April 2006

A recipe from Dave McLellan from Devine Tapas & Wine Bar. Braised Pork & Roasted Fig Tart Pastry Most short crust pastry (as well as brought) can be used, but here is a suggestion. 250gms unsalted butter 4 egg yolks 500 gms plain flour Pinch salt sugar Zanzie D'Souza & daughters from Trunkey Creek Pork Rub butter, salt and flour together. Make a well in the centre of the mixture and add eggs. Mix well and knead until smooth. Rest for approx. 1 hour. Make into tart cases. Chicken Stock 500 grams chicken bones 1 Leek chopped roughly 200 ml white wine 1 bay leaf 1 large brown onion chopped roughly 5ltr water Roast chicken bones until brown. Place all ingredients into a large stock pot and gently simmer for about 21/2 to 3 hours. Strain. Filling 350 grams Pork Sirloin 2 ltr chicken stock (See above) Salt and pepper Braise the pork covered with the stock until cooked. Season with salt and pepper. Remove pork and reduce the stock until it slightly thickens. Break or slice the pork into small piece and mix with the reduced stock. Place into the tart cases. Topping 1 kg roasted figs Butter Halve figs and place on a buttered tray. Roast until soft. Puree and place a small amount on top of the pork.

OTHER RECIPES

Other recipes