Filter
Reset
Sort ByRelevance
Gerke627
Iberico frenched racks with pineapple chutney
Take this tough piece of meat. With pineapple for a slightly sweet taste.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the pineapple pieces into small cubes and put in a saucepan.
-
Add the vinegar, syrup and sambal and bring to the boil. Let 25 min. Reduce on medium heat.
-
Remove the pineapple chutney from the heat and leave to cool for at least 1 hour.
-
Sprinkle the frenched racks with the salt and the baharat and brush with the oil.
-
Heat the grill pan and grill the meat on both sides for 2 minutes on a high heat. Then let it continue for 6-8 minutes on low heat. Turn occasionally.
-
Serve the meat with the pineapple chutney.
Blogs that might be interesting
-
15 minMain dishfresh tarragon, butter, mushroom, corn chicken, ham, lean smoked bacon, onion, winter carrot, White wine, chicken bouillon, all-in-one,maize chicken from the oven -
70 minMain dishtraditional olive oil, sliced leek, half-to-half-chopped, mustard, Barbecue sauce, Indonesian fried outing, medium sized egg, Japanese breadcrumbs, tomato frito, Pesto, parsley,Christmas meatloaf -
40 minMain dishchicken carbonade, olive oil, onion, garlic, tomato cubes, black olive, green olive, pasta, rice, Broccoli, fresh parsley,chicken chop with olives -
30 minMain dishunpolished rice, onions, butter, chicken breast cubes, smoked bacon strips, cumin, tomato cubes, vain frutti,rice with chicken and tutti frutti
Nutrition
410Calories
Sodium15% DV350mg
Fat35% DV23g
Protein50% DV25g
Carbs8% DV24g
Fiber8% DV2g
Loved it