Delicious Australia – (03)March 2020

INTERVIEW

SAMANTHA

JONES

FOOD

AND

PORTRAIT

PHOTOGRAPHY

BEN DEARNLEY

STYLING

KIRSTEN JENKINS

MERCHANDISING

EMMALY STEWART

THE CHEF AND

THE BUTCHER

C:Porktenderloin.Don’teventouchit,
don’ttrimit.Yousliceit downthemiddle,
likea steak,andopenit out,flattenit out.
We'llgiveit a greatmarinade:ginger,
garlic,chilli,ground coriander and some
sesameoil.
A:Lemonzest?
C:Lemonzestif thebutcherwantsit!
Lotsofseasoning.Thenyouhitthe
barbecuewiththisbutterfliedporkfillet
andit willcookniceandquickly.
A:Whatabouta dressing?
C:Let'sdoa corianderdressing.It's
goingtobeidealforfamilymealswhen
thekidsarein andoutofthepool.
A:Andhowareyouservingthis?
C:Whatareyoumissinghere?You
marinateit,grillit,andjustserve it
withcorianderdressing.
A:It seemsa bit simple. Where are
thecarbs?
C:Okay,okay.I thinkwecouldserveit
witha nicecabbagesalad.Everyoneis
stillfeelingfatafterChristmas and they
wantsomethinglight.
A:Alright,I gettheideaandthatthe
carbscanbeoptional,butif we had
acarbwhatwouldit be?
C:Boiledpotatoes. Pre-boil them...
A:Really?
C:Yeahthenwhileyou’regrillingthepork
onthechargrillI wouldheatthepotatoes

• smashthema bitwhilethey’recold,
  stickthemonthechargrillanddrizzle
  themwitha bitofsesameoil.
  A:Barbecuedpotatoes!
  C:Fassandthefurious.
  A:Nocolcannon.Thankgoodness.
  C:YouknowhowI knowit’sa good
  recipe?Becausethebutcherhaschimed
  in attheendwitha smartcommentwhich
  is so last year! My recipe is so good he has

hadnochoicebut

tostayquiet.

A:I haven'texactly

beenquiet,but

movingon...What

doyouneedtoknow

aboutpork?More

than 90 percentof

smallgoodsin this

country– soyoursausages,yourpork,

yourham– is madefromimportedpork.

Butthere’snowayin theworldthatpork

tenderloinwillbeimported.Buyit fresh

andknowthatyou’resupportingAussies.

C:Supportyourlocalqualitybutcherand

you’resupportingthefarmers,too.

A:You'reexactlyright,foronce.Soyou’d

describethisasend-of-summer goodness

aroundthepool?

C: It’s fat-free Fass in Speedos!

PORKTENDERLOINWITH

CORIANDER DRESSING

SERVES 2

400gporktenderloin

1 tbsginger,crushed

2 garliccloves,crushed

1 longgreenchilli,finely chopped

1 tspsesameoil

2 tbsextravirginoliveoil

(^1) / 2 tspgroundcoriander
Finelygratedzestof 1 lemon
1 tbsfishsauce
1 cupkale,finelyshredded
(^1) / 8 savoycabbage,finelyshredded
(^1) / 3 bunchcoriander, leaves picked,
washed
CORIANDERDRESSING
(^1) / 2 bunchcoriander,leaves picked,
roughly chopped
ColinFassnidgeandAnthonyPuharich
conjureupaneasylate-summermealwith
a fresh approach to the pork tenderloin.
1 tspfishsauce
Juiceof^1 / 2 lemon
1 greenchilli,seedsremoved,
finelychopped
1 tspsesameoil
1 tspricevinegar
2 tbsextravirginolive oil
1 tsp caster sugar
Placeporktenderloinona cleanboard
andmakea deepincisionhorizontally
throughthemiddle,beingcarefulnot
tocutallthewaythroughthemeat,to
butterflyintoonelargethinfillet.Combine
ginger,garlic,chilli,sesameoil,oliveoil,
groundcoriander,lemonzestandfish
sauceina non-reactivebowltoforma
thickmarinade.Thoroughlycoatthepork
andmarinateinthefridgefor1 hour.
Meanwhilecombinekaleand1 tspsalt
flakesina smallbowl,massaging the salt
intotheleavestosoften.
Forthedressing,placeallingredients
intoa blenderandwhizuntilcombined.
Bringtheporktoroomtemperature
whenreadytocook.Heatbarbecueor
chargrillpantohighheatandcookthe
porkfor3-4minutesoneachsideuntil
justcookedthrough.Rest for 10 minutes,
thencarveintoslices.
Toserve,combinecabbage,kaleand
corianderin a bowlandtoss with dressing.
Serve with sliced pork.
AmericanExpress
delicious. Month Out
36 delicious.com.au
MEAT MARKET.