From Hentschel
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(→Pork chop with sweet/sour peppers) |
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== Pork chop with sweet/sour peppers == | == Pork chop with sweet/sour peppers == | ||
* [https://www.youtube.com/watch?v=Ke_xYIhYPTw Gordon Ramsay video] | * [https://www.youtube.com/watch?v=Ke_xYIhYPTw Gordon Ramsay video] | ||
| − | === | + | '''Sweet and Sour Pepper''' |
| − | * | + | === Ingredients === |
| − | * red | + | * Olive oil, for frying |
| − | * olive oil | + | * 1 red onions, peeled and sliced (I use 2) |
| − | * | + | * 2 red peppers, deseeded and thinly sliced |
| − | * red wine vinegar | + | * Sea salt and freshly ground black pepper |
| − | * olive oil | + | * 1 tbsp caster sugar |
| − | * basil | + | * 3 tbsp red wine vinegar |
| + | * 1 tbsp extra virgin olive oil | ||
| + | * Small bunch of basil, leaves shredded | ||
| + | === Instructions === | ||
| + | * Julienne the peppers. | ||
| + | * Heat a little olive oil in a large frying pan, then add the onions and peppers. | ||
| + | * Season with salt and pepper | ||
| + | * Add the sugar and sauté over a high heat for 4–5 minutes until soft and coloured. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn’t hot enough and you’re in danger of boiling the vegetables instead of frying them.) | ||
| + | * Add the red wine vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft. | ||
| + | * Turn down the heat, add the tablespoon of extra virgin olive oil and cook for a further 2–3 minutes. | ||
| + | * Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. | ||
| + | * Decant into a bowl and set aside to infuse. | ||
| − | === | + | '''Pork Chops''' |
| − | * | + | === Ingredients === |
| − | * | + | * 2 pork chops, about 200g each |
| − | * | + | * Olive oil, for frying |
| − | * | + | * 2 garlic cloves, skin on, crushed |
| − | * baste with | + | * Small bunch of thyme |
| − | * rest for | + | * Butter |
| + | === Instructions === | ||
| + | * Using a sharp knife, make cuts into the fat of the chops, about 5mm deep and at 3–4cm intervals, making sure you don’t cut into the meat. This will stop the meat from curling up during cooking and will make it cook more evenly. | ||
| + | * Season the chops really well on both sides, pushing the seasoning into the meat. | ||
| + | * Place the cleaned-out frying pan over a high heat until hot and add a dash of oil. | ||
| + | * Add the chops, garlic and thyme and fry for 2–3 minutes until coloured. | ||
| + | * Turn and fry for a further 2–3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little. | ||
| + | * Towards the end of cooking time dddd, add 3 knobs of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist. (Push the fatty edge of the chops towards the back of the pan to help render the fat.) | ||
| + | * Squeeze the garlic out of its skin and place with the herbs on top of the chops. | ||
| + | * Transfer the chops to a plate, and rest for 5–10 minutes, spooning over the basting butter now and again. | ||
| + | * Serve the chops on top of the peppers with the resting juices and a little juice from the peppers. | ||
Revision as of 17:32, 17 September 2017
Contents
German Shops
Rahmschnitzel
Originally from this link [1] which now gives a 404. Ingredients as below:
In einer großen Pfanne die Butter und das Öl erhitzen, die fein gehackten Zwiebeln darin kurz dünsten, beiseite schieben. Die geklopften Schnitzel von beiden Seiten braun braten und heraus nehmen. Bratensatz mit der Brühe ablöschen und mit der Sahne angießen, mit Tomatenmark, Salz, Pfeffer und Paprika abschmecken. Anschließend die Schnitzel in die Soße geben und zugedeckt etwa acht Minuten köcheln lassen. Mit fein gehackter Petersilie bestreut servieren.
Risotto
Soljanka
Cevice of Salmon
Beef Wellington
Ramsays Vinaigrette
Gravlax
Onion Soup Beef Stew
Pork chop with sweet/sour peppers
Sweet and Sour Pepper
Ingredients
- Olive oil, for frying
- 1 red onions, peeled and sliced (I use 2)
- 2 red peppers, deseeded and thinly sliced
- Sea salt and freshly ground black pepper
- 1 tbsp caster sugar
- 3 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- Small bunch of basil, leaves shredded
Instructions
- Julienne the peppers.
- Heat a little olive oil in a large frying pan, then add the onions and peppers.
- Season with salt and pepper
- Add the sugar and sauté over a high heat for 4–5 minutes until soft and coloured. (Make sure you can hear the vegetables hissing in the pan. If not, the pan isn’t hot enough and you’re in danger of boiling the vegetables instead of frying them.)
- Add the red wine vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft.
- Turn down the heat, add the tablespoon of extra virgin olive oil and cook for a further 2–3 minutes.
- Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat.
- Decant into a bowl and set aside to infuse.
Pork Chops
Ingredients
- 2 pork chops, about 200g each
- Olive oil, for frying
- 2 garlic cloves, skin on, crushed
- Small bunch of thyme
- Butter
Instructions
- Using a sharp knife, make cuts into the fat of the chops, about 5mm deep and at 3–4cm intervals, making sure you don’t cut into the meat. This will stop the meat from curling up during cooking and will make it cook more evenly.
- Season the chops really well on both sides, pushing the seasoning into the meat.
- Place the cleaned-out frying pan over a high heat until hot and add a dash of oil.
- Add the chops, garlic and thyme and fry for 2–3 minutes until coloured.
- Turn and fry for a further 2–3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little.
- Towards the end of cooking time dddd, add 3 knobs of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist. (Push the fatty edge of the chops towards the back of the pan to help render the fat.)
- Squeeze the garlic out of its skin and place with the herbs on top of the chops.
- Transfer the chops to a plate, and rest for 5–10 minutes, spooning over the basting butter now and again.
- Serve the chops on top of the peppers with the resting juices and a little juice from the peppers.