| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Sami | Cook 2, Ready, Steady | 1 | Servings |
INGREDIENTS
| 1/4 | Chilli, finely chopped | |
| 1/2 | Lemon grass stalk, chopped | |
| 30 | Soy sauce | |
| 2 | Goats chops | |
| 15 | Vegetable oil | |
| 3 | Goats chops | |
| 5 | Curry powder | |
| 5 | Ground cumin | |
| 1/2 | Chilli, finely chopped | |
| 1 | Clove garlic, chopped | |
| 2 | Lime leaves | |
| 45 | Coconut milk | |
| 50 | g | Cooked sweet potato, diced |
| 300 | g | Choi sum |
| 15 | Olive oil | |
| 1/2 | Sweet potato | |
| 30 | Olive oil | |
| 15 | Chopped mint | |
| 1 | Garlic clove, finely chopped | |
| 1 | pn | Paprika |
| 60 | Palsamic pinegar | |
| 300 | Coconut cilk | |
| 1/2 | Sweet potato, peeled diced | |
| and | ||
| cooked | ||
| 30 | Demarara sugar | |
| 3 | Egg yolks | |
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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; 15 Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 343
Calories From Fat: 122
Total Fat: 13.5g
Cholesterol: 540.3mg
Sodium: 129.9mg
Potassium: 818.6mg
Carbohydrates: 45.1g
Fiber: 6.6g
Sugar: 9.2g
Protein: 11.9g