COOK-OFF RECIPES:

Peter Eaton, from Captain's Paddock Cellar Door, Kingaroy, prepared pork with peanuts, avocado and pepper sauce (served with stir-fried vegetables) for his main dish in the 2006 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Captain's Paddock 2005 Verdelho

Ingredients
4 pork chops
1/2 ripe avocado
200ml cream
1 tbsp lemon juice
1/2 cup peanuts
Ground black pepper, cracked
Peanut oil
1 carrot
2 bok choy
1/2 red capsicum
1 tbsp sweet soy sauce
2 tbsp sweet red chilli

Method

For pork: Cook pork chops to suit on a barbecue (don't overcook). Mash half an avocado in a pan. Add peanuts and cream, simmer to reduce mixture.

For vegetables: Julienne carrot and slice capsicum into strips. Cut bok choy stems into 3cm pieces. Add 1 tbsp of peanut oil to a wok. Add carrots and stirfry for one minute.

Add 1 tbsp sweet soy sauce and 2 tbsp sweet chili sauce. Add bok choy stalks and capsicum and heat through. Add bok choy greens and simmer
until heated through.

To serve: Heap vegetables in the centre of the plate, place a pork chop either side of the heap. Drizzle sauce over chops.

Serves 2

Local Produce:
Pork - Jestin Farms, Crawford
Peanuts - PCA, Kingaroy
Peanut oil - PCA, Kingaroy