Recipe for sautéed Pork with broccoli, cabbage, lime, basil and toasted coconut flakes
150g pork stroganoff – cut into 2½ cm pieces
½ tbsp Szechuan Pepper Mix
¼ tsp Maldon salt flakes
3g basil – tear leaves
¼ fresh chilli – slice
½ coconut flakes
⅛ tbsp cabbage – remove core & slice finely
¼ broccoli – cut into florets
olive oil (from your pantry)
salt and black pepper (from your pantry)
Preparation: Prepare all the ingredients as indicated above. Put the kettle on to boil. Gently melt the butter in a small pan.
Lemon: Using the fine side of the grater, grate the yellow/green skin of the lemon to create zest. Then cut in half and juice.
Green beans: Place a saucepan of lightly salted, boiling water on high heat. Add the green beans and cook for 3 minutes. Drain, drizzle with olive oil and season to taste. Keep warm.
Herb butter: Mix these ingredients in a small bowl – butter, parsley, mint, HALF the lemon and HALF the lemon zest. Season to taste.
Lamb chops: Rub both sides of each lamb chop with salt, pepper and olive oil. Place a large, dry frying pan on high heat. When hot, add the chops and sear for 3 minutes either side until golden and still pink in the middle. Using tongs (or two spoons) hold the fat side of the chop on the pan for 2 minutes until nice and golden.
Serve the lamb chops topped with herb butter and a side of green beans.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.