Buy Australian Magazine June 2016

RECIPES
Australian Hamburger
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients
4 brioche buns
400g Australian leg ham,
sliced
4 slices medium hard cheese
(Jarlsberg)
4 large dill pickles, sliced
length wise
½ cup quality mayonnaise
2 tbsp seeded mustard
2 tsp olive oil
Method
1. Heat a griddle pan over
medium heat and grill the
brioche rolls until golden
and warmed through.
Remove and set aside.
2. Use the oil to grill the
sliced ham on the griddle
for 2 minutes on each side.
Turn off the heat and stack
the ham into 4 portions
and top with Swiss cheese.
3. Spread the base of each
roll with seeded mustard
and the top of each roll
with a good dollop of
mayonnaise.
4. Transfer the grilled ham
and cheese onto the base
of each roll, top the cheese
with a sliced dill pickle.
5. Replace the top of the bun
and serve immediately
Notes: This burger can also
be made with fat toast or
your favourite bread roll.
FAMILY CHEF’S
ORANGE &
CHILLI PORK
STEAKS
INGREDIENTS
• 4 lean Pork medallions, leg or butterfly steaks
• 2 tsp finely grated orange rind
• 60 mL (¼ cup) fresh orange juice
• 1 tsp red chilli paste
• 1 tsp finely grated ginger
DIRECTIONS
1. Combine marinade ingredients in a non-metallic bowl,
add the pork, cover and chill for 30 minutes. Turn once.
2. Pre-heat the grill to medium-high and cook for 6 minutes
on one side, 2 minutes on the other then rest for 2 minutes.
3. Rest the Pork for a few minutes before serving.
FOR A PERFECT
Pork Steak
6-2-2
(LEARN MORE)
4. Serve with steamed new potatoes and seasonal vegetables.
Available at your local IGA. Click HERE for more pork recipes from Family Chef.
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