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Al Brown's Sausage, Kale, Leek & Butter Bean Stew

Posted on June 09, 2014 by Jo Freeman | 2 comments

Hayden, Al's Sous Chef, came up with this dish and it fast became a family favourite for the Winter months. It’s sort of a cross between a stew and a soup, with wonderful rich and comforting flavours.  It can be made a few days ahead or frozen down. Perfect for lunch with some crusty bread after kids sport on a Saturday morning.

Serves 6

Ingredients…

50 ml olive oil
800 gm pork or Italian sausages
3 garlic (rough chopped)
1 cup onions (finely diced)
½ cup celery (finely diced)
2 cups leeks (sliced into thin rounds)
2 bay leaves
2 Tbs fresh thyme (finely chopped)
2 Tbs fresh sage (finely chopped)
2 1/2 L chicken stock
2 handfuls green kale (stem removed, torn into pieces)
2 handfuls cavelo nero (stem removed, torn into pieces)
2 cups golden kumara (peeled, cut into 2cm cubes)
2 cans Butter Beans
1/2 cup Italian Parsley
Sea salt
Fresh cracked black pepper
Leeds St Bakery White Sourdough or similar crusty bread

Butter

Method…

Take a large heavy based saucepan and heat to medium to high temperature on the stovetop. Add the olive oil. Cook the sausages (whole) in the saucepan until they have an even golden brown colour. Remove from the pot and hold.

Add the garlic, onion, celery, leeks and herbs to the pot. Cook at a medium/low heat for 10 to 15 minutes until the vegetables are softened and have a light golden colour.

Pour in your chicken stock and bring up to a boil. Reduce heat so stock is gently simmering.

Cut the browned sausage into 2cm long chunks, and add to the stew along with kale, cavolo nero, kumara and butterbeans. Continue to simmer for 30 minutes.

Remove stew from the heat and season to taste with sea salt and plenty of freshly cracked black pepper.

Stir the parsley through the hot stew and serve straight away with some warm crusty bread and a lathering of butter.

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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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