kiwi bbq - NZ Pork

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FRENCH KEBABS Almost the eAsiest mArinAde ever serves 4 INgREdIENtS • 500g trim Pork leg, loin or rump steaks • ¼ cup French vinaigrette dressing • ¼ cup tomato juice • 16 cherry tomatoes • 16 cocktail or small onions MEtHod 1 Place the steaks in a resealable plastic bag, add the dressing and juice and mix well. 2 marinate in refrigerator for two hours or overnight. 3 drain off marinade, cut the steaks into 3cm cubes and thread onto skewers alternately with tomatoes or onions. 4 Cook on pre-heated BBQ at medium heat for 4-6 minutes each side until cooked. 5 serve with a crisp green salad, tomato chutney and halved small baguettes or chunky French bread slices. HINtS/tIPS • trim Pork is low in fat and has the heart Foundation’s tick of approval. • trim Pork steaks cooked with a hint of pink in the middle is a great way to guarantee tenderness. • A salad dressing containing oil, vinegar and flavouring ingredients is all you need for a quick and easy marinade. • marinating for two hours allows flavours to infuse, overnight enhances tenderising. • When using bamboo skewers, soak them in water for at least an hour to prevent burning and make removal of meat easier. • steaks cooked and sliced thinly are great served in a salad. • the ultimate sandwich has to be sliced BBQed trim Pork steak with salad ingredients. • resealable bags for marinating are easy to fit into the refrigerator and ensure the meat is covered all round. • rest steaks in a warm place for two minutes – this allows meat to firm, juices to settle, and a greater eating experience. Trim Pork medallion or butterfly Trim Pork steaks medallion are ideal or butterfly for quick steaks cooking. are ideal for quick cooking. MEdALLIoN StEAK CLEMENtINE CitrUs FlAvoUrs Go Well With CitrUs FlAvoUrs Go Well With trim PorK trim PorK serves 4 serves 4 INgREdIENtS • INgREdIENtS 4 trim Pork medallion or Butterfly steaks • ¼ 4 trim cup each Pork lemon medallion and or orange Butterfly juicesteaks • ¼ cup fresh each lemon herbs, and finely orange chopped juice(optional) • 1 ¼ tbsp cup fresh grated herbs, fresh finely gingerchopped (optional) • 1 tbsp olive grated oilfresh ginger • 1 tbsp olive oil MEtHod 1 MEtHod Place the steaks in a resealable plastic bag. 2 1 Add Place all the remaining steaks in ingredients a resealable and plastic mix well. bag. 3 2 marinate Add all remaining in refrigerator ingredients for two and hours mix or well. 3 overnight. marinate in refrigerator for two hours or 4 drain overnight. off marinade, pat dry and cook on pre- 4 heated drain off BBQ marinade, at medium pat dry heat and for cook 4-6 minutes on pre- each heated side BBQ until at cooked medium through. heat for 4-6 minutes 5 serve each side with until boiled cooked new potatoes, through. a green 5 salad, serve tomatoes with boiled and new kiwifruit. potatoes, a green 6 Add salad, the tomatoes zest from and the kiwifruit. lemon and orange 6 to Add softened the zest butter from and the lemon place a and nob orange on each steak to softened and on butter the potatoes. and place a nob on each steak and on the potatoes.
HEARtY PoRK BURgERS serves 4 INgREdIENtS • 500g trim Pork mince • 6 sun-dried tomatoes, finely chopped • 3 tbsps chopped chives • 1 small shallot, peeled and finely diced • 1 tsp freshly ground black pepper MEtHod 1 With clean hands, mix all ingredients together in a bowl. 2 shape into 8 balls then press flat to desired size. 3 Cook on pre-heated BBQ, on medium, til cooked through. 4 Place the pork patty on a bun with your favourite burger salad ingredients and dressings or why not try serving with BBQed vegetables such as capsicum and courgette on a bun spread with a capsicum and sun-dried tomato pesto. HINtS/tIPS • trim Pork mince is 90% visual lean and has less than 4% saturated fat. • trim Pork mince combines well with tropical fruit, Asian and italian flavours. • the texture of pork mince enables it to be formed into balls or patties without the need for any binding agents. So easy, so delicious. PoRK BALLS smAll PorK BAlls Are ideAl For CeleBrAtion PAss-roUnds, lArGe PorK BAlls Go Well With A sAlAd mAKes 20 smAll BAlls, 12 mediUm lUnCh BAlls or 8 lArGe dinner BAlls INgREdIENtS • 500g trim Pork mince • 1 small carrot, grated • 1 small apple, peeled and grated • 2 tbsps sweet chilli sauce • 1 tsp minced garlic • 2 tbsps chopped fresh coriander • salt and pepper – to taste MEtHod 1 With clean hands, mix all ingredients together in a bowl. 2 shape into balls 3 cm in diameter. 3 Cook on BBQ, turning, until cooked through. Alternatively bake on baking paper on a baking tray in pre-heated oven at 165ºC for 10-15 minutes. 4 serve with a sweet chilli dipping sauce.
Page 1: more great pork ideas at www.pork.c
Page 5 and 6: CHooSE 100% NEw ZEALANd tRIM PoRK B
Page 7 and 8: CELEBRAtIoN BBQ RoASt PoRK serves 8
Page 9: Cert tm used under licence bring on

kiwi bbq - NZ Pork

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