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Suggest a better descriptionPreheat oven to 230c/450f/Gas 8. 1 Cook the potatoes in a pan of boiling salted water until tender and drain. Cook the broad beans in a pan of boiling water for 2-3 minutes. Drain the beans and mix with the potatoes. Slice half the radishes. 2 Heat 1 tbsp olive oil in a saute pan, add the sliced salad onions and cook for a minute. Add the beans, potatoes and sliced radishes, sprinkle over a dash of balsamic vinegar and season. Serve in a bowl. 3 Using a sharp knife, cut down either side of the flat mango stones and remove pockets of flesh. Use a knife to make a criss-cross pattern through the flesh, push upwards from below the skin and cut off squares of mango flesh. 4 Mix with 100g/3 1/2oz yoghurt, 1/2 tbsp honey, pinch ground cinnamon and 1/2 tbsp chopped mint. Serve in a bowl. For the Radish Tzaziki: Grate the remaining radishes and mix into 100g/3 1/2oz yoghurt with 1 tbsp chopped mint. Season. 5 Heat 1 tbsp olive oil in a griddle pan. Add 2 chops, thyme and garlic and cook the pork for 3-4 minutes on each side, or until cooked through. 6 Remove from the pan and allow the meat to rest for a few minutes. Serve the chops with the radish tzaziki. 7 Heat 2 tbsp olive oil in an ovenproof frying pan, add the remaining chops and sprinkle over a pinch each of nutmeg, ginger and cinnamon, drizzle over 1 tbsp honey and add rosemary sprigs. 8 Cook for three minutes, transfer the pan to the oven and cook for 4-5 minutes. After this time, pour the red wine into the pan and continue cooking for a further 3-4 minutes, or until the pork is cooked through. Serve the pork with the rosemary sprigs. NOTES : Chef - Lotte Duncan Recipe by: Ready Steady Cook
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Serving Size: 1 Serving (625g) | ||
Recipe Makes: 2 servings | ||
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Calories: 347 | ||
Calories from Fat: 66 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 89.4mg | 3 % | |
Potassium 537.3mg | 14 % | |
Total Carbohydrate 46g | 14 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 42g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 347
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