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Al Brown's Pork Loin Chops with Creamy Mash and Fennel Apple Remoulade

Posted on April 09, 2014 by Jo Freeman | 0 comments

Harringtons source only "happy pork" which has a sensational flavour. Its perfect bed partners in this case are a creamy mash, fennel remoulade using Te Manaia Organics fennel bulb and granny smith or jazz apples from Pernel Fruitworld. 

Serves 6

Step 1. Fennel and Apple Remoulade

Ingredients…

400 gm Te Manaia fennel bulb (finely sliced)
400 gm granny smith apples (grated, juice squeezed out)
3/4 cup mayonnaise
1/4 cup parsley (finely chopped)
Sea salt
Fresh ground black pepper

Method…

Combine fennel bulb, apple, mayo and parsley together in a mixing bowl. Season with salt and pepper. Refrigerate until required.

Step 2. Creamy Mash

Ingredients…

1.5 kg Zoe's Garden agria potatoes (peeled and cubed)
100 gm butter (cut into 1 cm cubes)
3/4 cup cream (heated)
Sea salt
Fresh ground black pepper

Method…

Place the potatoes into a large saucepan with some salted cold water. Bring up to a boil and then reduce to a simmer. Cook until you can easily run a knife through the potato cubes. Strain off the water and place hot potatoes back into saucepan. Add butter to the hot potato and mash until smooth. Finally pour in hot cream and fold through. Season to taste. Keep warm.

Step 3. Cooking and Plating

Ingredients…

6 Harringtons Pork Loin Chops
Sea salt
Fresh ground black pepper
Canola oil
Creamy mash potato
Fennel and Apple Remoulade
Michael's Kitchen Nectarine Chutney (or similar)

Method…

Preheat oven to 200 degrees.
Heat a skillet to a medium/high heat. Season the pork chops liberally.  Add oil to skillet and cook the pork chops until golden brown on both sides. Place chops in an ovenproof dish and cook in oven for 5 to 10 minutes.  Remove from oven and rest.
On hot plates, spoon some mash potato and a helping of fennel and apple remoulade.  Top the mash with your pork loin chop and finish with a dollop of the Michael's Kitchen nectarine chutney. Get some pork on your fork!

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Al Brown's Apple Cobbler

Posted on April 09, 2014 by Jo Freeman | 0 comments

Apples are at their best at this time of year. There are a number of varieties that you can use for this recipe. My favourite cooking apples are Granny Smith, Braeburn, and Cox Orange. These varieties all have a good amount of acidity which is so important.  Jazz apples also cook well keeping their crunch & their flavour.  The ‘cobbler’ topping is sort of a cross between a scone and a sponge, with the sprinkling of sugar and cinnamon on top giving a wonderful crisp sweet finish. Serve with a scoop of ‘Vanilla’ or lashings of fresh runny cream!

Serves 6

Step 1. Cobbler dough

Ingredients…

2 cups flour
1/4 cup sugar
1 Tbl baking powder
1 pinch salt
75gm butter (small cubes)
1 cup cream

Method…

For the cobbler top, sift the flour and baking powder into a large mixing bowl. Add the sugar, salt and butter to the bowl. Combine the butter with the flour until the mix resembles coarse breadcrumbs. Using a light touch, stir in the cream to make a soft dough. Set aside to rest.

Step 2. Cooking and Serving

Ingredients…

2 kg Pernel Apples (peeled, quartered and seeded)
3/4 cup sugar
3 Tbl flour
1 vanilla bean (split, beans scraped out.)
Cobbler Dough
1 Tbl sugar
1/2 tsp ground cinnamon
Cream

Method…

Preheat the oven to 200 degrees.

Cut the apple quarters into 3 slices each. Take a large mixing bowl and toss together the apples, sugar, flour and vanilla seeds until well combined. Place the apple mix in a suitable sized ovenproof baking dish.

Tear golf ball sized chunks of cobbler dough and place them on top of the apple mix, pressing them down slightly. Leave some space between each ball.

Mix the sugar and cinnamon together in a small mixing bowl. Sprinkle the spiced sugar over the dough balls.

Place cobbler in the oven and bake for 45 minutes, or until the apples are tender and top is golden and crispy.

Serve pronto.

