Beans poriyal

There are serveral instances in our daily lives, that we are too tired to prepare eloberate dishes, that carry a Wow! factor to it when you are back from a long day at work. The beans poriyal as it is called towards southern India, is nutritious and healthy by all means. It works great with either roti or even our famous rice. The process invovles simple methods.

Ingredients:

Fresh green beans (french beans) 1.5#

Grated coconut 3Tbsp

Chilli powder 1.5tsp

Tumeric 1tsp

Salt tt

For the tempering:

Oil

Mustard seeds 2tsp

Curry leaves 5ea

Dry red chilli 3ea

Urud dal 1Tbsp

Method:

1. Clean the beans with fresh water, and slice them.
2. In a saute pan add oil, once it sarts to shimmer.
3. Add the mustard seeds and allow time for it break and realease the flavor.
4. Add the red chilli which is recommeneded to be broken up.
5. Add the urud dal and let cook until the dal turns a golden brown.
6. Add chilli powder.
7. Add the beans and let cook.
8. Add salt and coconut to the beans and turn to a low heat, mix thoroughly and cover and cook for another 4 minutes.

Pepper glazed pork chop with Apple chutney

This is a recipe for serving 4 people

Ingredients:

For the Pork

Olive Oil 1Cup
Garlic Chopped 5ea
Sage leaves 4ea
Salt to taste
Pork chops

For the Glaze

Apple Juice 2Cups
Honey 1/4cup
Cracked black and white pepper 2Tbsp
Grated zest of Orange 1ea

For the Chutney

Green apples chopped 8ea
Raisins 1/2cup
Cider Vinegar 1.5cups
White Sugar 1/2cup
Brown Sugar 1/2cup
Garlic peeled and chopped 2ea
Nutmeg 1/2tsp
Cinnamon 1/2tsp
Cloves 2ea
Pinch of Salt

For the Potato Pancakes

Small onion minced 1/2
Grated Potato blanched in lemon water and dried
Salt and pepper to taste
Egg beated 1ea
All-purpose flour 3Tbsp
Baking powder 1tsp
Clarified butter

For the garnish

Pork jus
Curry oil
Fried sage leaves

Directions:

For the pork: Heat the olive oil in a saute pan, add the garlic and sage and cook until the garlic is softened. Cool and pour over the pork. Marinate at least four hours or overnight in the refrigerator.

For the glaze: Combine the juice, honey, pepper and zest in a saucepan and reduce to a coating consistency. Set aside and keep warm.

For the Chutney: Combine all the ingredients in a saucepan. Bring to a boil and simmer until thickened; stir to prevent scroching. Col to room temperature and set aside.

For the potato Pancake: Combine the onion and potatoes and season. Beat the egg, flour and baking powder together in a seperate bowl and stir inot the potato mixture. Form eight, one-inch thick pancakes, about two-inches in diametre, refirgerate.

To assemble: Heat two tablespoon of the pork marnade in a saute pan. Remove the chops from the marinade, cook on both sides to medium doneness and season. Pour off the excess oil and spoon some of the glaze onto the chops, rolling the chops over to coat them well with the glaze. Let rest and keep warm.

To finish the pancakes: Heat a half-inch of clarified butter in a saute pan. Add the pancakes and brown, about three minutes on each side until crispy and then drain.

To serve: Place the chop on a plate and garnich with the potato pancakes and chutney. Drizzle the pork jus and any leftover glaze on the plate. Dot with the curry oil and top with the fried sage.