Marinate the pork medallions in a shallow container with the honey, half the kecap manis, tamari and fresh ginger. Cover and set aside.
Marinate the pineapple with the brown sugar, remaining kecap manis, ginger, cumin, and white pepper.
Make the Thai basil dressing by blending the basil leaves, extra virgin olive oil, sesame oil, lime juice and a pinch of salt in a small blender or in a small container with a stick blender. Rinse the rice thoroughly in a bowl, drain. Combine coconut milk, water, lime leaves, sugar and a pinch of salt in a medium saucepan; stir until sugar is dissolved. Add rice. Bring to a boil over medium heat. Cover, reduce heat to low. Simmer for 20 minutes or until rice is tender and liquid is absorbed. Keep warm.
Preheat the BBQ or grill to medium-low. Slowly cook the pineapple for 15-20 minutes each side or until soft and caramelised. Remove, cover and set aside.
Grill the pork each side for 6-8 minutes. Remove. Allow to rest for 5 minutes.
Serve the pork with the rice and pineapple and drizzle over a little of the basil dressing.
This is a modern classic, first served by Giuseppe Cipriani Harry’s Bar in Venice in the 1950s. It’s the mix of salty, rich, sharp and clean flavours that make it an ideal match to light red wines or even textural whites. Some chefs pound out sirloin steak, others soft-freeze eye fillet and shave it on a meat slicer. We’ve added some easy-to-make sauces – a parmesan crème fraiche and a spring onion gel - that are so good you’ll find ways to use them in other dishes too.
There is nothing like a chicken sandwich. The secret is very fresh bread, way too much fresh butter, a velvety handmade real - egg mayonnaise and delicately poached chicken. For the mayo, use lightly flavoured extra virgin olive oil or good quality vegetable oil. Remember to refrigerate the mayo immediately after use as it is made with raw eggs.
A fast and healthy midweek meal that is guaranteed to have them asking for seconds. You can use iceberg lettuce instead of cos lettuce or microwave some tortillas and serve hot and soft. Serve with Mexican beans, butter-fried mushrooms and some hot chilli sauce. Just be sure to brown the meat to get that deep, rich, south-of-the-border flavour.