Latest news with #MichaelWeldon
7NEWS
09-05-2025
- Entertainment
- 7NEWS
Pork sliders with salsa verde are easy, delicious and help support a great cause
Michael Weldon is a chef and Coles ambassador. Cooking With Coles is a weekly series with Coles that showcases easy delicious recipes This week, Michael is cooking a pork belly sliders with slaw and salsa verde. Recipe below: Crisp Pork Roast Sliders w Salsa Verde and Apple Slaw Ingredients 1 x Coles Pork Leg Roast, removed from plastic and skin dried in the fridge for 24hrs(optional) Sea salt Slaw ½ red cabbage ½ white cabbage 1 apple, julienne 1 carrot, julienne 2 spring onion, sliced thinly ½ bunch coriander, leaves picked 2tbs mustard 2tbs apple cider vinegar 2tbs olive oil Sea salt Pickled fennel 1 head of fennel, sliced thinly ½ cup apple cider vinegar ¼ cup sugar ¼ cup water Pinch of salt Salsa Verde 1 bunch parsley ½ bunch coriander ½ bunch tarragon ½ bunch chives 2tbs capers 1 jalapeno, seeds removed 1tbs Dijon mustard 1 lemon, juice ½ - 1 cup olive oil Sea salt Black Pepper 8 Coles Square Rolls, cut in half Butter Method Heat a fan forced oven to 220deg C. Season the pork all over with sea salt. Place skin side up in a roasting tray. Roast until the skin bubbles and crackles. Then turn the oven down to 160deg c until the meat is cooked through. Once cooked rest for 10 minutes. In a small saucepan heat the vinegar, sugar, water and salt. Once the sugar is disloved pour over the fennel and leave to cool to room temperature. In a bowl mix together the slaw ingredients and toss until all the salad is coated in the dressing. Taste and adjust the seasoning to your liking. In a just combine the Salsa Verde ingredients. Blend with a stick blender until combined. Taste and season to your liking. Carve the pork into slicers and season lightly with salt. To serve toast the cut sides of the rolls. Spread with butter then add the slaw, top the slaw with the roast pork and don't forget the crackling. Top with pickled fennel and a good spoon of the salsa verde.
7NEWS
08-05-2025
- Entertainment
- 7NEWS
MAKE MY MOTHER'S DAY
This Mother's Day, are you looking to give your Mum the ultimate gift? Or are you a Mum yourself in need of a little special surprise? If so, you're in luck! Weekend Sunrise and our friends at Coles will be knocking on three doors of lucky Mums with some incredible goodies. Each Mum will receive a $500 dollar Coles Gift Card, a beautiful bunch of flowers and a Coles Hamper from the ultimate Coles ambassador duo Courtney Roulston and Michael Weldon. For your chance to give your Mum a present LIVE on Weekend Sunrise enter below and tell us in 25 words or less, why you or a special mum in your life deserves a Mother's Day treat? Enter below for your chance to win! To view the terms and conditions, click here
7NEWS
22-04-2025
- Lifestyle
- 7NEWS
Michael Weldon shares his pork and garlic green been stir fry which will be your new family favourite
Michael Weldon is a chef and Coles ambassador. He is also a TV personality and has appeared on various shows over the years. This week, Michael is cooking a pork and garlic green beans stir fry. It's an easy and delicious family meal that's super quick to make. Recipe below: Pork and Green Bean Stir Fry Ingredients 600g Birds Eye Deli Garlic Butter Style Green Beans 500g 3 Star Coles Pork mince 2 garlic cloves, diced 1 thumb size piece of ginger, diced Peanut oil Dressing 2tbs Light Soy 2tbs Chinese cooking wine 1tbs Dark Soy 1tbs caster sugar 2tbs chilli paste Garnish 1 red chilli, sliced thinly 2tbs toasted sesame seeds Method In a large frypan over a high heat fry the green beans in a little drizzle of oil and cook until charred, blistered and warmed through. Remove from the pan and reserve. Add a drizzle more oil into the pan and the pork mince, cook until caramelized then mix through and brown all over. In a small bowl mix together the dressing mixture. Add the dressing into the mince and toss through to coat everything. Add the green beans back into the pan and toss through to coat in the dressing. Add in the chilli and sesame seeds. Toss and remove from the heat. Serve over rice, garnished with extra chilli and sesame seeds. Finish with some slices of cucumber.
