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					2010
Pork Creations
Collection
40 Value Added Recipes
Introduction
Australian Pork Ltd                                       Shopper Insights
Australian Pork Ltd (APL) is a producer owned not-        Over the past 18 months, Australian Pork Ltd has
for-profit company combining marketing, export            invested over $300k in consumer in-store butcher
development, research, innovation and strategic policy    and supermarket research, providing APL with the
development to assist in securing a profitable and        knowledge to help butchers get more out of their
sustainable future for the Australian pork industry.      business.
APL is an industry body, funded by pig farmers, paid to   By more accurately understanding the types of
do what individual pig farmers can’t do for themselves.   customers – whether they’re gourmet cooks, feeding
Activities include:                                       a large family, or simply eating to live – and their
a) Building demand for pig meat products                  respective needs, APL can help butchers optimise their
                                                          offering to suit both existing and new customers.
b) Research and development to reduce
   costs, improve productivity and improve
   value chain efficiency                                 Marketing Planning & Sales
c) Communication with government on                       As any successful business person will agree, ensuring
   farmers’ behalf.                                       that products and services reflect the customer’s
                                                          desire is the first step towards building a successful

What can APL offer                                        business. APL has developed a range of tools to help
                                                          butchers better meet the needs of customers through
butchers?                                                 more effective marketing and communication. Many
APL has developed a number of specific initiatives        of the tools can be prepared using little more than the
tailored to the retail butcher industry, designed to      average home computer.
improve offering, efficiency and profitability.

                                                          How to get involved
New Product Development                                   Simply contact your state representative -
APL also has significant research and industry learning   details on last page of this book.
on the topics of value adding, packaging design and
store layout.
APL’s research shows what the different consumer
groups look for in a product. By using this knowledge
butchers can identify potential opportunities, and
actively work to build market share in the meat
category.
   The Pork Creations                                         Other ingredient estimates
   Competition Recipe                                         (non pork)
   Compilation                                                The costs supplied for all other non pork products
                                                              have been calculated from the actual cost of
   During 2009-10, APL conducted a series of Butcher
                                                              ingredients (% of proportion used) at the time of
   Summits across Australia. The summits encouraged
                                                              production. The ingredients were purchased from retail
   butchers to explore new value added recipes to
                                                              supermarkets. Some ingredients may be available in
   better meet customer needs, while also improving
                                                              bulk and/or through specific butcher suppliers at a
   their bottom line. In addition to the summits, APL
                                                              lower average cost.
   conducted a value-added pork recipe competition,
   inviting butchers across Australia to submit value
   added pork recipes for review.                             Store specific prices
   The recipes contained within this book have been           To help with calculation of actual costs relevant to
   selected from amongst the best entries submitted,          each store, a column for actual store costs has been
   based on several criteria including taste, visual          included with each recipe. Butchers should insert their
   appearance, creativity and most importantly, the ability   own costs in this column to gain a more accurate
   to positively affect sales.                                calculation of what each individual recipe will (or will
   All recipes contained are therefore credited with the      not) deliver for their business. It should be noted that
   butcher names and store of origin.                         overhead costs, such as rent, electricity, labour etc
                                                              have not been included.

   How the Recipe Cost
                                                              Recommended Retail Price
   Guides Work                                                Recommended Retail Price (RRP): the recommended

   Pork price estimates                                       retail price is calculated by multiplying the total cost of
                                                              a recipe’s ingredients by 1.7 (to achieve a 70% mark-
   APL is not involved in the setting of wholesale prices,    up). This is a guide and is best refined once the recipe
   therefore all costs specified for pork products in this
                                                              has been established with customers.
   book are estimates ONLY. These wholesale prices
   have been derived from feedback obtained from
   both suppliers and butchers, however, considerable
   fluctuation between estimates and actual costs will
   likely occur. Due to the nature of pig farming, many
   variables can affect the end price to the butcher. These
   include, but are not limited to:
   • Farming methods (free range, organic, standard etc)
   • Transport from farm to shop
   • Grain prices and other costs of production, such as
     labour
   • Changes in consumer demand and seasonality
     (especially during festive periods)

   • Abattoir availability and cost




PAGE 4
Contents
Recipes

Shoulder                                   Honey Mustard and Chive Pork Cutlets   45
Barbeque Pork Slab                    5    Korean Pork Sticky Ribs                47
Infused Slow Cooked Pork Shoulder     7    Parmesan and Garlic Pork Cutlets       49
Mediterranean Pork Parcels            9    Pork and Prosciutto Rolls              51
Pork and Sage Mignon                  11   Pork Belly Rack                        53
Pork Scotch Fillet Medallions         13   Pork Crumbed Nuggets                   55
                                           Pork Kiev                              57

Leg                                        Pork Mini Roast                        59

Chinese Pork with Shallots            15   Pork Noisette                          61

Honey and Macadamia Pork Schnitzel    17   Pork Pot                               63

Island Pork Scrolls                   19   Pork Spinach and Bacon Noisette        65

Pork Baklava                          21   Pork Swiss Kiev                        67

Pork Kebab                            23   Pork Wellington                        69
                                           Pork, Apple and Sage Lattice Pastry    71
                                           Spinach and Fetta Cheese Pork Rack     73
Middle
Almond and Coriander Dukkah           25
Apple and Pork Pinwheels              27   Other (Mince/Strips)
Apple Infused Pork Belly              29   Crunchy Sweet Chilli Pork Sticks       75

Apricot and Macadamia Pork Noisette   31   Italian Pork Meatballs                 77

Bacon and Fetta Stuffed Pork Fillet   33   Pork and Apple Rissoles                79

Bonded Pork Fillet Steaks             35   Savoury Pork Rissoles                  81

Camembert and Apricot Stuffed              Pork and Roast Cashew Stir-fry Pack    83
Pork Fillet                           37
Coconut Pork Belly Ribs               39
Fruity Pork Belly Roll                41
Greek Fetta, Bok Choy and
Pine Nut Pork Cutlet                  43
         BBQ PORK SLAB




PAGE 6
INGREDIENTS                                       COST GUIDE                   YOUR COST
1.5kg pork neck                                        $10.35                    $
30g crushed ginger                                      $0.24                    $
30g crushed garlic                                      $0.21                    $
100g golden syrup                                       $0.63                    $
200ml light soy sauce                                   $0.92                    $
20ml fish sauce                                         $0.16                    $
20ml sesame oil                                         $0.40                    $


Total cost                                             $12.91                    $
Cost per kg                                             $8.61                    $


Recommended sell price
(70% mark up)                                          $21.95                    $
RRP (per kilo)                                         $14.63                    $


BUTCHER METHOD Butterfly pork neck and pin flat with wooden skewers. Mix remaining
ingredients to form a marinade. Strain. Using a large syringe injector, inject pork and rub
remaining marinade over. Refrigerate overnight.

