Hot Chile Grilled Pork Rounds With Avocado Mango Salsa Over Couscous Recipes

COUSCOUS MANGO MOUSSE

Steps:

• In a medium saucepan over medium-high heat, bring the water to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Mix in 2 tablespoons of the sugar. Cover tightly and set aside.
• Scrub one of the oranges under running water and pat dry. With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith. Finely mince the zest. Set aside.
• Squeeze the oranges to obtain about 3/4 cup of juice. Strain through a medium-meshed sieve into a small saucepan. Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes. Stir in the Cointreau. Set aside.
• Peel the mango and cut the flesh away from the seed. Cut half into thin wedges and coarsely dice the rest. Set aside.
• In a chilled metal bowl, whip the cream until soft peaks form. Fold in the vanilla and the remaining sugar. Refrigerate 1 cup of the whipped cream for serving. In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango. Refrigerate.
• Before serving, combine the yogurt-mango mixture with the couscous. Spoon equal amounts into 6 parfait glasses or small bowls. Top each dessert with a generous dollop of the reserved whipped cream and mango wedges. Drizzle with orange-Cointreau sauce, sprinkle with minced orange zest, and serve.

GRILLED POLENTA ROUNDS WITH AVOCADO SALSA

Steps:

• Lightly grease and line an 18 x 28cm slice pan with baking paper.
• In a large saucepan, bring stock and water to boil. Gradually add polenta, stirring constantly. Reduce heat and cook, stirring 5-10 minutes until polenta thickens.
• Stir in cheese and season to taste.
• Spoon the polenta mixture into prepared pan, smoothing top. Cool, then chill for 3 hours or overnight.
• Once chilled, transfer polenta to a board. Using a 5cm round cutter, cut into 18 rounds.
• Preheat char-grill or barbecue on high. Grease lightly with oil. Char-grill rounds for 3-4 minutes each side, until polenta is crisp and browned.
• Meanwhile, to make the salsa, combine all the remaining ingredients in a medium bowl and season to taste.
• Serve polenta topped with avocado salsa.

MANGO SALSA COUSCOUS

Steps:

• Bring water to a boil in a 2-quart saucepan; stir in couscous, mango, salsa, cumin, and curry powder. Cover, reduce heat, and simmer until water is absorbed, about 2 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.

AVOCADO MANGO SALSA

Steps:

• Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt.

GRILLED PORK WITH AVOCADO SALSA

Steps:

• For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.

GRILLED OPAH WITH MANGO AND AVOCADO SALSA, CITRUS VINAIGRETTE AN

Steps:

• Make citrus vinaigrette by combining all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
• Make salsa by combining mango, red onion, chile, bell pepper, and cilantro with 2 tablespoons of the vinaigrette. Very gently, lightly mix in the avocado into the mango mixture. Drizzle with one more tablespoon of vinaigrette, then cover and refrigerate until ready to serve.
• Brush opah with olive oil and add salt and pepper to taste, put on preheated grill, cook 6-8 minutes per side, being careful not to overcook.
• Or, preheat oven to 375. Season fish with salt and pepper. Heat a non-stick pan with olive oil, and sear all sides of the opah. When all sides have a nice golden brown hue, place pan in heated oven for a few minutes to finish.
• Place salad greens and toasted pine nuts in bowl and toss with remaining vinaigrette. Place a mound of salad on each serving plate. Place fish on top the salad then top with mango-avocado salsa. Drizzle any additional vinaigrette around the plate.