Marsala | Bunbury Farmers Market

Pork Saltimbocca

Ingredients:
800gm Pork fillets (200gm per person)
½ cup Marsala
8 slices of Parma ham (prosciutto)
8 sage leaves
Splash of Welly Boot olive oil
1 teaspoon butter
600mls cream
1 teaspoon chopped basil
Plain flour sufficient to coat the pork
Salt & pepper

Method:
Cut the fillets into 8 medallions, flatten slightly and place a sage leave on both sides of the pork. Next wrap the sliced Parma ham around the pork making sure you cover the sage leaf. Roll in the flour and salt and pepper. Put aside. Heat the pan and add the oil and butter. Seal each side of the medallions very quickly and remove to rest on a warm plate. Don’t wash the pan, de-glaze with the Marsala, add cream to the pan and simmer until reduced down and slightly thickened – approx. 10 mins Add the pork and cook for 2 minutes. Toss through the basil and serve. Great with jacket potatoes and a side salad.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Slowly Braised Beef Cheeks

Ingredients:
1.5 kg beef cheeks
125 ml olive oil
3 sprigs thyme
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
250mls Marsala
500ml red wine
500 ml beef stock
1 teaspoon sea salt
1 orange, peeled thinly

Method:
Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well. Heat half the oil in a large heavy based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from pan. Add the remaining oil, then add carrots, garlic, onion and sauté over high heat for 12-15 minutes or until well browned. Stir in the Marsala, wine, beef stock, orange peel and sea salt. Reduce the heat as low as possible and add the beef cheeks. Cover and cook for 3-4 hours, or until the cheeks are beginning to fall apart. Serve the cheeks and their sauce on a warm plate with soft polenta.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Pork Medallions in Marsala Sauce

Ingredients:
800 gm Pork Fillets (200 grams per person)
½ cup Marsala
1 small brown onion, finely chopped
1 teaspoon garlic, chopped
1 teaspoon basil, chopped
Splash of Welly Boot Olive Oil
1 teaspoon butter
600 mls cream
Salt and Pepper

Method:
Cut the fillets into medallions. Heat a pan and add the oil and butter. Sauté onion and garlic. Seal each side of the medallions very quickly and remove to rest on a warm plate. Don’t wash the pan, add the Marsala and cream to the pan and simmer until reduced down and slightly thickened (approx. 8 minutes). Add the pork and basil and warm through. Serve with jacket potatoes and a side salad.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: