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94: What are you eating right now?

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Crazy_Goddess

Crazy_Goddess

Bench
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4,502
I didn't have anything for dinner

and someone did not go shopping so i wont be eating breakfast or lunch either today :fist:

boy did he get a mouthful from me :d
 
0neye

0neye

Guest
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5,540
image.php


Luscious summer peaches are the inspiration for this fresh chutney, which takes just 10 minutes to make and accompanies the pork perfectly.

Ingredients (serves 4)
4 pork butterfly steaks
1/2 cup Chinese barbecue marinade*
2 tbs olive oil
1 onion, sliced
2 tsp yellow mustard seeds
1 small red chilli, seeded, sliced
2 tsp ground Szechuan pepper*
4 fresh peaches, roughly chopped
1 tbs white wine vinegar
2 tbs brown sugar
1/2 cup peach jam (no added sugar)
Steamed basmati rice and coriander leaves, to serve
Method
Brush pork with marinade and place in fridge while you make chutney. Heat 1 tablespoon oil in a pan over medium heat, add onion and cook 1-2 minutes until softened. Add mustard seeds and stir until they begin to pop, then add chilli, Szechuan pepper, peach, vinegar, sugar and jam. Cook over low heat for about 10 minutes until thickened. Cool.
Heat a lightly oiled chargrill pan or frypan over high heat and cook pork 1-2 minutes each side or until cooked through. Serve with chutney and rice and garnish with coriander leaves.
 
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