The Cook's Pantry - Pork Recipes

Prawn and Chorizo Pasta

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS : 300gm raw banana prawns, cleaned, chopped into 2cm pieces 130gm raw chorizo, peeled 200gm fettuccine 1 Tbsp. Cobram Extra Virgin Olive Oil 3 cloves garlic, finely sliced ¼ cup toasted pine nuts 1/3 cup...

Asian Greens

RECIPE BY: Michael Weldon INGREDIENTS : 100mls Lee Kum Kee Oyster Sauce 2 tbsp Lee Kum Kee Sesame Oil 1 bunch Bok Choy, cut into large chunks 1 bunch Chinese Broccoli, cut into large blocks 1 bunch Baby Broccoli, cut in half 250g Snow Peas 2 Chinese Sausages 2 Garlic...

Egg and Bacon Roll

RECIPE BY: Matt Sinclair   INGREDIENTS : 1 tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 Ciabatta Roll 3 rashers of bacon Eggs 180g Halloumi Tomato relish Buffalo Haloumi 1 tomato, sliced METHOD : In a pan heat oil and fry off bacon until nice and crispy. Slice...

Mussels with Chorizo & Wine

RECIPE BY: Michael Weldon   INGREDIENTS : 2kg Australian Blue Mussels, debearded 50g Ballantyne Rolled Cultured Style Unsalted Butter 1 Chorizo, diced small 1 Brown Onion diced 1 head of fennel, diced 3 garlic cloves, sliced 1 large tomato, diced 1 red chilli, diced...

Grilled Caesar Salad

RECIPE BY: Michael Weldon TIME: Prep Time: 15min Cook TIme: 15min INGREDIENTS : ½ cup of ZoOSh Caesar Dressing 3 strips of Bacon 2 baby Cos Lettuce cut into ⅛’s 1 Red Onion, sliced into discs 1 Zucchini, cut into long strips 2 tbsp Cobram Estate Extra Virgin Olive Oil...

Strawberry, Butter Lettuce and Tarragon Salad

RECIPE BY: Michael Weldon TIME: Prep time 10mins Cook time 5 mins INGREDIENTS : 1 Punnet of Strawberries, sliced thinly 75g of pancetta, cut into strips 1 small Red Onion, sliced thinly 100g Ricotta, crumbled 1 head of butter lettuce, washed and broken into bite sized...

Pork Mince with Spicy Beans

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 1 tablespoon Cobram Estate Light Extra Vigirn Olive Oil 200g green beans, trimmed ½ brown onion, diced 1 tablespoon ginger, julienne 1 long red chilli, sliced 2 teaspoons Lee Kum Kee Pure Sesame Oil...

Spicy Sausage Penne

RECIPE BY: Michael Weldon   INGREDIENTS : 1 500g Packet Coles Pork Spicy Calabrese Sausages.(6 sausages) 500g Coles Penne Pasta 1 tbsp Cobram Estate Light Extra Virgin Olive Oil 1 onion, finely diced ½ bulb fennel, finely diced 2 cloves of garlic finely diced ½ tsp...

Coconut Curry Pork Noodles

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS : 500gm Coles Free range pork mince 1Tb Cobram Estate Classic Extra Virgin Olive Oil 1 Tb KEEN’s curry powder 1Tb fresh ginger, julienne 1 long red chilli, sliced, plus extra to serve 1 bunches gai...

BLT Wrap

RECIPE BY: Michael Weldon INGREDIENTS : 4x Simson’s Pantry Four Seeds Wraps 8 x rashes bacon 2 x tomatoes, finely sliced 1 x iceberg lettuce, finely sliced 2tbs ZoOSh Free Range Egg Mayonnaise 1 Avocado, thinly sliced METHOD : In a pan fry up the bacon until crispy...

Quesadilla Señorita

RECIPE BY: Michael Weldon INGREDIENTS : 4 x Simson’s White Wraps 2 x chorizo sausages, sliced 4 x eggs 1 x red onion, thinly sliced 1 x jalapeno chili, thinly sliced 4 tbsp Sour cream 100g grated cheddar 100g mozzarella 1 bunch coriander METHOD : In a hot pan fry the...

Ham, Cheese and Onion Roll-Up

RECIPE BY: Michael Weldon INGREDIENTS : 1x 4 packet Simson’s Pantry 4 seed wrap 100g Swiss cheese 100g mozzarella cheese 100g parmesan cheese 200g Champagne Ham 1 red onion, finely diced ½ cup red wine vinegar ¼ cup caster sugar ¼ water 1tbps mustard METHOD : Heat...

Trio of Dips

RECIPE BY: Michael Weldon INGREDIENTS : 1 ZoOsh Smokey Bacon Dip 1 ZoOsh Gherkin Dip 1 ZoOsh Smoked Salmon & Dill Dip 1 loaf turkish bread. 1 chorizo, diced and fried until crispy ½ cup pickled jalapenos, sliced ¼ cup fried shallots METHOD : Slice bread in half and...