CUSTOMER COOKING INSTRUCTIONS Slow cook on B.B.Q. or grill. Alternatively, bake in
the oven at 180°C for 60 minutes.

TIPS Flavour injectors can be purchased from homewares stores.

ESTIMATED PREPARATION TIME 10 minutes.




                                                          This recipe was submitted by: Matthew Leverington
                                                                     from Feast Fine Foods, Fairview Park SA.
         INFUSED SLOW
         COOKED PORK
           SHOULDER




PAGE 8
INGREDIENTS                                     COST GUIDE                  YOUR COST
2.5kg pork shoulder (bone in)                         $8.75                  $
20g crushed garlic                                    $0.14                  $
½ tsp cracked black pepper                            $0.05                  $
4 sprigs rosemary                                     $0.50                  $
10 fresh sage leaves                                  $0.50                  $
10g salt                                              $0.01                  $
30ml olive oil                                        $0.27                  $


Total cost                                           $10.22                  $
Cost per kg                                           $4.09                  $


Recommended sell price
(70% mark up)                                        $17.37                  $
RRP (per kilo)                                        $6.95                  $


BUTCHER METHOD Score, oil and salt skin of pork. Rub crushed garlic and rosemary sprigs
into pork and place fresh sage leaves on top. Refrigerate for 24 hours uncovered to dry skin.

CUSTOMER COOKING INSTRUCTIONS Bake at 180°C for 30 minutes then reduce temperature
to 150°C and bake for 2.5 - 3 hours.

TIPS Rest before carving.

ESTIMATED PREPARATION TIME 10 minutes.




                                                      This recipe was submitted by: Ann & Fiona McDonagh
                                                               from McDonagh’s Meat Boutique, Ryde NSW.
          M EDITERRANEAN
           P ORK PARCELS




PAGE 10
INGREDIENTS                                   COST GUIDE                   YOUR COST
10 x 150g pork scotch fillet steaks                 $10.35                  $
100g semi sundried tomatoes chopped                  $2.49                  $
200g fetta cheese                                    $2.40                  $
40g seeded mustard                                   $0.60                  $
60g brown sugar                                      $0.26                  $
½ bunch shallots sliced                              $1.00                  $
1 red capsicum diced                                 $2.25                  $
1 green capsicum diced                               $1.50                  $
40ml brown vinegar                                   $0.20                  $
40ml olive oil                                       $0.36                  $
5 sheets puff pastry                                 $1.06                  $


Total cost                                          $22.47                  $
Cost per kg                                         $14.98                  $


Recommended sell price
(70% mark up)                                       $38.20                  $
RRP (per kilo)                                      $25.47                  $


BUTCHER METHOD Mix together pork steaks, semi sun dried tomatoes, fetta, mustard,
brown sugar, capsicum, vinegar and oil. Arrange steaks and vegetables on pastry and fold
into pillow. Brush with egg.

CUSTOMER COOKING INSTRUCTIONS Bake at 200°C for 40 minutes.

ESTIMATED PREPARATION TIME 30 minutes.




                                               This recipe was submitted by: James & Deanna McNaughton
                                                                  from Knights Meats, Wagga Wagga NSW
           PORK AND
          SAGE MIGNON




PAGE 12
INGREDIENTS                                      COST GUIDE                  YOUR COST
150g moisture infused pork scotch fillet steak        $1.12                   $
1 bacon rasher                                        $0.80                   $
1 sage leaf                                           $0.05                   $
5g apple and sage spice glaze                         $0.30                   $
10g garlic butter                                     $0.06                   $


Total cost                                            $2.33                   $
Cost per kg                                          $15.53                   $


Recommended sell price
(70% mark up)                                         $3.96                   $
RRP (per kilo)                                       $26.41                   $


BUTCHER METHOD Remove rind from bacon. Mark the eye and the tail of the bacon to the
thickness of the pork steak. Wrap the bacon around the pork steak and secure with a tooth
pick – aim to have each mignon looking like it could have been cut straight from the pork neck.
Coat top with apple and sage spice glaze and then pipe on a dab of garlic butter and place a
sage leaf on the top.

CUSTOMER COOKING INSTRUCTIONS Bake in an oven proof tray at
180°C for 30-35 minutes.

ESTIMATED PREPARATION TIME 5 minutes.




                                                                  This recipe was submitted by: Scott Pine
                                                              from Centerpoint Gourmet Meats, Taree NSW
          PORK SCOTCH
             FILLET
           MEDALLIONS




PAGE 14
INGREDIENTS                                     COST GUIDE                 YOUR COST
Pork neck with skin attached approx 2kgs               $9.00                 $
Meat protein binder                                    $0.50                 $


Total cost                                             $9.50                 $
Cost per kg                                            $4.75                 $


Recommended sell price
(70% mark up)                                         $16.15                 $
RRP (per kilo)                                         $8.08                 $


BUTCHER METHOD Bone out forequarter of pork taking out all of the shoulder meat leaving
enough skin to almost completely go around the neck fillet. Sprinkle pork neck skin with meat
binder and tightly roll up with meat film. Leave in cool room overnight to set. Unwrap and slice
into rounds.

CUSTOMER COOKING INSTRUCTIONS Grill.

ESTIMATED PREPARATION TIME 5 minutes.




                                                                  This recipe was submitted by: Tim Rose
                                                                    from Premier Meats, Tenterfield NSW.
          CHINESE PORK
          W ITH SHALLOTS




PAGE 16
INGREDIENTS                                     COST GUIDE                   YOUR COST
1kg moisture infused pork topside strips               $7.95                  $
50g corn flour                                         $0.37                  $
10g crushed garlic                                     $0.07                  $
10g crushed ginger                                     $0.08                  $
50g brown sugar                                        $0.22                  $
10ml sesame oil                                        $0.20                  $
½ bunch shallots                                       $1.00                  $
½ tsp red chilli                                       $0.05                  $
125ml light soy sauce                                  $0.58                  $
125ml chinese rice wine                                $0.50                  $


Total cost                                            $11.02                  $
Cost per kg                                           $11.02                  $


Recommended sell price
(70% mark up)                                         $18.73                  $
RRP (per kilo)                                        $18.73                  $


BUTCHER METHOD Mix together pork strips, corn flour, garlic, ginger, soy sauce, chilli, rice
wine and sugar. Put remaining ingredients into a small container for the customer to add after
browning pork.

CUSTOMER COOKING INSTRUCTIONS Heat oil in wok, stir fry pork until
lightly browned. Serve with green vegetables, rice and top with shallots.

ESTIMATED PREPARATION TIME 10 minutes.




