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Coasting : Issue 14 August 2010
28 COASTING FEATURE Eats, Treats & Bar COASTING RECIPE central coast • new south wales Some foods are just meant for each other. Take pork cutlets and spicy plum sauce, for example. Well, chef Steve Jones has built on this popular culinary pairing and taken things to the next level with his plum sauce and ginger glaze. "The thing I like about this dish is its simplicity, and its spicy and fruity flavours," Steve said. The dish is a popular choice on the menu at Indigo -- Eats, Treats and Bar, inside Mingara Recreation Club, at Tumbi Umbi, where Steve is the head chef. The restaurant was named Best Casual Dining Venue in this year's ClubsNSW Awards for Excellence. "But this is a dish that your readers could easily try at home on the barbecue," he told Coasting. The plum sauce cuts through any fattiness in the pork, while the orange adds sharpness, and the ginger some spiciness, he said. Cook the pork on a medium temperature grill and serve with salad or mashed potato. Steve suggests that home cooks keep the accompaniments quite plain for this dish, as the pork and sauce are a dominant headlining act. "You can pre-prepare the sauce before you have your barbecue," Steve said. "And it can also be used as a cold dipping sauce for chicken wings or prawns." And for drinks? "I think it would go down quiet well with a nice cabernet merlot," he said. the grill Thrill of Method (for glaze) 1 Zest oranges and place into a 300ml saucepan. 2 Juice oranges into 300ml saucepan. 3 Place all other ingredients into the saucepan. 4 Bring all ingredients to the boil and simmer on low heat for 10 minutes. 5 Set aside ready to finish the dish. To finish 1 Preheat barbecue 2 Place pork cutlets on grill and cook for four minutes on each side. 3 Place glaze in 30cm frypan and heat. 4 Transfer pork cutlets into frypan and simmer for a further 5 minutes. To serve Serve with your favourite salad. Serves 2. Barbecued mid-loin pork cutlets with plum sauce and ginger glaze Ingredients 4 pork mid-loin pork cutlets 80ml SPC Spicy Plum Sauce 80ml tomato sauce 20ml honey 20ml soy sauce 5gm powdered ginger 2 whole oranges INDIGO FAVOURITE: Pork cutlets and plum sauce were simply meant to be. Pictures by Aaron Brown. HEAD CHEF: Steve Jones at Indigo -- Eats, Treats and Bar.
Issue 13 July 2010
Issue 15 September 2010