Recipes

Johnston's Pork Chop Parmesan with Charred Rapini, Chilies, and Anchovies

By Chef Deniz Tarakcioglu

November 26th, 2020

Ingredients:

Ingredients:

• 2 x 12-16oz Johnston's pork chops, lightly pounded to 3/4 inch thick.
• 300ml tomato sauce (see other recipe)
• 200gr buffalo mozzarella
• 10 basil leaves
• 100ml grated parmesan reggiano
• 1 bunch rapini
• 2 serrano chili, sliced
• 1 small can anchovies, chopped fine
• 3 garlic cloves, puréed
• 1 lemon

Instructions:

• Heat your oven up to 450F.
• Season both pork chops liberally with kosher salt and rest for 10 minutes.
• Heat up a large heavy pan, or a grill grate. Sear the pork on both sides, 4 minutes per side. Transfer to a rack.
• Toss the cleaned rapini in a bowl with light drizzle of olive oil. Char on the grill grate or a dry hot pan until cooked around 3-4 minutes.
• In a small sauce pan fry the anchovies with garlic and chillies. Toss the rapini with anchovy mix and squeeze of 1 lemon.
• Ladle the tomato sauce over the pork chops, put pieces of torn mozzarella, and dust with parmesan.
• Turn your broiler on high and broil until cheese is melted and everything is bubbly and golden brown. Serve with rapini.

Fresh Chorizo Meatballs with Spicy Tomato Sauce, Mint, and Yogurt

By Chef Deniz Tarakcioglu

November 26th, 2020

Ingredients:

Ingredients:

• 1.5lbs Johnston's fatty ground pork
• 10 cloves garlic ,minced
• 2 tablespoons ancho chile powder
• 1 tablespoon sweet paprika
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons salt
• 2 teaspoons dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 tablespoons cider vinegar
• 1 can whole tomatoes
• 5 sprigs of basil
• 1 serrano chili, sliced thin
• 10 mint leaves
• 200ml thick yogurt

Instructions:

• Put all the spices, half the garlic and meat in to a large bowl and mix until homogenous.
• Rest at least 2 hours and roll into 1/2’’ diameter balls. In a medium sauce pan heat up 50ml extra virgin olive oil. Fry serrano and garlic until light brown and fragrant. Add basil leaves fry 30 seconds further. Add the hand crushed tomatoes and reduce on high heat until it starts spitting around 20 minutes. Fry the meatballs in a separate pan. Pour half the hot tomato sauce over and simmer for 5 minutes. Garnish with yogurt and mint, serve with bread on the side.

This chili is delicious, warm, and satisfying.

Please note: we couldn't find a picture that accurately describes how delicious chili turns out! If you wanted to share your picture with us, we'd love to see it - but please do not compare your meal to our stock photo - yours is going to look much better :) - Kay.

Chipotle Peanut Pork Chili

By Angie Quaale

November 22, 2020

Ingredients:

• 1 pork tenderloin
• Olive Oil, for cooking
• 1 small Onion
• 2 cloves Garlic, crushed
• 1 14oz. (398 mL) can Diced Tomatoes
• 2 cups Tomato Sauce
• 1/2 cup All Natural Peanut Butter
• 1-2 Chipotles in abodo, finely chopped
• 1 tsp. Cumin
• Salt & Pepper to taste
• Steamed Rice, to serve

Instructions:

• Heat oven to 350F.
• In an over-proof skillet at medium-high heat, brown the pork tenderloin well in a drizzle of olive oil. Put skillet in oven, and roast for 15-20 minutes (or until just cooked through).
• In a medium pot, cook the onion and garlic in another drizzle of oil at medium heat for about 5 minutes, or until translucent.
• Add tomatoes, tomato sauce, peanut butter, chipotles, cumin, and season with salt and pepper. Simmer for 10-15 minutes.
• Slice the pork tenderloin, about 1/4" thick, and add to the pot. Serve over rice.

Spicy Devilled Eggs With Dungeness Crab And Espelette Pepper

By Chef Deniz Tarakcioglu

November 19th, 2020

Ingredients:

• 8 large green range eggs
• 200ml freshly picked crab meat
• 15ml espelette pepper
• 2 stalks of green onions
• 20ml chopped tarragon
• 10ml chili flakes
• 1 lemon, zest and juice
• 1 clove of garlic, zested
• 50ml mayonnaise
• 15ml dijon mustard, grainy
• 50ml salmon roe

Instructions:

• Boil the eggs in a large pot for 7 minutes.
• Transfer into an ice bath or cool them under running water. Peel, scoop the yolks out and reserve.
• In a large bowl combine mayonnaise, crab, espelette, tarragon, chili flakes, yolks, lemon zest and juice, mustard. Season to taste. Pipe back into egg white halves, garnish with roe and green onions.

Pigs In A Blanket With Spicy Fennel Sausage And Maple Mustard

By Chef Deniz Tarakcioglu

November 19th, 2020

Ingredients:

• 1 large sheet of puff pastry
• 1 egg, whipped
• 4 spicy fennel sausages
• 75ml dijon mustard, smooth
• 25ml dijon mustard, grainy
• 25ml maple syrup
• 25ml sherry vinegar
• 3 stalks green onions

Instructions:

• Preheat your oven to 425F. Take the sausages out of their casings. Stretch the sausage meat out lengthwise in 1/2 diameter from one end to the other of the puff sheet.
• Roll the puff sheet over the meat and do a full round and 1/3inch. Press to seal. Continue with the rest of the meat until you have 3 logs. Brush the logs with egg and pop them in the freezer for 5 minutes.
• Slice the roll into 1 inch bites and bake in the oven around 12-15 minutes. Mix mustards, sherry vinegar and maple in a bowl, garnish with green onions and serve.

Marinated Cucumbers With Mortadella And Mint

By Chef Deniz Tarakcioglu

November 19th, 2020

Ingredients:

• 4 mini cucumbers
• 20ml fish sauce
• 1 lime, juiced and zested
• 20ml favourite hot sauce
• Mint leaves, a handful
• 12 slices of mortadella
• 3 cloves of garlic, zested

Instructions:

• Cut the mini cucumbers into 1/4s lengthwise and season with salt, wait 5 minutes. In a large bowl combine fish sauce, lime juice and zest, hot sauce, mint and garlic, marinade further 5 minutes. Wrap into mortadella slices and garnish with mint.