What to Cook This September

Hearty meals to warm the cockles of your heart, as the colder months draw closer. 

Garlic Rosemary Pork Chops (Delish)

The perfect pork chops. Don't believe me? give them a go.

Ingredients 

Method

1. Preheat your oven to 190°C. Season the pork chops with salt and pepper.
2. In a small bowl mix together rosemary, garlic and butter. Then set to one side.
3. In an oven safe skillet, heat olive over medium-high heat and then add the pork chops. Cook until golden, roughly 4 minutes, flip and repeat on the other side. Brush the pork chops generously with garlic butter.
4. Place skillet in oven and cook until cooked through, roughly 10-12 minutes. Serve with more garlic butter and side dish of your choosing.

Bacon & Egg Fried Rice (Olive)

Craving a mid-week Chinese take away but watching the waistline and the wallet? Try this quick and easy substitute that is packed with flavour. 

Ingredients 

• Streaky bacon 6 rashers, sliced
• Oil for frying
• Ginger a small chunk, peeled and chopped
• Garlic 1 clove, crushed
• Red chilli 1, finely chopped
• Steamed basmati rice 250g pouch
• Frozen peas 75g, defrosted
• Eggs 2, beaten with 1tsp sesame oil
• Chives a handful of chopped
• 
Soy sauce

Available from Meat Box 3 & 4

Method

1. Heat a wok or frying pan. Cook the bacon in a splash of oil until it is crisp. Scoop out of the pan with a slotted spoon, leaving as much fat behind as possible. 
2. Add the ginger, chilli and garlic to the pan and fry. Then add the rice, peas and bacon.
3. Keep cooking and stirring until the rice is piping hot.
4. Pour over the eggs then stir until the eggs are set. Stir in the chives with a dash of soy sauce and serve.

Sizzling Tandoori Lamb Chops (Olive)

Tandoori spiced lamb chops with a fresh and vibrant chopped kachumber salad.

Ingredients 

• Garlic paste 2 tsp
• Ginger paste 2 tsp
• Greek yogurt 100g, plus extra to serve
• Paprika 1 tbsp
• Ground cumin 1 tbsp
• Garam masala 2 tsp
• Mild chilli powder 1 tsp
• Lemon 1, juiced
• Lamb chops 6
• Lemon wedges to serve
• Roti or naan to serve

Kachumber

• Tomatoes 2 ripe, chopped
• Cucumber ½, chopped
• Onion ½, finely chopped
• Green chilli 1, deseeded and finely chopped
• Coriander ½ a small bunch, chopped

Available from Meat Box 3, 5 ,7 & 8. 

Method

1. Mix the ginger and garlic pastes, spices, yogurt and lemon juice with a little seasoning in a bowl until fully combined. Add the lamb chops and mix well, then cover for 4 hours in the fridge.
2. Remove the chops from the fridge 30 minutes before you're ready to cook. Mix together all the ingredients for the kachumber salad. 
3. Heat a BBQ or griddle pan to hot. Scrape off the marinade from the lamb chops and season. Grill the chops for 1-2 minutes each side until charred. Rest on a plate for 5 minutes. Serve with lemon wedges for squeezing, the kachumber, roti or naan and a little seasoned yoghurt. 

Thank you.