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Pork cutlets with apple chilli and coriander salsa

<p>This seasoning is perfect for pork or beef. Unlike a marinade it doesn’t need long to flavour the meat which can be cooked after about 10 minutes.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 pork sirloin steaks or trimmed pork cutlets</li> </ul> <p><em>For the seasoning</em></p> <ul> <li>2 Tablespoons fish sauce</li> <li>2 Tablespoons ginger</li> <li>2 Tablespoons olive oil</li> <li>2 cloves  garlic</li> </ul> <p><em>For the salsa</em></p> <ul> <li>1 small Lebanese cucumber fine diced (1 cup/ 150 gm)</li> <li>1 granny smith apple peeled and fine diced (1 cup)</li> <li>1/2 bunch washed chopped coriander leaves and stems (1 cup)</li> <li>120 ml or 1/2 cup Thai style sweet chilli sauce</li> <li>½ cup mint leaves chopped</li> <li>2 tablespoons lemon or lime juice</li> </ul> <p><em>To finish </em></p> <ul> <li>1 Tablespoons maple syrup or honey to glaze</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <ol> <li>Put the grated ginger and garlic, fish sauce and olive oil into a bowl big enough to hold the meat. Turn over a few times and set aside.</li> <li>Put the fine diced apple, cucumber and chopped stalks and leaves of the coriander into a bowl along with the mint, lemon juice and sweet chilli sauce. Stir well.</li> <li>The Pork can be cooked on the BBQ or in a frypan. Put the pan onto high heat till smoking. Shake off any liquid from the meat and put into the frypan and sear. Leave for 3 minutes or till golden before turning over. (Cutlets take a little longer- cover with a lid for 5 -8 minutes after turning). Cook for another 3 minutes then turn off and drizzle with the maple syrup. Turning over a couple of times to glaze. Put onto a plate to rest for 3 minutes.</li> <li>Serve the Pork Steak / Cutlets with Apple Salsa. This will go well with rice.</li> </ol> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It,</strong><em><strong> yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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BBQ herbed pork cutlet

<p>Succulent and tasty, these pork cutlets are both delicious AND healthy. They’ll make a pork lover out of anyone!</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 pork loin cutlets</li> <li>2 tbsp. flat parsley leaves, chopped</li> <li>2 tbsp. mint leaves</li> <li>2 sprigs thyme</li> <li>2 tbsp. tomato paste</li> <li>1 lemon, zested and juiced</li> <li>1 tbsp. balsamic glaze</li> <li>1 tbsp. olive oil</li> <li>Fresh parsley leaves, to serve</li> <li>Boiled new potatoes, to serve</li> <li>Peas, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Trim pork cutlets to your liking.</li> <li>Combine the herbs, tomato paste, lemon juice and zest, balsamic vinegar and olive oil together in a glass bowl and mix well.</li> <li>Marinate the pork cutlets for as long as possible, up to 24 hours.</li> <li>Cook pork cutlets on a preheated griddle plate on medium heat for 4 - 5 minutes on each side. Remove and rest in a warm oven for up to three minutes.</li> <li>Serve BBQ herb cutlets with boiled new potatoes, mint and peas.</li> </ol> <p>Notes: this marinade is also delicious on a pork scotch roast served with warm potato salad.</p> <p><em>Recipe courtesy of <a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank"><strong><span style="text-decoration: underline;">Australian Pork.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/bbq-pork-cutlet-with-sunshine-salsa/"><span style="text-decoration: underline;"><em><strong>BBQ pork cutlet with sunshine salsa</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/pulled-pork-coleslaw-mayo-burgers/"><strong><span style="text-decoration: underline;"><em>Pulled pork and coleslaw burgers with chipotle mayo</em></span></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/five-spice-pork-salad/"><span style="text-decoration: underline;"><strong><em>Five-spice pork salad with fresh plum dressing</em></strong></span></a></p>

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BBQ pork cutlet with sunshine salsa

