Berbere-Spiced Pork Cutlet with Olive-Basted Corn & Wasabi Oil

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Berbere-Spiced Pork Cutlet with Olive-Basted Corn & Wasabi Oil - Recipe by Ed Halmagyi

NSH150_BeberePork_final.jpg INGREDIENTS
4 x 200g pork cutlets
2 tablespoon Berbere spice blend *
salt and pepper
2 tablespoon Gwydir Grove extra virgin olive oil
4 ears corn
2 tablespoon Gwydir Grove Bush Herb extra virgin olive oil
1 tablespoon Gwydir Grove Manzanillo olive pate
1/2 a ciabatta loaf
1/4 cup Australian Native Mint & Garlic Extra Virgin Oil
1/2 bunch flat leaf parsley, chopped finely
lemon wedges, to serve

METHOD
Dust the pork cutlets in the spice mix and season with salt and pepper. Drizzle with olive oil and place on a hot BBQ grill. Cook for 4 minutes each side, until medium-well.

Meanwhile Drizzle the corn with Bush Herb infused olive oil and season with salt. Barbecue until lightly blackened then brush with olive pate.

Cut the ciabatta into sharp fingers and drizzle with Native Mint and garlic oil. Barbecue lightly.

Serve each cutlet dusted with parsley next to a corn ear and a stack of tartines.

* Berbere spice blend contains paprika, ground ginger, cinnamon, ground coriander, salt, cayenne pepper, ground cloves and allspice

Serves 4

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