Deep Fried Ice Cream with Coconut Caramel

Deep Fried Ice Cream

with Coconut Caramel

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

4 large scoops of Norco Vanilla ice cream
½ cup plain flour
3 eggs
2 tbs milk
2 cups panko breadcrumbs
Coconut Carmel
1 cup Brown sugar
1 tin coconut cream
1 lime, zest and juice

Method

Scoop 4 large portions of ice cream and place them on a baking paper-lined tray. Return the tray to the freezer and let the ice cream set firmly.

Prepare a crumbing station with three plates: one with flour, one with whisked egg and milk, and the last with panko breadcrumbs. Begin by dusting the ice cream balls in flour, then dip them in the egg mixture, and coat them in breadcrumbs. Repeat the process by dipping the balls in egg again and adding another layer of breadcrumbs. Return the coated ice cream balls to the freezer. This step can be done in advance.

In a saucepan, combine the coconut cream and brown sugar. Cook over medium heat, stirring, until melted and caramelised. Remove from the heat and stir in the lime juice.

Heat a saucepan filled with enough oil to fully submerge the ice cream balls to 180°C. Once the oil is at temperature, carefully fry the ice cream balls until golden on the outside. Remove immediately and serve straight away.

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Ultimate Tuna Melt Toastie

Ultimate Tuna Melt Toastie

Recipe by Michael Weldon

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

Coles Finest by Laurent sourdough
425g Coles tuna in olive oil, drained
½ small red onion finely diced
½ celery stalk finely diced
¼ cup dill finely chopped
⅓ cup mayonnaise
¼ cup sharp cheddar grated
2 tbsp butter
1 lemon
Salt and pepper, to taste
Hot spicy sauce (Frank's or Sriracha)
1 jar Coles whole dill pickles

Method

In a large bowl, combine the tuna, red onion, celery, dill, mayonnaise, and cheddar. Mix well until evenly combined. Add a few splashes of spicy sauce to taste.

Butter both sides of two slices of sourdough. Spread 3–4 large spoonfuls of the tuna mixture onto one slice, then place the second slice on top.

Heat a pan over medium heat and toast the sandwich on both sides until golden brown and the cheese has melted.

Serve hot with whole dill pickles on the side for a deliciously tangy accompaniment.

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Ultimate Party Ice Cream Sandwich

Ultimate Party Ice Cream Sandwich

Recipe by Michael Weldon

Serves: 12 sandwiches
Prep Time: 10 minutes

Ingredients

24 Coles Bakery Mixed Biscuit Tray
1 tub Norco Vanilla Ice Cream
1 tub Norco Chocolate Lava Brownie Ice Cream

Garnishes
1 pack crushed roasted peanuts
1 pack caramel popcorn
1 pack crushed Maltesers
100g Coles Finest Dark Chocolate, melted
1 pack crushed Peanut M&M’s
1 block mint chocolate Aero bar, chopped

Method

Set up all the garnish ingredients in bowls. Let people pick their favourite cookie and ice cream flavours. Scoop the ice cream into a ball and place it onto the cookie. Sandwich together, then roll the ice cream through their favourite garnish.

This is great for people to do themselves but can also be done ahead of time and stored in the freezer.

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Ginger & Cumin Grilled Lamb

Ginger & Cumin Grilled Lamb

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes (plus overnight marinating)
Cook Time: 15 minutes

Ingredients

Lamb cutlets
2 tbs fresh ginger, grated
2 tsp ground cumin
2 tbs olive oil
1 garlic clove, minced
Juice of 1 lemon
Salt and pepper
Fresh coriander, chopped (for garnish)
Lemon wedges (to serve)

Method

Prepare the marinade by mixing grated ginger, ground cumin, olive oil, minced garlic, lemon juice, salt, and pepper in a bowl. Add the lamb cutlets, ensuring they are evenly coated. Marinate overnight in the fridge.

Heat a grill pan or barbecue over medium-high heat. Add a drizzle of oil to the pan, then place the marinated lamb cutlets onto the hot grill. Cook until golden and caramelised, with a slight char.

