Pauled together to make some top rankin food
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | Chilli; finely chopped | |
| ½ | Lemon grass stalk; chopped | |
| 30 | millilitres | Soy sauce |
| 2 | Goats chops | |
| 15 | millilitres | Vegetable oil |
| 3 | Goats chops | |
| 5 | millilitres | Curry powder |
| 5 | millilitres | Ground cumin |
| ½ | Chilli; finely chopped | |
| 1 | Clove garlic; chopped | |
| ½ | Lemon grass stalk; chopped | |
| 2 | Lime leaves | |
| 45 | millilitres | Coconut milk |
| 50 | grams | Cooked sweet potato; diced |
| 300 | grams | Choi sum |
| 15 | millilitres | Olive oil |
| ½ | Sweet potato | |
| 30 | millilitres | Olive oil |
| 15 | millilitres | Chopped mint |
| ¼ | Chilli; finely chopped | |
| 1 | Garlic clove; finely chopped | |
| 1 | pinch | Paprika |
| 60 | millilitres | Palsamic pinegar |
| 300 | millilitres | Coconut cilk |
| ½ | Sweet potato; peeled diced and | |
| ; cooked | ||
| 30 | millilitres | Demarara sugar |
| 3 | Egg yolks | |
Directions
MARINATED GOATS CHOPS
SPICY GOAT
CHOI SUM
GRIDDLED POTATOES
SPICY VINAIGRETTE
COCONUT PUDDING
MARINATED GOATS CHOPS:
1 Mix the chilli, lemon grass and soy sauce together in a small bowl to make the marinade. Add the goats chops to the bowl, coat evenly and leave to stand for five minutes.
2 Heat the oil in a ovenproof pan and fry the chops for 3-4 minutes.
Transfer to the oven for a further 8-10 minutes or until cooked through.
SPICY GOAT:
1 Bone the chops and dice the meat. Coat the meat with the spices. Heat the oil in a shallow pan and fry the chilli, garlic and lemon grass until soft.
2 Add the diced meat and cook for 6-8 minutes. Add the lime leaves and cook for a further minute. Stir in the coconut milk and potato. Serve with rice.
CHOI SUM:
Remove any large stalks from the Choi sum. Heat the oil in a wok and stir-fry the Choi sum until just tender.
GRIDDLED POTATOES:
Peel and slice the sweet potato into rounds. Heat the oil in a griddle pan and fry the potato rounds until golden brown and tender.
SPICY VINAIGRETTE:
Combine all ingredients together in a small bowl, season and serve.
COCONUT PUDDING:
Preheat oven to 220c/Gas Mark 7.
1 Heat the coconut milk and potato together in a pan until boiling. Puree the mix in a blender with 15ml/1 tbsp demerara sugar until smooth, add the yolks and pour into a heatproof dish.
2 Cover the dish with clingfilm and cook in the microwave on high for one minute. Remove the clingfilm, transfer to the oven and cooking until set.
3 Sprinkle with the remaining demerara sugar and caramelise with a blowtorch or under a hot grill. Converted by MC_Buster.
Per serving: 948 Calories (kcal); 82g Total Fat; (76% calories from fat); 14g Protein; 42g Carbohydrate; 638mg Cholesterol; 2138mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 15½ Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.