Broadcast: 13 June 2015
Presenter: Eamon Sullivan & Don Hancey
If you love your rum, then you’re in for a treat. Eamon travels to Kununurra to experience the best Australian rum.
Contact: Hoochery Distillery
Linley Valley Pork Goulash Recipe:
-10kg fresh Linley Valley boneless pork shoulder (Cubed and cut in large chunks).
– 300mls of olive oil
– 4 litres of chicken stock
– 2kg chopped tomatoes
– 15 large onions
– 6 cloves of garlic
– ½ cup smoked paprika
– ½ cup paprika
– 4 table spoons of black pepper
– 4 dessert spoons of brown sugar
– 4 table spoons of dried herbs, basil & thyme western salt to taste.
– 2kg chickpeas.
– 3kg button mushrooms
– 2kg sour cream
– Freshly chopped parsley
1) Preheat the oven to 180 degrees fan forced.
2) Put the raw pork in a bowl and add the 2 paprikas and the black pepper and a good pinch of western salt. Toss the pork in the spices.
3) Heat the olive oil in the casserole dish on the hob. When the oil is warm, add the spice-coated meat and brown on all sides.
4) Add the onion and fry lightly. Add the chopped tomatoes to the mix, followed by the chicken stock, sugar and dried herbs.
5) Mix everything together on the hob. Turn off the gas, add a lid to the casserole and put in the oven.
6) After an hour when the meat is getting tender, remove the casserole, add the button mushrooms and return to the oven, minus the lid for another 20 minutes.
7) After this 20 minutes, remove from the oven and fold in the sour cream, do not mix too much as you want to be able to see the marbled effect of the cream.
8) Add a handful of chopped parsley to finish the dish.
Note: You can add more ingredients to this dish like peppers, fresh chili’s and garlic if you wish to.