Once cooked, transfer the lamb cutlets to a plate. Garnish with freshly chopped coriander and serve with lemon wedges.

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Yoghurt Rice Pudding with Poached Dried Apricots

Yoghurt Rice Pudding with Poached Dried Apricots

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

1 cup long-grain white rice
2 ½ cups milk
1 vanilla bean
1 cinnamon quill
¼ cup sugar
Pinch of sea salt

Poached Apricots
1 cup dried apricots
1 cup sweet white wine
¼ cup sugar
1 vanilla bean

To Serve
2 cups Jalna Greek Sweet & Creamy Yoghurt
¼ cup roasted hazelnuts

Method

In a saucepan, combine the rice, milk, sugar, vanilla bean, cinnamon quill, and a pinch of sea salt. Stir together and place over medium-high heat. Bring to the boil, then reduce to low and simmer until the rice is tender.

In a small saucepan, combine the white wine, sugar, and vanilla bean. Bring to a simmer, then add the apricots and poach for 5 minutes.

Once the rice pudding is ready, remove the cinnamon quill and vanilla bean. Fold through the Jalna Greek Sweet & Creamy Yoghurt until well combined.

Serve the pudding topped with the poached apricots and finish with roasted hazelnuts.

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Orange & Fennel Barramundi

Orange & Fennel Barramundi

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

1 small Coles whole barramundi or 4 barramundi portions
3 navel oranges, thinly sliced
Extra virgin olive oil (EVOO)
1 fennel bulb, thinly sliced
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 lemon, thinly sliced
1 jar capers
2 tbsp butter
Salt and pepper, to taste

Method

Thinly slice the fennel and cook on a BBQ over medium-high heat until softened. Remove and set aside.

Lay two large strips of aluminium foil on the bench, overlapping slightly. Place a piece of baking paper the same size as the barramundi on top. Spread half of the sautéed fennel on the baking paper, followed by some orange slices, lemon slices, and chopped garlic.

Place the barramundi on top and layer with the remaining fennel, orange slices, lemon slices, garlic, and a sprinkling of capers. Add the butter on top, season with salt and pepper, and drizzle generously with EVOO.

Wrap the fish tightly in the aluminium foil, creating a sealed parcel. Place the parcel on a tray and cook on the BBQ over medium-high heat for 20 minutes, flipping the fish halfway through. The fish is done when a skewer inserted into the flesh comes out hot.

Carefully unwrap the fish and transfer it to a serving plate. Garnish with fennel fronds, a squeeze of lemon, and a drizzle of olive oil.

Serve immediately and enjoy this fresh and vibrant dish.

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Shish Kebab Spiced Lamb Pita

Shish Kebab Spiced Lamb Pita

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

500g lamb mince
2 tbs Al’fez Shish Kebab Seasoning
1 onion, diced and caramelized
1 tsp sea salt

Salad
2 tomatoes, diced finely
1 cucumber, diced finely
1 red onion, diced finely
1 bunch of parsley, chopped

Garlic Sauce
½ cup Greek yoghurt
½ cup mayo
1 garlic clove, grated
1/2 lemon,  juice
2 tbs olive oil
1 tsp zaatar 

12 pieces Pickled turnips 
4 Pita Breads

Method

In a bowl mix together the shish kebab ingredients. Form into 4 even sized kebab shapes. 

Heat a bbq or griddle pan until smoking, dress the patty with oil and season with salt. Place onto the grill and cook until caramelized on both sides and the meat is cooked through.

In a small bowl mix together the garlic sauce.

In a bowl mix together the chop salad. Dress with olive and a pinch of salt. 

Once the shish kebabs are cooked, remove from the grill and rest for a couple of minutes. While the burgers rest lightly toast the pita breads.

To plate the shish kebab, spread some garlic sauce on the base of the pitas, add in the chopped salad to the middle of the pita, and place the shish kebab on top. Finish with an extra drizzle of the sauce and garnish with extra parsley and shallots.