                                                 This recipe was submitted by: James & Deanna McNaughton
                                                                    from Knights Meats, Wagga Wagga NSW.
            HONEY AND
            MACADAMIA
          PO RK SCHNITZEL




PAGE 18
INGREDIENTS                                      COST GUIDE                 YOUR COST
10 x 150g moisture infused pork topside steaks      $11.92                   $
200g honey                                           $1.50                   $
200g macadamia stuffing mix                          $2.00                   $
200g plain flour                                     $0.20                   $
500ml egg wash                                       $1.00                   $
800g bread crumbs                                    $1.20                   $


Total cost                                          $17.82                   $
Cost per kg                                         $11.88                   $


Recommended sell price
(70% mark up)                                       $30.29                   $
RRP (per kilo)                                      $20.20                   $


BUTCHER METHOD Cut pork topside about 10mm thick. Moisture infused topside will not
need to be pounded out. Combine honey, macadamia stuffing mix and bread crumbs. Coat
steaks in flour, then dip in egg wash then crumb.

Ensure schnitzels have a good even coating of crumb mixture.

CUSTOMER COOKING INSTRUCTIONS Shallow fry or deep fry.

TIPS Gently fry to prevent burning honey.

ESTIMATED PREPARATION TIME 20 minutes.




                                                                  This recipe was submitted by: Aaron Pin
                                                             from Centerpoint Gourmet Meats, Taree NSW.
          ISLAND PORK
            SCROLLS




PAGE 20
INGREDIENTS                                    COST GUIDE                   YOUR COST
1kg pork topside strips                               $7.95                  $
200g pineapple pieces                                 $0.80                  $
50g shredded coconut                                  $0.65                  $
10g salt                                              $0.01                  $
6g dried parsley                                      $0.20                  $
5 sheets short crust pastry                           $2.47                  $


Total cost                                           $12.08                  $
Cost per kg                                          $12.08                  $


Recommended sell price
(70% mark up)                                        $20.54                  $
RRP (per kilo)                                       $20.54                  $


BUTCHER METHOD Mix together pork strips, chopped pineapple, coconut, salt and parsley.
Spread mixture over sheets of short crust pastry and roll up sticking edge down with some
beaten egg. Cut into 3 centimetre slices and brush faces with egg.

CUSTOMER COOKING INSTRUCTIONS Bake at 180°C for 20 minutes.

TIPS You could use any flavour combination for this recipe.

ESTIMATED PREPARATION TIME 25 minutes.




                                                      This recipe was submitted by: Peter & Karen Wharton
                                                          from Dangerous Dans Butchery, Macksville NSW.
          PORK BAKLAVA




PAGE 22
INGREDIENTS                                       COST GUIDE                    YOUR COST
2 x 200g moisture infused pork topside steaks            $1.59                   $
20g macadamias chopped                                   $0.62                   $
¼ red onion chopped                                      $0.20                   $
20g brown sugar                                          $0.09                   $
2 sheets filo pastry                                     $0.30                   $


Total cost                                               $2.80                   $
Cost per kg                                             $14.00                   $


Recommended sell price
(70% mark up)                                            $4.76                   $
RRP (per kilo)                                          $23.80                   $


BUTCHER METHOD Mix together macadamia nuts, red onion and brown sugar and set aside.
Slice moisture infused pork topside steaks very thin and pound with meat mallet. Lay two sheets
of filo pastry out on the bench on top of each other. Cover pastry with pork schnitzels. Spread
onion mixture evenly over pork and roll into a long roll. Refrigerate to set. Cut into four pieces.

CUSTOMER COOKING INSTRUCTIONS Bake in hot oven for 25 minutes.

ESTIMATED PREPARATION TIME 10 minutes.




                                                                      This recipe was submitted by: Aaron Pin
                                                                 from Centerpoint Gourmet Meats, Taree NSW
          PORK KEBAB




PAGE 24
INGREDIENTS                                   COST GUIDE                  YOUR COST
1kg moisture infused pork topside                   $7.95                   $
20g B.B.Q. dry marinade rub                         $0.30                   $
200g pineapple squares                              $0.80                   $
1 red capsicum cut into squares                     $2.25                   $
1 green capsicum cut into squares                   $1.50                   $
1 white onion quartered and segments separated      $0.80                   $


Total cost                                         $13.60                   $
Cost per kg                                        $27.20                   $


Recommended sell price
(70% mark up)                                      $23.12                   $
RRP (per kilo)                                     $46.24                   $


BUTCHER METHOD Cut pork topside into about 2cm squares and dust with dry marinade rub.
Arrange ingredients on to wooden skewers in order of pork, pineapple, onion and capsicum, and
finally pork.

CUSTOMER COOKING INSTRUCTIONS B.B.Q. or grill.

ESTIMATED PREPARATION TIME 20 minutes.




                                                            This recipe was submitted by: Darren Klippel
                                                               from Hawthorn Meat Store, Hawthorn SA.
            ALMOND AND
             CORIANDER
          DUKKAH CRUSTED
             PORK RACK




PAGE 26
INGREDIENTS                                     COST GUIDE                  YOUR COST
1kg rack of pork (no skin)                           $11.05                  $
10g sesame seeds                                       $0.13                 $
10g coriander seeds                                    $0.13                 $
40g blanched almonds                                   $1.35                 $
½ tsp ground cumin                                     $0.07                 $
4g salt                                                $0.01                 $
½ tsp black pepper                                     $0.01                 $


Total cost                                           $12.75                  $
Cost per kg                                          $12.75                  $


Recommended sell price
(70% mark up)                                        $21.68                  $
RRP (per kilo)                                       $21.68                  $


BUTCHER METHOD Dry roast seeds and nuts until light and golden. Cool, chop fine or smash
up in a mortar and pestle. Mix in cumin, salt and pepper. Rub pork with olive oil and press seed
mix into fat side of pork rack.

CUSTOMER COOKING INSTRUCTIONS Bake at 180°C for 55 minutes per kg.

TIPS Rest pork for 10 minutes under foil before carving.

ESTIMATED PREPARATION TIME 10 minutes.




                                                      This recipe was submitted by: Ann & Fiona McDonagh
                                                               from McDonagh’s Meat Boutique, Ryde NSW.
          APP LE AND PORK
            PINWHEELS




PAGE 28
INGREDIENTS                                     COST GUIDE                   YOUR COST
1kg moisture infused pork loin fillet                 $10.10                  $
200g of tinned pie apples                              $0.68                  $
½ tsp cinnamon                                         $0.03                  $
40g brown sugar                                        $0.18                  $
1 tbs lime juice                                       $0.10                  $
Apple and sage spice glaze                             $0.20                  $


Total cost                                            $11.29                  $
Cost per kg                                           $11.29                  $


Recommended sell price
(70% mark up)                                         $19.19                  $
RRP (per kilo)                                        $19.19                  $


BUTCHER METHOD Mix together apples, cinnamon, brown sugar and lime juice. Butterfly
pork loin and lay apple mixture on pork. Roll pork, secure with string and sprinkle with apple
and sage spice mix.

