SUCCESSFUL RESTAURATEUR Angelo Georgalli has created a selection of his favourite recipes that are nutritious, delicious and naturally sourced. With a Greek, Italian and English background, Angelo Georgalli invites confidence in his ability to mix different culinary styles while his enthusiasm for fresh New Zealand produce and game is infectious.
Grilled Greek Pork Chops with Roasted Potatoes
Preparation Time: 15 minutes / Cooking Time: 25-35 minutes / Serves 4
Moist, sweet, mustardy and smoky … and the potatoes! This dish has got a punch and a pop and is just delicious.
- 4-6 pork chops, each about 2cm thick
MARINADE:
- 4 Tbsp extra virgin olive oil
- 1 Tbsp dried oregano leaves
- 1 Tbsp wholegrain mustard
- 2 Tbsp red wine vinegar
- Juice of 1 lemon
- Salt and pepper
GREEK POTATOES:
- 6 potatoes, cut into wedges
- Extra virgin olive oil
- Juice of 1 lemon
- 2 cloves garlic, crushed
- Salt and pepper
TO SERVE:
- Drizzle of honey
METHOD:
Preheat the oven to 200°C.
Make the marinade first. In a bowl combine the olive oil, oregano, mustard, vinegar, lemon juice and a pinch of salt and pepper. Add the pork chops to the bowl and stir to coat. Set aside to marinate.
Place the potatoes in a roasting dish with a drizzle of olive oil, the lemon juice, garlic, and salt and pepper. Bake in the oven for 25 minutes.
While the potatoes are baking, grill both sides of the chops on the barbecue, basting with the remaining marinade, until golden brown and crisp. Transfer the chops to an ovenproof dish and put them into the oven with the potatoes for the last couple of minutes of baking.
Drizzle the pork chops with a little honey and serve with the potatoes.
Smoked Brown Trout with Watercress Salad
Preparation Time: 20 minutes / Cooking Time: 20 minutes / Serves 2
Smoky, crunchy, fresh and zesty. The pistachios really work with the sweetness of the honey in the trout and salad to create a stunning dish.
INGREDIENTS:
- 200g brown trout fillet, deboned, skin on
- 1 Tbsp brown sugar
- Salt and pepper
- 2 sprigs of fresh thyme
- Zest of 1 lemon
- 25g butter, cut into small chunks
- Olive oil
SALAD:
- 80–100g watercress leaves
- ½ a green apple, thinly sliced (preferably shaved on a mandoline)
- ½ a cucumber, shaved (see above)
- Zest and juice of ½ a lemon
- 1 Tbsp manuka honey cider vinegar
- 2 Tbsp olive oil
- ½ Tbsp balsamic vinegar
- 1 Tbsp crushed roasted pistachios
- ½ Tbsp Cardrona honey or other honey
- ½ tsp kelp seasoning
TO GARNISH:
- Zest of ½ a lemon
- Sprigs of fresh thyme
- Crushed roasted pistachios
- Salt and pepper
EQUIPMENT:
- Aluminium foil
- Smoker
- 1 cup manuka chips
Season the trout with the brown sugar, salt and pepper, thyme, lemon zest and the chunks of butter over the top.
Pierce holes in a sheet of aluminium foil to allow the smoke to flavour the fish. Drizzle a little olive oil onto the foil and transfer the trout onto the sheet.
Cover the surface of the smoker evenly with the mānuka chips and place it over a hot barbecue grill. Place the trout on its sheet of foil in the smoker and smoke for 10–15 minutes. Once the trout is ready, transfer it to a chopping board. Remove the thyme sprigs and peel off the skin. Chop the fillet into 2.5cm slices.
In a bowl combine all the ingredients for the salad and toss well.
Serve the trout on a bed of watercress salad and garnish with lemon zest, thyme, pistachios and salt and pepper.
Taken from The Game Chef by Angelo Georgalli, Beatnik Publishing, RRP $49.99. www.beatnikshop.com
