FED up with all the federal and state political pork barrelling and porkies?
The people of Australia can now be rewarded with Australian PorkFest - get some real pork on your fork.
The celebration of Australian PorkFest, for the whole month of April, is to showcase the versatility and appeal of Australian pork and Julie Goodwin, Australia's first MasterChef, has been declared our very own PorkFest ambassador.
Australian Pork chief executive officer Andrew Spencer said Australia's pork farmers were proud to be represented by such a passionate culinary icon.
Julie is a busy, caring wife and mother who proved to a nation she could cook up a storm.
Her unassuming talent and warmth epitomised the heartbeat of the ideal family kitchen.
"She loves cooking. She loves her cooking to please and she loves cooking with pork. What's not to love?" he said. "Julie Goodwin doing her bit for Australia's pork farmers with her down-to-earth appeal to home cooks is a perfect fit."
April is a time when pork is at its most plentiful, at its peak quality and is most economical.
This boom of delicious pork is due to the fact that most of Australian pig herds breed and grow best in the cooler months, meaning that piglet batches born at the end of winter catch up in size with litters born at the beginning of the colder months.
Consequently, more pigs come on to the market at that particular time of the year.
It's when pork is in "peak season". With supermarkets and more than 1300 butchers around the country on board for PorkFest, it's easy to get into the pork-on-your-fork spirit.
Shoppers can simply follow Julie's featured PorkFest recipe each week - roast loin, pad Thai, cannelloni, and schnitzel on pork.com.au.
Or they can be adventurous with any of the abundance of other cuts available with pork, be it leg, steak, cutlet, scotch, shoulder, belly, fillet, trotter, or hock.
Pork is a perfect fit for almost any cuisine style, so imagination is the only limit and PorkFest is all about getting the creative juices flowing and getting out of a recipe rut.
Prep time: 30 minutes
Cooking time: 40 minutes
- 3 x 400g tin crushed tomatoes
- ½ tsp ground dried oregano
- 1 tbs sugar
- ¾ tsp salt and a pinch of ground black pepper
- 1 tsp olive oil
- 1 garlic clove, crushed
- 1 brown onion, finely chopped
- 500g lean pork mince
- 1½ cups grated parmesan
- 1 cup ricotta
- ½ cup continental parsley, chopped
- 4 fresh lasagne sheets
- 2 cups grated mozzarella
Preheat oven to 180°C. In a medium saucepan, place tomatoes, oregano, sugar, salt and pepper. Simmer for 10 mins or until thickened. Pour half the mixture into a baking dish. Heat olive oil over medium low heat in a small pan. Saute onion and garlic until translucent. Add the pork and cook for 10 minutes. In a large bowl combine the pork mixture with parmesan, ricotta and parsley. Cut each lasagne sheet into halves. Place mixture along the length of each sheet and roll into a tube. Do not overlap the ends too much. Lay the tubes on the tomato sauce in baking dish. Top with extra tomato sauce and cover with mozzarella. Bake for 25 mins or until golden and bubbling.
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