Name: Grilled kassler rib chops with caffè salsa
Yield: 4 servings
Cuisine: Boil
Ingredients: 10.00 ml Dijon mustard; 10.00 ml brown sugar; 10.00 ml sunflower oil; 4.00 kassler chops thick, rib; 4.00 tomatoes large; 3.00 garlic cloves; 1.00 onion; 4.00 fresh chillies whole; 150.00 ml stock chicken; 5.00 ml fresh sage; 50.00 g sesame seeds toasted; 50.00 g almonds slivered, toasted; 1.00 ml cinnamon ground; 10.00 ml salt; 50.00 g coffee beans; 5.00 ml lemon juice or fresh lime juice

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Ingredients (16)

10.00 ml	Dijon mustard
10.00 ml	brown sugar
10.00 ml	sunflower oil
4.00	kassler chops — thick, rib

CAFFÈ SALSA

4.00	tomatoes — large
3.00	garlic — cloves
1.00	onion
4.00	fresh chillies — whole
150.00 ml	stock — chicken
5.00 ml	fresh sage
50.00 g	sesame seeds — toasted
50.00 g	almonds — slivered, toasted
1.00 ml	cinnamon — ground
10.00 ml	salt
50.00 g	coffee — beans
5.00 ml	lemon juice — or fresh lime juice

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Method:

SALSA: Preheat grill. Arrange tomatoes, garlic and onion on a baking sheet and grill, turning frequently, until evenly charred. Cool slightly, then remove skins from garlic and onion.
Place in a food processor with tomatoes and process until coarsely puréed.
Transfer mixture to a large saucepan, add chillies, stock and sage and bring to boil. Reduce heat and simmer, uncovered, for 20 minutes.
Purée in a food processor with sesame seeds and almonds.
Return to saucepan, then add cinnamon, salt and coffee beans. Bring to boil, reduce to a simmer and cook for 30 to 40 minutes, or until thickened. Remove and discard coffee beans.
Preheat grill. Mix mustard, sugar and oil and brush on each side of chops. Grill for about 2 minutes on each side.
TO SERVE: Place chops on warmed plates and serve with salsa and mashed potatoes.