Spice up your meat with Harissa, a Maghrebi hot chili pepper paste
Harissa Pork Chops
6 lean pork chops
2 minced garlic cloves
1 tsp Himalayan salt
1 tsp white pepper
1 tsp smoked paprika
1 heaped tsp Moroccan Rub
2 Tblsp Harissa Paste
Marinade the above for half an hour
1 Tblsp butter
1 Tblsp oil
Fry the chops in the heated butter and oil till browned on both sides.
Transfer to a baking tray lined with foil and sprayed with cooking spray and grill in a preheated oven at 170 degrees C for 15-18 minutes turning halfway.
I used the dregs from the pan to make a sauce with Royco Monkeygland sauce.
Sesame Roasted Potatoes
6 potatoes, peeled and halved
1 chicken (or veg) stock cube
1 tsp salt
½ tsp black pepper
1 Tblsp flour
1 Tblsp sesame seeds
100 ml olive oil
10 ml sesame oil
Bring potatoes to a boil in a pot with the stock cube and boil for 6 minutes.
Drain the potatoes and allow them to steam dry.
Toss in a colander to roughen the edges of the potatoes.
Sprinkle with salt and pepper.
Mix the flour and sesame seeds and toss with the potatoes.
In the meantime, mix the olive and sesame oil and heat the oils in an oven roasting dish in the oven, and when hot add the potatoes and roast for about 45 minutes to an hour turning half ways till crisp and golden.
Recipe Credit: Adapted from a recipe taken from Woman & Home
Soya Sauce Green Beans
300gr green beans
3 chopped garlic cloves
1 Tblsp butter
1 tsp olive oil
2 Tblsp Soya Sauce
Bring a pot of saltwater to a boil.
Add green beans and blanch for 2 minutes and remove (I used the same water I boiled the potatoes in for extra flavor).
Heat the butter and oil, add the garlic and fry for a few seconds.
Add the beans and stir for a minute or so.
Sprinkle with the soya sauce and mix through for a few seconds and remove.
Prepared, tried, and tested Melanie Kramar