temperature for 10 minutes.
Season with salt and pepper, oil and thyme and grill or pan fry at medium heat.
Let it rest for 5 minutes before serving.
When grilling or pan frying a steak, the temperature is the most important factor.
It can take 2-4 minutes per side depending on thickness.
The steak thickness dictates the length of time needed to cook it.
For medium rare, the internal temperature should be 55 – 60°C or 60 – 65°C.
Can use a meat thermometer to gauge the correct doneness.
The grill or pan should be set at medium to high heat when cooking the steak.
Roasted Triple A Grade Austrian Pork Knuckle
1 pc Slow cooked Pork Knuckle (precooked and oven ready)
Salt to taste
Sprinkle a little salt on the knuckle skin.
Roast in a pre-heated oven for 30 minutes at 170°C.
Increase the temperature to 200°C and roast for a further 15 minutes to crisp up the skin.
Serve with sauerkraut and mustard.
Pork Belly Buns
150g Sliced Pre-cooked Pork Belly
3 pc 2.5 inch mini Burger Buns
90g Red Onion Marmalade
30g Shredded Lettuce
60g Ranch Dressing
45g Sliced Green Apple
Pan fry the pork belly and set aside.
Brush a little butter on the buns and toast them.
Spread the ranch dressing on the toasted buns and assemble with onion marmalade, pork belly, lettuce and apple. A perfect appetizer or snack.
Red Onion Marmalade
300g Sliced Red Onions
50g Olive Oil
2 Tbsp Sugar
2 pc Bay Leaves
1 sprig Rosemary Chopped
2 Tbsp Honey
50g Red Wine
30g Red Wine Vinegar
Salt & pepper to taste
Sweat the onions in olive oil for 5 minutes.
Add the herbs and sugar and cook for 1 minute.
Add wine, vinegar and cook for 2 minutes.
Add the honey and reduce to low heat and simmer for 30 minutes.
Braised Pork Cheek Pasta
140g Blanched Cavatelli Pasta (or your favorite pasta)
140g Diced cooked Pork Cheeks with its own braised sauce
20g Chopped Spring Onions
50g Diced Bacon
20g Crispy crackling Pork Skin (Chicharron)
20g Diced semi dried Tomatoes
20g Sliced Green Olives
1 pc Egg Yolk
Sauté the bacon in a little oil until crispy and set aside, to the pan add olives, semi dried tomatoes.
Add the pork’s cheeks and sauce and cook for 2 minutes.
Add the blanched pasta and check seasoning.
Place on the serving bowl and add garnishes of spring onions, crispy pork skin and crispy bacon.
And lastly the egg yolk this pasta is best when the egg yolk and garnishes are mixed in and eaten immediately.
Braised Pork Cheeks
1 pc Red Chili (chopped)
1 tsp Coriander Seed (crushed)
3 pc Star Anise
120 ml Red Wine Vinegar
1/2 L Red Wine
1/2 L Chicken Stock or Water
1/2 L Veal Jus (or a light gravy)
2 sprigs Rosemary
2 sprigs Thyme
Season and sear cheeks in olive oil.
Add the onions, garlic, chili, coriander, star anise and cook slowly for 10 minutes.
Deglaze with vinegar and wine, reduce to half and add stocks, herbs.
Add cheeks and cook for 1 hour or until soft.
Carefully take out cheeks and set aside.
Strain the sauce and cook again for 5 minutes.
The cheeks stay very juicy in the sauce and improve on re-heating. Perfect for pastas or on top of risotto or mashed potatoes.