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
-
60 minMain dishsticking potato, fresh white asparagus, lemon, unsalted butter, dried mace, medium sized egg, fresh cream, fresh chives, smoked salmon fillet,asparagus with salmon and mashed potatoes
-
30 minMain dishpine nuts, arugula, garlic, Sun dried tomatoes, spicy grated cheese, olive oil, pork fillets, balsamic vinegar,pork fillets filled with rucola pesto
-
20 minMain dishshell paste, chicken breast, garlic, rosemary, olive oil, Italian wok vegetable, creme fraiche,grilled rosemary chicken with creamy vegetable pasta
-
60 minMain dishcrumbly potato, butter, fresh sausage, thick leek, curry powder, fresh thyme leaf, milk, Greek yoghurt, egg,winter clafoutis with leeks and fresh sausage
Nutrition
410Calories
Sodium15% DV350mg
Fat35% DV23g
Protein50% DV25g
Carbs8% DV24g
Fiber8% DV2g
Loved it