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This one's great for the BBQ enthusiast!!!
1st go to Woollies and purchase one Roll of Pork, that has been de-boned and tied. Don't worry you won't have to de-bone it, it comes like this.
Cut into the Pork roll cross hatch the skin, you only want to cut the skin, not all the way through. Then I find “Maldon Sea-salt flakes” works best, crush in your fingers and rub into the pork skin. And let sit until you’re ready to cook.
This can also be done the day before. The Salt just sinks into the fat and brings a new meaning to pork crackling!!! OMG!
The ingredients you’ll need are:
Tarragon (a good pinch)
Salt (two good pinches – Sea salt flakes works best)
One clove of Garlic (smashed and chopped finely)
One Spanish onion, cut into halves and sections pulled apart)
One Tablespoon of Organic Honey
One Bottle 330ml of Burragumbilli Organic Lager
Pots and Pans
A nice deep baking tray
And a small pot
Place all the ingredients in the tray in the BBQ heating the Beer until it starts to boil. Remove from the heat and occasionally stir
Place the pork into the Baking tray and place in the BBQ and set to about 200 degrees Celsius or medium heat on your Grill Master and cook for about 30-40 minutes (depending on the size of the Roll). Best to check it (Stick it with a small knife & see if any blood comes out)
I’ve found that in most cases with meats it’s best to rest it.
So by half way through cooking, pull it out of the BBQ to let it rest for about 5-7 minutes, then place back into BBQ at the same temp for about another 10-15 minutes.
Trim off the crackling and roughly chop. Then cut the Pork into smallish slivers and place back into the BBQ to keep warm.
Whilst the pork is being kept warm in the BBQ drain off the Jus, and put into a small pot on the stove and boil down with all of the ingredients. Be careful not to reduce this by too much, really you should only boil it for about 2-3 minutes or until it becomes thicker.
Place plates into the oven, one shouldn’t put hot meat onto a cold plate and serve with a nice leafy salad or veggies.
Wash down with a nice cold Burragumbilli Beer and Enjoy.
Friday 12th June 2009
Many of you that have tried Burragumbilli would say that Burra is a great Summer beer. I agree with you, and as you get to know it better you will no doubt agree with me that Burra is also a great all rounder. Now that we're into winter I thought I would share some great Winter warmers with you all.
Winter has to be one of the best foodie-seasons of the year.
Roasts, Pasta's, Risotto's, Curries, Hot-Pots, Stews and Soups.
So I've compiled a few recipes matching with Burragumbilli here for you to try out.
Any feed back would be gratefully received. If you have any questions or recipes of your own that you'd wish to share, send them through and we can publish it here.
Happy Cooking
Chef Burra!
Serves 4-
Now there’s nothing quite like a good fish and chips during the great Aussie season of summer, and what better to compliment it with a great Aussie Quencher – Burragumbilli Organic Lager!
Now I prefer to use Perch for this dish. Deep Sea Perch in fact has a beautiful texture and a sweet flesh, which holds well during frying. Now you can use whatever takes you’re fancy – Flathead is great when you can catch them fresh and Snapper isn’t bad either. About four good sized fillets should see this through to perfection. If you do end up using Flathead about two filets per person is what you’ll need.
To start you’ll need – Utensils: - As Follows;
• 2 good sized mixing bowls
• A decent sized resting plate
• A good Whisk or blender
Ingredients;
• 4 good sized fillets of your choice of fish (2 fillets per person if using flathead) – or Prawns (1kg of peeled prawns maybe Tiger prawns)
• A good cup of plain flour – Preferably Organic
• Sea salt & Pepper
• Lemon wedges
• 1 cup whole egg mayonnaise
• 1 clove garlic, crushed
• Small Saffron tin.
• 8 good sized potatoes – Washed and peeled – cut lengthways into thick style chippies and best kept in a bowl of hot water, until you’re ready to cook them.
Now to make the Burra Beer Batter!
1. Sift flour and salt into a bowl and whisk in beer (be sure to add it slowly).
*You don’t want this to be too runny. A thick consistency, coats the fish best, so form a smooth thick batter. (If you don’t end up using the whole bottle its better that you finish it off, after all it’s nice to have a drink it makes cooking more enjoyable).
2. Heat oil in a deep saucepan or wok until hot or until a cube of bread browns in 15 seconds when added to the oil.
3. Dip potato slices into batter, drain off excess and cook in hot oil for 2-4 minutes or until coating is golden. Remove and drain on absorbent paper. Sprinkle with salt and keep warm in the oven at about 160 Deg.Cel.
4. Pat fish fillets dry with absorbent paper and dip into batter. Cook 3-5 minutes, depending on the thickness of the fish.
5. Mix together the Saffron with 2 teaspoons of hot water. Combine saffron with remaining garlic & aioli ingredients and mix well, season with salt and pepper.
6. Serve hot fish and with saffron/garlic aioli lemon wedges and hot chippies.
Wash it all down with a great beer - Burragumbilli Organic Lager - of course!
Yum!
Chef Burra
11th June 2009
I just tried this great little recipe today!
I found this recipe in the "Marie Claire - Food + Drink" book.
CHILLI-HUSHPUPPIES:
page 147
3/4 cup of (all-purpose) flour
1 teaspoon baking powder
1 egg
20g (3/4 oz) butter, melted
1/4 cup (2fl oz) milk
1 teaspoon Tabasco Sauce (I used two, I like it a little spicier)
2 cups of fresh or canned corn kernels
100 mls of vegetable oil
Place the flour, baking powder, egg, melted butter and 1/2 teaspoon of salt in a mixing bowl and stir together.
Add the milk and Tabasco sauce to form a thick batter, then add the fresh corn.
Heat the oil to a medium heat, drop small spoonfuls into the oil and fry each side until golden brown.
Remove and put on paper towels to soak up any excess.
Serve while still warm.
Makes about 20, depending on how big your spoons are of course...
Enjoy with a nice cold Burragum
Chef Billi
Burragumbilli - Certified Organic Lager... Naturally Better Beer!