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    Tasmanian Pepperberry Cured Huon Salmon

    Curing salmon isn’t as difficult as you’d think! Combined with Tasmanian pepperberries and spirits of your choice, this salt cured Huon Salmon will literally melt in the mouth.
    Cured salmon will keep for three days in the refrigerator, so there’s plenty of excuses for leftovers (or maybe not!).
    Don’t forget if you can’t make it to one of our Huon stockists you can also purchase your fresh Huon Salmon online and we’ll deliver straight to your door ANYWHERE in Australia!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 24-48 hours
        •    Yield: Serves 6

    Ingredients

        •    1 side Fresh Huon Salmon
        •    1 cup Rock Salt
        •    1/4 cup Tasmanian pepperberries
        •    1/4 cup Fine salt (pure lake salt)
        •    2 tbsp Sugar
        •    1.5 tbsp White spirit - (Gin, vodka, aquavit, Willie Smiths schnapps)

    Method

    1. Place fine salt, pepperberries and sugar into a spice grinder or mortar and pestle and grind until fine.
    2. Mix with rock salt and spirit to form a rough paste.
    3. Lay clingwrap out on bench and spread 1/3 of the cure over the centre of it.
    4. Place the salmon on top of the cure and spread the remaining salt cure over and around the fillet.
    5. Wrap clingwrap very tightly around fish and cure and add a few more clingwrap layers.
    6. Place into a container and sit a plate on top, weighted with something such as a dinner plate
    7. Sit in the refrigerator for 48 hours, turning every 12 hours or so. Salmon will be cured when it is firm to the touch.
    8. Remove from the fridge and container and wipe salt cure off.
    9. Then gently run a sharp knife under the skin to remove and slice salmon thinly to serve.



    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/tasmanian-pepperberry-cured-huon-salmon/

    Maple Onion Glazed Beef Tenderloin

    Chef Thomas Horner marinates and bastes grassfed Aussie beef with a maple-onion glaze. The sugars caramelize to make a flavorful crust while the meat grills. Serve this with oil-roasted potatoes on the side.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 8

    Ingredients

        •    Portion size: 6 to 8 oz. beef
        •    Alternate cuts: Strip steak

    Fillet Steak:

        •    1 Australian grassfed beef tenderloin
        •    1 bunch fresh thyme leaves, chopped
        •    1 bunch fresh basil leaves, chopped
        •    1 large sweet onion, finely chopped
        •    ½ cup olive oil
        •    ¼ cup maple syrup
        •    Salt and pepper to taste

    Method

    In a large bowl or zip-lock bag, blend the thyme, basil, onion, maple syrup and olive oil; season with salt and pepper. Remove half to a smaller bowl. Add the tenderloin to the remaining half of the mixture and marinate it for 30 minutes. Preheat a grill to MEDIUM heat. Grill the tenderloin, basting it with the reserved onion mixture, for 25 to 30 minutes, turning it 4 or 5 times. Remove the tenderloin from the grill to rest for 10 minutes before carving it into slices.



    This great family recipe is thanks to True Aussie Beef and Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/maple-onion-glazed-grassfed-beef-tenderloin/

    Neely's BBQ Sauce

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 1 hour & 15 minutes
        •    Yield: 3 1/2 cups

    Ingredients

        •    2 cups ketchup
        •    1 cup water
        •    1/2 cup apple cider vinegar
        •    5 tablespoons light brown sugar
        •    5 tablespoons sugar
        •    1/2 tablespoon fresh ground black pepper
        •    1/2 tablespoon onion powder
        •    1/2 tablespoon ground mustard
        •    1 tablespoon lemon juice
        •    1 tablespoon Worcestershire sauce

    Method

    In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.



    This great family recipe is thanks to Food Network at http://www.foodnetwork.com/recipes/neelys-bbq-sauce-recipe-1937392

    Grilled Bruschetta Chicken

    The least basic grilled chicken has ever looked.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    4 tbsp. extra-virgin olive oil
        •    Juice of 1 lemon, divided
        •    kosher salt
        •    Freshly ground black pepper
        •    1 tsp. Italian seasoning
        •    4 boneless skinless chicken breasts, pounded to even thickness
        •    3 roma tomatoes, diced
        •    4 slices provolone

    Method

    1. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and chill, 30 minutes.
    2. Transfer chicken to a preheated grill and discard excess marinade. Grill chicken over medium-high heat until cooked through, 5 to 7 minutes per side.
    3. Meanwhile, combine tomatoes and remaining lemon juice and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice provolone and cover grill until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture and serve.



    This great family recipe is thanks to Delish at http://www.delish.com/cooking/recipe-ideas/recipes/a53594/grilled-bruschetta-chicken-recipe/

    Slow-Cooker Pulled Pork Sandwiches

    Perfect for a crowd, this moist pulled pork, slow cooked with Progresso™ chicken broth, cider vinegar and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 4 hours 45 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 Tbsp light brown sugar
        •    2 tsp hot paprika
        •    1 tsp mustard powder
        •    ½ tsp ground cumin
        •    Kosher salt and freshly ground pepper
        •  
    1 (3- to 4-lb) boneless pork shoulder, trimmed of excess fat
        •   2 tsp vegetable oil
        •   ½ cup apple cider vinegar, plus more to taste
        •   3 Tbsp tomato paste
        •   6 potato buns
        • 
    Barbecue sauce and prepared coleslaw, for serving

    Method

    1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
    2. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
    3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
    4. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.



    This great family recipe is thanks to Food Network at http://www.foodnetwork.ca/recipe/slow-cooker-pulled-pork-sandwiches/17847/