Crispy BBQ Rashers with Spicy Gorgonzola & Lemon Wild Rice

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  • 2 packs Eskort BBQ Pork Rashers
  • 1L (4 cups) brown and wild rice, cooked
  • 60ml (¼ cup) Gorgonzola cheese
  • 250ml (1 cup) milk
  • 60ml (¼ cup) parsley, chopped
  • 30ml (2 tbsp) Ras el hanout spice
  • Zest and juice of one lemon
  • 2 red onions, thinly sliced
  • 45ml (3 tbsp) olive oil
  • Allergens
  • This recipe contains dairy (lactose).
  • Substitutions
  • Milk (lactose): Use coconut milk or rice milk.


  • Crispy BBQ Rashers
  • Heat the oven to 190°C.
  • Place the rashers on a greased oven tray and bake for 15 minutes.
  • Spicy Gorgonzola & Lemon Wild Rice
  • In a frying pan over moderate heat, add olive oil and fry the onion and ras el hanout spice until the onion is glossy.
  • Pour in the milk and gorgonzola cheese, and stir until the cheese
  • Add the brown rice and stir to heat through.


Plate a portion of lemon wild rice, top with crispy BBQ rashers and serve garnished with parsley, lemon zest and a squeeze of lemon juice.