Try this zucchini and feta fritters. Yum! Even yummier with Lawson's Dry Hills "Ten Rocks" Sauvignon Blanc.
Find it in Pop Up Wine's fabulous range of Semillon Sauvignon Blanc.
Thank you to #donnahaymagazine for this fantastic recipe!
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What’s For a Dinner Tonight? Zucchini and Feta Fritters & Lawson's Dry Hills "Ten Rocks" Sauvignon Blanc
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What’s For a Dinner Tonight? Smashed Avocado Toast & Lenton Brae Semillon Sauvignon Blanc
Posted by Market - Pop Up Wine on
Try this Smashed Avocado Toast with soft-boiled egg. Yum! Even yummier with Lenton Brae Semillon Sauvignon Blanc.
Find it in Pop Up Wine's fabulous range of Semillon Sauvignon Blanc.
Thank you to #donnahaymagazine for this fantastic recipe!
What’s For Dinner Tonight? Brined Roast Chicken & Domaine Duseigneur "Antarès" Lirac Rouge
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Try this Brined Roast Chicken. Yum! Even yummier with Domaine Duseigneur "Antarès" Lirac Rouge
Find it in Pop Up Wine's fabulous range of Red Wine.
Thank you to #donnahaymagazine for this fantastic recipe!
What’s For a Dinner Tonight? Grilled Steaks & Te Mata Estate Vineyard Syrah
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Try this Cheat's Lamb Meatballs and Mash. Yum! Even yummier with Te Mata Estate Vineyard Syrah.
Find it in Pop Up Wine's fabulous range of Syrah.
Thank you to #donnahaymagazine for this fantastic recipe!
What’s For a Dinner Tonight? Dukkah-Crusted Pork Fillet & Nanny Goat Chardonnay
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Try this Dukkah-Crusted Pork Fillet with with broccoli tabouleh. Yum! Even yummier with Nanny Goat Chardonnay.
Find it in Pop Up Wine's fabulous range of Chardonnay.
Thank you to #donnahaymagazine for this fantastic recipe!
INGREDIENTS
- 800g pork fillet (tenderloin), trimmed
- ⅔ cup (90g) dukkah+
- 250g truss cherry tomatoes
- micro parsley leaves++, to serve (optional)
broccoli tabouli
- ⅔ cup (120g) bulgur wheat
- 1½ cups (375ml) boiling water
- 300g broccoli, cut into florets
- 2 Lebanese cucumbers, peeled, seeded and sliced
- sea salt and cracked black pepper
- 2 tablespoons lemon juice
- 2 tablespoons olive oil, plus extra, for brushing
METHOD
- To make the broccoli tabouli, place the bulgur wheat and water in a bowl, cover and allow to stand for 30 minutes or until the grains are tender. Drain and set aside to cool completely.
- Preheat oven to 200°C (400°F). Place the broccoli in the bowl of a food processor and process until finely chopped. Transfer to a large bowl and add the bulgur wheat and cucumber. Sprinkle with salt and pepper, drizzle with the lemon juice and oil and mix to combine. Set aside.
- Brush the pork with oil, sprinkle with salt and pepper and roll in the dukkah to evenly coat. Place the pork on a lightly greased baking tray and roast for 10 minutes. Add the tomatoes to the tray and roast for a further 5 minutes, or until the pork is cooked and the tomatoes are tender. Slice the pork.
- Divide the salad between 4 plates and top with the pork, tomatoes and micro parsley leaves to serve. Serves 4
TIPS + TRICKS:
+ Dukkah is an Egyptian blend of seeds, nuts and spices. It’s available at some supermarkets and Middle Eastern and specialty food shops.
++ Micro herbs are available from some supermarkets, greengrocers and farmer’s markets.
Photography: Chris Court