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Receta Big Phil's Hot Chilli Filler
by Global Cookbook

Big Phil's Hot Chilli Filler
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Ingredientes

  • 15 gm Dry cherry chillies
  • 1 1/2 x Lemons, juice of
  • 4 x Boneless pork ribeye steaks, about 550 g
  • 2 x Tomatoes, sliced
  • 1 tsp Extra virgin olive oil
  • 1 Tbsp. Minced fresh parsley Fresh chives, to garnish
  • 2 Tbsp. Finely minced fresh parsley
  • 2 x Cloves garlic, finely minced
  • 1 Tbsp. Tomato puree
  • 1 tsp Grnd cumin
  • 1 Tbsp. Extra virgin olive oil
  • 1 dsh Tabasco
  • 200 gm Purple sprouting broccoli, trimmed
  • 250 gm Couscous
  • 1 x Vegetable stock cube, crumbled
  • 2 Tbsp. Finely minced coriander
  • 1 Tbsp. Extra virgin olive oil Finely grated zest of 1 lemon, plus juice of 1/2 lemon
  • 1 dsh Tabasco
  • 1 x Tomato, halved, seeded and diced Salt and pepper Fresh chives, to garnish

Direcciones

  1. 1 Soak two thirds of the dry chillies in warm water for about 15 min. Chop the remaining chillies.
  2. 2 For the Pork with Harissa Sauce: Pour the lemon juice into a shallow dish. Add in the chillies, mix, add in the pork and coat in the mix.
  3. 3 Heat a griddle pan and cook the pork for 12 min till cooked through, turning frequently. Pour over the remaining lemon juice.
  4. 4 Arrange the tomatoes around the edge of a plate and drizzle over the extra virgin olive oil. Sit the pork in the middle of the plate and sprinkle over the parsley.
  5. 5 Garnish with the chives and half the soaked chillies.
  6. 6 For the Broccoli with Harissa Sauce: Chop the remaining soaked chillies and mix together with the minced parsley, garlic, tomato puree, cumin, extra virgin olive oil and a drop of Tabasco. Then season.
  7. 7 Blanch the broccoli in a pan of boiling water for 4-5 min, drain and refresh under cool running water. Pat dry using kitchen paper, arrange on a plate and serve with the sauce.
  8. 8 For the Couscous: Place the couscous in a bowl with the stock cube.
  9. Pour over sufficient boiling water to cover and leave to stand till the couscous has soaked up the water and is tender.
  10. 9 Stir the coriander, extra virgin olive oil, lemon zest, juice and drop of Tabasco into the couscous and season. Serve the couscous in a bowl, topped with the diced tomatoes and chives.