Boxgum Grazing Pork loin with roasted beetroot, Truffle butter, seeded mustard.
Recipe by Pistachio Dining at Torrens
- 1kg Boxgum Pork loin rolled
- 2 Lge Beetroot
- 1 Clove garlic
- 1 Sprig thyme
- Sherry Vinegar
- Olive oil
- 20g Canberra black truffle grated
- 100g Unsalted butter, softened
- 10g Parsley and chives, chopped finely
- 1 Clove garlic
- ½ Spanish onion, diced finely
- 20g Seeded mustard
Season pork and place onto a roasting tray and cook on high heat for 15 minutes and then turn the heat down to moderate and cook slowly until the juices run clear around 30 minutes depending on the size of the pork.
While the pork is cooking place the beetroot with the garlic, thyme, oil and vinegar into a foil parcel and roast in the oven for 30 minutes or until cooked. You can use a small knife to check if there cooked there should be no resistance. Cool slightly and peel and dice.
Place softened butter, truffle, herbs, garlic and onion into a bowl with a little seasoning and mix well. Once incorporated well roll into a log shape and wrap in gladwrap and place into the fridge to set.
When the pork is cooked rest for 10 minutes then carve place onto serving plates garnish with beetroot and the truffle butter. The butter should melt over the warm meat if this doesn’t place under a warm grill for 2 minutes to soften
PISTACHIO DINING AT TORRENS
SHOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607 PH: (02) 6286 2966 EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU
WEB: WWW. P I S T AC HIODIN I NG . COM.AU
OWNER/CHEF DAVID KEELEY
Recipe by Ellacure restaurant
- 500g dry Ricotta
- 1 egg yolk
- Zest of 1 lemon
- 6g salt
- 1 beetroot
- Roughly 250g plain flour
- 10g butter
- Extra virgin olive oil
- 2 spears of asparagus cut into 2cm lengths and blanched
- 20g mild blue cheese
- 1 pair of latex gloves (so your hands don’t become purple)
– Preheat oven to 160°C.
– Coat beetroot in olive oil.
– Place into a roasting tray, cover in foil and place in the oven for 1 hour or until you can insert a knife with no resistance.
– Remove and let cool.
– Place a pot of water on to boil.
– Once beetroot is cool, put on gloves, peel and grate the beetroot.
– Place grated beetroot into a tea towel and squeeze out the juice.
– Keep the juice and 1tbsp of grated beetroot aside.
– Add the remaining grated beetroot, egg yolk, lemon zest and salt to your ricotta. Mix well.
– Add flour and mix until combined. The dough should stick to your hands, but not leave any stuck to your hands.
– Separate the dough into 2 batches.
– Flour the bench and roll the dough into a long snake, about 1 ½ cm thick.
– Cut into 1cm thick pieces.
– Drop the gnocchi into the boiling water and wait for it to rise to the surface.
– Once risen, let the water return to boiling (approx.. 3 mins).
– Scoop out gnocchi or drain water and place gnocchi into ice water until cool. Drain.
– In a non-stick pan, place a small amount of butter and 20ml olive oil (for one serve).
– Place on heat until butter is melted.
– Place 16 pieces of gnocchi into the pan and continually toss the gnocchi to brown the outside and reheat.
– Once some colour appears and the gnocchi is hot all the way through, add the 1tbsp of grated beetroot and 20ml of the kept beetroot juice. Stir. The juice will reduce and coat the gnocchi, making it a bright purple.
– Add the blanched asparagus and toss.
– Place into a serving bowl and crumble the blue cheese over the top.
Recipe by Michaela Uren of Forchefs
- 1 Beetroot
- 1 Cos heart
- 1 green apple
- ½ cup walnuts
- Goats cheese
- Juice of half an orange
- ½ cup verjuice
- Extra virgin olive oil
- Salt and Pepper
– Grate the beetroot into a bowl and add the walnuts.
– Chop up cos lettuce and grate the apple.
– Mix the dressing in a small bowl and add on top of salad.
– Crumble the goats cheese on top and lightly toss.
– Top with a little more goats cheese to serve.
Recipes by Susan’s Sumptuous Suppers
- 2 cups grated fresh beetroot
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 cup chickpea (besan) flour
- 1 tablespoon butter or oil
– Combine the grated beetroot, salt and pepper. Set aside for at least 15 minutes to infuse. Add the chickpea flour and mix with a fork till thoroughly combined.
– Melt some of the butter in a non-stick frying pan on a medium low heat. Arrange dollops of the beetroot mixture in the pan, fixing the edges so the patties are round. Gently cook for about five minutes. When the bottom is crisp and the patty holds together, gently flip the patties over and cook on the other side. You want them to be crisp and golden on both sides.
– Remove from the pan and set aside in a warm place till you’re ready to serve.
I would recommend serving these at brunch topped with a poached egg and sprinkled with a little za’atar or sumac. For lunch serve them topped with fresh goat cheese and rocket. I would particularly recommend the goat feta in brine produced by Leaning Oak. For dinner they’d be delicious with Cypress Valley’s hot smoked trout.