Roasted Eyefillet with Gourmet Mushrooms on Potato and Herb Rosti and Red Wine Sauce by Karl Kanck.
1kg eyefillet 1 punnet oyster mushrooms 1 punnet shitake mushrooms 1 punnet shimeji mushrooms 1 punnet king oyster mushrooms 500gm golden shallots 4 cloves garlic 1/4 bunch thyme Olive oil 75gm butter 1 cup red wine Sea salt Pepper
Potato, herb and bacon rosti
3 large desirees ( par cooked ) 2 rashers bacon ( pre cooked and sliced ) 1/2 bunch chives ( chopped ) 1/2 bunch oregano ( chopped ) Sea salt Pepper Olive oil Butter
Heat deep pan, once hot add olive oil, butter and eyefillet and season heavily. Turn eyefillet so browned on all sides, add shallots, garlic, thyme and arrange mushrooms around eyefillet in pan. Place in 220degree Celsius oven for 12-15 minutes( should cook fillet to medium rare ).
For rosti. Grate potatoes, add herbs, bacon and season to taste, mix well to combine all ingredients. Heat pan add olive oil and a knob of butter. Roll tennis ball sized rostis and add to hot pan, slightly flatten rostis. Cook until golden brown
Take eye fillet pan from oven and remove eyefillet from pan and allow to rest. Place pan back on heat and add red wine, allow wine to reduce by half and then add butter. To serve place rosti on plate then top with baby spinach, slice fillet into 2 inch thick pieces and place 1 piece on top of spinach, to finish spoon mushrooms and red wine sauce over top of fillet and garnish with grilled asparagus.
I travelled out to Goondiwindi to film the breeding of the Free Range Pork that we stock. We were met by Mark and Charrise Ladner on their 10,000 acre property “Gooralee”. Mark’s parents settled on the property back in the 1960’s and Mark and Charisse bought it from his parents upon their retirement in 1999.
I was surprised to hear that neither Mark or Charrise had ever had any experience in breeding Pigs and it was only after an idea in 2000 and five years of investigation, that they knew that there was an opportunity in the market to supply Pork that had been bred in the perfect environment (as Mark kept saying during the day, "if you were a Pig, this is where you would want to live"). So after starting their “Free Range” operation in 2005 they became the first piggery in Queensland who have been given the tick of approval from the RSPCA f! or the perfect conditions for breeding Pork (there are only two in Australia).
So, if you have a few spare moments, check out the video link and see some Pigs that are literally “Happy as a Pig in Mud”. For the record we receive Fresh Gooralee Free Range Pork to all of our stores every Tuesday morning.
