Desert Lime Recipes

Roast Pork with Honey and Wild Lime

Marinade

Stuffing

  • 25gm Desert Limes
  • 1 cup breadcrumbs
  • 3/4 cup water
  • 1 teaspn dried ginger
  • 1 tbspn honey
  • 2 teaspn fennel seeds
  • 1 tbspn roughly chopped pistacchios
  • 1.5kg Pork Shoulder Roast
  • 185ml (¾ cup) chicken or vegetable stock

Method:

  1. First combine all stuffing ingredients.  Flap open the shoulder and stuff into cavities before folding over on itself and tying tightly with twine.
  2. Combine desert limes, lime juice, 1 tablespoon of oil, honey, mustard, ginger, salt and pepper in a glass or ceramic dish.
  3. Add the pork and turn to coat in the marinade. Cover with plastic wrap and refrigerate for at least 20 minutes.
  4. Preheat oven to 200°C. Brush a roasting rack with oil, and place in a baking tray lined with non-stick baking paper.
  5. Remove the pork from the marinade, reserving the marinade. Heat a frying pan over medium-high heat.Add the pork and cook, turning, for 1-2 minutes until golden brown all over.
  6. Transfer pork to the rack and roast in preheated oven until just cooked and juices run clear when a skewer in inserted into the thickest part approx 90 minutes. Remove from oven, cover loosely with foil, and set aside for 5 minutes.
  7. While pork is roasting, add reserved marinade and stock to the frying pan. Over high heat, bring to the boil. Reduce heat and simmer, stirring occasionally, for 12-15 minutes or until the sauce reduces by about half.
  8. Diagonally slice the pork. Serve with steamed green beans and roast, boiled or mashed potato. Top the beans with the pork slices, and spoon the sauce over the pork. Serve immediately.

Desert Lime Aioli

INGREDIENTS

  1. 4 tbspn white vinegar
  2. 2 tspn Outback Pride Pepperleaf Honey Mustard
  3. 2 egg yolks
  4. 1 tbspn Honey
  5. 400ml Macadamia Nut oil
  6. 100g purèed desert limes
  7. 2 minced garlic cloves
  8. Artesian Salt & Mountain Pepper

Place vinegar, mustard, egg yolk, sugar in blender to combine. With motor running gradually drizzle oil into mixture until it becomes pale and thick. Add limes and garlic then season to taste.

Desert Lime Vinaigrette Dressing

INGREDIENTS

  1. 5 tablespoons Macadamia Nut oil
  2. ½ teaspoon Artesian Salt
  3. 8 Desert Limes


Combine in blender and serve.

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