FOOD WITH MIGUEL MAESTRE

Transcription

1 FOOD WITH MIGUEL MAESTRE MARGARET RIVER PRODUCE Miguel is in Western Australia s famous food and wine region, Margaret River, where he gets lost in the delicious produce. After picking up some pork from the Saturday farmers markets, he sources ingredients from local farmers before cooking lunch for all his new friends in the huge maze hedge at Amaze-n Margaret River.

2 ABOUT MARGARET RIVER The Margaret River Region is about a three-hour drive south of Perth in Western Australia. With a range of natural attractions, beaches, forests as well as premium wineries, craft breweries and fine restaurants it s the perfect holiday destination. For more information on things to see and do visit: AMAZE N MARGARET RIVER Amaze n Margaret River is home to an 18-hole mini-golf course, hedge maze, botanical gardens, playground and picnic area. Admission starts at $18 for adults, $14 for Children and $58 for a family of 4. You also can play mini-golf for $12 per person. For more information and current opening hours visit Bussell Highway, Margaret River Phone (08) findus@amazenmargaretriver.com.au THE CHAUFFEUR BUS The Chauffeur Bus company can design you a private tour around the Margret river in one of their iconic double-decker buses with the choice of wineries, breweries, food, beaches and art the region has to offer. Tours are charged at $100 per hour with a 4-hour minimum and can seat up to 45 people.

3 MARGARET RIVER FARMERS MARKET At the Margaret River Farmers Market you will only find producers from the local Shires and surrounding south-west, with the stalls being operated by the people who grow or make the produce. This makes the Margaret River Market one of only a few genuine Farmers Markets in the state. Open every Saturday all year round, from 8am - 12pm with summer hours of 7.30am am from December to March. To find out more visit At the Margaret River Education Campus Lot 272 Bussell Hwy, Margaret River Ph: (08) THE PRODUCERS THE FARM HOUSE The Farm House is a traditional smallgoods maker and butchery located on small farm on a bend in the Margaret River. Their range includes Big Red free-range pork, grass-fed Arkady Lamb, Harvey Beef, ham, bacon, chorizo and lots more modern flavours. You can buy their meat and smallgoods at The Margaret River Farmers Market or online here: GREENMAN CERTIFIED ORGANIC PRODUCE Country born and raised, Mike Thompson was growing his own food by age seven. These days he grows Australian garlic and heritage vegetables with a focus on sustainable farming and organic soil management. Mike has been supplying his vegetables to top restaurants for more than a decade and has even taken out two Delicious State Finalist Awards. You can get his produce at The Margaret River Farmers Market or PETER HORNE S CERTIFIED ORGANIC FRUITS AND VEGETABLES Peter grows fantastic certified organic potatoes all year round and seasonally he brings in sweet potatoes, beetroots, garlic and shallots. You will find Peter at the Margaret River Farmers Market every Saturday.

4 RECIPE CRUMBED PORK CUTLET WITH MINTED POTATO SALAD Prep time: 20 minutes Cooking time: 20 minutes Serves: 4 Ingredients 4 heads garlic 4-6 pork cutlets 3 tsp Cajun spice Breadcrumbs ¼ cup plain flour 2 eggs 1 cup panko bread crumbs 1 tbsp thyme leaves olive oil to shallow fry lemon wedges to serve Minted potato salad 600 g potatoes, peeled, cut into 2cm cubes 4 spring onions, finely sliced 1 bunch mint leaves, finely sliced 2 lemons, juiced, rind finely grated 2 tbsp extra virgin olive oil 200 g thick sliced ham, cut into cubes salt and black pepper ½ cup aioli or mayonnaise Method Preheat oven to 180 C. Individually wrap garlic in foil and place on a baking tray in the oven. Roast for minutes until completely soft. Set aside until ready to serve. Cook the potatoes in salted boiling water for 8-10 minutes until tender. Drain.

5 Meanwhile, in a large bowl combine spring onion, mint and lemon rind. Heat 1 tablespoon of olive oil in a frying pan over high heat. Add the ham and cook for 2-3 minutes until crisp and caramelised. Add to the bowl with the spring onions. While the potatoes are still hot, add them to the bowl and toss gently to combine. Set aside for 5 minutes to cool before adding the aioli and lemon juice. Season well with salt and pepper and toss until the potatoes are evenly coated. Set aside. For the pork sprinkle the Cajun spice on both sides and rub into the flesh until evenly coated. Place the flour, eggs and panko crumbs in three shallow bowls. Coat each cutlet in flour, then eggs and finally panko crumbs. Heat ½ cm olive oil in a large frying pan over medium-high heat. Add cutlets and cook for 2-3 minutes each side until golden and just cooked through (timing will depend on thickness). Drain on paper towel and season with a pinch of salt. Divide potato salad and squeeze the roasted garlic between your fingers onto the plates, top with pork. Serve with lemon wedges. WEBLINKS For further information on Margaret River and the producers in the story, take a look at the following websites: Drone footage filmed by UAV Resources

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