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.

Wonton wrappers with seared tuna and aioli

SERVINGS:

Serves 4

INGREDIENTS:

Aioli
2 egg yolks
2 tablespoons white vinegar
1 teaspoon prepared mustard
½ teaspoon salt
1 large clove garlic
¾ cup Alfa One Rice Bran Oil
1 tablespoon lemon juice

8 wonton wrappers
¼ cup Alfa One Rice Bran Oil
4 pieces fresh tuna
Garlic salt

Cooked asparagus or small salad greens

INSTRUCTIONS:

Aioli
Place the egg yolks, vinegar, mustard and salt into a food processor. Crush and peel the garlic and add to the processor. Process until the garlic is chopped. With the motor running, slowly add the oil in a thin, steady stream down the feed tube. When the oil is all added and the aioli is thick, mix in the lemon juice.

Alternatively, crush, peel and finely chop the garlic. Whisk the egg yolks, vinegar, mustard and salt together until combined. Slowly add the oil a little at a time, whisking to incorporate each addition before adding more. Don’t be tempted to add too much oil at once as the mayo will split. When the mayonnaise is thick, add the garlic and lemon juice to complete the aioli.

Refrigerate until ready to serve.

Cut 4 of the wonton wrappers into 0.5cm strips.

Heat the oil in a frying pan and cook the wonton strips a few at a time until just golden. Cook the remaining 4 wonton wrappers one at a time in the hot oil until golden and crisp, turning to cook both sides. Drain on absorbent paper and set aside until ready to serve.

Sprinkle the tuna with garlic salt. Heat the pan the wonton wrappers were cooked in, adding more oil if necessary and cook the tuna for about 2 minutes each side. Cooking time will depend on the thickness of the tuna. The tuna should still be pink inside and will continue to cook slightly once removed from the pan.

To Serve

For each serving, place a cooked wonton wrapper on a plate. Arrange cooked asparagus or salad greens on the wrapper, top with a piece of tuna, a spoonful of aioli and a quarter of the cooked wonton strips.

Garlic Prawns

These garlic prawns are simply delicious!

Serving Size

(serves 2 -3)

Ingredients

400g raw prawns, peeled, deveined and tails intact
1 tablespoon Alfa One Rice Bran Oil
2 cloves garlic, crushed
1/4 cup coarsely chopped coriander

Instructions

Preheat barbecue plate. Place prawns in a bowl. Mix Alfa One Rice Bran Oil and garlic together,add to the prawns and toss. Cook on the barbecue plate until pink.

Sprinkle with the coriander and serve with chilli dipping sauce.

Chilli Dipping Sauce (Makes ½ cup):

1/4 cup sweet chilli sauce
1/4 cup Alfa One Rice Bran Oil
1 tablespoon lime juice

Mix all ingredients together, store in the fridge until required.

Barbequed Lime Halves:

2 limes cut in half
Alfa One Rice Bran Oil

Serving Suggestion

Preheat the barbeque plate or chargrill. Brush with the Alfa One Rice Bran Oil, add the limes cut side down and cook until lightly browned. Serve with seafood.

 

Lamb Rack with Rosemary and Garlic

Perfect for a summer BBQ or a great winter dish, pan fried or oven baked and served with scalloped or creamed potatoes.lamb-chops

INGREDIENTS:

1 Quality Mark rack of lamb (or 12 trim cutlets)
4 Tbsp Alfa One Rice Bran oil
4 cloves garlic, crushed
2 Tbsp fresh rosemary, chopped
Sea salt and ground pepper

INSTRUCTIONS:

Heat oven to 200 degrees C (390F) Combine oil, garlic, rosemary & seasoning and rub into cutlets. Chill for one hour. Cook rack of lamb in pre-heated oven for 20 minutes.

If using individual lamb cutlets, cook on a hot BBQ plate or frying pan for 2 minutes each side, or cook in oven pre-heated to 200 degrees C (390F) for 5-10 minutes.

Free Range Chook Snitzels with Macadamia Crust and Fennel Slaw

Free Range Chook SnitzelsRecipe courtesy of Logan Brown Restaurant

SERVING SIZE:

4

INGREDIENTS:

Macadamia Crust:
¼ cup macadamia nuts
6 slices of stale white bread
Fine grated zest of one lemon
1 Tblspn fresh parsley
1 Tblspn fresh thyme
A little flaked sea salt
A little fresh milled black pepper
4 free range skinless chicken breasts
A little flour season with salt & fresh milled black pepper
2 free range eggs beaten together with a little milk
1 recipe of macadamia crust
Alfa One Rice Bran Oil shallow frying

Fennel Slaw:
1 fennel bulb
¼ medium size green cabbage
¼ red onion
1 carrot
¼ teaspoon celery seed
3 tablespoon Alfa One Rice Bran Oil Mayonnaise
½ lemon juiced
½ teaspoon sugar
A little flaky sea salt
A little freshly milled black pepper

SERVING SUGGESTION:

To serve slice the snitzels into two pieces and serve with the Fennel Slaw.

INSTRUCTIONS:

Macadamia Crust : Place all ingredients in a food processor & buzz to a rough crumb consistency.

Snitzel : Individually place the chicken breasts between two layers of plastic food wrap. Next flatten with a meat mallet our heavy rolling pin to form a snitzel shape. Remove the plastic & firstly dust with the seasoned flour, secondly dip into the beaten egg mixture and lastly the macadamia crust. Place all four crumbed snitzels into the fridge and chill for at least one hour.
Preheat a large skillet or non stick pan to a medium heat add a generous slash of Alfa One Rice bran Oil and gently shallow fry the snitzels on both side until golden, this should be 2 ½ – 3 minute a side. Remove from the pan & place the snitzels on some absorbent paper.
To serve slice the snitzels into two pieces and serve with the Fennel Slaw.

Fennel Slaw : Finely slice the fennel, cabbage & red onion with a sharp knife or a slicing tool such as a mandolin and place into a bowl. Next peel and grate the carrot and add to the sliced vegetables. Add remaining ingredient and season to taste. Leave the fennel slaw mixture to sit for approximately 10 minute for all of the flavours to infuse before serving.

Whitebait Fritters

Make the most of the whitebait season with these wonderful fritters.Whitebait Fritters

SERVING SIZE:

Serves 4-5

INGREDIENTS:

2 eggs
1 tablespoon Alfa One Rice Bran Oil
2 pinches of salt
1/2 cup flour
250g whitebait
50mls Guinness or Kilkenny
Alfa One Rice Bran Oil Spread
Lemon Wedges

INSTRUCTIONS:

Beat the eggs with the Alfa One Rice Bran Oil, add salt and flour.

Gently mix in the whitebait, then the beer.

Heat the Alfa One Rice Bran Oil Spread in a large frying pan or on a barbecue plate.

Drop spoonfuls of the whitebait mixture on to the heated surface, cook until golden on both sides (about 45 seconds on each side).

Serve with lemon wedges.