Food & Style Magazine Chef Wayne Golding
Feb 02 2016 @ 3 Alley Pub - Seoul, South Korea.
Agrosuper Pork Swedish Style Meat Balls
With mash potatoes and lingberry
Ingredients:
300g minced Agrosuper pork Collar
200g minced beef
1 egg
200 ml cream
2½ Tbsp onion, finely chopped
½ cup of breadcrumbs.)
2 cold boiled potatoes
4-5 Tbsp butter
salt,
white pepper
Method:
Heat the onion till golden in a couple of tablespoons of lightly browned butter.
Add onion chopped cook then chill.
Mash the potatoes
Bread crumbs in Cream.
Mix all the ingredients into a smooth mixture of the right consistency and flavour generously with salt, white pepper.
Use a pair of spoons rinsed in water, shape the mixture into relatively large, round balls and transfer to a floured chopping board, then fry them slowly in plenty of butter.
Ingredients of cream sauce:
100 ml cream
200 ml beef stock
15ml Soya sauce
1 Tbsp white flour
salt,
white pepper
Method:
Use the pan oil from cooking the meat balls add flower low hear and cook slightly
Add warmed stock in a pan. (Cook over medium heat.)
Add cream and thicken
Season well with salt and pepper.
Serve the meatballs with the sauce, & mashed potato),
lingonberry jam on the side.
Agrosuper Grilled Pork Scotch Fillet
with Roasted Wedges & Chefs Chopped House Salad
Ingredients
Pork:
200g Agrosuper Pork Collar Cut into (Scotch Fillet)
Salt
Pepper black cracked
Potato:
Potato Cut into Wedges
Olive Oil
Salt
Cracked Black Pepper
Salad:
Tomato cut into wedges
Romaine Lettuce
Spanish onion
Feta Cheese
Olive Black
Pimento Green
Cucumber fresh
Cucumber
Caesar Dressing
Method
Salad
Chop all salad ingredients Place lettuce into bowl toss with Cesar dressing
Place onto plate top with Chopped salad garnishes.
Potatoes
Cut washed potatoes with skin into a bowl
Toss in olive oil and Season salt and pepper
Place onto a tray and bake 35 minutes until crispy
Serve when cooked.
Pork
Cut the pork collar into 200g portions
Place on to hot pan seal and then season salt pepper
Turn the pork steak over and finish , when cooked MR take off heat to rest.
Serve after rested.