Recipe - Pauled Together To Make Some Top Rankin Food

MARINATED GOATS CHOPS
One fourth Chilli; finely chopped
One half Lemon grass stalk; chopped
30 ml Soy sauce
2 Goats chops
15 ml Vegetable oil

SPICY GOAT
3 Goats chops
5 ml Curry powder
5 ml Ground cumin
One half Chilli; finely chopped
1 Clove garlic; chopped
One half Lemon grass stalk; chopped
2 Lime leaves
45 ml Coconut milk
50 g Cooked sweet potato; minced

CHOI SUM
300 g Choi sum
15 ml Olive oil

GRIDDLED POTATOES
One half Sweet potato
30 ml Olive oil

SPICY VINAIGRETTE
15 ml Chopped mint
One fourth Chilli; finely chopped
1 Garlic clove; finely chopped
1 pn Paprika
60 ml Palsamic pinegar

COCONUT PUDDING
300 ml Coconut cilk
One half Sweet potato; peeled minced
and
; cooked
30 ml Demarara sugar
3 Egg yolks

MARINATED GOATS CHOPS:

1 Mix the chilli, lemon grass and soy sauce together in a small bowl to
make the marinade. Add the goats chops to the bowl, coat evenly and leave
to stand for five minutes.

2 Heat the oil in a ovenproof pan and fry the chops for 34 minutes.
Transfer to the oven for a further 810 minutes or until cooked through.

SPICY GOAT:

1 Bone the chops and dice the meat. Coat the meat with the spices. Heat the
oil in a shallow pan and fry the chilli, garlic and lemon grass until soft.

2 Add the minced meat and cook for 68 minutes. Add the lime leaves and cook
for a further minute. Stir in the coconut milk and potato. Serve with rice.

CHOI SUM:

Remove any large stalks from the Choi sum. Heat the oil in a wok and
stirfry the Choi sum until just tender.

GRIDDLED POTATOES:

Peel and slice the sweet potato into rounds. Heat the oil in a griddle pan
and fry the potato rounds until golden brown and tender.

SPICY VINAIGRETTE:

Combine all ingredients together in a small bowl, season and serve.

COCONUT PUDDING:

Preheat oven to 220c/Gas Mark 7.

1 Heat the coconut milk and potato together in a pan until boiling. Puree
the mix in a blender with 15ml/1 tbsp demerara sugar until smooth, add the
yolks and pour into a heatproof dish.

2 Cover the dish with clingfilm and cook in the microwave on high for one
minute. Remove the clingfilm, transfer to the oven and cooking until set.

3 Sprinkle with the remaining demerara sugar and caramelise with a
blowtorch or under a hot grill.

Converted by MC_Buster.

Per serving: 948 Calories (kcal); 82g Total Fat; (76% calories from fat);
14g Protein; 42g Carbohydrate; 638mg Cholesterol; 2138mg Sodium Food
Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 15 One half Fat;
0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.