real comfort food
Prepare batter & refrigerate
Peel pineapple cut 2 slices about 2cm thick & core; refrigerate.
Peel sweet potato shreds & do the same.
Boil washed-unpeeled potatoes until just tender about 10-12 mins drain & leave to cool.
Meanwhile grate the onion into a bowl with crushed garlic, when potatoes are cool enough, peel skin & grate into bowl with the onion, mix well &set aside.
Put quince paste,mustard,stock & orange juice into saucepan heat, stir until thickened, reduce heat & keep warm.
PRE-HEAT OVEN 180C
Heat butter in pan & sauté chops until caramelized then place in the oven for 12 mins
Meanwhile heat oil in a pan, batter pineapple then add to oil cooking on both sides until crisp & brown set aside on paper towel; add the
Shreds into remaining hot oil & cook for about 3mins & drain on paper towel.
In another greased pan, spoon rosti mixture into 4 even patties into hot pan, cook evenly on both sides for 2-3 mins till browned.
Pull chops from oven & rest for 3 mins then plate all elements
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