Australian Functional Ingredients – by Vic Cherikoff

Category Archives for "mains"

Wild rosella glazed grain-fed pork rump

Wild rosella glazed grain-fed pork rump 1 pork rump (Australian grain-fed) 50g Wild Rosella confit a pinch of Fruit Spice · Stab the pork rump with a sharp knife and insert a slice of garlic into each cut. Alternatively use a slice of ginger or even a wedge of apple, a few munthari berries or [...]

Asparagus with Paperbark Smoke Hollandaise

Asparagus with Paperbark Smoke Hollandaise Some people say that asparagus and hollandaise are really boring together but as Darryl Kerrigan says in the Australian movie, The Castle “but it’s what you do with it”. With that in mind, hollandaise is really just a base sauce and can easily be enhanced with a variety of native [...]

Mashed Potato with Paperbark Smoke Oil

Mashed Potato with Paperbark Smoke Oil Many restaurants around the world these days serve Truffled Mash Potato on their menus mainly since mashed potato carries the truffle flavour elegantly. You’ll find this recipe just as interesting. Mashed Potato with Paperbark Smoke Oil is great served as a side dish or alternatively can be served under [...]

Bushman’s Silverside

Bushman's Silverside 1 silverside (Denver Leg) 1tbsp wattleseed 2tbsp akudjura (ground bush tomato) 50g munthari 2 cups stock 1 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 [...]

Braised pork hocks

Braised pork hocks 4 pork hocks 200g carrots 200g onions 100g mushrooms 2g Aniseed myrtle 2g Lemon Myrtle Sprinkle 2g Mountain pepper 2 ltr demi glace 500ml port wine 100ml soy sauce pinch salt pinch pepper butchers twine Method · Trim and tie the hocks. · Finely dice all the vegetables (brunoise) and place in [...]

Crusted Rack

Crusted Rack 4 cutlet pork lamb or beef rack 100g macadamia nut pieces 50g breadcrumbs 1g native mint 25g soft butter pinch salt pinch pepper 50ml Cherikoff Mountain pepper BBQ sauce 150ml demi glace 50ml red wine 5g native pepperberries Method · Trim the rack and cut the bone at the base. · In a [...]

Pork fillet

Pork fillet 4 pork fillets 200g warrigal greens 16 bunya nut halves, boiled, shelled and sliced 150g spreadable Kakadu plum 20g munthari or riberry pinch salt pinch pepper 225ml Kakadu plum and port wine sauce 1 lt pork stock Sauce 150ml demi glace 50ml port wine 30g spreadable Kakadu plum Method – Butterfly the pork [...]

Illawarra Plum Spare Ribs

Illawarra Plum Spare Ribs 2-3 pork spare ribs 75ml Illawarra plum sauce 40ml Rosella syrup 50g Illawarra plums 10g Ironbark honey 40ml port wine 10ml raspberry vinegar 20g 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 [...]

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