Iberico frenched racks with pineapple chutney

Name: iberico frenched racks with pineapple chutney
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: Spanish
Ingredients: 400 g fresh pineapple pieces; 50 ml apple cider vinegar; 75 ml ginger syrup; 1 tl sambal oelek; 4 Iberico frenched rack; 1 tl salt; 3 tl baharat spice mix spice melange; 2 el traditional olive oil

Take this tough piece of meat. With pineapple for a slightly sweet taste.

Ingredients

Kitchen Stuff

1 grill pan

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.

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Nutrition

410Calories

Sodium15% DV350mg

Fat35% DV23g

Protein50% DV25g

Carbs8% DV24g

Fiber8% DV2g

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