Everyone deserves
a well-earned break now and then and if you’re the type of person
who would like to combine a trip abroad with a delicious cooking experience,
this is the prize for you!
We’ve joined
with InstantWin4now to bring you the chance to win a cooking holiday of
your choice up to the value of £3,000!
This
recipes comes from Dancer
and Graphic artist Martin James. Martin, who
originally comes from New Zealand, is now living
with his wife and children in Copenhagen as
he is currently principal Dancer with The Royal
Danish Ballet. You will be able to find out
more about Martin when his Biography page is
published.
Being
so gifted it seems unfair that Martin should
also be talented in the kitchen as well but
he has agreed to share some of his recipes with
us which is great news.
Martin
also does his own recipe Newsletter
so if you would like to subscribe to it then
< click
here >
"The
grill adds a special dimension to this delicious,
authentic Asian dish".
Ingredients
For
the Pork Chops:
1/4 cup soy sauce
2 tablespoons sesame oil
2 cloves garlic, chopped
1/2 teaspoon anise seed, ground in a spice
mill to make a powder
6 pork loin chops (about 6 ounces each), cut
1/2-inch thick
For
the sauce:
1 cup chicken broth
2 roasted red peppers, quartered
5 apricots (about 1/2 pound), halved and pits
removed or 5 dried apricots
2 cloves garlic, crushed
1 to 1/2 teaspoons finely grated lemon zest
Soy sauce
Jasmine rice
Method
In
a small bowl combine soy sauce, sesame oil,
garlic, and anise powder. Place pork chops
in a large plastic resealable bag. Pour marinade
over chops; close bag. Marinate in refrigerator
for 2 to 3 hours, turning occasionally.
Meanwhile,
make the sauce. In a 2-quart saucepan place
chicken broth, roasted red peppers, apricots,
garlic, and lemon zest. Simmer over low heat
for 30 minutes, stirring occasionally.
In
a blender or food processor, purée until smooth
and thickened. Adjust consistency by adding
more chicken stock to thin or using heat to
reduce and thicken, as needed.
Add
soy sauce, to taste. Keep warm.
Remove
chops from bag; discard marinade. Place chops
in centre of cooking grate.
Grill
12 to 16 minutes for medium (160°F / 71°C)
or 17 to 20 minutes for well-done (170°F /
77°C), turning once halfway through grilling
time.
This
recipes comes from Dancer
and Graphic artist Martin James. Martin, who
originally comes from New Zealand, is now living
with his wife and children in Copenhagen as
he is currently principal Dancer with The Royal
Danish Ballet. You will be able to find out
more about Martin when his Biography page is
published.
