Tag-Archive for » Pear «
I tagged this recipe to make for a game I am involved in on recipezaar. The original recipe called for kangaroo but stated it could be made with beef also, as I can not get kangaroo here I made it with 2 beef fillets. This is an excellent recipe it is one of the best recipes I have tried in ages for Beef. We loved the combination of the pear juice, red wine and redcurrant jelly and it picked up the flavour of the meat nicely when added to the pan. I also loved the addition of the macadamia nuts it was truly a wonderful dish that is company worthy. It will have your guests thinking you have spent all day in the kitchen, when in reality this is a very easy recipe to make with such outstanding results. To view more photos of this recipe or to read more reviews please click here. Be sure to check out some of the other fab recipes by this chef while your there she has loads. I am going to try in the next few days to get round to posting more of my own recipes which I am now starting to get a bit of a backlog on. I have just been so busy and have not had a chance to go through all the photos yet.
Ingredients
1 Tablespoon macadamia nut oil (can substitute olive oil)
1/2 Cup roasted macadamias (whole or halved)
600g Thick loin kangaroo fillets (can substitute beef or venison)
Fresh ground black pepper
1/2 Cup red wine
1 Fresh pear, peeled and cut into slices (can use a canned pear)
1/4 Cup pear juice (or juice from the canned fruit)
2 Tablespoons red currant jelly or 1 tablespoon cranberry jelly
Method
1. Heat the oil in a large heavy-based pan.
2. Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
3. Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
Serve the meat sliced with the remaining glaze spooned over and and around the plate.
All photos taken by me unless otherwise stated.
This is a wonderful tasting dish it is a little more time consuming because of frying the pear slices, but the end result is well worth it. The entire meal can still be on the table in 40-45 Min’s, so it not that huge of a recipe either. My hubby really enjoys this one and you will be surprised how tender the pork comes out cooking on the stove in this manner, as I usually marinate and roast pork or have a basting sauce.
Ingredients
800g Pork fillet
2 Red chilies, finely chopped (add as few or as many seeds as you like)
1 Cup pear juice
2 Tablespoons balsamic vinegar
1 Teaspoon chicken stock granules
2 Teaspoons cornflour
Pepper to taste
2 Medium pears
1/4 Cup vegetable oil
Kumara and Carrot Mash
750g Kumara, roughly chopped (sweet potato)
200g Carrots, roughly chopped
40g Butter
3 Tablespoons cream
1 Tablespoons fresh sage, finely chopped or 1 Teaspoon dried
Pepper to taste
Method
1. Make pear chips first, slice pears with v-slicer or mandoline
2. Heat 1/4 cup vegetable oil in a large frying pan, shallow fry pear slices, in batches, until crisp, drain on absorbent paper
Pork
1. While kumara and carrot are cooking, heat a small amount of olive oil in a large frying pan add pork fillet and brown on all sides.
2. Turn heat down, cook covered an extra 15-20 Min’s or until cooked as desired. (remember pork will keep cooking whilst standing)
3. Remove pork and wrap in foil to keep warm.
4. In the same pan add chili, pear juice and vinegar,bring to the boil, add stock reduce heat to a simmer.
5. Mix a little water with cornflour, add to sauce and stir until mixture thickens, serve with pork.
Kumara and Carrot Mash
1. Before you start the pork heat some water in a pan add chopped kumara and carrot boil until tender, drain.
2. Add kumara, carrot, butter and cream to a large bowl and mash until smooth, stir in sage and pepper.
3. Mash can be reheated in a microwave so this could be made ahead of time if desired.
To Serve: Slice pork thickly place atop pear chips and serve mash on the side.
All photos taken by me unless otherwise stated.
