It is important for us to buy free range meat and eggs. We know it is still a controversial topic in New Zealand and the rest of the world for that matter, but for us, it is something we think should be encouraged if it fits within your budget. Webelieve free range is not only better for the animals but you can taste the difference in the quality of the food. This week we wanted to share a couple of recipes highlighting free range pork and eggs. The yolk of a good egg should be orange, not yellow and good pork will have a more even meat-to-fat ratio.
There are some great New Zealand suppliers out there. We encourage you to make the free range choice because the more people buy it the more common - and cheaper - it will become.
420ml milk 1 onion, sliced 1 bay leaf 4 Tbsp butter plus extra for greasing 7 Tbsp flour 1 tsp Dijon mustard 4 large free range eggs yolks 140g blue cheese Salt and pepper 8 Tbsp cream
Preheat oven to 180C fan bake and grease 8 150ml ramekins.
In a medium pot over medium heat add milk, onion and bay leaves. Bring to the boil, then set aside to infuse for 30 mins. Strain and discard onion and bay leaf.
In a separate pot over medium heat melt the butter. Add the flour while continually whisking and cook on low for 1 minute. Remove from the heat and gradually whisk in the milk until smooth. Return to a low-medium heat and stir until the sauce boils and thickens, about 3-5 minutes.
Remove from the heat and add the mustard, egg yolks and three-quarters of the cheese, then season.
Place the mix in a large bowl. In another large bowl, whisk the egg whites until stiff. Boil a full jug of water. Carefully fold 1/3 of the egg whites into the cheese mix then add the remaining egg whites and carefully fold in making sure not to knock too much air out of the mix.
Fill the ramekins full. Place the ramekins into a deep baking tray. Pour the boiling water into the tin until it reaches halfway up the ramekins.
Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
To serve, heat oven to 200C. Loosen the edges of the souffles and turn out on to a tray lined with baking paper. Top with the remaining cheese and place 2 Tbsp of cream over each souffle. Place in the oven for 12-15 minutes until they are puffed and golden. Serve with a fresh salad and some crusty bread.
Pork chops with tangy red cabbage
Pork chop with red cabbage. Photo / Michael Craig.
Serves 4
2 Tbsp oil ½ red onion, sliced ½ red cabbage, sliced 2 Tbsp dried cranberries 3 Tbsp balsamic vinegar 1 Tbsp caster sugar Salt and pepper 1 Tbsp butter 4 free range pork loin chops Salt and pepper 2 Tbsp oil 2 Tbsp cider 1 Tbsp wholegrain mustard
In a large pan over medium heat add the oil and red onion. Season and cook for 5 minutes. Add the cabbage and cook for 5 minutes. Add the cranberries, balsamic vinegar and sugar and season. Cook for a further 10 minutes.
Add the butter and stir through. Set aside while you cook the pork.
Dry the pork chops well with paper towels, cut off any extra fat along the chop if there is too much for your taste and season generously. Heat a large, heavy-based frying pan and add oil. Place the pork chops in the pan and cook for 6-8 minutes on each side. Add the cider and mustard and cook for another minute.
Serve the chops with the pan sauce and the tangy cabbage on top, with a side of green salad.