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New York Strip Open Sandwich with Bone Marrow Salsa Verde

New York Strip Open Sandwich with Bone Marrow Salsa Verde

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes (+ marinating time)
Cook Time: 15 minutes

Ingredients

1 Coles Graze Grassfed Beef New York Strip Steak
3 small beef bones (for bone marrow)
Handful of fresh basil
Handful of flat-leaf parsley
1 tbsp capers
4 anchovies
1 garlic clove
Splash of red wine vinegar
1 lemon, juiced
Extra virgin olive oil
Salt and pepper, to taste
1 red chilli, finely chopped
2 slices Laurent Sourdough

Method

Preheat a BBQ to high heat. Coat the beef bones with extra virgin olive oil, salt, and pepper, then place on the BBQ until the marrow has rendered down.

Season the New York Strip steak with salt and pepper. Grill on the BBQ until it reaches an internal temperature of 56°C, then set aside to rest.

Finely chop the basil, parsley, capers, anchovies, garlic, and red chilli. Combine them in a bowl with red wine vinegar, lemon juice, and a generous drizzle of olive oil.
Scoop out the rendered bone marrow and mix it into the salsa verde until well combined.

Toast the sourdough slices on the BBQ until golden and slightly charred. Slice the steak thinly and arrange it on the toasted sourdough. Drizzle generously with the bone marrow salsa verde.

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Vindaloo & Mango Chutney Grilled Chicken

Vindaloo & Mango Chutney Grilled Chicken

Recipe by Michael Weldon

Serves: 2
Prep Time: 15 minutes (+ marinating time)
Cook Time: 15 minutes

Ingredients

1 tbs olive oil
2 Coles chicken Maryland’s 
2 tbs Patak’s mango chutney
1 ¼ tbs Patak’s Vinadaloo Paste
1 lime, zest & Juice 
5 kaffia lime leaves 
2 tsp fish sauce 
1 tbs brown sugar 
1 tbs chopped red chili 
1 bunch coriander for garnish 
Extra lime wedge’s for serving

Method

Mix all ingredients and pour over chicken allow to marinate in fridge for several hours, or overnight.

Heat a grill pan or BBQ to medium high and add a little oil, barbeque until chicken skin side down for 5 to 6 minutes, glaze with the remaining marinade then flip over and cook for a further 6 minutes till completely cooked.

Serve with coriander, lime and some steamed rice and a little bit more of the Pataks Mango Churtney.

This chicken is also great to shred and serve inside a wrap.

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Baby Broccoli with Anchovy Sauce

Baby Broccoli with

Anchovy Sauce

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

500g Coles baby broccoli
4 anchovy fillets
2 cloves garlic, peeled
1 tsp fresh thyme leaves
1/2 cup Parmigiano Reggiano, grated
2 tbs extra virgin olive oil
Pinch of red pepper flakes
Coles sea salt, to taste
Coles black pepper, to taste

Method

Blanch the baby broccoli in salted boiling water for 2–3 minutes until tender. Drain and set aside.

In a mortar and pestle, pound the garlic into a paste. Add the anchovies and mash until combined. Mix in the red pepper flakes and thyme to form a coarse paste.

Transfer the paste to a bowl. Stir in Parmigiano Reggiano, extra virgin olive oil, and black pepper. Adjust seasoning with sea salt as needed.

Spread the anchovy sauce onto a plate. Place the baby broccoli on top. Sprinkle with Parmigiano Reggiano, drizzle with extra virgin olive oil, and add a final crack of black pepper.

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Summer Berry and Honey Frozen Yoghurt Treats

Summer Berry and Honey Frozen Yoghurt Treats

Recipe by Louis Tikaram

Serves: 6
Prep Time: 10 minutes
Cook Time: Overnight

Ingredients

2 cups Jalna Lactose Free Natural Yoghurt
2 tbs honey
2 tbs water
½ cup raspberries
½ cup blueberries
½ cup chocolate, roughly chopped

Method

In a mixing bowl, combine Jalna Lactose Free Natural Yoghurt, honey, and water. Stir until well mixed.