CUSTOMER COOKING INSTRUCTIONS Bake at 180°C for 50 minutes.
Serve with extra apple sauce.

ESTIMATED PREPARATION TIME 15 minutes.




                                                 This recipe was submitted by: James & Deanna McNaughton
                                                                    from Knights Meats, Wagga Wagga NSW.
          APPLE INFUSED
           PORK BELLY




PAGE 30
INGREDIENTS                                       COST GUIDE                   YOUR COST
1.5kg pork belly                                       $10.05                    $
2 green apples                                           $1.40                   $
20ml olive oil                                           $0.18                   $
10g crushed garlic                                       $0.07                   $
2 sprigs rosemary                                        $0.20                   $
10g sea salt                                             $0.01                   $


Total cost                                             $11.91                    $
Cost per kg                                              $7.94                   $


Recommended sell price
(70% mark up)                                          $20.25                    $
RRP (per kilo)                                         $13.50                    $



BUTCHER METHOD Lay down a double layer of foil. Layer the sliced apple on the foil to the
shape of the pork. Score the skin of the belly. Rub underside of belly with oil, salt, rosemary
and garlic. Place belly on apples skin side up and fold the foil up covering the sides of the belly.
Oil and salt skin.

CUSTOMER COOKING INSTRUCTIONS Bake at 200°C for 15 minutes to crackle the skin,
reduce oven to 180°C and continue to bake for a further 1 hour.

TIPS Serve with apple and juices.

ESTIMATED PREPARATION TIME 5 minutes.




                                                          This recipe was submitted by: Matthew Leverington
                                                                     from Feast Fine Foods, Fairview Park SA.
           APRICOT AND
            MACADAMIA
          PO RK NOISETTES




PAGE 32
INGREDIENTS                                       COST GUIDE                    YOUR COST
2kg moisture infused pork loin fillet                   $20.20                  $
100g dried apricots chopped                               $2.07                 $
60g macadamias chopped                                    $1.87                 $
200g bread seasoning                                      $1.00                 $
100g water                                                $0.00                 $


Total cost                                              $25.14                  $
Cost per kg                                             $12.57                  $


Recommended sell price
(70% mark up)                                           $42.74                  $
RRP (per kilo)                                          $21.37                  $


BUTCHER METHOD Slice open pork loin fillet and pound out between two pieces of plastic to
form a flat piece of pork. Combine bread seasoning, water, apricots and nuts and spread over
pork. Roll up and secure with twine and skewers, or sprinkle with meat protein glue and wrap
tightly with meat film. Refrigerate to set. Slice into two centimetre steaks.

CUSTOMER COOKING INSTRUCTIONS Bake at 180°C for 30 minutes on baking paper.

ESTIMATED PREPARATION TIME 20 minutes.




                                                                     This recipe was submitted by: Tim Rose
                                                                       from Premier Meats, Tenterfield NSW.
           BACON AND
          FETTA STUFFED
           PORK FILLET




PAGE 34
INGREDIENTS                                          COST GUIDE                  YOUR COST
1 x 400g pork fillet                                        $4.96                  $
1 spinach leaf                                              $0.20                  $
60g fetta                                                   $0.72                  $
4-5 bacon rashers                                           $2.00                  $


Total cost                                                  $7.88                  $
Cost per kg                                                $19.70                  $


Recommended sell price
(70% mark up)                                              $13.40                  $
RRP (per kilo)                                             $33.49                  $



BUTCHER METHOD Slice a pocket down the length of the fillet. Finely slice spinach and mix
with crumbled fetta. Fill pocket with mixture. Lay bacon rashers side by side for the length of the
fillet. Roll bacon over, roll in meat film and refrigerate to set.

CUSTOMER COOKING INSTRUCTIONS Bake at 180°C for 20 minutes.

ESTIMATED PREPARATION TIME 10 minutes.




                                                                     This recipe was submitted by: Ian Johnson
                                                                      from Melville Heights Meats, Melville WA.
          B ONDED PORK
          FILLET STEAKS




PAGE 36
INGREDIENTS                                        COST GUIDE                    YOUR COST
2 x 250g pork fillets                                      $6.20                 $
60g sundried tomatoes chopped                              $1.50                 $
30g pine nuts                                              $0.50                 $
150g fetta                                                 $1.54                 $
Sprinkle meat protein glue                                 $1.80                 $


Total cost                                               $11.54                  $
Cost per kg                                              $23.08                  $


Recommended sell price
(70% mark up)                                            $19.62                  $
RRP (per kilo)                                           $39.24                  $


BUTCHER METHOD Cut along the top of pork fillets lengthways to open them up. Mix together
the tomatoes, fetta and pine nuts. Fill pork fillet with mixture, sprinkle with meat protein glue and
tightly roll up in meat film. Refrigerate overnight to set. Slice into steaks.

CUSTOMER COOKING INSTRUCTIONS Place in oven proof dish, drizzle with some extra virgin
olive oil. Sprinkle with black pepper and bake in moderate oven for 30 minutes.

TIPS Make sure your fillets are even in thickness. You could even roll two fillets together head to
tail with filling in the middle.

ESTIMATED PREPARATION TIME 10 minutes.




                                                                               This recipe was submitted by:
                                                                          Tannum Meats, Tannum Sands QLD.
          CAMEMBERT AND
          A PRICOT STUFFED
             PORK FILLET




PAGE 38
INGREDIENTS                                      COST GUIDE                 YOUR COST
4 x 250g pork fillets                                  $12.40                $
100g camembert cheese                                   $2.80                $
30g dried apricots diced                                $0.62                $
100g prosciutto                                         $4.28                $


Total cost                                             $20.10                $
Cost per kg                                            $20.10                $


Recommended sell price
(70% mark up)                                          $34.17                $
RRP (per kilo)                                         $34.17                $



BUTCHER METHOD Cut along the top of pork fillet length ways to open it up. Mix together the
cheese and apricots and fill along open cut of pork. Wrap each fillet in prosciutto.

CUSTOMER COOKING INSTRUCTIONS Place in oven proof dish, drizzle with some extra virgin
olive oil. Sprinkle with black pepper and bake in moderate oven for 30 minutes.

TIPS Make sure your fillets are even in thickness.

ESTIMATED PREPARATION TIME 10 minutes.




                                                                           This recipe was submitted by:
                                                                      Tannum Meats, Tannum Sands QLD.
          COCONUT PORK
          BELLY RASHERS




PAGE 40
INGREDIENTS                                     COST GUIDE                   YOUR COST
1kg pork belly rashers (no rind)                       $8.00                   $
40g brown sugar                                        $0.17                   $
120ml pineapple juice                                  $0.31                   $
10ml rum essence                                       $0.20                   $
20g shredded coconut                                   $0.26                   $
¼ tsp cinnamon                                         $0.03                   $


Total cost                                             $8.97                   $
Cost per kg                                            $8.97                   $


Recommended sell price
(70% mark up)                                        $15.25                    $
RRP (per kilo)                                       $15.25                    $


BUTCHER METHOD Cut pork belly into two centimetre rashers. Mix together brown sugar,
pineapple juice, rum, coconut and cinnamon and marinate pork rashers overnight.