Fried rice

RECIPE BY: Matt Sinclair INGREDIENTS : 2 rashers middle bacon, rind removed, coarsely chopped 1 thumb sized piece ginger, finely chopped 2 cloves garlic, finely chopped 2 stalks shallot (scallion), trimmed and finely chopped 2-3 cups day old boiled/rice cooker rice 1...

Pork Cutlet with Apple Slaw

RECIPE BY: Matt Sinclair INGREDIENTS : 1 Packet of Littler Lucifer Ready-To-Use Savoury Herb Wood Chips 2 Coles pork cutlets Cobram Estate Classic Extra Virgin Olive Oil (enough to cover the pork cutlets evenly) Salt (enough to cover the pork cutlets evenly) 2 Granny...

Spicy Pumpkin Soup

RECIPE BY: Michael Weldon SERVING SIZE: 4 people TIME: Prep Time 10 mins Cook time 20 mins INGREDIENTS : 1 brown Onion, diced 2 garlic cloves, chopped 1kg Pumpkin, cut into 2cm cubes 1tbs Cumin powder 1tbs Coriander powder 1tsp KEEN’s Chilli powder 1 ltr Massel Liquid...

Ham and Cheese Croissant wreath

RECIPE BY: Michael Weldon   INGREDIENTS : 8 Croissants, cut in half length way 250g Leg Ham 1 x packet of Swiss cheese 200g x mozzarella cheese 3tbs Dijon mustard 1tbs Marmalade 5 Rosemary Sprigs 1tbs Olive oil Glaze 2tbs Marmalade 1tbs Dijon mustard 5 Rosemary...

Aussie Beef and Bacon Party Pies

RECIPE BY: Matt Sinclair Makes: 18 INGREDIENTS : 250ml Massel Liquid Beef Stock 2 Tbsp. Cobram Estate Light Extra Virgin Olive Oil 500gm Coles Beef mince 1 brown onion, finely chopped 2 middle rashers bacon, finely diced 3 Tbsp. Worcestershire sauce 2 Tbsp. tomato...

Carbonara

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS: 2 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil, plus extra 200gm spaghetti 2 raw chorizos 2 eggs 125gm parmesan cheese, finely grated 2 Tsp Chilli Flakes 1 lemon Salt and Pepper METHOD: Bring a pot of...

Glazed Ham

RECIPE BY: Michael Wheldon INGREDIENTS: 1 x Coles Australian free range full leg ham, skin removed & fat scored 1 jar marmalade spread 5 sprigs of rosemary, stalks removed 1 bulb of fennel, thinly sliced (dressed with lemon juice to prevent oxidisation) 1 red onion,...

Baked Eggs

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 2 Coles chorizo sausages, sliced (from deli) 2 x 400gm tins Ardmona crushed tomatoes 1 red onion, sliced 1 large red capsicum, seeded & cut into 1cm dice ½ tsp KEEN’s chilli powder 1Tb tomato paste 1Tb...

Rotisserie Pork with Fennel and Apple Salad

RECIPE BY: Michael Wheldon INGREDIENTS: 1 Packet of Littler Lucifer Read-ToUse Smoking Wood Chips Savoury Herb Flavour 2 kg Coles Pork Leg Roast ½ cup salt 1 tbsp Cobram Estate Light Extra Virgin Olive Oil ½ bunch sage 100g Ballantyne Rolled Cultured Style Unsalted...

Tonkatsu Sandwiches

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 4 Coles pork loin medallions 8 slices Coles White Vienna bread 200gm plain flour 3 eggs 400gm panko crumbs Salt and Pepper 1 cup red cabbage, finely shredded ½ Tbsp. Cobram Estate Classic Extra Virgin Olive...

Smoky Pork Belly

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 800g Coles pork belly strips, boneless, skin off ½ jar Lee Kum Kee Char Siu Sauce 1 pack Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour CARROT SALAD: 4 carrots, peeled, grated 1...

Chorizo Croquettes with Herb Aioli

RECIPE BY: Matt Sinclair SERVING SIZE: 18 people INGREDIENTS: 500gm potatoes, peeled 1 chorizo ¼ cup grated parmesan Salt and Pepper 1/3 cup plain flour 2 eggs, lightly beaten 1 ½ cup panko crumb Cobram Estate Robust Extra Virgin Olive Oil for frying HERB AIOLI: ½ cup...

Char Siu Pork

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 600gm Coles Pork Rashers 1/3 cup Lee Kum Kee Char Siu Sauce 2 Tbsp. Lee Kum Kee Soy Sauce 2 cloves garlic, finely grated 2cm piece ginger, peeled, finely grated 1 tsp Chinese Five Spice METHOD: Combine all...

