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Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4
Source: Australian Pork Website
Ingredients
700 g lean pork mince
1 onion, finely chopped
½ bunch parsley, roughly chopped
1 small carrot, peeled and grated
1 egg
100 mL smokey BBQ sauce
2 slices bread, torn
4 tblsp milk
Oil for cooking
4 seeded hamburger buns, toasted
½ cup quality mayonnaise
½ cup American mustard
2 ripe tomatoes, sliced
Lettuce leaves
4 dill pickles to serve
Chunky chips to serve
Cooking Instructions
- Place the pork mince, onion, parsley, carrot, egg and BBQ sauce into a large bowl.
- In a small bowl combine the bread and milk and allow to soak for 5 minutes. Mash with a fork.
- Combine the bread mixture with the pork and combine well (you may need to use your hands for this). Season with salt and pepper.
- Shape mixture into large 150 g - 200 g patties, depending upon the size of the roll and the appetite of the guests.
- Place the burgers onto the pre-heated griddle plate and cook on a medium heat for 5 minutes each side until cooked through.
- Serve on a toasted bun with mayonnaise, American mustard, sliced tomato and lettuce. Serve garnished with a dill pickle and a bowl of chunky chips.
Notes: burgers may be flavoured with herbs or spices of your choice. Burgers may also be frozen after preparation for up to 3 months.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4-6
Source: Australian Pork Website
Ingredients
1 pork filet
400 g fresh angel hair pasta
100 mL olive oil
Zest and juice of 2 lemons
1 cup parsley, finely chopped
¼ cup capers, finely chopped
2 tblsp fresh dill leaves chopped
Salt and pepper to taste
50 g butter
Cooking Instructions
- Bring a large saucepan of salted water to the boil over a high heat.
- Slice the pork fillet into 2 cm slices and season with salt and pepper.
- Heat butter in a frying pan over a medium heat and pan fry pork fillet for 1 minute on each side. Keep warm.
- Cook pasta as per pack instructions in the boiling salted water.
- Whisk the olive oil, lemon juice and zest, parsley, capers and dill together in a large bowl.
- Drain pasta and toss through the pesto.
- Serve hot in individual pasta bowls and arrange pork fillet over the pasta. Serve garnish with a wedge lemon and freshly ground black pepper.
Notes:
This pasta is also delicious served with a dollop of cream fraiche.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: Makes 12 poppers
Source: Australian Pork Website
Ingredients
6 rashers Australian dry cured streaky bacon
12 green Jalapeno peppers
12 x 5cm mozzarella cheese sticks
1 cup plain flour
2 teaspoons smoked paprika
1 teaspoon sea salt
2 eggs, beaten
½ cup water
2 cups panko crumbs
Oil for frying
To serve
Ranch dressing
Lime wedges
Cooking Instructions
- Cut the streaky bacon rashers in half.
- Using a sharp knife make a slit down each Jalapeño pepper from the stem to the tip and carefully remove the seeds.
- Insert a stick of mozzarella into each pepper and push to enclose. Wrap a piece of bacon around each pepper and secure with a toothpick.
- Combine the flour, paprika and salt in a small plastic bag and shake well.
- Beat together the eggs and water in a small large shallow bowl.
- Place the crumbs onto a large shallow plate.
- Place the stuffed peppers into the bag of flour and shake well to coat each pepper.
- Dip each pepper into the egg wash and roll in the crumbs. Repeat egg wash and crumbs steps to double coat.
- Heat oil to 170c and shallow fry peppers until golden. Remove and drain on absorbent paper, keep warm on a wire rack over an oven tray in a pre-heated oven 150c. Dust with a sprinkling of sea salt.
- Serve hot with ranch dipping sauce and a wedge of lime
Notes: Mozzarella cheese can be replaced with cream cheese or Gorgonzola cheese.