Archive for » November 18th, 2008«

Beer Marinade
I made this marinade the other night to go with 2 steak fillet’s. I know this is not a cut of meat that you would usually marinade but I have had this recipe saved for ages and thought I would try it. It was a great marinade that would work well with other meats I think, I will look forward to trying this again with a different cut of beef as well. It is very simple and really imparts a nice flavour into the meat. I served our steaks with corn on the cob and topped the steaks with fried mushrooms and onions and a horseradish sauce. If you would like to view the original recipe please click here although I did not change anything in the recipe ingredients.

Ingredients

3/4 cup beer
2 tablespoons brown sugar
1 teaspoon mustard powder
1 tablespoon honey
cracked pepper to taste

Method

1. Combine all ingredients in a small saucepan, bring to the boil, reduce heat & simmer 10 mins uncovered. Allow to cool.

2. Marinate meat in beer mixture for at least 1-2 hours turning occasionally.

All photos taken by me unless otherwise stated.

Honey Glazed Stuffed Pork with Gravy
This is a wonderful pork recipe that I came up with the other night, that we really enjoyed. I just cooked it for 3 so feel free to adjust amounts if making for more. It is definitely a company worthy dish and would make a great holiday addition to the table. As different meat to add to the menu, we usually have turkey, lamb and duck at Christmas but this could work nicely as well.

Ingredients

800g Pork tenderloin
Salt and Pepper to taste
1/2 Cup finely chopped pitted prunes
1/2 Cup finely chopped dried apricots
11/2 Tablespoons finely chopped sage
4-5 Tablespoons herb stuffing mix
10 Pancetta rashers
70ml Honey
2 Tablespoons red wine vinegar
1 Teaspoon garlic powder or 2 Cloves, crushed
2 Cups water
2 Teaspoons chicken stock granules
5 Tablespoons pan juices
3 Tablespoons bisto chicken gravy granules

Method

1. Cut pork loin down the middle length ways making sure not to cut all the way through, pound with a meat mallet, until approx, equal thickness, season pork with salt and pepper.

2. Combine prunes, apricots and sage in a bowl, add some water to the stuffing mix to soften, add to fruit and mix well. Spread stuffing mix down the centre of the pork, secure with kitchen ring at intervals. Wrap pancetta rashers around pork.

3. Combine honey, garlic and vinegar in a heat proof bowl, microwave about 30 seconds to soften honey and combine.

4. Cook in a preheated oven 200 degrees Celsius for about 20 Min’s, remove brush about half the honey mixture over pork, return to oven and roast for a further 20-25 Minutes or until pork is cooked through and pancetta has browned, bast occasionally with remaining honey mix.

5. Remove from oven and rest while you make the gravy.

6. In a saucepan add water, stock, pan juices and bring to the boil, add gravy granules and stir until mixture thickens. You can also thicken with cornflour we just love the added flavour that the granules give.

All photos taken by me unless otherwise stated.