COOK-OFF RECIPES:

Peter Eaton from Captain's Paddock Cellar Door prepared Barker's Creek Pork coated in Captain's Paddock peanut pesto served on a bed of creamy potato mash accompanied with estate-grown vegetables and a chardonnay and chilli jus at the 2008 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Captain's Paddock 2000 Chardonnay

Ingredients
Peanut Pesto
200g fresh basil leaves
200g dry roasted peanuts
50g parmesan cheese
200ml olive oil

Main Dish
50g Peanut Pesto
2 pork fillets
200g mashed potato
200g seasonal vegetables (carrots, beans and snow peas)
30g chardonnay jelly (or to taste)
1 tsp chilli (or more if you like attitude in your jus)
Olive oil for frying
1 tsp rice wine vinegar
Milk and butter for mash

Method
Prepare peanut pesto from ingredients listed above.

Fry pork until almost cooked and set aside.

Boil potatoes until cooked, drain; add butter, milk and rice wine vinegar. Mash until smooth; add more milk if required.

Add 100ml water to the pork pan. Bring to the boil, continually stirring. Add the chardonnay jelly and chilli, simmer until reduced by half.

Steam vegetables.

Add olive oil and peanut pesto to a clean pan and heat until the mixture is loose. Add pork and turn until the pork is coated with the peanut pesto mixture.

Serve up. Place a bed of mashed potato on the plate, off centre. Place pork on the mash. Spoon the jus around the plate generously. Place vegetables on the plate in a stack. Garnish pork with spring onions.

Local Produce
Dry roasted peanuts - The Peanut Van
Pork fillets - Barker's Creek Pork
Olive oil - Spring Gully Olives
Vegetables - Captain's Paddock Cellar Door garden
Chardonnay jelly - Captain's Paddock

Go Back...