Free Recipe Chop Chop

Recipe Type: R Recipes

Recipe Preparation: boil

Cooking Ingredients for Chop Chop Recipe

350 g New potatoes; cut in half
150 g Broad beans; shelled
1 bn Radishes
4 tb Olive oil
2 Salad onions; sliced
1 ds Balsamic vinegar
2 Mangoes
200 g Sheeps yoghurt
1-1/2 tb Honey
1 Pinches ground cinnamon
1-1/2 tb Chopped fresh mint
4 Pork loin chops; about
-475g/1lb 1oz
Few sprigs of fresh thyme
2 Whole peeled garlic cloves
1 Pinches ground nutmeg;
-ginger and cinnamon
2 Sprigs fresh rosemary
150 ml Red wine
Salt and pepper

Chop Chop Preparation

Preheat oven to 230c/450f/Gas 8. 1 Cook the potatoes in a pan of boiling salted water until tender and drain. Cook the broad beans in a pan of boiling water for 2-3 minutes. Drain the beans and mix with the potatoes. Slice half the radishes. 2 Heat 1 tbsp olive oil in a saute pan, add the sliced salad onions and cook for a minute. Add the beans, potatoes and sliced radishes, sprinkle over a dash of balsamic vinegar and season. Serve in a bowl. 3 Using a sharp knife, cut down either side of the flat mango stones and remove ”pockets” of flesh. Use a knife to make a criss-cross pattern through the flesh, push upwards from below the skin and cut off squares of mango flesh. 4 Mix with 100g/3 1/2oz yoghurt, 1/2 tbsp honey, pinch ground cinnamon and 1/2 tbsp chopped mint. Serve in a bowl. For the Radish Tzaziki: Grate the remaining radishes and mix into 100g/3 1/2oz yoghurt with 1 tbsp chopped mint. Season. 5 Heat 1 tbsp olive oil in a griddle pan. Add 2 chops, thyme and garlic and cook the pork for 3-4 minutes on each side, or until cooked through. 6 Remove from the pan and allow the meat to rest for a few minutes. Serve the chops with the radish tzaziki. 7 Heat 2 tbsp olive oil in an ovenproof frying pan, add the remaining chops and sprinkle over a pinch each of nutmeg, ginger and cinnamon, drizzle over 1 tbsp honey and add rosemary sprigs. 8 Cook for three minutes, transfer the pan to the oven and cook for 4-5 minutes. After this time, pour the red wine into the pan and continue cooking for a further 3-4 minutes, or until the pork is cooked through. Serve the pork with the rosemary sprigs. Converted by MC_Buster. NOTES : Chef – Lotte Duncan Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 2

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