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Pork
Papillon
From the kitchen of Thelma Archibald, South
Burnett Enterprise Centre
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This recipe combines a range
of some of the South Burnett's best produce:
butterfly pork steaks (the South Burnett is one of the largest pork producing
areas in Australia); peanuts (the region is also the centre of Australia's
peanut
industry) and mandarins (nearby Gayndah is the largest mandarin-growing area
in the country). This dish is surprisingly simple to prepare but the unusual
mix
of complementary flavours make it a guaranteed crowd-pleaser!
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Method:
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Beat the eggs together in
a large bowl
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Roll the pork steaks in flour,
then dip each one into the beaten egg mixture
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After this, coat each steak
in the breadcrumb and ground peanut mixture
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Heat the olive oil in heavy-based
pan and fry each steak until the outside turns a golden brown
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Remove from the heat, drain
on a paper towel and keep warm
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In a separate saucepan, place
white wine in the pan over low heat and stir in the mandarin juice
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Blend the cornflour with
a little water in a small bowl and add to sauce in the pan, stirring until
thickened. Season with pepper to taste
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Place the steaks onto plates
accompanied by a leafy green salad, and drizzle the sauce over each steak
immediately prior to serving
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Serve with a crisp white
wine (recommended wine: Stuart Range Estates Semillon)
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Above: Pork Papillon
by Thelma Archibald
of The South Burnett
Enterprise Centre,
Kingaroy
Recommended wine:
Stuart Range Estates
Semillon
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