I went to an argentinian restaurant and had something similar to this. It's nice of them to write most of the ingredients on the menu for you. Anyway, I think mine is better. I'm not much for measuring though, so it's all a bit of a guess. Basically it's marinade. Very simple, very quick.
I usually start with scoring the edges of the fat so that the fat is rendered out somewhat when you cook it. You can rub it with a little salt if you like.
In a bowl, I mix 1/2 tspn ground fennel seeds with 1/2 tspn cinnamon, 1 tspn paprika, 1/2 to 1 tspn chilli powder (depending on how hot you like it), 1 heaped Tblspn dark brown sugar and the juice of a lemon. Mix
Cover the meat with it and let it marinade for how ever long you've got. Longer is better though.
You can cook the meat however you like. Sometimes I do it straight in the frying pan but I find the marinade gets burnt easily due to the sugar so I sear the meat in the frying pan first then put them in the oven for about 10/15 mins (depending on size and thickness of the chops).
Sometimes I also reduce the marinade a little in the pan. It makes a nice sauce. Why not.
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