COOK-OFF RECIPES:

Matthew McMurdy, a Hospitality Student at Kingaroy State High School, prepared this roulade of peanut pork and navy bean cassoulet with caramelised peaches and shiraz jus at the 2006 PCA South Burnett Regional Culinary Competition. Matthew won an Encouragement Award for his entry.

Wine Accompaniment:
Cranes Cabernet Merlot

Ingredients
20g peanuts
1 peach, whole
2 pork loins
1 Bowen mango
30g baby spinach
100g navy beans
1 tbsp Cajun pepper
12 marjoram leaves
25 sage leaves
1 tbsp cumin
30g sultanas
1 brown onion
100ml white wine
70g butter
30g sugar
50ml beef jus
50ml shiraz
100ml oil

Method

To make roulade: Butterfly pork loin, lay flat. Layer spinach over 2/3 of pork. Combine mango, sultanas and peanuts in a bowl and place over 1/3 of pork on the spinach. Roll and tie with butcher's string. Roll in spice mix (crushed peanuts, Cajun pepper and cumin). Seal and cook. Rest pork and then slice.

To make cassoulet: Soak navy beans overnight. Strain off liquid. Sauté onions. Add sage and marjoram. Add navy beans. Deglaze with white wine. Reduce to required consistency.

To make peaches: Slice peaches. Add butter and sugar to a hot pan and cook until light brown. Add peach wedges and cook until peaches are tender.

To make sauce: Reduce shiraz by half and combine with beef jus.

To serve: Place cassoulet in desired location. Drizzle jus around edge of the plate. Place roulade evenly on plate. Place peach wedges around plate.

Serves 2

Local Produce:
Peanuts - PCA Kingaroy
Peaches - Dugdells Orchard, Kumbia
Pork - Barkers Creek, Kingaroy
Navy Beans - BGA, Kingaroy
Sage - Cricket Club, Lyle Vidler Oval, Kingaroy
Wine - Cranes Wines, Booie via Kingaroy