CUSTOMER COOKING INSTRUCTIONS B.B.Q., grill or bake.

TIPS Pork rashers can be cut into small squares for a fantastic finger food snack.

ESTIMATED PREPARATION TIME 10 minutes.




                                                        This recipe was submitted by: Matthew Leverington
                                                                   from Feast Fine Foods, Fairview Park SA.
          FRUITY PORK
           BELLY ROLL




PAGE 42
INGREDIENTS                                        COST GUIDE                  YOUR COST
1.5kg piece of pork belly                                $10.05                  $
150g good quality fruit chutney                               $1.18              $


Total cost                                               $11.23                  $
Cost per kg                                                   $7.49              $


Recommended sell price
(70% mark up)                                            $19.09                  $
RRP (per kilo)                                           $12.73                  $


BUTCHER METHOD De-bone and de-rind pork belly. Trim excess fat. Spread chutney on the
inside of belly, roll and tie. Top with additional chutney.

CUSTOMER COOKING INSTRUCTIONS Bake at 180°C for 55 minutes per kg.

TIPS This pork roll would be best cooked slowly at 140°C for 2.5 - 3 hours.

ESTIMATED PREPARATION TIME 10 minutes.




                                                                      This recipe was submitted by: Tim Rose
                                                                        from Premier Meats, Tenterfield NSW.
          GREEK FETTA,
          BOK CHOY AND
             PINE NUT
           PORK CUTLET




PAGE 44
INGREDIENTS                                      COST GUIDE                  YOUR COST
4 x 200g pork cutlets                                   $8.84                  $
100g Greek fetta                                        $2.69                  $
½ bunch bok choy                                        $1.00                  $
50g pine nuts                                           $2.56                  $


Total cost                                             $15.09                  $
Cost per kg                                            $18.86                  $


Recommended sell price
(70% mark up)                                          $25.65                  $
RRP (per kilo)                                         $32.07                  $


BUTCHER METHOD Finely chop bok choy and mix with fetta and pine nuts. Cut a pocket in
top edge of cutlets. Fill pocket with fetta mixture and secure with tooth picks.

CUSTOMER COOKING INSTRUCTIONS Pan fry to your liking, or bake standing up for
25 minutes.

ESTIMATED PREPARATION TIME 10 minutes.




                                                           This recipe was submitted by: Steve Summerfield
                                                                     from Mardon Meats, Kingslangley NSW.
          H ONEY MUSTARD
          AN D CHIVE PORK
              CUTLETS




PAGE 46
INGREDIENTS                                    COST GUIDE                YOUR COST
4 x 200g moisture infused pork cutlets              $8.84                  $
200g honey                                          $1.50                  $
30ml vegetable oil                                  $0.15                  $
1 bunch chives chopped                              $1.98                  $
50g whole grain mustard                             $0.75                  $


Total cost                                         $13.22                  $
Cost per kg                                        $16.53                  $


Recommended sell price
(70% mark up)                                      $22.47                  $
RRP (per kilo)                                     $28.09                  $


BUTCHER METHOD Combine honey, oil, chives and mustard in a bowl. Cover pork cutlets
with mustard mixture and refrigerate to set.

CUSTOMER COOKING INSTRUCTIONS Bake at 180°C for 30-40 minutes on baking paper.

TIPS You may need to warm honey slightly for easier coverage.

ESTIMATED PREPARATION TIME 5 minutes.




                                                               This recipe was submitted by: Tim Brown
                                                         from Browns Butchery, Raymond Terrace NSW.
          KOREAN PORK
           STICKY RIBS




PAGE 48
INGREDIENTS                                      COST GUIDE                 YOUR COST
1kg pork belly ribs                                    $6.70                 $
10g crushed ginger                                     $0.08                 $
10g crushed garlic                                     $0.07                 $
40g brown sugar                                        $0.18                 $
10ml sesame oil                                        $0.20                 $
30g bean paste                                         $0.24                 $
100ml rice wine                                        $0.40                 $
100ml light soy sauce                                  $0.46                 $
½ bunch fresh coriander                                $1.00                 $
4 shallots chopped                                     $0.70                 $


Total cost                                            $10.03                 $
Cost per kg                                           $10.03                 $


Recommended sell price
(70% mark up)                                         $17.05                 $
RRP (per kilo)                                        $17.05                 $


BUTCHER METHOD Mix together all ingredients and pour over belly ribs in a deep bowl.
Marinate for 4 hours or overnight for best results.

CUSTOMER COOKING INSTRUCTIONS Line an oven tray with baking paper, lay ribs on
tray and bake at 180°C for 40 minutes basting with juices every 10 minutes.

TIPS These are best eaten with your fingers.

ESTIMATED PREPARATION TIME 10 minutes.




                                                      This recipe was submitted by: Ann & Fiona McDonagh
                                                               from McDonagh’s Meat Boutique, Ryde NSW.
           PARMESAN
           AND GARLIC
          PORK CUTLETS




PAGE 50
INGREDIENTS                                     COST GUIDE                     YOUR COST
4 x 200g moisture infused pork cutlets                 $8.84                    $
100g flour                                             $0.10                    $
300ml egg wash                                         $1.00                    $
500g bread crumbs                                      $0.90                    $
100g fresh parmesan cheese                             $1.50                    $
20g garlic powder                                      $0.68                    $
1 tsp dried parsley                                    $0.20                    $


Total cost                                           $13.22                     $
Cost per kg                                          $16.53                     $


Recommended sell price
(70% mark up)                                        $22.47                     $
RRP (per kilo)                                       $28.09                     $


BUTCHER METHOD Mix together bread crumbs, parmesan, garlic powder
and parsley. Flour pork cutlets and dip into egg wash then into crumb mix. Refrigerate to set.

CUSTOMER COOKING INSTRUCTIONS Pan fry both sides in a little oil until golden and
finish in oven for 20 minutes.

ESTIMATED PREPARATION TIME 10 minutes.




                                                                  This recipe was submitted by: Mick Metcalf
                                                               from Metcalf Quality Meats, Evans Head NSW.
           PORK AND
          PROSCIUTTO
             ROLLS




PAGE 52
INGREDIENTS                                       COST GUIDE                    YOUR COST
150g pork fillet                                         $1.86                   $
30g fetta cheese                                         $0.36                   $
20g sundried tomatoes                                    $0.50                   $
1 shallot                                                $0.15                   $
1 slice prosciutto                                       $0.80                   $


Total cost                                               $3.67                   $
Cost per kg                                            $24.47                    $


Recommended sell price
(70% mark up)                                            $6.24                   $
RRP (per kilo)                                         $41.59                    $


BUTCHER METHOD Cut a pocket in the top of pork fillet. Combine fetta, sundried tomatoes
and shallots. Fill pocket with fetta mixture. Season with salt and pepper and then roll pork fillet
with prosciutto.

