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Pork Fillet with Feijoa Sauce

 

SERVES:

Serves 2 – 4 depending on the size of the pork fillet

INGREDIENTS:

1 pork fillet
1 tablespoon Alfa One Rice Bran Oil

Sauce
1 small onion
2 cloves garlic
2 tablespoons Alfa One Rice Bran Oil
¼ teaspoon chilli flakes
2 teaspoons grated root ginger
2 tablespoons white vinegar
1 tablespoon cornflour
½ cup orange juice
4 large feijoas

INSTRUCTIONS:

Trim the silver-skin from the pork fillet. Brush the fillet with Alfa One Rice Bran Oil. Bake at 190 degrees C allowing 25 minutes per 500 grams.
Rest for 5 minutes before slicing and serving with Feijoa Sauce.

Feijoa Sauce
Peel onion and chop finely. Crush, peel and chop garlic. Heat the Alfa One Rice Bran Oil in a medium saucepan and sauté the onion and garlic over a low heat for 5 minutes or until clear. Add the chilli flakes and ginger and cook for 2 minutes. Mix the vinegar and cornflour together until smooth. Mix into the orange juice. Peel the feijoas and mash with a fork. Add to the onion mixture with the orange juice mixture. Bring to the boil, stirring until the sauce boils and thickens. Puree with a stick blender, in a blender or food processor. If you have none of these, sieve through a coarse sieve. Reheat sauce and serve.

Fennel salad with Pink Peppercorns

SERVES:

Serves 4 – 6

INGREDIENTS:

This Fennel Salad looks and tastes great when garnished with pomegranate seeds instead of pink peppercorns.

1 fennel bulb
1 small red onion
2 oranges
¼ cup pomegranate seeds if available

Dressing
1 teaspoon drained pink peppercorns in brine
¼ cup Alfa One Rice Bran Oil
2 tablespoons balsamic vinegar
1 teaspoon prepared mustard

INSTRUCTIONS:

Trim the root end of the fennel. Slice the bulb very finely. A mandolin is good for this. Peel the onion. Cut in half lengthwise and slice finely. Peel the rind and pith from the oranges and cut into segments. Use a paring knife to cut between the membranes of the orange segments. Save the juice that comes from doing this. Toss the fennel and red onion in the dressing and arrange on a serving platter. Arrange the orange segments around the fennel. Pour over the saved juice. Top with pomegranate seeds if using. Garnish with a piece of fennel top and serve remaining dressing with the salad.

Dressing
Crush the pink peppercorns. Whisk or shake the peppercorns, Alfa One Rice Bran Oil, vinegar and mustard together.

Courgettes with lemon dressing

SERVES:

Serves 4 – 6

INGREDIENTS:

¼ cup Alfa One Rice Bran Oil
1 tablespoon shredded or grated lemon rind
3 tablespoons lemon juice
2 cloves garlic
2 – 3 medium courgettes
2 tablespoons chopped, fresh oregano
Salt
Freshly ground black pepper

INSTRUCTIONS:

Mix Alfa One Rice Bran Oil, lemon rind and lemon juice together in a bowl. Crush, peel and finely chop the garlic. Trim and finely slice the courgettes. A mandolin is good for this. Mix the garlic, courgettes and oregano into the bowl, tossing to coat. Season just before serving. Decorate your plate with courgette flowers.

Quick Mushroom Soup with Croutons

SERVES:

Serves 2

INGREDIENTS:

1 onion
2 cloves garlic
250g brown mushrooms
3 tablespoons Alfa One Rice Bran Oil
1 teaspoon chopped, fresh thyme leaves
2 cups vegetable stock
 
Croutons:
1 cup stale, cubed bread such as ciabatta
3 tablespoons Alfa One Rice Bran Oil

INSTRUCTIONS:

Peel the onion and chop finely. Crush, peel and chop the garlic. Wipe the mushrooms with a damp cloth to clean. Slice mushrooms. Heat oil in a medium saucepan. Saute onion and garlic for 5 minutes or until clear. Add mushrooms and sauté for 5 minutes. Add thyme and stock to pan. Bring to the boil. Reduce heat and simmer for 5 minutes. Blend or process with a stick blender, blender or food processor. Serve garnished with croutons and fresh thyme.

Croutons
Heat the Alfa One Rice Bran Oil in a frying pan. Add the bread cubes and cook over a medium heat, turning the cubes as they brown, until they are golden on all sides.

Drain on a paper towel.