| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Eggs |
Sami |
Ready, Steady, Cook 2 |
1 |
servings |
INGREDIENTS
| 1/4 |
|
Chilli; finely chopped |
| 1/2 |
|
Lemon grass stalk; chopped |
| 30 |
ml |
Soy sauce |
| 2 |
|
Goats chops |
| 15 |
ml |
Vegetable oil |
| 3 |
|
Goats chops |
| 5 |
ml |
Curry powder |
| 5 |
ml |
Ground cumin |
| 1/2 |
|
Chilli; finely chopped |
| 1 |
|
Clove garlic; chopped |
| 1/2 |
|
Lemon grass stalk; chopped |
| 2 |
|
Lime leaves |
| 45 |
ml |
Coconut milk |
| 50 |
g |
Cooked sweet potato; diced |
| 300 |
g |
Choi sum |
| 15 |
ml |
Olive oil |
| 1/2 |
|
Sweet potato |
| 30 |
ml |
Olive oil |
| 15 |
ml |
Chopped mint |
| 1/4 |
|
Chilli; finely chopped |
| 1 |
|
Garlic clove; finely chopped |
| 1 |
pn |
Paprika |
| 60 |
ml |
Palsamic pinegar |
| 300 |
ml |
Coconut cilk |
| 1/2 |
|
Sweet potato; peeled diced and |
|
|
; cooked |
| 30 |
ml |
Demarara sugar |
| 3 |
|
Egg yolks |
INSTRUCTIONS
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; 15 1/2 Fat;
0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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