CUSTOMER COOKING INSTRUCTIONS Bake in hot oven for 20 minutes.

ESTIMATED PREPARATION TIME 5 minutes.




                                                                      This recipe was submitted by: Aaron Pin
                                                                 from Centerpoint Gourmet Meats, Taree NSW.
          PORK BELLY
            RACK




PAGE 54
INGREDIENTS                                      COST GUIDE                 YOUR COST
1.5kg piece of pork belly                             $10.05                  $
20ml oil                                               $0.10                  $
40g basil pesto                                        $0.96                  $
½ fennel bulb finely sliced                            $0.95                  $
½ tsp fennel seeds                                     $0.05                  $
10g salt                                               $0.01                  $


Total cost                                            $12.12                  $
Cost per kg                                            $8.08                  $


Recommended sell price
(70% mark up)                                         $20.60                  $
RRP (per kilo)                                        $13.74                  $


BUTCHER METHOD Cut wide pork belly. Trim excess fat and cartilage. Fleece bones from one
end leaving approx three centimetres. Cut skin and push bones through holes to form a rack.
Brush inside with basil pesto and place sliced fennel inside. Sprinkle with fennel seeds and salt.
Secure with twine.

CUSTOMER COOKING INSTRUCTIONS Bake in a slow oven at 150°C for 2.5 hours.

ESTIMATED PREPARATION TIME 15 minutes.




                                                                   This recipe was submitted by: Tim Rose
                                                                     from Premier Meats, Tenterfield NSW.
          P ORK CRUMBED
             NUGGETS




PAGE 56
INGREDIENTS                                    COST GUIDE                  YOUR COST
500g pork fillet sliced into 2cm rounds              $6.20                   $
150g batter                                          $0.50                   $
200g golden bread crumbs                             $1.00                   $
50g grated parmesan                                  $0.75                   $
½ tsp chopped parsley                                $0.10                   $


Total cost                                           $8.55                   $
Cost per kg                                         $17.10                   $


Recommended sell price
(70% mark up)                                       $14.54                   $
RRP (per kilo)                                      $29.07                   $


BUTCHER METHOD Mix together bread crumbs, parmesan and parsley. Batter pork rounds
and coat in crumb mixture.

CUSTOMER COOKING INSTRUCTIONS Pan fry or deep fry.

TIPS You could sell small sachets or tubs of sauce with these nuggets.

ESTIMATED PREPARATION TIME 10 minutes.




                                                         This recipe was submitted by: Steve Summerfield
                                                                   from Mardon Meats, Kingslangley NSW.
          PORK KIEV




PAGE 58
INGREDIENTS                                   COST GUIDE                   YOUR COST
4 x 200g pork loin steak cut 3cm thick              $8.08                    $
60g garlic butter                                   $0.35                    $
100g grated parmesan cheese                         $1.50                    $
100g flour                                          $0.10                    $
200g bread crumbs                                   $1.20                    $
200ml egg wash                                      $1.00                    $


Total cost                                         $12.23                    $
Cost per kg                                        $15.29                    $


Recommended sell price
(70% mark up)                                      $20.79                    $
RRP (per kilo)                                     $20.79                    $


BUTCHER METHOD Cut pocket into pork loin fillet and pipe garlic butter into the muscle.
Combine parmesan cheese with bread crumbs. Flour the pork steak, dip into egg wash and
crumb ensuring an even coating of crumbs.

CUSTOMER COOKING INSTRUCTIONS Bake in an oven proof tray at 180°C for
30-35 minutes.

ESTIMATED PREPARATION TIME 10 minutes.




                                                                 This recipe was submitted by: Scott Pine
                                                            from Centerpoint Gourmet Meats, Taree NSW.
          PORK MINI
           ROAST




PAGE 60
INGREDIENTS                                      COST GUIDE                     YOUR COST
1 x 200g pork fillet                                    $2.48                    $
4 pieces sundried tomatoes                              $0.25                    $
10g piece fetta cheese                                  $0.12                    $
1 tsp basil pesto                                       $0.41                    $
20g sundried tomato glaze                               $0.30                    $


Total cost                                              $3.56                    $
Cost per kg                                            $17.80                    $


Recommended sell price
(70% mark up)                                           $6.05                    $
RRP (per kilo)                                         $30.26                    $



BUTCHER METHOD Cut a slice about 20mm deep down the length of the fillet not cutting
through the ends. Smear pesto inside the pocket, place 4 pieces of sundried tomato inside.
Push in the piece of fetta for a snug fit. Secure with loops or string. Roll sides and bottom
with glaze.

CUSTOMER COOKING INSTRUCTIONS Bake at 180°C for 15-20 minutes.

ESTIMATED PREPARATION TIME 5 minutes.




                                                            This recipe was submitted by: Charlie Van Beelan
                                                                            from Bli Bli Butchery, Bli Bli QLD.
          PORK NOISETTE




PAGE 62
INGREDIENTS                                     COST GUIDE                     YOUR COST
2kg piece of pork loin fillet                         $20.20                    $
4 fresh spinach leaves                                 $1.00                    $
200g fetta cheese                                      $2.40                    $
200g sundried tomato and pistachio stuffing mix        $1.50                    $
20g sundried tomato glaze                              $0.40                    $


Total cost                                            $25.50                    $
Cost per kg                                           $31.88                    $


Recommended sell price
(70% mark up)                                         $43.35                    $
RRP (per kilo)                                        $54.19                    $


BUTCHER METHOD Butterfly open loin of pork and sprinkle with sundried tomato glaze.
Lay down a cover of spinach leaves. Lay a two centimetre row of stuffing and top with crumbled
fetta. Roll up, skewer evenly apart and sprinkle with extra sundried tomato glaze. Refrigerate to
set. Slice evenly between skewers.

CUSTOMER COOKING INSTRUCTIONS Bake at 180°C for 40 minutes.

ESTIMATED PREPARATION TIME 10 minutes.




                                                                  This recipe was submitted by: Mick Metcalf
                                                               from Metcalf Quality Meats, Evans Head NSW.
          PORK POT




PAGE 64
INGREDIENTS                                         COST GUIDE               YOUR COST
4 x 200g pork loin fillet cut 3cm thick                 $8.08                  $
200g pork mince                                         $0.96                  $
½ fennel bulb finely chopped                            $0.90                  $
10g crushed ginger                                      $0.08                  $
20ml olive oil                                          $0.18                  $
¼ tsp cracked pepper                                    $0.03                  $


Total cost                                             $10.23                  $
Cost per kg                                            $12.79                  $


Recommended sell price
(70% mark up)                                          $17.39                  $
RRP (per kilo)                                         $21.74                  $


BUTCHER METHOD Trim loin of pork of all fat and slice into two centimetre steaks.
Cut pocket in the side of each steak and turn the steaks inside out to form a pot shape.
Mix together pork mince, fennel, ginger, olive oil and pepper in a bowl. Fill pot with
seasoning and secure with elastic tie at the top.