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Al Brown's Roasted Aromatic Pumpkin Soup with Pumpkinseed Dukkah and Leeds St Sourdough

Posted on March 26, 2014 by Jo Freeman | 0 comments

I don’t think I know anyone who doesn’t enjoy a bowl of comforting Pumpkin soup. This variation of the classic is simply delicious, with that hint of spice kicking it along nicely. The pumpkin seed dukkah adds a great texture, and the Leeds St Sourdough is always outstanding, and remember one loaf will never be enough.

The Recipe

Step 1. Pumpkin Seed Dukkah

Ingredients…

1 cup pumpkin seeds (toasted)
1/2 cup hazelnuts or almonds (toasted)
1/2 cup sesame seeds (toasted)
1 Tbs cumin seeds (toasted)
1 Tbs coriander seeds (toasted)
1 tsp flakey sea salt

Method…

Place all ingredients in the food processor and blitz until mix resembles coarse crumbs. Store in airtight container until required.

Step 2. Pumpkin Soup

Ingredients…

50 ml Al Brown & Co olive oil
2 kg butternut pumpkin, or crown pumpkin is equally as nice (peeled, seeded and cut into 3cm cubes)
75 ml Al Brown & Co olive oil
2 cups onion (diced)
2 cups leeks (sliced)
2 cups celery (diced)
4 cloves (minced)
2 Tbs fennel seeds (toasted and ground)
1 Tbs cumin seeds (toasted and ground)
1 Tbs paprika
1 pinch chilli flakes
1 cinnamon quill
2 bay leaves 
2L chicken stock
1L water
1 cup cream
Sea salt and freshly cracked black pepper

Method…

Preheat oven to 200 degrees.

Coat pumpkin with olive oil in a suitable sized roasting dish. Season with a little salt and pepper and roast until caramelized and soft (for about 30 minutes). Set aside.

In a large saucepan over medium heat, add olive oil and sweat the onion, leek, celery and garlic until tender (about 10 minutes), stirring constantly.

Add the aromatic spices and bay leaves, continue to cook out for 5 minutes before adding the pumpkin, chicken stock and water. Bring the liquid up to a boil and reduce to simmer for 30 minutes.

Add cream to soup and stir in. Remove soup from heat and allow to cool for 5 minutes. Next, using a blender or liquidiser, blitz the soup until smooth.

Return the soup to a pot and season to taste with sea salt and freshly cracked black pepper. Refrigerate until required.

Step 3. Heating and Serving

Ingredients…

Pumpkin Soup
Leeds St Sourdough 
Pumpkinseed Dukkah
Al Brown & Co Olive Oil 
Fresh Cracked Black Pepper

Method…

Heat oven to 200 degrees.

Place pumpkin soup in a large saucepan and heat until piping hot, stirring occasionally to prevent sticking.

Heat the bread in the oven until warm.

Ladle hot soup into warm bowls garnished with a generous sprinkle of dukkah, a slug of olive oil and a little fresh cracked black pepper. Serve torn bread alongside.

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Al Brown's Grilled Haloumi with Panzanella Salad

Posted on March 11, 2014 by Jo Freeman | 0 comments

I make this salad dozens of times over the summer, especially when my tomatoes are in full swing. Luckily they’re still getting summer weather up in the Hawke’s Bay and Zoe's Garden tomatoes are tasting great at the moment.  This recipe ticks a lot of the boxes, but I particularly enjoy eating it immediately after it has been dressed as the texture of the bread with the summer vegetables and stretchy Haloumi is terrific.

Serves 6

Step 1. Panzanella Dressing

Ingredients…

500gms Zoe's Garden large table tomatoes (Blanched , peeled and de-seeded)
1 tsp fresh garlic – Finely chopped
3 Tbl sherry vinegar
2 Tbl tomato paste
1 tsp sugar
100ml extra virgin olive oil
Salt and fresh black pepper to taste

Method…

In a blender or similar, add the tomato, fresh chopped garlic, vinegar, tomato paste and sugar. Turn on low speed and add the olive oil in a slow and steady stream, until incorporated.  Taste and season with sea salt and fresh black pepper. Refrigerate until required.

