Crispy BBQ rashers with spicy gorgonzola & lemon wild rice

By Drum Digital
31 July 2019


Serves 4 | Preparation: 15 Min | Cooking: 20 Min


2 packs Eskort BBQ Pork Rashers

45ml (3T) olive oil

2 red onions, thinly sliced

30ml (2T) Ras el hanout spice

250ml (1c) milk

60ml (¼c) Gorgonzola cheese

1L (4c) brown and wild rice, cooked

zest and juice of 1 lemon

60ml (¼c) parsley, chopped


  • Heat the oven to 190°C.
  • Place the pork rashers on a greased baking sheet and cook for 15 minutes until crispy and done.
  • In a frying pan over moderate heat, add olive oil and fry the onions and Ras el hanout spice until the onions are glossy.
  • Pour in the milk and gorgonzola cheese and stir until the cheese melts.
  • Add the brown rice and stir to heat through.
  • Plate a portion of rice, top with, top with BBQ rashers and serve garnished with parsley, lemon zest and a squeeze of lemon juice.

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