Chilli Pork Steak with Apple, Peach and Mint Salsa
Serves 4

This recipe was given to me by a friend from Rome when I was doing research
for my next TV series, Catherine's Roman Holiday.  We had it with a peach
salad but I have added diced apple and the salsa is so quick and easy to
make.   

 Ingredients
4 pork chops
1 chilli, finely chopped
Zest and juice of 1 lime
1 sprig mint, finely chopped
 3 tbsp olive oil

 Directions
1. Place the lime juice, zest, chilli, mint and oil in a zip lock bag with
the pork and marinade for about 2 hours.

2. Preheat your BBQ. 

3.  Dry off the marinade and place the chops on the BBQ. 

4. BBQ for about 5 minutes on each side.

Accompaniment
Apple, Peach and Mint Salsa
Serves 4

1 Granny Smith apple, diced with peel on
1 peach, peeled and diced
Juice of 1 lime
1 tsp sugar
1 shallot, finely diced
2 mint sprigs
Salt and pepper for seasoning

Combine all the ingredients and serve with the BBQ pork. Delicious

Top chef & proprietor of Ballyknocken House & Cookery School, Catherine Fulvio returns to celebrate and share with us the food and food ethos of one of the world's great gastronomical centres in Catherine's Roman holiday.
http://www.rte.ie/tv/programmesales/catherinesromanholiday.html

Coinciding with her new TV series she is also delighted to announce the launch of her cook book “Catherine’s Italian Kitchen”.  This book is a personal collection of recipes, gathered through Catherine’s Italian friends, her husband’s family in Sicily and of course Ballyknocken Cookery School.

If you would like to purchase a signed copy of Catherine Fulvio’s first book sign up here...