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I'm watching Later... and there's this brass band, various trumpets, trombones and a susaphone in a circle around a drummer and one central microphone playing absolutely incredible stuff. It's not jazz, not brass band music or anything other recognisable genre, yet all of them at the same time.
30 May 2009
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robinbloke
Marinate the chops in olive oil, garlic, rosemary and thyme for a few hours in the fridge.
Cut the potatoes into cubes, parboil them for five minutes, drain. In a large frying pan heat olive oil from the marinade and a generous knob of butter and sautee the cooled potatoes until crispy.
Braise the asparagus in a mix of good olive oil and lime juice, seasoned with salt and pepper.
Scrape the solids off the chops and sear them in a very hot pan. Turn down the heat and cook a bit more until done to your liking.
Remove the chops from the pan and keep warm to rest. In the meantime deglaze the meat pan with a generous glug of red wine and let reduce.
Serve the chops on the asparagus with the potatoes on the side and drizzle everything with the red wine jus.
Cut the potatoes into cubes, parboil them for five minutes, drain. In a large frying pan heat olive oil from the marinade and a generous knob of butter and sautee the cooled potatoes until crispy.
Braise the asparagus in a mix of good olive oil and lime juice, seasoned with salt and pepper.
Scrape the solids off the chops and sear them in a very hot pan. Turn down the heat and cook a bit more until done to your liking.
Remove the chops from the pan and keep warm to rest. In the meantime deglaze the meat pan with a generous glug of red wine and let reduce.
Serve the chops on the asparagus with the potatoes on the side and drizzle everything with the red wine jus.