Add raspberries, blueberries, and half of the chopped chocolate to the yoghurt mixture. Stir gently to combine.

Pour the mixture into a tray or shallow dish, spreading it evenly. Sprinkle the remaining berries and chocolate over the top.

Place the tray in the freezer and freeze overnight.

The next day, remove the frozen yoghurt from the freezer. Break it into pieces, serve, and enjoy.

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Steamed Fish with Ginger & Oyster

Steamed Fish with Ginger & Oyster

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

4 Piece of Snapper or other white fish
1 spring onion, sliced thinly
1 thumb sized piece of ginger, julienne
2 tbs Ayam sesame oil
1 thumb sized piece of ginger, grated
2 garlic cloves, grated
1/2 cup Ayam oyster sauce
½ cup chicken stock 
1 tbs Ayam light soy sauce
1 tbs Ayam sesame oil
1 tbs brown sugar
1tsp corn flour combined with warm water to make slurry

Method

Heat a wok or pot with boiling water.

In a steamer basket lay a sheet of baking paper. Place the fish intp the basket then sprinkle over the spring onion, ginger and sesame oil. 

Place over the wok and steam for 8-10 minutes until the fish is cooked.

In a saucepan combine the ginger, garlic, oyster sauce, chicken stock, soy, sesame and brown sugar, place over a medium high heat and bring to the boil then reduce to a simmer and cook until the sauce reduces. When the sauce has reduce add in the corn starch slurry, mix to thicken the sauce, taste and season to your liking. 

Serve the fish with the sauce spooned over the top and a side of rice. 

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Olive Oil Chicken Shawarma

Olive Oil Chicken Shawarma

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes (+ marinating time)
Cook Time: 25 minutes

Ingredients

50ml Squeaky Gate Extra Virgin Olive Oil
500g Jalna Greek yoghurt
½ tsp Coles sea salt
8-12 chicken thigh fillets
2 lemons
4 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp cayenne or chilli powder
2 bay leaves
Coles black pepper
4 pitta bread

Method

Place the chicken thighs in a large bowl and season with salt and pepper. 

Whisk the lemon juice and oil together then add the garlic, spices and bay leaves. 

Mix thoroughly and pour over the chicken, rubbing in using your hands.

Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight. 

Allow the chicken to come to room temperature before cooking.

To cook the chicken, heat a grill or grill pan over a medium heat, grill the chicken, turning frequently, for around 20-25 minutes, or until cooked through. 

Remove from the barbecue and leave to rest for a few minutes, before slicing up, seasoning with salt and pepper, and serving with yoghurt and grilled pitta. 

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Broccoli and Braised Mushrooms

Broccoli and Braised Mushrooms

Recipe by Diana Chan

Serves: 4
Prep Time: 20 minutes (+ 40 minutes soaking time)
Cook Time: 10 minutes

Ingredients

70g dried shiitake mushrooms, soaked in hot water for 40 minutes
1 head of broccoli, ends trimmed and cut into florets
2 tbs neutral-flavoured cooking oil
2 garlic cloves, minced
1 tbs Shaoxing wine
1 tbs thick cooking caramel
1 ½ tbs Ayam light soy sauce
2 tbs Ayam oyster sauce
Pinch of white sugar
Small drizzle of Ayam sesame oil
Pinch of white pepper
1 tbs cornflour (mixed with 2 tbs water into a slurry)
½ tsp Coles sea salt

Method

Once the shiitake mushrooms are softened, remove the stems and discard them. Reserve the mushroom water to be used as a braising liquid later on.

Place a wok on high heat and add enough water to blanch the broccoli. Add the salt and blanch for a minute. Immediately remove the broccoli and dunk it in a bowl of ice-cold water to stop it from cooking further and to retain the vibrant green colour. Drain.

Arrange the blanched broccoli on a large serving platter or bowl, leaving space in the middle for the mushrooms.

Place a clean wok back over medium to high heat and add the oil. Add the garlic and mushrooms and fry for 15 seconds before adding the Shaoxing wine.

