20 Mins (Chutney 2hrs)
WHAT YOU'LL NEED
- 1kg of wild boar chops or cutlets
- 6 tablespoons of butter
- olive oil
- Warndu saltbush and pepper berry to taste
- 6 cloves of garlic, crushed
- 6 shallots, peeled and diced
- 2 sprigs native thyme or lemon thyme
- 1 lemon, zest
- 1 cup white wine
- Quandong Chutney (store bought or try Warndu's recipe below)
HOW TO COOK IT
- Season the boar chops with a little olive oil on both sides and sprinkle with Warndu Saltbush and Pepperberry mix. Bring to room temperature. Heat oil and butter in a large ovenproof pan.
- Add chops and lightly brown on both sides. Remove and set aside. Add garlic and shallots, cook on low until lightly browned.
- Return chops to the pan and place the pan in a preheated 180 degree oven. Cook for 5-7 minutes more or until chops are just done and shallots are slightly soft.
- Remove pan from oven. Remove chops from pan and keep warm with a loose piece of foil on a warm plate or wooden board.
- Place pan over a medium-high heat and add wine. Cook for a couple of minutes until it reduces slightly then remove from heat and whisk in chilled butter until melted. Place chops on a plate, drizzle with butter sauce and serve with quandong chutney. Season.
You can sub out the quandongs for plums or nectarines if that is what you have and if you can only get your hands on ripe figs that is also fine, just throw it all in and cook until you get the consistency you love.
500g unripe or ripe figs or peaches
500ml raw apple cider vinegar
250ml malt vinegar
250g soft brown sugar
500g brown onions
125g crystallised ginger
2 tablespoons salt
1 tablespoon cardamon seeds, bruised
1 teaspoon freshly ground pepper berry
4-8 500g sterilised jars
Wash the figs and pat dry. Cut off and discard their tops and cut the fruit into quarters. Wash, stone and halve the quandongs. Combine the figs, quandongs, vinegars and sugar in a large heavy-based saucepan and stir until the sugar is dissolved. Add the remaining ingredients and bring to the boil, then simmer for 1–2 hours, or until the fruit is tender and falling apart. Pour into sterilised jars, seal and allow to cool. Label and store in a cool, dark place for up to three years. For the best flavour, let the chutney mature for at least three months before eating it. Refrigerate after opening.
Figs – figs
Quandongs – unripe peach, peach or rhubarb
Pepper berry – pepper