Pork chops with almonds and rasins 

On the last night of our holiday in Albufura we stumbled upon a lovely restaurant. It had a gorgeous out door dining setting with a huge play area with swings slides and a play house ( so we were all happy out) the gin and tonics were top class and I ordered pork chops with almonds and rasins.. They were just devine and I couldnt wait to recreate them at home.. 

This is such an easy one pan bung in all in recipe.. The chops come out so tender , with a sweetness of the rasins and the crunch of the Almond, making my recreations just as good ( if not better) than my holidays. ( not blowing my own trumpet ir anything) 

I Cant wait to hear how you guys get on with this one.. join in on the crac over in the One yummy mummy community group or over on the Facebook page, im also getting braver and cooked this dish live on Instagram stories,  Id love to see you guys over there x  

 (serves 4, I served this dish with baked potato and mixed veggies )
Ingredents

  • Teaspoon of rapeseed oil/ frylight
  • 4 pork chops
  • 1 onion
  • 2 cloves of garlic 
  • 2 tablespoons of flaked almonds
  • 2 tablespoons of rasins
  • 1 tablespoon of maple syrup
  • 4 teaspoons of mango chuckney  

 Method ( preheat oven at 180c) 

Pat pork chops dry with kitchen roll and season with salt and pepper

Heat oil in a oven proof pan 

Finely chop your onion and crush garlic

And add to the pan.. fry until golden in colour, this takes around 10 mins

Move the onion to the side of the pan and toast the Almonds for around 3 mins

Move them to the side of the pan with the onion and seal the pork chops getting a good bit of colour on the fat.. ( around 7 mins each side on a medium heat)

Spoon the onion and almond mix onto the chops 

Add rasins abd Season with salt and pepper

Drizzle over the maple syrup  and top each chop with a teaspoon of mango chuckney 

Finish off in the oven at 180c for 20 mins x 

  

Simply carbonara 

When she went there the cupboards were bare.

What a cracker of a day! the sun is shining and I haven’t got round to getting a food shop yet (  im still in holiday mode) so todays lunch was a traditional carbonara made with the contents of the fridge and cupboard, one of you guys over in the Facebook group calls them fridge dinners (very clever) using everything up before getting the big shop in!

The Italians traditionally make carbonara with eggs and cheese leaving out the cream, this makes it an overall healthier dinner, without comprising the taste, slimming world friendly too..

Ps.. the only reason I had fresh smoked rashers and eggs in the house was because the first thing I did when I got back from holidays yesterday was buy the makings of a full Irish x   (no matter where you go there’s nothing like a full Irish and a big mug of tea when you get back)

This dish take 30 minutes to cook from pot to plate and serves 4

Ingredents

  • 400 g pasta
  • 3 eggs
  • 2 garlic cloves
  • 6 smoked rashers/pancetta
  • 35 g parmesan cheese grated
  • 100 g of white cheddar grated
  • Bunch of fresh parsley
  • Lashings of black pepper
  • A little salt..

Method

Boil pasta according to the packet

Grate cheese and crush the garlic

Chop and Fry of the bacon and garlic in a little olive oil or fry light

In a large mixing bowl wisk the eggs, add  chopped parsley, grated cheddar and parmesan ( leaving a little aside to sprinkle on top when served )

When the pasta is cooked.. drain well and season with salt and pepper

Add the cooked rashers and garlic

Now mix in the egg mixture, the heat of the pasta will cook the egg.. you only need to mix it for a min

Top with the leftover cheese

Eat straight away…

Da da…