Australian Functional Ingredients Pty Ltd
mains
Category Archives for "mains"

Bushman’s Silverside

Bushman’s Silverside1 silverside (Denver Leg)1tbsp wattleseed2tbsp akudjura (ground bush tomato)50g munthari2 cups stock1 Spanish onion (diced finely)200g shittaki mushrooms (sliced)½ cup oil · Roll silverside in wattle seed and Akudjura to form a crust· Seal in hot oil and season· Place in oven until crust is black and cook until medium· Sauté munthari, diced onion, add Read More …

Braised pork hocks

Braised pork hocks4 pork hocks200g carrots200g onions100g mushrooms2g Aniseed myrtle2g Lemon Myrtle Sprinkle2g Mountain pepper2 ltr demi glace500ml port wine100ml soy saucepinch saltpinch pepperbutchers twine Method · Trim and tie the hocks.· Finely dice all the vegetables (brunoise) and place in a braising dish, with the demi , port wine, soy sauce and all the native herbs.· Place the Read More …

Crusted Rack

Crusted Rack4 cutlet pork lamb or beef rack100g macadamia nut pieces50g breadcrumbs1g native mint25g soft butterpinch saltpinch pepper50ml Cherikoff Mountain pepper BBQ sauce150ml demi glace50ml red wine5g native pepperberries Method · Trim the rack and cut the bone at the base.· In a processor, blend the macadamia nuts, breadcrumbs, native mint and the soft butter. Season with Read More …

Pork fillet

Pork fillet4 pork fillets200g warrigal greens16 bunya nut halves, boiled, shelled and sliced150g spreadable Kakadu plum20g munthari or riberrypinch saltpinch pepper225ml Kakadu plum and port wine sauce1 lt pork stock Sauce 150ml demi glace50ml port wine30g spreadable Kakadu plum Method – Butterfly the pork fillet length wise and flatten with a meat mallet.· Place warrigal greens, spreadable Kakadu plum, Read More …

Pork Kassler with Lemon Myrtle pancakes and Maple & ironwood syrup

Pork Kassler with Lemon Myrtle pancakes and Maple & ironwood syrupPancake Ingredients 150g flour1 Eegpinch salt500-600ml milk¼ tspn bicarbonate of soda1 tbspn Lemon Myrtle Sprinkle, or Lemon aspen juice Method · Make up the batter adding the milk gradually to achieve the consistency required and allow to stand for 20 minutes.· Adjust the consistency and fry the pancakes to the Read More …

Illawarra Plum Spare Ribs

Illawarra Plum Spare Ribs2-3 pork spare ribs75ml Illawarra plum sauce40ml Rosella syrup50g Illawarra plums10g Ironbark honey40ml port wine10ml raspberry vinegar20g eggplant, zucchini & chilli chutney Method · In a hot pan seal the ribs, then lower the heat and continue to cook the ribs till they are ready, remove and keep them war· De-glaze pan with the Read More …

Glazed Pineapple Ham

Glazed Pineapple Ham1×6kg leg ham½- ¾ pineapple (fresh & thinly sliced)100g de-seeded prunes150g honey mustard100g Ironbark honey50ml Lemon ironwood syrup30g brown sugara few cloves Method · Trim the skin and nearly all the fat from the leg· Smear a layer of honey mustard over the ham and decorate with thinly sliced pineapple and prunes, using the cloves Read More …

Pork cutlets with Lemon myrtle hollandaise

Pork cutlets with Lemon myrtle hollandaise1 rack of pork, cut into 4 cutlets¼ cup plain flour1 egg, beaten¼ cup Macadamia nuts, finely chopped2 tablespoons Wildfire spice½ tablespoon Wattleseedmacadamia oil for frying1 tablespoon unsalted butter Hollandaise 3 egg yolks2 tspn white wine250g clarified butter¼ teaspoon Lemon Myrtle Sprinkle Method · Dust cutlets in seasoned flour.· Dip in egg and then coat two Read More …

Salted Scaloppini with Fruit balsamic and wilted greens

Salted Scaloppini with Fruit balsamic and wilted greens1 sheet nori25g Outback salt20g fresh Vietnamese mint3×50g pork or veal scallopini from the legAlpine pepper100g Chinese cabbage or English spinach1 teaspoon Fruit balsamic Method · Place nori and salt in a blender and pulse blend until mixed together. Alternatively use a mortar and pestle. · Blanch the greens and toss Read More …

1 2 3 4