Melbourne PorkStar Showcase Tour 2009 @ Bar Menu | Restaurant Bluestone June 22, 2009

Bluestone Restaurant Bar 349 Flinders Lane, Melbourne VIC 3000 Australia www.bluestonerestaurantbar.com.au | Menu | Inspirational menu prepared by Martin Walker. Canapés on arrival. Vietnamese salad of green mango and pork to Asian spoon. Oyster and pork Crepinette. Pea and ham soup with truffle oil shooter inspired (by the wild boar searching for truffles). Entrée. Pigs fairy tale - a story of a pig. Pork and pistachio terrine. Cream baked goat cheese with bacon syrup. Braised pork belly with JerusalemScallops Artichoke, Ras al hanout cheese. Main. Western Plains Pork Rack, smoked potato puree, braised red cabbage and apples. Dessert. Bastille chopped Sicilian apple and pear sauce vanilla ice cream. | History | PorkStar is a program designed to motivate top chefs, before the curve with the creativity of pork and practice. PorkStars are princes and princesses from pork, exclusive VIP events, dinners and lunches tasting PorkStar PorkStar involved. Australian PorkLtd. was marshaling an elite group of leaders of the nation PorkStars that some of the best culinary talents representing Australia. Those who have chosen, as PorkStars were honored in a series of ads in publications of the food service, and more recently in Australia the likes of Gourmet Traveller and Vogue Entertaining + Travel, a recognition of their performance and their contribution. The series encouraged to participate PorkStar chefs to experiment, invent and reinvent the unsurpassed...



http://www.youtube.com/watch?v=Ol-Vn-lhyj8&hl=en

Delicious Recipes For Peas

Peas

Fresh garden peas, short in season and in shelf life, are an undeniable luxury.

If fresh they'll be firm and velvet and their color a clear, vibrant green. Try and use them on the same day that you buy them. And if you get hold of some that've been picked the same day then they need not even make it back into the kitchen - pluck and gobbling them one by one straight from the pod is a rare joy. Equally, so is boiling them in their pods and serving them with hot butter. Steam will escape into the pod bringing the peas to tenderness and the liquor can be saved as a base for a summer soup. Open up the pods, dip into the butter and nibble.

When the pods begin to deflate and discolour it seems there's little one can do to save them, they'll be best left on the shelf. If cravings persist then frozen peas, perhaps the happiest of all frozen veggies, are a perfectly fine alternative. Fresh June and July peas from the pod though, do suggest an insincerity in the uniformity and exaggerated sweetness of frozen peas.

Clam and pea salad

A natural pairing this, given that wild clams will be reappearing on Irish beaches this July. If you've picked them yourself they'll be plenty more gritty than what you'll find in the fishmongers. Wash and scrub each one and leave under cold running water for ten minutes. Razor clams also will, when encouraged, be poking their heads up and out of the sand this July. They'll need a couple of minutes more cooking time.

Slice some shallots in half moons as close to paper thin as you can. In a pot big enough for your clams heat some olive oil and fry the shallots until translucent with a couple of sprigs of thyme and some salt. Then add butter and turn up the heat, when the butter is foaming add your clams.

Give the pot a shake and after half a minute pour in a sip or two of white wine, pop on the lid and return to the heat to medium low.

Then cook your peas in boiling, salted water for two minutes and drain.

Melt some butter and add some chopped curly parsley or torn basil, and a grind of pepper. Spoon your clams onto plates, then the peas, then the foaming butter and a frugal squeeze of lemon juice. Serve with some crusty bread.

Spring onion, potato cakes and peas

First start your pea vinaigrette. Cook your peas in a covered pan with olive oil and a few spoonfuls of water, seasoned with salt.

If you've made mash the day previous then hold back some of the dry mashed potatoes (no butter or cream) to make your cakes with. Mix your potatoes with a quarter as much flour and season with salt and pepper to taste. On a floured surface pat your mixture into roughly round biscuit shapes - just under an inch in thickness and three in diameter. Best to fry them in dripping rather than butter as butter will burn too easily. Fry them at a medium heat until golden brown and then flip over and pop them into a medium oven for ten minutes.

Try and get hold of the thick spring onions with big bulbs. Stand them bulb down in boiling salted water (enough to just cover the bulb) for one minute, then shock in cold water and dry. Cut in half lengthwise and lubricate with some oil and then season them with salt and pepper. Cook them on a not too fierce grill or griddle until they brown and just begin to blacken in places.

Cook the onions while the cakes are in the oven. Serve alongside each other. Re heat the peas, lightly crush some of them with a spoon, add some chopped curly parsley, a squeeze of lemon juice and some ground black pepper then drizzle over the onions and potatoes.

