a la carte
Gourmet Cuisine With the end-of-year festive season drawing close, home cooks will be starting to think about some creative new ideas to wow their guests. Or perhaps there is a special anniversary, family reunion or business lunch coming up and requiring a deft and delectable culinary touch in the kitchen. Whatever the occasion or catering requirements, these two menu suggestions from Chili Gourmet by Helle Barlebo are an excellent starting point.
PORK CHOPS A LA CHILI GOURMET INGREDIENTS (4 servings) 4 large pieces of pork chops with bone ( from the local butcher) 2 cloves of garlic Handful of fresh red chillies Juice from ½ orange Fresh thyme Shot of olive oil Maldon flake salt and five kinds of pepper 1 big mango 2½ large oranges 4 spoonful of liquid honey Glaze of balsamic
Crush one chilli, garlic, thyme and spices in a mortar and pestle. Add the fresh orange juice and olive oil. Rub the pork chops with the marinade and leave them to rest in the fridge for a couple of hours. Cube the oranges and pour the honey over them and marinate for half an hour. Brown the oranges in a frying pan until they get a light golden colour. Remove the skin and stone of the mango and chop the meat into smaller pieces. Blend the mango with the excess liquid from the honey and oranges and refrigerate before use. Brown the pork chops in a frying pan or barbecue for a few minutes. Preheat the oven to 200 degrees and broil the meat until it is tender and juicy. If you decide to barbecue, close the lid instead of using the oven, to obtain the same result. Decorate each plate the creamy mango-orange cream and balsamic glaze. Put the tender meat in the middle of the plate and top it with the orange cubes, a pinch of thyme and a couple of fresh red chillies. Serve together with a couple of delicious crispy rösti potatoes and fresh-baked bread.
136 NOVEMBER & DECEMBER 2017
Cuisine HL54.indd 136
23/10/17 11:41