Saturday, 22 November 2014

IT'S HOT IN THE CITY TODAY. Time to get the barbie going and cook up a Rib Eye Steak, Grilled with Porcini Salt and Lemony Salsa Verde






Rib Eye Steak, Grilled with Porcini Salt and Lemony Salsa Verde
Summer is the time to entertain. Want to do something different and easy on your bbq this weekend? Buy the best quality rib eye you can find, light the bbbq and get grilling. We have an easy salsa verde, which you can make ahead to serve with your steak.
Cooking and resting time 15 minutes Serves 4 

10g dried porcini mushrooms
½ teaspoon black peppercorns
¼ cup salt flakes
4 rib eye steaks, 2cm thick
1 tablespoon olive oil 

1. Combine porcini mushrooms and peppercorns in a food processor and process until fine, toss through salt flakes.
2. Bring rib eye to room temperature, truss with cooking string to create a round shape, rub with olive oil and porcini salt (1 teaspoon porcini salt per steak).
3. For medium rare steaks, heat bbq grill until hot. Place steaks onto barbecue and cook 1 minute, give steaks a ¼ turn on same side and cook for another 1 minute.
4. Turn steak over and cook for 1 minute, give steaks a ¼ turn and cook for another 1 minute.
5. Remove steaks from barbecue, cover loosely with foil and rest for 5 minutes.
6. Serve with the Lemony Salsa Verde. 

the food dept tip: Store extra porcini salt in pantry for up to 6 months.

Lemony Salsa Verde
In a food processor, combine 1 clove garlic, grated rind 1 lemon, 1 ½ cups continental parsley leaves, 1 tablespoon capers, 2 anchovy fillets, juice ½ lemon, salt flakes and black pepper, to taste. Process until coarsely chopped. Stir through ¼ cup olive oil.

This recipe was developed and produced for Vic's Meats Market
Thank you to our fabulous team... Recipe: Sally Courtney, Art direction: Anne Marie Cummins, Photography: Brett Stevens, Styling: Justine Poole, Food Preparation: Caroline Ryan. 



Friday, 7 November 2014

GET IN MA BELLY – Pork Belly with Caramel Sauce Recipe




We have revised some of our recipes for the wonderful people at Vics Meat Market. Our new recipes are shorter and more concise, which is great for all of you.
This rich pork belly recipe has been tested several times, by different friends, so we know it works. Whilst it seems like a long recipe, it's all about leaving it in the fridge overnight. Simply start the day before you would like to serve the dish. On the following day, put it in the oven 2 hours before your meal and voila, your meal is ready.

Pork Belly with Caramel Sauce 
Crunchy and crispy on the outside, succulent and juicy in the centre. The food dept.'s pork belly recipe is worth every second of the cooking involved in this recipe. 
Prep time: 24 hours Cook time: 2 hours Serves: 4-6 people 

1 x 1½kg boneless pork belly, skin scored
2 teaspoons salt flakes
1 teaspoon white peppercorns
1 teaspoon Chinese five spice powder
1 tablespoon salt flakes
2 teaspoons sesame oil 1 cup coconut sugar
1/3 cup water
2 star anise 
1 tablespoon grated root ginger 
2 small red chillis, finely sliced
2 tablespoons soy sauce 
2 tablespoons fish sauce 
¼ cup fresh lime juice
Fried shallots, coriander leaves and julienned chilli, for garnish 
Steamed rice and Asian greens, for serving

1 Rub the pork belly rind with 2 teaspoons salt flakes and place on a tray, refrigerate uncovered overnight to dry rind. The next day, pat rind dry and brush of any remaining salt.
2 Preheat oven 200C. Crush white peppercorns in a mortar and pestle, mix through Chinese five spice and 1 tablespoon salt flakes.
3 Rub pork rind well with the salt mixture and sesame oil, place rind side down in a baking dish and bake for 1 hour. Turn pork over, reduce to 180C and cook for another 1 hour or until tender.
4 While pork is cooking, combine coconut sugar and water in a saucepan, stir over medium heat until dissolved. Bring to boil, add star anise, ginger, chilli, soy, fish sauce and lime juice and simmer for 10 minutes or until syrupy.
5 Slice pork and serve drizzled with sauce, sprinkle over fried shallot, coriander and chilli. Serve with steamed rice and Asian greens. 

Thank you to our fabulous team... Recipe: Sally Courtney, Art direction: Anne Marie Cummins, Photography: Brett Stevens, Styling: Justine Poole, Food Preparation: Caroline Ryan.