When You Have Eaten And Are Satisfied

In the past, I used to turn off the telly whenever Gordon Ramsay is on. Now, I am one of his biggest fan. I watch and re watch all his shows over and over again.  It started with the Gordon Ramsay's Ultimate cookery course that got me hooked on the man. In this show, he presented 100 recipes that, according to him, you can stake your life on. I'm not sure about the staking part but the show really is filled with cooking tips and techniques, making cooking seems easy.


Episode 1 Pork Chops with Sweet and Sour Peppers

The star of this dish is the sweet peppers and onions. It is delicious with the chops. Sweet and sour in taste, it makes a good side to cook for a barbecue party. It goes well with any grilled food.

Having cooked some of his recipes from the show, I am now an ardent fan of Gordon Ramsay! These are some of the dishes here, here from the Ultimate Cookery Course.



Pork Chop with Sweet and Sour Peppers

Ingredients

2 pork chops, about 200g each (4 chops, about 100g each)
olive oil, for frying
2 garlic cloves, skin on, crushed
small bunch of thyme
butter

The sweet and sour peppers
olive oil, for frying
1 red onion, peeled and sliced'2 red peppers, deseeded and thinly sliced
sea salt and freshly ground black pepper
1 tbsp caster sugar
3 tbsp red wine vinegar
1 tbsp extra virgin olive oil
small bunch of basil leaves, shredded


Method

• First prepare the peppers. Heat a little olive oil in a large frying pan, then add the onion and peppers.
• Season with salt and pepper, add the sugar and saute over a high heat for 4-5 minutes until soft and coloured. (make sure you can hear the vegetables hissing in the pan. If not, the pan isn't hot enough and you're in danger of boiling the vegetables instead of frying them.)
• Add the vinegar and let it bubble for a minute or two until has reduced and the peppers are soft. Turn down the heat, add the tablespoon of extra virgin olive oil and cook for a further 2-3 minutes. Stirin the shredded basil and continue to cook for 30 seconds, then turn off the heat. Decan into a bowl and set aside to infuse. Wipe the pan clean, ready to cook the pork
• Using a sharp knife, make cuts into the fat of the chops, about 5mm deep and at 3-4cm intervals, making sure you don't cut into the meat. (this will stop the meat from curling up during cooking and will make it cook more evenly.) Season the chops really well on both sides, pushing the seasoning into the meat.
• Place the cleaned-out frying pan over a high heat until hot and add a dash of oil. Add the chops, garlic and thyme and fry for 203 minutes until coloured. Turn and fry for a further 203 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little.
• Towards the end of cooking time, add 3 knobs of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist. (Push the fatty edge of the chops towards the back of the pan to help render the fat.) Squeeze the garlic out of its skin and place with the herbs on top of the chops.
• Transfer the chops to a plate, and rest for 5-10 minutes, spooning over the basting butter now and again.
• Serve the chops on top of the peppers with the resting juices and a little juice from the peppers.

This post is linked to Cook Like A Star 'Gordon Ramsay' hosted by Zoe from Bake for Happy kids,

Mich from Piece of Cake and Yen from Eat Your Heart Out

When you have eaten and are satisfied, praise the LORD your God for the good land he has given you.
Deuteronomy 8:10