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Pauled Together To Make Some Top Rankin Food

January 28, 2023

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.

A Message from our Provider:

“God promises a safe landing, not a calm passage.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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