PORK, apple and sage are a marriage made in heaven, according to WA Food Ambassador Don Hancey.
The Perth chef said Linley Valley pork – combined with a new West Australian apple variety Bravo – was the perfect feast this festive season.
“These Bravo apples have been developed in WA and they are an amazing crisp and stunningly flavoured apple,” Mr Hancey said.
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The pork ribeye is pre-cooked in the oven for an hour and a half before being finished on the barbecue.
“Pork in the old days, you had to really cook it to death but now it’s what we call leaving a little blush in the middle, a bit of pinkness,” Mr Hancey said.
“It’s also good cold in sandwiches with a fruit chutney.
“Linley Valley pork is so good it turns vegetarians.”
To finish a meal this festive season, Mr Hancey recommends a cherry mess, inspired by the Eton mess.
Start with broken pieces of meringue, add whipped cream then cherries and repeat the process.
Mr Hancey tops his cherry mess with a cherry sauce as well as a cherry port that he discovered when he was in Manjimup for the annual Cherry Festival recently.
“Add some river mint and finish it with a cherry on top,” he said.
Barbecue Linley Valley Pork Ribeye with Whole Cherries
Ingredients
- 1 x whole Linley Valley pork ribeye
- Good splash of Olive oil
- Salt and pepper
- 3 x Bravo apples
- Whole cherries
Method
- Score/season ribeye and pre-cook at 180 degrees for 90 minutes
- Allow to rest
- Core and slice apples in to thick rings and squirt with fresh lemon
- Put barbecue on medium heat
- Slice ribeye in to cutlets
- Place on barbecue and lightly colour for two minutes
- Add sliced apple and grill
- Turn pork and cook for another minute
- Add whole cherries to garnish
Manjimup Cherry Mess
Ingredients
- 8 x crumbled meringues
- 600ml whipped cream
- 300g pipped cherries
- Good splash of cherry brandy sauce
- Good splash of cherry port
- River mint/lemon balm
Method
- Place meringue in a fancy glass or bowl as the base
- Add whipped cream
- Layer with pipped cherries
- Repeat process
- Add cherry brandy sauce
- Garnish with mint
- Pour over cherry port