Enjoy this tasty dish by celebrity chef Paul Mercurio, from series 3 of Mecurio's Menu.
Make sure any sinew is removed from the loins as they will toughen up as the loins cook and become unpalatable.
Heat the olive oil to 65° degrees – it is probably a good idea to get a sugar/oil thermometer so you can make sure the oil maintains a constant 60° - 65°
Add the peppercorns, bay leaves, rosemary and thyme to the oil and let them steep whilst the oil heats up to allow them to flavour the oil then add the loins when the oil reaches 64° - 65°. Keep an eye on the temperature as when you add the loins the temp will drop and you will need to bring it back up to 60° and try and keep it there for the duration of the poaching.
At a constant 60° you cannot over cook the loins.
Poach for one and a half hours.
Toss the apple rings and fennel slices in a bowl with the brown sugar and toss them about to coat.
In a fry pan over medium heat add two tbls of butter and when foaming add the apple and fennel and caramelise.
Depending on the size of your fry pan you may need to do this in batches.
Use an apple that will stay intact when it is cooked such as a Granny Smith – you want the apple rings to still have a little bite to them and not turn to mush when you cook them.
Set aside and keep warm.
In the same pan as you caramelised the apples and fennel add in 2 tbls of butter and when foaming add in the wine and let cook for a 20 seconds then add in the cream.
Stir and simmer until reduce by half and then add in the mustard and the blue cheese.
Stir to combine and taste for seasoning and add some pepper.
When the sauce is ready toss the sorrel leaves through allowing them to wilt slightly.
Put the sorrel to one side of a plate then place two apple rings on the plate and some place the caramelised fennel on top.
Take the loins out of the oil and in a hot fry pan sear them very quickly on all sides.
This will caramelize the outside of the loins but do not take more than a few seconds on each side.
Season with salt and then place two loins on top of the apples and draping over the sorrel.
Drizzle the sauce over the loins and around the plate.
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Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
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Blue Lake –South Australia Attraction Blue Lake is located in the South Australia area. It is one of the famous natural landscape in southern Australian, it is located in the southeastern of South Australia’s mountain. During summer, (Australian summer: from November to March) the color of the lake will change the original color from gray to blue, so we called the lake "Blue Lake". Blue Lake is one of the three lake in South Australia, it overlooks the whole Town, and offer drinking water to all people in the town. There is a large pump station near the Blue Lake , it is mainly used to ensure the water level in the lake is always below the horizontal line city street. There built a large view platform which can revolve near the edge of Blue Lake, visitors can stand in the view platform to enjoy the beauty panorama scenery of the town, the vast lake, the surrounding rich farmland and the winding coastline that farm from southern area are all amazing. This platform was also called "Wo Wu Long" viewing platform by the local tribe, it is said that have the same meaning of "Blue Lake", it is also open to visitors every day. The water of Blue Lake is mainly from rain and groundwater, it is clear and transparent, and it is the main drinking water source of local town. When the visitor appreciated the unique natural landscape of Blue Lake, he can also have a stroll around the town, walking in the streets of the town, taste the flavor snacks, experience the local people's enthusiasm and simple, it is really a wonderful experience. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/blog/
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