COOK-OFF RECIPES:

Brent Shorter from the Kingaroy Hotel Motel prepared Paupiette of peanut dukkah crusted pork fillet and a cherry tomato and sage compote, served with dressed wild rocket and sweet potato and peanut gnocchi in a sage beurre noisette at the 2008 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Clovely Estate 2006 Left Field Barbera

Ingredients
2 x 200g pork fillets
1 tsp oil
30g butter
20g crushed Hi Oleic peanuts
5 sage leaves
Small handful of wild rocket leaves
Juice of 1/2 lime
1 tsp extra virgin olive oil

Dukkah
20g Hi Oleic peanuts
5g coriander seeds
5g cumin
5g sesame seeds

Compote
1 punnet cherry tomatoes
6 sage leaves
1 tblsp balsamic vinegar
1 tsp brown sugar
1/2 red onion, diced
Pinch of salt and pepper

Gnocchi
120g sweet potato
60g plain flour
1 egg yolk
2 tblsp finely grated Parmesan
30g Hi Oleic peanuts, crushed
Pinch of salt

Method
Dukkah
Lightly crush peanuts, coriander seeds and cumin in a mortar and pestle, then mix through sesame seeds.

Compote
Sweat onions and cherry tomatoes over heat, add sage leaves and cook until cherry tomatoes start to collapse. Add salt and pepper, balsamic vinegar and brown sugar. Stir through over heat.

Sweet Potato and Peanut Gnocchi
Roast sweet potato and moulie. Place sweet potato, egg yolk and plain flour in a mixing bowl and combine well. Add peanuts and Parmesan and combine with mixture. Roll dough into a 2cm diameter log and then cut into 2.5cm lengths. Roll gnocchi pieces over your finger with a fork to shape.

Dressed Wild Rocket
Whisk lime juice whilst pouring a thin stream of extra virgin olive oil into juice. Then toss rocket leaves through the vinaigrette. Butterfly cut the pork fillets. Brush the top end with a small amount of oil and press into the dukkah.

Place pork fillets in a pan on medium to high heat with a small amount of vegetable oil. Grill for three to four minutes or until just cooked through.

Meanwhile, put gnocchi into boiling water and cook for three to four minutes.

Drain and place in a hot frypan with 30g of butter, 20g of crushed peanuts and five sage leaves. Toss through until the butter browns and remove from heat.

Place dressed rocket in the middle of the plate. Roll the pork fillets into a paupiette shape and present on top of the rocket with the dukkah crust upwards.

Surround with the gnocchi and sage beurre noisette. Spoon the tomato and sage compote inside the paupiette.

Garnish with sage leaves.

Local Produce
Hi Oleic peanuts - Peanut Company of Australia, Kingaroy
Pork fillet - Yarraman Bacon
Cherry tomatoes - Windera Hydroponics
Sweet potato - Bottle Tree Hill Organics, Murgon
Free range eggs - The Prendergast family, Kingaroy
Wild rocket - Windera Hydroponics
Limes - Hatfields at Green Valley, Gordonbrook
Extra virgin olive oil - Spring Gully Olives, Kilkivan

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