Take two pork chops (or more) and place in a freezer bag containing a mixture of brown sugar, salt and water. Leave in the refrigerator overnight. When ready to cook, cut slits into the rind with scissors. Using tongs, fry the fat in a griddle pan (skillet). Then fry the chops in the oil, adding some olive oil if required.
Serve with mashed potatoes and ratatouille.
Ingredients
1 boneless chicken breast for each person cut into chunks
1 chorizo sausage, sliced
1 tbsp olive oil
1 white cooking onion, diced
3 cloves of garlic peeled and crushed
250g of long grain rice
350ml of chicken stock
A small glass of white wine
1 tin of chopped tomatoes
1 tsp of paprika
1 tbsp of Cajun seasoning
200g of frozen okra
1/2 a teaspoon of salt and few grinds of black pepper
Method
Pour the olive oil into a frying pan and add the chorizo until the oil turns red. Add the onions and slowly fry for about 5 minutes until they are translucent. Then add the chicken chunks and turn until browned a little on the outside. Add the crushed garlic, paprika, salt, Cajun seasoning and pepper. Add the rice. Give it all a good stir. Then add the chopped tomatoes and a little white wine. Bring to the boil and then simmer for 5 minutes before adding the okra.
Cover the pan with a lid or tin foil and continue to simmer for another 15 minutes.
Brought to Britain by the Romans, it gained huge popularity as a culinary herb. We now know its dark green curly leaves contain Vitamins C and A, plus plenty of iron and minerals. Curly parsley is easy to grow in the garden and is a common ingredient in bouquet garni. Other varieties include flat leaf parsley which has a slightly stronger flavour. An infusion of this herb is said to revive the appetite. The stems are edible.
Culinary uses - add raw parsley to salads. Finely chop and sprinkle on salads and sandwiches. Use as a garnish on casseroles.
Some people chew on parsley for fresher breath, especially after eating garlic.
Ingredients
8-12 lamb chops
8 cloves of garlic
Chicken stock and white wine
One teaspoon of salt and a grinding or more of black pepper
Two heaped teaspoons of oregano
A squeeze of tomato purée
Two bay leaves
A little oil for cooking
Two tins of crushed tomatoes
A dash of Worcestershire sauce
Method:
Fry the chops in a little oil. My preference is olive oil. Using a large frying pan with a lid is a good idea, to fit all the chops in.
Drain the chops after sealing and set aside on a plate. Add the garlic (crushed) to the frying pan along with the rest of the ingredients. Bring to the boil and drop the heat back to a simmer before returning the chops to the pan. Simmer for 30 to 40 minutes semi covered with a lid.
Serve with basmati rice or mustard mashed potatoes and a vegetable of your choice. Today we are having asparagus.