Bacon and Egg Tortilla Cups

RECIPE BY: Matt Sinclair SERVING SIZE: 8 people INGREDIENTS: 4 Simson’s Pantry Regular Premium White Wraps 4 rashers rindless bacon 5 Coles Free Range 700g Eggs, whisked 2-3 Tbsp. Cobram Estate Light Extra Virgin Olive Oil 1/3 cup sour cream 2 spring onions, finely...

Bacon and Egg Bread & Butter Pudding

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS: 8 rashes good quality rindless shortcut bacon 8 slices Coles Finest Sourdough bread 90g Coles butter, room temperature 1 red onion, finely sliced 1Tb thyme leaves, picked 6 eggs, beaten ½ cup milk ½...

Sticky Orange and Honey Pork Ribs

RECIPE BY: Michael Weldon TIME: Prep Time: 5 mins Cook Time: 2hrs   INGREDIENTS: 800g Coles Pork Spare Ribs 1 cup Massel Chicken Liquid Stock 1 200mL bottle ZoOSh Orange & Honey with Seeded Mustard Dressing 2tbs white vinegar 200mL ZoOSh Coleslaw Dressing 1 Apple,...

Piadina

RECIPE BY: Matt Sinclair   INGREDIENTS: 1 packet Simson’s Pantry Large Premium White Wraps ½ cup basil pesto 4 slices prosciutto 2 tomatoes, sliced Salt 200g buffalo Mozzarella, torn into pieces 1 tbsp Cobram Estate Classic Extra Virgin Olive Oil METHOD: Place wrap...

Shakshuka

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 150gm raw chorizo, skin removed and finely sliced 400ml Massel Liquid Chicken Stock 1 Tbsp Cobram Estate Robust Extra Virgin Olive Oil 1 small brown onion, finely chopped 1 small red capsicum, diced into 1...

Moo Ping Skewers

RECIPE BY: Matt Sinclair   INGREDIENTS: 1 kg Coles Pork Shoulder 2 Tbsp. Lee Kum Kee Panda Oyster Sauce 2 Tbsp. Lee Kum Kee Light Premium Soy Sauce 2 inch piece ginger, peeled, grated 5 cloves garlic, peeled, finely chopped 2 green chillies, finely chopped 1 bunch...

Croque Monsieur

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 8 slices Coles Stone Baked Pane Di Casa 1 ½ cups finely grated Gruyere 2 Tbsp. Ballantyne Unsalted Butter 2 Tbsp. plain flour 2 tsp. KEEN’s Mustard Powder 1 cup milk, heated ¼ tsp white pepper ¼ tsp grated...

Smoky Butter Beans

RECIPE BY: Matt Sinclair SERVING SIZE: 4 - 6 people INGREDIENTS : 1 Tbsp. Cobram Estate Classic Olive Oil 2 tins Coles butter beans 1 medium brown onion, finely chopped 4 rashers middle bacon, diced 1 clove garlic, finely chopped 1 tin Ardmona crushed tomatoes 2 Tbsp....

Pork & Shiitake Dumplings with Black Vinegar

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people DRESSING 1/4 cup Lee Kum Kee soy sauce 1 Tbsp. Lee Kum Kee Chilli Garlic oil 1/4 cup Chinkiang vinegar ( black vinegar ) 1 tsp. caster sugar 1 Tbsp. ginger, finely grated 1 tsp. garlic, finely chopped 1 tbsp....

Pork, Apple and Fennel Sausage Rolls with Onion Relish

RECIPE BY: Matt Sinclair SERVING SIZE: 9 INGREDIENTS : 500gm Coles Finest Pork Sausages with Cider and Apple 1 Tbsp. Cobram Extra Virgin Olive Oil Salt and Pepper 1 ½ sheets puff pastry sheets, thawed 1 egg, lightly beaten 1 Tbsp. poppy seeds Onion Relish 4 Brown...

San Choi Bao

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS : 500 gm Coles pork mince 4 spring onions, finely sliced 3 cloves garlic, finely sliced 2 inch piece ginger, peeled, julienned 100 gm shiitake mushroom, finely sliced 1 coriander root, chopped Dried...

Italian Meatballs with Spaghetti

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : Meatballs 500gm Coles Pork mince 340gm spaghetti 1 cup panko crumb ½ cup milk 100gm hot sopressa, finely shredded and diced 1 Tbsp finely chopped fresh rosemary leaves ½ Tbsp. fennel seeds 1 egg Salt and...

Crispy Pork Brioche Bahn Mi

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 4 x Coles Brioche buns to serve 2 Coles pork cutlets, boneless, around 2cm thick 1 cup plain flour 1 free range egg, beaten 1 cup Panko breadcrumbs Sunflower oil for frying 2 carrots, peeled & grated ½...