CUSTOMER COOKING INSTRUCTIONS Bake at 180°C for 40 minutes.

ESTIMATED PREPARATION TIME 10 minutes.




                                                                    This recipe was submitted by: Tim Rose
                                                                      from Premier Meats, Tenterfield NSW.
          P ORK, SPINACH
            AND BACON
             NOISETTE




PAGE 66
INGREDIENTS                                      COST GUIDE                   YOUR COST
1kg piece of pork loin                                 $10.10                  $
2 fresh spinach leaves                                  $0.50                  $
2 bacon rashers (rindless)                              $1.60                  $
100g apple, sage and pistachio stuffing mix             $1.00                  $
Water for dry stuffing (above)                          $0.00                  $


Total cost                                             $13.20                  $
Cost per kg                                            $13.20                  $


Recommended sell price
(70% mark up)                                          $22.44                  $
RRP (per kilo)                                         $22.44                  $


BUTCHER METHOD Butterfly open loin of pork. Layer spinach, bacon and wet stuffing on pork.
Roll up and secure with butchers string. Refrigerate to set. Cut pork into steaks.

CUSTOMER COOKING INSTRUCTIONS Bake in an oven proof dish at 180°C for 25 minutes.

TIPS Can also be cooked whole as a roast.

ESTIMATED PREPARATION TIME 10 minutes.




                                                           This recipe was submitted by: Joanna Butterworth
                                                                         from Feast @ Parade, Norwood SA.
            PORK
          SWISS KIEV




PAGE 68
INGREDIENTS                                     COST GUIDE                    YOUR COST
4 x 200g pork loin steaks cut 3cm thick                 $8.08                  $
100g diced ham                                          $1.00                  $
80g Swiss cheese                                        $1.83                  $
4 spring onions chopped                                 $0.70                  $
100g plain flour                                        $0.10                  $
300g bread crumbs                                       $0.54                  $
200g egg wash                                           $1.00                  $


Total cost                                             $13.25                  $
Cost per kg                                            $16.56                  $


Recommended sell price
(70% mark up)                                          $22.53                  $
RRP (per kilo)                                         $28.16                  $


BUTCHER METHOD Cut pocket into pork loin fillet. Mix together ham, cheese and spring
onions and fill the pocket in the pork. Flour the pork steak, dip in egg wash and crumb
ensuring a good cover of crumbs. Refrigerate to set.

CUSTOMER COOKING INSTRUCTIONS Bake in an oven proof tray at 180°C
for 30-35 minutes.

ESTIMATED PREPARATION TIME 10 minutes.




                                                This recipe was submitted by: Nathan Walonley & Peter White
                                                                                  from DBC, Busselton WA.
            PORK
          WELLINGTON




PAGE 70
INGREDIENTS                                     COST GUIDE                  YOUR COST
4 x 150g moisture infused pork loin medallion         $6.06                  $
4 fresh spinach leaves                                $0.80                  $
80g apple sauce                                       $0.51                  $
½ tsp salt                                            $0.01                  $
¼ tsp black pepper                                    $0.03                  $
2 sheets puff pastry                                  $0.85                  $
1 tsp sesame seeds                                    $0.05                  $


Total cost                                            $8.31                  $
Cost per kg                                          $13.85                  $


Recommended sell price
(70% mark up)                                        $14.13                  $
RRP (per kilo)                                       $23.55                  $


BUTCHER METHOD Lay pastry flat on bench. Place on spinach leaves and spread with
apple sauce. Place pork medallion on top and fold pastry over to seal. Turn parcel over, brush
with water and sprinkle with sesame seeds. Slice top of pastry to allow steam to escape.

CUSTOMER COOKING INSTRUCTIONS Brush with beaten egg and bake on an oven tray
at 200°C for 25 minutes.

TIPS Can also be cooked whole as a roast.

ESTIMATED PREPARATION TIME 15 minutes.




                                                         This recipe was submitted by: Joanna Butterworth
                                                                       from Feast @ Parade, Norwood SA.
           PORK, APPLE
             AND SAGE
          LATTICE PASTRY




PAGE 72
INGREDIENTS                                      COST GUIDE                       YOUR COST
4 x 150g pork loin fillet steak                            $6.06                    $
½ red onion finely sliced                                  $0.40                    $
80g mozzarella cheese                                      $1.00                    $
120g pie apples                                            $0.41                    $
½ tsp salt                                                 $0.01                    $
¼ tsp pepper                                               $0.03                    $
20g apple and sage flavourmaker                            $0.20                    $
2 sheets puff pastry                                       $0.85                    $


Total cost                                                 $8.96                    $
Cost per kg                                               $14.93                    $


Recommended sell price
(70% mark up)                                             $15.23                    $
RRP (per kilo)                                            $25.39                    $


BUTCHER METHOD Cut pastry sheets in half and cut five rows of slits. Over the slits lay in order
red onion, mozzarella cheese, salt and pepper and pie apple. Dip pork steak in apple and sage
flavour maker and place on top of the stack. Fold the two ends of pastry over, and then tuck the
sides over so that the slits open up showing the ingredients inside. Spray with vegetable oil and
sprinkle a light layer of apple and sage flavour maker.

CUSTOMER COOKING INSTRUCTIONS Brush with a little milk and bake at 200°C for
30 minutes.

ESTIMATED PREPARATION TIME 15 minutes.




                                                                        This recipe was submitted by: Scott Pine
                                                                   from Centerpoint Gourmet Meats, Taree NSW.
          SPINACH AND
          FETTA CHEESE
           PORK RACK




PAGE 74
INGREDIENTS                                      COST GUIDE                     YOUR COST
4 pin pork rack 1kg                                    $11.05                    $
2 spinach leaves                                        $0.40                    $
100g fetta                                              $1.20                    $
50g diced bacon                                         $0.41                    $
10g crushed garlic                                      $0.07                    $
100g cooked rice                                        $0.50                    $


Total cost                                             $13.63                    $
Cost per kg                                            $13.63                    $


Recommended sell price
(70% mark up)                                          $23.17                    $
RRP (per kilo)                                         $23.17                    $



BUTCHER METHOD Cut a pocket in the rack, going in from the top near the pins. Chop
finely, bacon, spinach and fetta and mix with garlic and rice. Fill pocket with rice mixture and
secure with string.

CUSTOMER COOKING INSTRUCTIONS Bake at 180°C for 45-50 minutes.

TIPS You could also prepare this with skin on.

ESTIMATED PREPARATION TIME 10 minutes.




