Sunday, July 22, 2012

Barbados - Pork Chops with Black Bean Salsa

This recipe looks great! Except for the olives, however I try olives I just can't seem to enjoy them. Maybe in this recipe they won't be so bad as they're chopped up small. I was pleased that today for once the sun was shining which made eating food from Barbados a bit more realistic.


2 thick pork chops

For the marinade:

1 tbls vegetable oil
2 garlic cloves
2 tsp chopped green olives
1 jalapeno pepper
2 tbls lime juice
1 tsp mixed herbs

For the salsa:

1 tbls olive oil
1 small onion
2 tbls of vinegar
1/2 tsp salt
1/2 tsp hot sauce
1/2 bell pepper
1 can black beans

Chop and mix all the marinade ingredients in a bowl and then add the pork chops on top.

Cover with clingfilm and put in the fridge for several hours (turn the pork chops over about halfway through).

To start the salsa, heat the olive oil in a pan and add the chopped onion.

Chop the bell pepper and place in a bowl with the drained black beans, vinegar, salt, hot sauce and the sauted onion.

Mix it up and leave at room temperature to rest while you cook the pork chops.

Take the pork chops out of the marinade and cook as you usually would (grill, fry, bbq etc). I chose to fry mine making sure to make the edges crispy too. Yum!

Serve them with the salsa.

I was disappointed that the pork chops hadn't taken on more of the flavours from the marinade. But, apart from that this meal was delicious! The salsa complimented the taste of the pork really well. The vinegar in the salsa gave it a lovely sharp taste and the black beans were soft, almost creamy from the acidity of the vinegar breaking them down. It was a refreshingly different dish and I enjoyed it a lot.

Friday, July 13, 2012

Georgia - Khachapuri

Khachapuri is a kind of filled flat bread. The recipe I found has three types of cheese for the filling so it'll be a winner with me!

Ingredients for the dough:
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp baking soda
  • 3/4 cup plain yogurt
Ingredients for the cheese filling:
  • 200g  mozzarella cheese or Georgian Sulguni cheese
  • 150g feta cheese
  • 100g cottage cheese
  • salt and pepper 

Mix the dry ingredients for the dough in a bowl.

Add the yoghurt and mix well.

Cover with plastic wrap and leave to rest while you prepare the filling.

Add the cheeses, salt and pepper to a bowl. Or a jug if like me you've used your one bowl for the dough.

Mix them up good!

Take the rested dough and cut it into four pieces. Roll out each piece to make a circle. This didn't work for me so I ended up with a square and a weird undefined shape.

Put a dollop of the cheese mix onto one weird undefined shape (or circle if you're more skilled than me).

Add another circle on top and give it a squish down.

Then use your rolling pin to flatten down the circles. This distributes the cheese all the way around the dough.

 Put them into a frying pan to brown off a bit. The recipe I used made no mention of oil but i used a bit of spray oil to stop them sticking. Cook for a couple of minutes on each side.

When they go browned and speckled they're done, so remove them and place on a plate ready for eating!

I really enjoyed them. The melted cheese inside was lovely and stopped the whole thing from being too dry. They had a pancake-y flavour to them which was weird at first as I'm used to having sweet pancakes not savoury ones. I'd definitely have them again though, they were delicious!

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