Add the mushroom water and bring it to a simmer. Next, add the thick cooking caramel, light soy sauce, oyster sauce, sugar, and sesame oil, and cook for a further 5 minutes.

In a small bowl, mix together the cornflour and water to create a slurry. Add the slurry into the wok and stir vigorously. When the sauce thickens, turn the heat off and pour the mushrooms and gravy into the middle of the serving platter with the broccoli.

Serving suggestion: Serve with steamed rice.

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Pancetta & Kimchi Pasta

Pancetta & Kimchi Pasta

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

400g San Remo Spaghetti
200g pancetta, thinly sliced
1/2 cup kimchi, finely chopped
3 garlic cloves, minced
3 eggs, beaten
1 cup Parmigiano Reggiano, grated
2 tbs extra virgin olive oil
Coles sea salt, to taste
Coles black pepper, to taste

Method

Bring a large pot of salted water to a boil and cook the San Remo Spaghetti until al dente. Reserve 1/2 cup of the pasta water and drain.

Heat 1 tbs of extra virgin olive oil in a large frying pan over medium heat. Add the pancetta slices and cook until crispy. Remove and set aside.

In the same pan, add the remaining olive oil, garlic, and kimchi. Cook for 2 minutes until fragrant.

In a large mixing bowl, whisk the eggs and add a pinch of sea salt and black pepper. Gradually stir in the grated Parmigiano Reggiano.

Return the drained pasta to the frying pan with the garlic and kimchi. Toss to combine, then remove the pan from heat.

Quickly mix the pasta into the egg mixture, stirring constantly to create a creamy sauce. Add reserved pasta water as needed to loosen the sauce.

Season with additional sea salt and black pepper to taste. Serve immediately, topped with crispy pancetta and extra grated Parmigiano Reggiano if desired.

Enjoy this unique twist on classic pasta with bold kimchi flavors and rich, creamy sauce!

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Mushroom Soup

Mushroom Soup

Recipe by Louis Tikaram

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

500g mushrooms, sliced
2 tbs Norco Unsalted butter
1 plate of shallots and leeks, finely sliced
1 cup dry white wine
2 tbs flour
4 cups stock (vegetable or chicken)
1 cup Norco Thickened cream
1 cup Norco full cream milk
2 sprigs thyme
2 bay leaves
Coles sea salt and black pepper, to taste
Croutons, to serve

Method

Heat the butter in a large pot over medium heat. Add the mushrooms and sauté until browned, stirring occasionally. Remove the mushrooms from the pot and set aside.

In the same pot, add the shallots and leeks. Cook until softened.

Return the mushrooms to the pot, then pour in the white wine. Stir and let it simmer for a few minutes.

Sprinkle the flour over the mixture and stir well to combine. Gradually add the stock, stirring continuously to prevent lumps.

Pour in the cream and milk, stirring to create a smooth soup base. Add the thyme and bay leaves, then season with salt and pepper.

Let the soup simmer gently until it thickens slightly and all the flavours meld together.

Remove the thyme sprigs and bay leaves. Serve the soup hot, topped with croutons.

Enjoy!

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Pistachio and Salted Caramel Sundae

Pistachio and Salted Caramel Sundae

Recipe by Diana Chan

Serves: 8
Prep Time: 30 minutes
Cook Time: 1 hour + overnight freezing

Ingredients

Salted Caramel Sauce
½ cup Coles sugar
40 ml water
½ cup Norco thickened crea
2 tablespoons Norco salted butter
¼ teaspoon Coles sea salt
½ teaspoon Coles vanilla bean extract 

Pistachio Ice Cream
1 cup Coles crushed pistachios
Norco Cape Byron Ultimate Vanilla Ice Cream 

Garnish
½ cup Coles crushed pistachios
Strawberries
Raspberries

Method

To make the salted caramel, in a small pot set over medium heat, add sugar and water. Stir to dissolve. Cook the water and sugar mixture, without stirring, for 5 to 8 minutes, until the mixture is bubbling and golden in colour. Turn off the heat, and slowly pour in the heavy cream. Vigorously whisk the mixture until combined. Add the butter, salt, and vanilla bean paste, and continue to whisk until cohesive. Pour the caramel sauce into a container with a lid, and refrigerate until the ice cream is ready and set.

