Good Morning world and thanks for tuning in to another day here on Planet Magnet.
You know sometimes as I write those (soon to be) immortal words, I wonder if you guys get sick of reading them every single time I post or if you, like me, simply skip past them and on to the body of the text to see if there is anything worth reading. Or, in this case, through the pictures to see if there is anything worth cooking…
I suppose in reality it matters not. What matters is that you have visited, liked my blog and hopefully left positive feedback in the comments.
Negative feedback will not be tolerated.
Just so you know…
Anyway, it’s Tuesday and thus I endeavor to bring you yet another tasty recipe taken from the wilds of the cray world of the internet and reproduced here with a little extra hint of Magnet and a twist of Cameron the Chef….
As you know I have been trying to avoid carbohydrates for the past week or so and have required some more exciting dishes to eat other than straight forward plates of meat (not your feet but literally plates and plates of meat)
This led me to hunt around until I found a low carb meal that I could prepare with the meat from this dish coming courtesy of the BBC Good Food Guide.
So what is it we have today….
Well there is no Chinese element to it but there is a Chop, a Pork Chop. In fact it’s a Pork Chop with Mustard, Caramelised Onions and Cheese. All heaped on the plate with sme generous helpings of vegetables…. followed by fresh fruit and creme fraiche… Yum.
- Pork Chops.
- Small Red Onion – finely chopped.
- Strong Cheddar Cheese – grated.
- English Mustard.
- Olive Oil.
- Cracked Black Pepper.
- Himalayan Pink Salt.
- Lemon Thyme – finely chopped.
- Broccoli Tenderstems.
- Baby Carrots.
- Kiwi Fruit – finely sliced.
- Pineapple – cubed.
- Creme Fraiche.
Take the Red Onion and warm in a pan with some oil.
As this cooks, measure out some strong grated Cheddar Cheese.
Then put some Olive Oil on a baking tray.
Put the Pork Chops onto this, coat well and season.
Before placing in the oven at 180˚C.
Finely chop the Lemon Thyme.
And add to the grated Cheese.
Season the cooking Red Onions.
Then season the Cheese and Thyme.
Drizzle some Olive Oil onto another tray.
Chop the Parsnips into long lengths.
Then take to the pan of boiling water.
And add. Literally only cook these for 5 minutes.
Whilst these cook, it is time to prepare the Fruit.
By top and tailing the Pineapple, stripping the husk then cutting into cubes.
Do the same with the Kiwi Fruits but slice into smaller pieces.
By now the Parsnips will have blanched enough to remove “the bone” so add them to the tray with the Olive Oil along with the Baby Carrots and place in the oven along with the Pork Chops.
As these cook off, slice the grapes into halves.
And then put all of the prepared Fruit into a serving bowl and place in the refrigerator for later.
By now the Onions should have sweated down enough to be used as the next ingredient.
Remove the Pork Chops from the oven.
And flip over so the seasoned side is now on the bottom.
So it is easier to add the English Mustard to the smooth side of the Chop.
Put the caramelised Onion on top of the Mustard and then the grated Cheddar Cheese on top of that.
Put the Broccoli in the hot water used for the Parsnips – no energy waste here…
Remove the Parsnips and Carrots from the oven.
Turn it up to 200˚C and put the newly coated Chops back onto the top shelf.
Once they have been in for the last five minutes or so, remove and prepare to serve.
Serve with the freshly cooked Broccoli Tenderstems, roasted Parsnips and Carrots.
Then for dessert, serve the chopped and sliced fresh fruit with some Creme Fraiche.
And Eh, Voila for the second time….
Please do give this a try. It is a simply super low carb tasty meal that is very tasty and really very easy to cook.
Stay out of the fridge.