Tuesday, December 31, 2013

Tuesday Tasties No.14

As per my promise last week, this week it's another light meal to compliment the rich food we will indulging in for at least another week.  Well, I will be anyway.

As it's now New Years Eve, I won't keep you for to long and I'll crack right on with things. Namely because I've got masses of cooking to do and cocktails to prepare for my guests. Given the copious amounts of alcohol I shall be consuming throughout the day, I thought I'd share more pictures than usual, just in case you're struggling to read the teeny tiny writing.

Pork & Butterbean Mash

The ingredients list is nice and small which means it's not only time friendly, it's purse friendly as well! You'll need:
  • 2 pork chops - or any cut of pork you'd prefer
  • 1 can of butterbeans, partially drained
  • Olive oil
  • 1 sliced chilli
  • A pinch of dried thyme
  • 2 cloves of sliced garlic
  • A touch of honey
  • 1 tsp of lemon juice
  • Some salt & pepper
  • Some salad
Grab a pan and cook off the chilli and  half of the garlic in a little olive oil.
Then, bung in the butter beans complete with the remaining water and leave on a low heat for a few minutes so they begin to soften up.
While the butterbeans are on the go, grab a griddle pan and crank up the heat, season and oil your pork and pop on the pan.  Don't be afraid to leave them for a few minutes, it'll leave you with those wonderful griddle lines.
By this stage,your butterbeans should be good to go.  Add your lemon juice and thyme and smoosh them up with a fork. They should be nice and fluffy.  If you feel like they're looking a little dry add either 1) a touch of milk, trust me, it works or 2) some creme fraiche.  Both of these will make the beans especially creamey. 
Your pork should be looking good by now, if, like me, you'll only consider eating the fat if it's extra crispy, then Ads assembly below will help you achieve the crispy levels your heart desires.
Once the pork is on the brink of being finished add your honey and garlic.  You'll notice that this adds a gorgeous layer of colour.
Finally, it's time to plate up. I like to put the pork chop on the top of the salad.  This allows the heat from the chop to wilt the salad leaves slightly. Place a generous helping of the butterbean mash on the side.  Delicious!

Hopefully you're not a garlic-phobe and you'll be inspired to give this light, tasty and protein packed dish a go!


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