Step 2.  Preparing the Panzanella Salad

Ingredients…

½ a baguette (sliced and dried out in the oven)
2 chargrilled red capsicums (peeled and de-seeded)
2 chargrilled yellow capsicums (peeled and de seeded)
250gms ripe tomatoes (Blanched, peeled and de-seeded )
½ a cucumber (de-seeded)
1 cup basil (rough chopped)
½ cup parsley leaves
Panzanella dressing
Sea salt and fresh black pepper

Method…

With your hands roughly break up the dried out baguette and add to the bowl.

Take the roasted capsicums, the tomatoes and the cucumber. Cut into medium sized pieces and add these as well.

Now toss in the basil and parsley leaves.

With your clean hands or a wooden spoon, mix loosely together before adding the panzanella dressing.  Now mix again to combine. Taste, and if it needs seasoning add a little sea salt and fresh black pepper.

Step 3.    Plating and Serving

Ingredients…

18 haloumi slices (5 mm thick each)    
Panzanella Salad
Extra virgin liove oil

Sea salt and fresh black pepper

Method…

Spoon out the panzanella salad into the centre of 6 room temperature plates.

Griddle/char grill the haloumi slices and arrange on or around the salad. Drizzle over a little olive oil and finish with a pinch of sea salt and a grind of fresh black pepper.  Serve now.

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Al Brown's Roasted Pork Meatballs with Fennel and Casarecce Pasta

Posted on March 05, 2014 by Jo Freeman | 0 comments

Rustic and humble, this sort of dish is perfect for a rainy cold Sunday lunch. And you can get the kids help with rolling the pork meatballs!

Serves 6

Step 1. Meatballs

Ingredients…

1 kg Harrington's minced pork
1 tsp garlic 
2 Tbl fennel seeds (toasted and ground)
1 benniks free range egg
1/4 cup Italian Parsley (roughly chopped)
Sea salt & freshly cracked black pepper

Method…

Place all the ingredients in a medium sized bowl and with clean hands work all the ingredients together until thoroughly combined. Form and roll meatballs to about half the size of a golf ball. Place them on a tray lined with glad wrap and refrigerate until required.

Step 2. Roast Fennel

Ingredients…

1 kg fennel (green tips removed)
1/4 Cup Al Brown & Co Olive Oil
Sea salt & freshly cracked black pepper

Method…

Preheat oven to 200 degrees.

Slice the fennel with the grain, into 5mm thick rounds. Toss the fennel in a bowl with the olive oil and a little salt and pepper, until it’s all evenly coated. Place in a roasting dish and cook for 20 minutes until caramelized and tender. Remove from the oven and keep warm.

Step 3. Cooking and Serving

Ingredients…

2 Tbl canola oil
Meatballs
1 cup brown onions (finely dice)
3 garlic (minced)
pinch chilli flakes
1 Tbl fennel seeds (toasted and ground)
2 Tbl tomato paste 
1/2 cup red wine
1 Tbl brown sugar
1 can whole peeled tomatoes (roughly chopped)
Sea salt & freshly cracked black pepper 
500 gm Bongusto casarrece pasta 
2 Tbl olive oil
Roasted Fennel
1/2 cup Italian Parsley (roughly chopped) 
Parmesan Cheese (shaved)

Method…

Preheat oven to 200 degrees.

Place a large saucepan of salted water on the heat and bring to a boil.

Place a large skillet on high heat and add the meatballs, browning them quickly in a couple of batches. Then remove them from the skillet and hold. Turn the skillet down to a medium heat and sauté the onion and garlic for about 5 minutes until tender. Then add the chilli flakes, fennel seed and tomato paste, cook for a further minute. Now deglaze the skillet with red wine, add the brown sugar and the tinned tomatoes. Allow the sauce to come up to a simmer, stirring occasionally. Season with salt and pepper, return the meatballs to the skillet and place them in the sauce. Move the skillet into the hot oven and roast the meatballs for 15 minutes or until meatballs feel firm. Remove the skillet from the oven and keep warm.

For the pasta, empty into the seasoned boiling water. Cook the pasta for 3-4 minutes until al dente. Drain and place in a large mixing bowl with the olive oil, roasted fennel, parsley and seasoning.

Spoon the pasta and fennel onto a large serving platter, followed by the hot meatballs and sauce. Finally, finish the dish with freshly shaved parmesan cheese.

And you’re ready to serve!

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