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Recipes & Inspiration
Pork cutlets with garlic butter
INGREDIENTS
- 1 pack Dirty Clean Food Pork Cutlets (approx 550g)
- 400g green beans
- 20g butter for frying
Garlic Butter
- 120g butter, at room temperature for garlic butter
- ½ tbsp garlic powder
- 1 tbsp fresh parsley
- 1 tbsp lemon juice
- salt and pepper
METHOD
- Mix together ingredients for garlic butter and set aside.
- Make a few cuts in the fat that surrounds the cutlets to help them stay flat when frying and season with salt and pepper.
- In a fry pan melt butter over a medium to high heat and add the cutlets. Fry for about 4-5 minutes on each side until thoroughly cooked through.
- Remove the pork chops and keep warm.
- Add beans to the pan and season with salt and pepper and cook until slightly softened but still crunchy
- Serve beans with cutlet on top and a dollop of garlic butter.
Scallops 2 Ways with DCF Chef Egan - Recipe
How to Dress Show Stopping Scallops
Australian, shell on scallops are the perfect seafood to impress your guests with- perfect for portioning and the best part is, they sit on their own stunning plate (straight from nature!). When you're hosting or thinking of ways to save time, grilling up a scallop on its shell is a great option. We sourced our Australian scallops from Fin's Seafood, our fish supplier, and we're excited to bring them to Dirty Clean Food (coming soon!).
REGENERATIVE EATS BEST
You can make a delicious Kilpatrick style with our nitrate free pasture raised bacon topped with a tasty punchy sauce that caramelises into intense gooey flavour, or enjoy the pure flavour of seafood and enhance the umami with Devoted Artisan Butter's seaweed butter.
Made fresh using ingredients available at Dirty Clean Food.
Kilpatrick Scallops
For the Bacon Crumb;
- Dirty Clean Food streaky nitrate free bacon
- Brown sugar
Method
- Lay bacon out on baking tray lined with baking paper
- Sprinkle brown sugar liberally over bacon
- Bake in oven at 175 degrees for 20 minutes or until crispy
- Remove from oven and allow to cool
- Once bacon has cooled cut bacon into slices or roughly chop
For the Sauce;
- 2 tbsp barbecue sauce
- 2 tbsp tomato sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp tabasco sauce
Method
- Mix ingredients together and spoon over scallops
- Bake in oven at 220 degrees for 5 minutes or until scallop meat is completely opaque
- Add bacon crumb and serve
Seaweed Brown Butter Scallops
For the Sauce;
- 1 tbsp seaweed butter per scallop
- Salt
Method
- On medium heat melt the butter and stir until butter starts frothing. Adjust the heat as required so that the butter doesn't burn- stirring until brown and bubbling. Take the butter off heat immediately. Spoon onto scallops.
- Bake in oven at 220 degrees for 5 minutes or until scallop meat is completely opaque.
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Macadamia and Mushroom Cheese Stuffed Chicken Marylands with Baby Spinach
A chicken Maryland is the name given to a cut that is a chicken drumstick and thigh connected. It’s a perfect portion size per adult, as a ‘mini-roast’ is quick to cook, stays moist and when boned, easy to fill and introduce flavour.
INGREDIENTS
(Serves 4)
- 4 x free-range Chicken Marylands
- 1 cup fresh breadcrumbs
- 120 g Hippie Veggie Macadamia & Mushroom Cheese
- 2 tbsp mixed fresh herbs, finely chopped
- zest of a small lemon
- ½ tsp freshly grated nutmeg
- 1 egg
- sea salt & freshly cracked black pepper
- cotton kitchen string or strong toothpicks
- 30 g unsalted butter
- 1 sml lemon, juiced
- extra virgin olive oil
- 4 smalll handfuls of rocket or baby spinach
- 1 tbsp fresh dill, the tips roughly picked
METHOD
- Preheat oven to 220˚c.
- Cut the thigh bone out of the chicken marylands and place skin side down on a clean bench.
- Using clean hands, mix the breadcrumbs, Hippie Veggie Macadamia & Mushroom Cheese, herbs, lemon zest, nutmeg, egg, salt and pepper together and form small log shapes.
- Place in the centre of the thigh meat where the bone was and is now the perfect sized cavity for stuffing.
- Pull the sides together to cover the filling. Using kitchen string or strong toothpicks either tie or skewer together to hold the filling in.
- Using the unsalted butter in a hot pan, brown the filled chicken before transferring to a baking tray and roasting in the oven for 30 – 40 minutes.
- Leave to rest for 5 minutes.
- Scrape the cooking juices into a bowl and mix with the lemon juice and a little extra virgin olive oil to make a dressing. Season to taste.
- Carve and serve the chicken on a bed of baby spinach with the dressing drizzled over the top.
- Garnish with fresh dill tips.
RECIPE NOTES
- Roll excess stuffing into teaspoon-sized dumplings. Prepare alongside the chicken, frying and baking the same cooking time.