Category Archives: pork

Breakfast Wraps

These breakky wraps that my friend and I had the other day kind of just evolved mid cook up. Originally, it was just going to be an omelette, after a big night, to tie us over until that late meal that you have, that isn’t quite lunch nor tea, but soothes the hangover none-the-less. I got up early to make tortillas, that were originally going to be for fish tacos for said meal but as I was making the omelette, I remembered some breakfast quesadillas that I’d seen at the South Melbourne market that I’d always wanted to try, but had never gotten around to doing so. The market food cravings hit hard, so I chopped up some bok-choy and giant red mustard leaves from the garden, made some guac, grated some cheese and made these instead. My friend said they were so good, he wanted another.

These involve a number of steps, so I suggest making the wraps a day or two in advance, storing in a plastic bag and softening in the pan when you’re ready to make them. **For the omelette I used Istra bacon, made locally half way between Daylesford and Musk, in Victoria. Another good quality, local product is Otway Pork. You can find this in many good delicatessens throughout Victoria. Geelong Fresh Foods is one place around here that stocks both these products. 

To put these together you need to make the tortillas, omelette, and prep the other veggies

Tortillas:

Mix 2 cups strong bread flour (I use Lauke Crusty White flour), 1/4 cup vegetable or olive oil and 1/2 cup warm water in a bowl. Mix together using chopsticks to make a soft, slightly tacky dough. Knead for 10 minutes until dough is smooth and pliable. Place back in the bowl, put a lid over it and rest in a warm spot for half an hour.

Heat a heavy skillet or frypan on the stove over medium high heat. Take small balls of the dough, roll out thin and dry fry them, about 10 second each side until there’s bubbles and/ or light brown spots on each side. Stack them under a tea towel. (makes about 14-15 wraps). These will keep for a few days in a plastic bag.

Omelette:

Finely dice 1/2 an onion, chop 2 rashers of good quality bacon** (see note above), dice 1/2 red capsicum and finely slice about 3 mushrooms. Fry in a large pan over low to medium heat until veggies are soft and bacon has crisped up a bit. You don’t need to add much oil to the pan as the fat from the bacon will render out and cook the veggies. Beat together 5 free range eggs, turn the heat up a bit and pour into the pan, pushing the eggs around as they cook so you get a lovely, fluffy omelette. Fold omelette in half so the center bit sets, turn the heat off and transfer to a plate. Leave to cool a bit.

Chop:

  1. Finely shred some bok choy and a hot green, such as giant red mustard lettuce leaves or rocket. Place in a bowl.
  2. Grate some cheese. I used a Dutch goats cheese, but any melty cheese is good. Avoid the prepackaged shredded cheese if possible. Go for a block of something and grate, shred or slice your own.
  3. Guacamole – Mash an avocado with a squeeze of lime juice, a shake of salt, pepper, cayenne pepper or paprika, cumin powder, a drizzle of sweet chili sauce, a small handful of finely chopped coriander and if you can be bothered, a teaspoon of fresh chili and clove of garlic that’s been smashed in a mortar and pestle with a pinch of salt – not necessary, but so worth it.

Assemble:

  1. Warm wraps in the pan for a minute over low heat to make them easier to work with.
  2. Arrange the wraps on a board. Smear with a line of guac down the center of each wrap, place a handful of your lettuce mix on top, break up the omelette with your hands and put a few chunks on top of the lettuce and top with cheese.
  3. Roll up each side so you have a cigar shape, top with more cheese so as to seal the top shut, place wraps on trays and bake in the oven at 200*C for 10 – 15 minutes until cheese has melted and the edges have gone crispy.
  4. Happy Days!
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Ginger chili pork crackling with sweet chili sauce

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The beer pictured is Western Australian brew ‘Little Creatures Bright Ale.’ We are now lucky enough to have a new Creatures Brewery right here in Geelong, Victoria. A decent drop.

My friend and I were sitting around last night,  having a few beers when it hit that point in the night where we suddenly got the nibblies. I had a strip of pork rind that I’d cut off a roast, sitting in the fridge. I cut up a bit, fried it, whacked a bit of salt,  pepper and paprika on,  thinking that would sufficiently sooth the pangs. We got halfway through eating and realized we were so wrong! At this point, I saw the bottle of sweet chili sauce sitting in the cupboard. My only thought was ‘that would be wicked on crackling!’ I promptly cut up the rest of the rind,  made a ginger,  chili, garlic paste to go on top, and doused those pork strips in hot,  sweet,  sticky,  sour goodness!!!

You need;

Pork shoulder rind,  cut into strips, about 1cm thick

Plain oil for frying (e.g. vegetable, canola, peanut/ground nut e.c.t.)

Mix together a small chunk of ginger,  peeled and grated,  a garlic clove,  grated,  1 small chili,  finely chopped, 1/2 tsp salt,  1 tsp sugar (pound in mortar and pestle if you’ve got one. Not critical though).

Method:

Heat a layer (1/2cm or so) in a pan over medium heat until a piece of bread browns in 30 seconds. Carefully drop pork strips in,  fry for 5 minutes on one side,  then turn pieces over,  fry for another 5 or so,  until pork has just about stopped sizzling (means the moisture has fried out of it and equals crispy!). Drain pork on a brown paper bag,  whack ginger chili paste on and smother in sweet chili sauce. Happy drinking!!!

Pulled pork pizzas with Meredith Goats Cheese

Meredith marinated fresh goats cheese is The. Bomb! It’s the creme da la creme of fetta cheese, of any cheese. It’s made locally to Geelong and sold all around the world. If you haven’t tried it, do yourself a favor and seek it out, and then open the jar and eat it. It’ll be a life choice you won’t regret.

You need:

Pulled Pork – click on the ‘pulled pork’ tag (recipe in pulled pork quesadillas) for the pulled pork recipe – best to do this a day or two in advance as the pork will take all to cook.

Pizza bases

  • 2 cups of strong, white bread flour – I use Lauke Bread flour. Made in South Australia
  • 1tsp instant yeast and 1/2 tsp sugar mixed with 1 cup of warm water – leave for 10 until frothy
  • 1/4 cup of vegetable or olive oil

Method:

Mix oil and yeast mixture into the flour, in a bowl. Stir until combined and you’ve got a sticky dough. Turn out on a floured surface and knead for 5 – 10 minutes and leave to prove for 1/2 hour to an hour in a warm spot.

Assemble:

  1. Preheat oven to around 220*C. Knock back the dough, cut into about 5-6 equal sized pieces and roll each piece out into a thin round (about 1/2cm thick). Place on oven trays.
  2. Cover each base with 1/2 tsp of tomato sauce base. **See note
  3. Spread a handful of shredded pork over each pizza, then top with torn mozzarella or your favorite cheese.
  4. Cook each pizza for around ten minutes or until slightly golden around the edges. Cut into wedges and crumble some Meredith Marinated Goats Cheese. Happy days.

**For the tomato sauce base I used a mixture of 3 different tomato chutneys and chilli jams I had hanging around in the cupboard, but you could use a tomato pasta sauce, pasata, tomato paste, tomato relish, any tomato chutney or chilli jam or tomato salsa (the jarred dorito chip dip works well here). Whatever you use, a few teaspoons will be enough to cover this quantity of dough. Play with different flavors and see what you like best.