Pork Loin and Peanut Crayfish

Hospitality student Lance Webb, representing the Taabinga Room Restaurant at Kingaroy TAFE, prepared a grilled pork loin filled with roasted peanut-encrusted freshwater crayfish at the 2007 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Captain's Paddock Rosetta

Ingredients
2 x 200g pork loins
2 x freshwater crayfish, whole raw
40g Hi Oleic peanuts, roasted and chopped
15g red capsicum, brunoise
10g roasted paprika, ground
Seasoning

Dumplings
750ml full cream milk
1 bay leaf
1 garlic glove, crushed
170g semolina, fine
3 egg yolks
75g parmesan cheese, grated
1 pinch nutmeg, ground
Seasoning

Brandy Sauce
15ml Hi Oleic peanut oil
30g onion, fine dice
20g celery, fine dice
75ml sweet white wine
30ml brandy
1 pinch saffron
140ml chicken stock
100ml cream fraiche
6 sprigs chives, chopped

Garnish
6 sugar snap peas
6 turned carrots
1/2 bunch English spinach
10g clarified butter

Method
Season pork and pocket. Clean crayfish and slice at a long angle. Roll crayfish in chopped peanuts, capsicum and ground paprika. Place crayfish in pork pocket and cook when ready.

To prepare the dumplings, put the milk, bay leaf, garlic and seasoning into a saucepan and bring to a boil. Turn off heat, remove bay leaf and slowly rain in semolina, whisking constantly.

Beat in three egg yolks, one at a time, then stir in the cheese and nutmeg. Spread the mixture into a tray and refrigerate for three hours. Cut the mixture into rounds and coat in a little semolina then fry when ready.

To prepare the brandy sauce, heat peanut oil in pan and sweat onion, stir. Add celery and heat for one minute and stir. Add white wine, reduce, stir. Add brandy and flambe, stir. Add saffron, stir. Add stock and cream fraiche, stir.

Just before serving, add chives.

For the garnish, turn carrots and prepare sugar snap peas then blanch and refresh.

Clean and wash English spinach and wilt in butter.

Local Produce
Pork - Bottle Tree Hill Organics, Crownthorpe
Brandy - Booie Range Distillery, Kingaroy
Hi Oleic Peanuts - Peanut Company of Australia, Kingaroy
Milk - Sameway Fresh, Nanango
Peanut Oil - Peanut Company of Australia, Kingaroy
Cream Fraiche - Kingaroy Cheese, Kingaroy

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