Marinade for mexican style pork chops

This marinade has a Mexican style to it. The pork chops are nicely transform but you still keep the flavour of the pork coming through.

You will need to allow at least 4 hours to marinade.

  • Serves: 3-4
  • prepTime: 4 hours
  • Cook time: 20 minutes
  • Total time: 4 Hours, 20 minutes
Ingredients
  • 3-4 pieces Pork chops
  • 1 teaspoon cumin
  • 1 teaspoon onion salt
  • 3 tablespoons distilled malt vinegar
  • 1 pinch chilli powder (to taste)
  • 1 teaspoon thyme ((fresh or dried))
Preparation method
Step 1 Place the pork chops into the bag and set aside.
Step 2 Combine all the ingredients (except the pork chops) in to a small bowl mix together, test the marinade for flavour and adjust accordingly.
Step 3 When you are happy with the marinade pour into the bag with the pork chops and shake up the bag making sure the chops are completely coated.
Step 4 Seal the bag a place in the fridge for 4 hours or even over night if you have the time.
Step 5 To cook the chops remove from the bag and grill for 6 minutes on each side until cooked through and serve.

Perfect fluffy crispy roast potatoes

Fluffy and Crispy roast potatoes……what else could you want with your Sunday roast or any dinner any other day of the week for that matter!

What you will need:

  • Potatoes – white
  • Oil – I prefer Rapeseed but vegetable oil will do.
  • Oven preheated to 180 degrees
  • Baking tray warmed in oven
  • Sieve
  • Pot filled with boiling water.

What to do:

Peel and chop your potatoes in to quarters.
Give your peeled and chopped potatoes a good rise under the cold tap to wash away starch.

Add the potatoes to the pot of boiling water and let boil until they start to become slightly soft (no more then 10 minutes). You should just be about able to stab with a sharp knife.

Drain boiled potatoes in the sieve and leave in sieve for a minute or two.

Add potatoes back into the empty pot and poor over the oil. not to much , just enough to coat the potatoes. Put the lid on the pan and shake the pot up and down and from side to side. This will rough up the outside on the potatoes and will coat the potatoes with the oil.

Take the hot tray out of the preheated oven and empty the potatoes in to the tray. Please the tray back into the oven for roughly 30 minutes or until the potatoes crisp up and turn slightly brown.

What to server with:

They are potatoes so serve these on their own or with any meal that you would normally serve potatoes with.