Bay Harbour: March 03, 2021

Pork is often considered
a treat, but there are
many ways to present
this versatile meat
Sirloin roast pork with
stuffed backed apples
Ingredients
Serves 3-4
Latest Canterbury news at starnews.co.nz
Wednesday March 3 2021 Bay Harbour News
FOOD 19
Pick up some pork and try something different
500g trim pork sirloin roast or
mini roast
1 tbsp olive oil
Salt and pepper to taste
4 small apples
3/4 cup fresh breadcrumbs
2 tbsp finely chopped sage leaves
1 shallot, diced
1tsp crushed garlic
2 tbsp table spread
Directions
Preheat oven to 200 deg C.
If using a traditional roast,
brush it with oil then season with
salt and pepper.
Core apples with an apple corer.
Using tip of a sharp knife, cut
through skin around the circumference
of each apple. Combine
breadcrumbs, sage, garlic, salt,
pepper and shallot. Mix in 1
tablespoon of spread. Stuff apples
with this mixture. Dot tops with
remaining tablespread.
Place in a roasting pan with
pork. Cook roast for 35min according
to packet instructions.
Cook traditional roast for 10
minutes at 200 deg C.
Reduce heat to 160 deg C, and
continue cooking for 35-40min.
Cover and rest roast for 10min
before carving.
Remove apples once soft and
cooked. Keep warm. Great served
with a kumara mash and steamed
green beans.
Mustard and
pomegranate BBQ pork
Serves 4
Ingredients
500gm pork steaks
1 tbsp wholegrain mustard
¼ cup pomegranate glaze
1 tsp Chinese five-spice
Directions
Cut steaks into four portions.
Combine mustard, pomegranate
glaze and five spice.
Brush over cutlets. Cover and
refrigerate for 30 minutes.
Preheat a barbecue or grill.
Remove steaks from fridge, scraping
off any excess marinade. Grill
on medium-high for about 8-10
minutes depending on thickness,
turning often.
Brush with reserved glaze near
the end of cooking.
Great served with risotto or
creamy polenta.
Schnitzel with Asian
flavours
Serves 4
Ingredients
Pork sirloin and
stuffed apples
are a good
combination
for the dinner
table.
300-400gm pork schnitzel
½ cup flour
Flaky sea salt and freshly
ground black pepper to taste
1 large egg
2 tbsp coconut milk or plain
milk
1 cup dried breadcrumbs
3 kaffir lime leaves, deveined
and finely chopped
2 tbsp each: chopped coriander
leaves, mint
2-3 tbsp rice bran oil
Directions
If necessary, pound schnitzels
with a rolling pin until thin.
Combine flour, salt and pepper in
a shallow dish.
Whisk egg and coconut milk or
milk in another shallow bowl.
Place breadcrumbs, kaffir lime
leaves and chopped herbs in a
third shallow dish.
Coat schnitzels with flour, dip
in beaten egg, then coat with
crumb mixture. Chill for 5min.
Heat oil in a large, non-stick
frying pan on medium. Add
schnitzels. Cook for 1-2 minutes
each side, until golden. Serve
immediately.
Triathlon stars set to light
up the Sea2Sky Challenge
The Brad Richards Building Sea2Sky
Challenge 2021 will boast a stellar line up
this year with the majority of New Zealands
olympic triathlon hopefuls heading to
Sumner on 14th March.
The annual Challenge offers an end of
summer test for the serious athlete as well
as those that just want to give it a try. The
sixth edition of the challenge has partnered
with local company Brad Richards Building
as this year’s principal race sponsor.
Director and Redcliffs resident Brad
Richards completed the 17km run last year
“we are so lucky to have such an incredible
run right on our door step. The section from
Godley Head back to the clocktower is
stunning but tough on the legs with all the
ups and downs”.
The 2021 event will see Olympic triathlon
hopefuls jostle for bragging rights, as well
as over $5000 prize purse. Hayden Wilde,
a rising star of world triathlon and potential
olympic medalist has confirmed his entry,
along with former world Under 23 years
champion Tayler Reid, top international Sam
Ward and local professional Saxon Morgan.
The women’s field will include former
Under 23 years World Champion Rebecca
Spence up against Nicole Van der Kaay,
Commonwealth Games relay medallist, as
well as highly regarded Ainsley Thorpe and
Sophie Corbidge.
The event was the brainchild of Sumner
resident and triathlon legend Dr John
Hellemans whose grand children are now
amongst the participants in the kids event,
“in the early days of triathlon it was all a
bit of an adventure, this event brings some
of that adventure back to a sport that has
become quite structured - it’s also great to
see all the kids involved”.
As well as the elite racing there are events
for all ages and abilities with a duathlon
option, 17km run, Junior racing and kids
Aquathon. One of the oldest competitors
and a regular on the Christchurch triathlon
scene, John Gordon, 81 years young will
also be out there competing.
For more information on how you can
enter and the events on offer
www.sea2skychallenge.com
Visit www.sea2skychallenge.com
for more information and to enter