Add the Norco Cape Byron Ultimate Vanilla Ice Cream, then add in the salted caramel and pistachios, and combine. Transfer into another bowl and place into the freezer to set.

To serve, scoop out the ice cream and drizzle salted caramel sauce over the top. Garnish with pistachios, raspberries, and strawberries.

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Bow Tie Pasta Salad with Wood Roasted Salmon

Bow Tie Pasta Salad with Wood Roasted Salmon

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

1 pack San Remo Bowtie Pasta, cooked and cooled
Huon Tasmania Wood Roasted Salmon with Blackened Spice
2 tbs Jalna Farm to Pot Greek Yoghurt
Juice of ½ a lemon
2 tsp dill
Coles sea salt, to taste
Coles black pepper, to taste

Method

Combine the yoghurt, lemon juice, and dill, then season with salt.

Add the yoghurt mixture to the cooked pasta and thoroughly coat.

Remove the skin from the Huon Tasmania Wood Roasted Salmon Blackened Spice and flake it into the pasta bowl, then combine.

Add to a serving plate and garnish with extra salmon on top, lemon zest, and salt and pepper.

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Panfried Chicken Breast with Basil Cream

Panfried Chicken Breast with Basil Cream

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

4 Coles chicken breasts
Coles sea salt, to taste
Coles black pepper, to taste
2 tbs extra virgin olive oil
1 cup fresh basil leaves
2 tbs pine nuts
1/2 cup Parmigiano Reggiano, grated
2 cloves garlic
Juice of 1 lemon
1 cup Norco Full Cream Milk

Method

Butterfly the chicken breasts by cutting them open horizontally, then season with sea salt and black pepper. Heat a large skillet over medium-high heat, add 1 tbs of extra virgin olive oil, and cook the chicken for 4–5 minutes per side until golden brown and cooked through. Remove from the pan and let rest.

Meanwhile, place the basil leaves, pine nuts, Parmigiano Reggiano, garlic, and half the lemon juice into a jug. Add a pinch of sea salt and black pepper, along with 1 tbs of extra virgin olive oil. Blitz until a smooth sauce forms.

In a small pot, warm the milk over low heat. Gradually stir the milk into the basil mixture and blitz again until combined. Return the creamy basil sauce to the pot and gently warm over low heat. Adjust seasoning with more sea salt, black pepper, and a squeeze of lemon juice if desired.

To serve, slice the rested chicken and place a generous spoonful of the basil cream sauce on the bottom of each plate. Lay the chicken slices over the sauce, drizzle with extra virgin olive oil, and finish with a crack of black pepper and a sprinkle of sea salt.

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Pork Loin Chops with Charred Pineapple Salsa

Pork Loin Chops with Charred Pineapple Salsa

Recipe by Brent Draper

Serves: 3
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

3 pork loin chops
1 tsp Chinese five spice
1 pineapple
2 long red chillies
1 spring onion
1 corn cob
1 Lebanese cucumber
1 bunch coriander
Squeaky Gate extra virgin olive oil

Method

Preheat the BBQ to high heat. Drizzle the pork loin chops with extra virgin olive oil and sprinkle with Chinese five spice. Cook the chops on the BBQ for 8–10 minutes on each side until cooked through. Once cooked, let the chops rest.

Meanwhile, place large chunks of pineapple, chillies, spring onion, and the corn cob on the BBQ. Cook until slightly charred, then remove from heat.

Roughly chop the charred pineapple, chillies, and spring onion. Slice the corn kernels off the cob and mix everything in a bowl with diced Lebanese cucumber and chopped coriander to create the salsa.

Arrange the pork chops on a plate and top with the charred pineapple salsa. Serve immediately.

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