Chorizo with red wine
Heat a large non-stick fry pan add the chorizo fry in a little olive oil for 2 minutes then add the onion and garlic, fry again for 2 minutes then add the red wine bring to the boil and reduce by ½.
Garlic butter prawns
Heat a large pan cook the prawns until charred on 1 side flip over add the butter , garlic parsley chilli and cook for a further minute or 2 until the prawns are pink, spoon into bowls squeeze over the lemon and serve with crusty bread. Alternatively pop everything into an oven proof dish and roast for 5 minutes.
Pork Chop with charred leeks
Heat a grill to high. Place the leeks and chops onto a baking tray pop under the grill cook for 8 minutes. Fry the lardons in oil for 5 to 6 minutes until crisp, drain the fat into a large bowl, pop the lardons onto a tray then toast the nuts in the same pan, then mix the onion, parsley, mustard, oyster sauce nut oil, vinegar and lemon juice with the lardon fat, finish with the nuts.
Remove the charred outer leaf of the leeks, then slice and pop onto a plate with the pork chops sprinkle over the lardons and spoon over the dressing.
Chorizo with red wine
Heat a large non-stick fry pan add the chorizo fry in a little olive oil for 2 minutes then add the onion and garlic, fry again for 2 minutes then add the red wine bring to the boil and reduce by ½.
Garlic butter prawns
Heat a large pan cook the prawns until charred on 1 side flip over add the butter , garlic parsley chilli and cook for a further minute or 2 until the prawns are pink, spoon into bowls squeeze over the lemon and serve with crusty bread. Alternatively pop everything into an oven proof dish and roast for 5 minutes.
Pork Chop with charred leeks
Heat a grill to high. Place the leeks and chops onto a baking tray pop under the grill cook for 8 minutes. Fry the lardons in oil for 5 to 6 minutes until crisp, drain the fat into a large bowl, pop the lardons onto a tray then toast the nuts in the same pan, then mix the onion, parsley, mustard, oyster sauce nut oil, vinegar and lemon juice with the lardon fat, finish with the nuts.
Remove the charred outer leaf of the leeks, then slice and pop onto a plate with the pork chops sprinkle over the lardons and spoon over the dressing.
