Tag: pear

Rodney Dunn’s Pork Burger’s with Pear Relish and Onion Rings

.Reading time 2 minutes.

Serves: 6

READER WARNING: this receipe contains a spoiler on the final episode of Succession.

This is a great burger.

And my goodness, it was made even better by incredible, freshly baked milk buns by Nat.

Though back to the burger.

It’s tight. It’s sophisticated. It’s not a homemade burger.

The pear relish is a wonderful addition.

And a side of onion rings?

We plated this for the last episode of Succession. A real weeknight treat and wow, didn’t it make the night special.

Poor Kendall Roy. Though he never had it in him. Good call Shiv. You won.

I have adapted the onions.

Ingredients

700gm minced pork
2 cloves of garlic, finely chopped
2 golden shallots, finely chopped
Sea salt
Ground white pepper
2 tbsp olive oil
400gm red cabbage, finely shredded
1/2 c whole-egg mayonnaise
6 burger rolls, halved
Barbecue sauce to serve

Pear relish

2 Packham pears, halved, core removed and thinly sliced lengthways
2 cinnamon quills
4 cloves
1/2 c caster sugar
1/4 c cider vinegar

Onions rings

For deep frying: vegetable oil
2 onions, cut into 5mm rings, separated
300ml buttermilk
4 eggs, beaten
2 c all-purpose flour

Method

  1. For the pear relish, combine all the ingredients in a saucepan and stir over a low heat until the sugar disolved. Increase the heat and cook, stirring occassionally for 20 minutes, until syrupy and the pears are soft. Cool.
  2. Combine pork, garlic and shallots in a large bowl, season with sea salt and white pepper and mix until well combined, Form into 6 patties and refrigerate for at least 30 minutes.
  3. For onion rinds, heat oil to 180c. Emerse the onion rings in the butter milk, then in the egg and finally in the flour. Deep-fry for 1-2 minutes or until golden. Drain on paper towels and season to taste.
  4. Heat olive in a large frying pan, add ptties and cook over medium-high heat for 4-5 minutes each side or until just cooked throough. Combine cabbage and mayonnaise and season to taste. Toast cut side of buns, top with cabbage, patties and barbecue sauce, spoon over pear relish, sandwich and serce immediately with the onion rings.

Patricia Wells’ Caramelised Upside-down Pear Tart (Tarte Tatin aux Poires)

.Reading time 3 minutes.

Serves: 8 – 10

This is such an elegant yet rustic tart, expertly plated by Nat for a long afternoon of bistro French.

It can be prepared in advance and served with a homemade vanilla bean ice cream, it ended what was just a wonderful lunch.

Perfectly on theme.

Ingredients

6 tbsp unsalted butter
7 to 8 firm pears, preferably Bosc, peeled, quartered and cored
1/2 c sugar
Crème fraîche to serve

Pâte brisée (Flaky pastry)

1 to 1 1/4 c all-purpose flour
7 tbsp unsalted butter, chilled and cut into pieces
1/8 tsp salt
3 tbsp ice water

Method

  1. Prepare the Pâte brisée: place 1 cup of flour, the butter and salt in a food processor. Process just until the mixture resembles coarse crumbs, about 10 seconds. All the ice water and pulse just until the pastry begins to hold together, about 6 – 8 times. Ao not let it form a ball. Transfer the pastry to waxed paper; flatten the dough into a disk. If the dough seems too sticky, sprinkle it with additional flour, incorporating 1 tbsp at a time. Wrap the pastry in waxed paper and refridgerate for at least 1 hour.
  2. Preheat the oven to 220c.
  3. Melt the butter in a deep skillet (30cm) over medium-high heat. Stir in the pears and sugar. Cook, stirring carefully from time to time, so the pears and sugar do not stick, 20 minutes. (The more you stir, the more likely you are to end up woth caramel, which you do not want.)
  4. Increase the heat to high and cook until the pears and sugar are a deep, golden brown, though not caramel. Shake the pan from time to time to ensure the sugar does not burn.
  5. Literally pile the pears into an unbuttered round (27cm) clear glass baking dish or a special tin-lined copper tart Tatin pan.
  6. Roll out the Pâte brisée slightly larger than the dish. Place the pastry on top of the pears, tucking a bit of the dough around the edges and down into the dish. You do not need to prick the dough.
  7. Place the tart in the center of the oven and bake until the pears bubble and the pastry is a deep, golden brown, about 35 – 40 minutes.
  8. Remove the tart from the oven and immediately place a large, flat heatproof serving platter top-side down on top of the baking dish or pan. Invert the pan and give the bottom a firm tap to release any pears that might be sticking to the bottom. Slowly release the baking dish, so the tart falls evenly onto the serving platter. Serve warm or at room temperature, passing a bowl of crème fraîche to spoon over the tart.

Pear, Rocket and Parmesan Salad

.Reading time less than 1 minute.

Serves: 4

Nothing compliments pizza and pasta better than a salad.

This rocket, pear and Parmesan salad is right down the line and reasonably healthy.

You may actually eat it when the pizza runs out!

Ingredients

2 pears (Beurre Bosc if you can), cored and thinly sliced
2 tbsp pine nuts, lightly toasted
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
125gm baby rocket leaves
Lemon juice
Salt and pepper

Method

  1. Combine the oil, vinegar and a good squeeze of lemon juice, season and whisk well.
  2. Lightly toss together the pear, rocket and Parmesan, drizzle over the oil combination and toss once more.