Chef: Brent Shorter, Kingaroy Hotel Motel
Suggested wine accompaniment: Clovely Estate 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.

Serves 2

 
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