"Pork & Prawn" With Parsnip Purée & Mango Salsa

Summer never stops in Queensland, even in the three days of Winter each year we can find ourselves craving a fresh-side and an excuse to eat prawns! 

Working in meat, we've put a lot of time and effort into pairing the finest cuts with the perfect sides, and of course Australia's best seafood while we're at it - combining our collective knowledge has produced this easy, tasty recipe.  

There are three moving parts in this recipe:

  • Something hot for cooking (A BBQ works best as it allows you to cook on direct and indirect heat with ease),
  • A food processor for blending the Purée (you can always sub it out for Mashed potatoes if you're not loving the idea - but we can assure you it's as easy as and pairs perfectly.)
  • A saucepan and lid for creating the Jus - it looks as good as it tastes. 

Without further ado, let's get to it! 


Pictured: Serves Two


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