                                                            This recipe was submitted by: Charlie Van Beelan
                                                                            from Bli Bli Butchery, Bli Bli QLD.
            CRUNCHY
          S WEET CHILLI
          PORK STICKS




PAGE 76
INGREDIENTS                                      COST GUIDE                   YOUR COST
600g pork mince                                         $2.88                  $
40g dried egg noodles                                   $0.50                  $
40g sweet chilli sauce                                  $0.18                  $
1 tbsp fresh coriander                                  $0.20                  $
1 egg                                                   $0.40                  $
10g crushed ginger                                      $0.08                  $
10g crushed garlic                                      $0.07                  $
1 tbsp lemon juice                                      $0.12                  $
80g breadcrumbs                                         $0.15                  $


Total cost                                              $4.58                  $
Cost per kg                                             $7.63                  $


Recommended sell price
(70% mark up)                                           $7.79                  $
RRP (per kilo)                                         $12.98                  $



BUTCHER METHOD Mix together all ingredients. Roll into shapes and push onto skewers.

CUSTOMER COOKING INSTRUCTIONS B.B.Q., pan fry or grill.

TIPS You can roll them in flour to give the outside a bit of crunch

ESTIMATED PREPARATION TIME 10 minutes.




                                                                              This recipe was submitted by:
                                                                      Bush’s Fresh Meats, Homebush NSW.
          ITALIAN PORK
           MEATBALLS




PAGE 78
INGREDIENTS                                    COST GUIDE                    YOUR COST
1kg 85cl pork mince                                   $4.80                   $
100g tomato paste                                     $0.70                   $
200g pasta sauce                                      $0.90                   $
20g dry garlic                                        $0.14                   $
100g fresh grated parmesan                            $1.50                   $
10g salt                                              $0.01                   $
½ tsp pepper                                          $0.05                   $
150g bread crumbs                                     $1.00                   $
1 tsp chopped parsley                                 $0.20                   $


Total cost                                            $9.30                   $
Cost per kg                                           $9.30                   $


Recommended sell price
(70% mark up)                                        $15.81                   $
RRP (per kilo)                                       $15.81                   $


BUTCHER METHOD Mix together pork mince, tomato paste, garlic sprinkle, parmesan cheese,
chopped parsley, salt and pepper and bread crumbs. Roll mixture into balls about 50g in weight
and place in a foil boat. Cover with pasta sauce and an extra sprinkle of chopped parsley and
fresh grated parmesan.

CUSTOMER COOKING INSTRUCTIONS Bake uncovered at 180°C for about 50 minutes.

ESTIMATED PREPARATION TIME 20 minutes.




                                               This recipe was submitted by: Nathan Walonley & Peter White
                                                                                 from DBC, Busselton WA.
            PORK AND
          APPLE RISSOLES




PAGE 80
INGREDIENTS                                     COST GUIDE                   YOUR COST
1kg pork mince                                         $4.80                  $
1 stick celery                                         $0.40                  $
1 green apple                                          $0.70                  $
125g pork meal                                         $0.30                  $
150ml honey soy marinade                               $0.50                  $


Total cost                                             $6.70                  $
Cost per kg                                            $6.70                  $


Recommended sell price
(70% mark up)                                        $11.39                   $
RRP (per kilo)                                       $11.39                   $



BUTCHER METHOD Finely chop celery and apple, add to pork mince. Add sausage meal,
mix and roll into rissoles. Coat with honey soy marinade.

CUSTOMER COOKING INSTRUCTIONS Shallow fry in a little oil.

ESTIMATED PREPARATION TIME 10 minutes.




                                                        This recipe was submitted by: Rob, Chris, Cameron
                                                                                  from Steaks n Stuff, WA.
          SAVOURY PORK
            RISSOLES




PAGE 82
INGREDIENTS                                  COST GUIDE                    YOUR COST
1kg 85cl pork mince                                $4.80                    $
15g vegetta salt                                   $0.15                    $
4 shallots finely sliced                           $0.70                    $
½ red capsicum finely diced                        $1.12                    $


Total cost                                         $6.77                    $
Cost per kg                                        $6.77                    $


Recommended sell price
(70% mark up)                                     $11.51                    $
RRP (per kilo)                                    $11.51                    $



BUTCHER METHOD Mix together all ingredients and roll into rissoles.

CUSTOMER COOKING INSTRUCTIONS Pan fry.

ESTIMATED PREPARATION TIME 10 minutes.




                                                              This recipe was submitted by: Mick Metcalf
                                                           from Metcalf Quality Meats, Evans Head NSW.
            PORK AND
          ROAST CASHEW
          STIR-FRY PACK




PAGE 84
INGREDIENTS                                       COST GUIDE                 YOUR COST
600g pork stir-fry strips                             $4.77                   $
20g pan fried cashews                                 $0.40                   $
10g crushed garlic                                    $0.07                   $
1/2 tsp crushed ginger                                $0.04                   $
1 tsp fish sauce                                      $0.08                   $
1/2 tsp sesame oil                                    $0.10                   $
1/2 cup oyster sauce                                  $0.80                   $
20ml kecap manis                                      $0.20                   $
500g stir-fry vegetables                              $2.00                   $


Total cost                                            $8.46                   $
Cost per kg                                          $14.10                   $


Recommended sell price
(70% mark up)                                        $14.38                   $
RRP (per kilo)                                       $23.97                   $



BUTCHER METHOD Mix together all ingredients except the vegetables. Pack and sell
vegetables separately to marinated pork strips.

CUSTOMER COOKING INSTRUCTIONS Drain pork strips reserving marinade. Stir-fry pork in
batches to avoid stewing. Add vegetables and heat through with remaining marinade.

ESTIMATED PREPARATION TIME 10 minutes.




                                                         This recipe was submitted by: Charlie Van Beelan
                                                                         from Bli Bli Butchery, Bli Bli QLD.
Contact
For further information or assistance with developing your
business, please contact your state representative.



NSW                                                          VIC
Terry Edgar                                                  Mark Hardy
C/O Horticulture Australia                                   10-12 York Street
Level 7, 179 Elizabeth Street                                South Melbourne, VIC, 3205
Sydney, NSW, 2000                                            Phone: 0438 951 253
Phone: 0402 794 907
                                                             WA
QLD                                                          Graham Martin
Craig Smith                                                  Suite 1 “Pastoral House”
Level 16, 141 Queen Street                                   277 Great Eastern Highway
Brisbane, QLD, 4000                                          Belmont, WA, 6104
PO Box 134                                                   Phone: 0417 914 625
Moorooka, QLD 4105
Phone: 0417 756 133


SA
Lorraine Burford
c/o Grape & Wine Research Development Corporation
67 Greenhill Road
Wayville SA 5034
PO Box 52
Black Forest SA 5035
Phone: 0412 101 026




                                                                                          PAGE 86
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