<p>“The Mary Valley is in both the Gympie and Sunshine Coast council regions. All the main ingredients in our recipe are grown in the Mary Valley except for the pork, which is sourced from Rhodavale in Lower Wonga, just north of Gympie.” - <strong>Christine Buckley &amp; Malcolm Oakley, Amamoor, Queensland</strong></p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>4 pork cutlets</li> <li>1 bunch kale, chopped and steamed for 2–3 minutes</li> </ul> <p><em>Marinade</em></p> <ul> <li>1 teaspoon grated ginger</li> <li>2 garlic cloves, crushed</li> <li>1 teaspoon ground coriander</li> <li>½ teaspoon ground paprika</li> <li>2 tablespoons honey</li> <li>4 tablespoons tomato ketchup</li> <li>2 teaspoons Worcestershire sauce</li> </ul> <p><em>Sunshine salsa</em></p> <ul> <li>¼ pineapple, peeled, cored and chopped into small cubes</li> <li>1 persimmon, chopped into small cubes</li> <li>½ cup crystallised ginger, finely chopped</li> <li>½ cup macadamia nuts, finely chopped</li> <li>½ cup macadamia oil juice of 4 limes</li> <li>1 handful coriander leaves, roughly chopped</li> <li>1 handful mint leaves, roughly chopped</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the marinade, combine all of the ingredients in a bowl. Smother the pork cutlets with the marinade and leave in the fridge for at least 2 hours and longer if possible.</li> <li>Preheat the barbecue to medium heat. Cook the pork for 6–7 minutes each side, making sure the meat seals without burning. Set aside on a warm plate covered with foil to rest.</li> <li>Meanwhile, lightly sauté the pre-steamed kale on the barbecue hotplate or in a separate pan over medium heat for 2 minutes. Set aside.</li> <li>To make the salsa, combine the pineapple, persimmon, ginger and macadamia nuts in a medium bowl. Add the macadamia oil and lime juice and stir to combine. Toss through the coriander and mint just before serving.</li> <li>Serve each cutlet on a bed of kale with a generous spoonful of salsa. Serve the remaining salsa on the side.</li> </ol> <p><em><img width="136" height="164" src="https://oversixtydev.blob.core.windows.net/media/22453/australia-cooks-cover-image_136x164.jpg" alt="Australia Cooks - Cover Image (3)" style="float: right;"/></em></p> <p>Pork cutlets are great on the barbecue. Do you have any secret tips to getting the most out of your barbie? Tell us in the comments below.</p> <p><em>Written by Christine Buckley &amp; Malcolm Oakley.Recipe courtesy of Australia Cooks edited by Kelli Brett, published by <a href="https://shop.abc.net.au/products/australia-cooks-hbk" target="_blank"><span style="text-decoration: underline;"><strong>ABC Books</strong></span></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/04/pork-and-prawn-dumpling-soup/"><strong><em><span style="text-decoration: underline;">Pork and prawn dumpling soup</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/spicy-pork-salad-with-fresh-plum-dressing/"><strong><em><span style="text-decoration: underline;">Spicy pork salad with fresh plum dressing</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/04/spiced-pork-cutlets-with-charred-persimmons/"><strong><em><span style="text-decoration: underline;">Spiced pork cutlets with charred persimmons</span></em></strong></a></p>

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Spiced pork cutlets with charred persimmons

<p class="FreeForm">Perfect for a simple but impressive dinner for two, this tasty marinade brings a punch of flavor to these juicy pork cutlets.</p> <p class="FreeForm"><strong><span style="text-decoration: underline;">Serves</span></strong>: 2 </p> <p class="FreeForm"><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>2 pork cutlets</li> <li>1 tablespoons olive oil</li> <li>25g butter</li> <li>90ml Pedro Ximenez OR Madeira</li> <li>2-3 persimmons, each peeled, cut into 6 wedges</li> </ul> <p class="Body"><em>For the marinade</em></p> <ul> <li>2 tablespoons olive oil</li> <li>2 cloves garlic, peeled, crushed</li> <li>1/2 tsp ground chilli</li> <li>1/2 tsp ground cumin</li> <li>1/2 tsp ground coriander</li> <li>1/2 tsp salt or to taste</li> <li>Freshly ground black pepper</li> </ul> <p class="Body"><em>For the salad (optional)</em></p> <ul> <li>2 handfuls rocket</li> <li>2 tsp olive oil</li> <li>Juice of 1/2 a lemon</li> <li>Salt to taste</li> </ul> <p class="Body"><strong><span style="text-decoration: underline;">Method</span></strong>:</p> <ol> <li>Combine all marinade ingredients in a bowl and mix until combined. Place the pork on a plate, pour the marinade over the cutlets and spread evenly on all surfaces of the meat with a spoon. Cover with cling wrap and refrigerate for 15-20 minutes.</li> <li>To cook the pork, heat the olive oil and butter in a heavy based stainless steel frying pan over medium-high heat until foaming. Add the pork (reserve the marinade) and persimmon wedges. Cook for about 1 1/2 minutes each side or until the pork is cooked through and slightly charred. Turn the persimmons so all sides are nicely caramelised (these will be ready sooner than the pork). Transfer the persimmons and pork to a plate and pour the Pedro Ximenez into the frying pan to deglaze. Add the remaining marinade and bring to the boil, then immediately pour over the pork and persimmons.</li> <li>To make the salad, combine salad ingredients in a medium mixing bowl, toss gently with clean hands and serve with the pork and persimmons.</li> </ol> <p><em>Recipe courtesy of Persimmons Australia. <a href="https://www.facebook.com/persimmonsaustralia" target="_blank"><span style="text-decoration: underline;">Visit their Facebook for more recipes</span></a>.</em></p> <p> </p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/thai-beef-salad/"><strong><em><span style="text-decoration: underline;">Thai beef salad</span></em></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/energy-boosting-vegetarian-salad/"><strong><em><span style="text-decoration: underline;">Energy-boosting vegetarian salad</span></em></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/cauliflower-steak/"><strong><em><span style="text-decoration: underline;">Cauliflower steak with haloumi salad</span></em></strong></a></p>

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