Tripe, peas and horseradish

Pork or ox tripe are both good, the second lining of the stomach - the 'honeycomb' - has a superior flavour and absorbing abilities.

Foreign horseradish can be bought year round in groceries, but July should see it sprouting from local soil.

Bring the tripe to the boil, skim then drain and cool in running cold water, then chop into inch cubes.

In a heavy pan start to slowly fry some quite finely chopped onions, carrot and celery and a bay leaf in olive oil. Season with salt and add some crushed coriander and fennel seeds.

Make a bulging love parcel with something close to basil, mint, parsley, lemon zest, bay leaf and lots of thyme, tied tight together with string. When the onions and their friends are beginning to get mushy and show the first signs of browning stir in the tripe at a high heat and add some dry white wine. When the wines half reduced more than cover with water and a pig's trotter (ask your butcher to cut it in half lengthwise), add the parcel and bring to the slowest of simmers. It'll be about an hour and a half to two hours before the tripe is just tender and ready. Just before the tripe has finished cooking steam some peas till tender in water, olive oil and salt. Blitz half of them and stir into the tripe.

The other half crush and mix in some sliced, fried spring onions - this'll be your garnish with some sliced celery heart and leaf, and lots of freshly grated horseradish.

Nancy Today: Part 2- Split pea soup

Making delicious split pea soup



http://www.youtube.com/watch?v=wQD2sIbEMTM&hl=en

Split Pea Soup - Made with Harmony House Dehydrated Vegetables

In this short video I use my Optimus Crux camp stove to whip up a batch of spit pea soup made with the Harmony House Deluxe Sampler Pack from my last video. To make this soup I used only three items that were not from Harmony House. Those were some Orrington Farms Beef Base, some cumin and of course water. My recipe was as follows 2 Cups Water 1/4 Cup Harmony House Split Peas 2 TBS Harmony House Hamish Bits 1 TBS Harmony House Dry White Onion 1 TBS Harmony House Dry Celery 1 TBS Harmony House Dry Carrots 1 TBS Harmony House Dry Red and Green Peppers 1 TSP Orrington Farms Beef Base 1/4 TSP Cumin I allowed the items to soak for about 5 minutes while prepping the camera. Brought to a boil with the Optimus Crux and boiled for about 30 seconds. Removed from heat and covered for 5 minutes. The results were good. Here is what I might change if I did it again. 1. I would probably simmer it on low for about 2 minutes I think I would have gotten more of a pea soup consistency and more tender veggies overall. 2. I would up the peas to about 1/2 cup, they were really good and the soup would have been closer to traditional split pea that way. Overall the quality and taste was great. Again if you want to try your own variations the 28 item sampler pack is available at tinyurl.com Make sure to visit the Survival Podcast for our daily podcast on prepping and self sufficiency at www.thesurvivalpodcast.com



http://www.youtube.com/watch?v=meQKu4A_ses&hl=en

Portobello Mushroom soup part1

Finally was able to load this one up. Basic receipe: will make a lot enough to freeze for several meals. We do these batches in the restrurant for lunch and dinner on Mushroom day. Ingredients 1/4 cup olive oil 1/2 cup chopped sweet onions 8 medium portobello mushrooms 1 1/2-2 tablespoons chopped garlic 1/4 cup white wine 1 packet on cuts ham cubes 1 packet of frozen cut potato & onion cubes 8 cups chicken stock(is using store stock cut salt) 1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat) 1 quart heavy cream you can use half and half Salt about 1/2 teaspoon if using store stock) and pepper Croutons, sour cream, and sliced chives, for garnish Directions Preheat oven to 350 degrees F. brush the tops of 4 portobello mushroom caps and roast them in the oven for approximately 20-30 minutes. Chop the remaining 4 mushrooms into small cubes cubes. In a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes. In a separate pot sauted ham and potatos mix in with the mushroom. Make roux in a small pan,Blend in heavy cream. Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.



http://www.youtube.com/watch?v=iLgueyNXLU4&hl=en

ham and bean soup

.my ham and bean soup,,,,,,,,,i am called the soup queen



http://www.youtube.com/watch?v=v_v_MxaP2DM&hl=en

Amos Lee- Sweet Pea

Ok so im back again with another video its amos lee sweet pea you may have haerd this song in a commercial for at&t where the guy is on a business trip and takes pictures with his phone of a monkey for his daughter. im going to add more in the next week im going to add adele chasing pavements, madeline peyroux- blue alert, and the doors touch me.



http://www.youtube.com/watch?v=YRIgvtQYEmA&hl=en