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4 PORK CHOPS
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1 1/4 CUP APPLE JUICE
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1/2 CUP
CREAM
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200 GRAM MUSHROOMS, sliced
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1 ONION, chopped
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2 CLOVES GARLIC, chopped
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1 TBSP THYME
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500 GRAM CHICKEN FILLET
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200 GRAM WHITE OR BROWN BEANS, soaked overnight and cooked 1 hour
(or a can of white or brown beans)
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2 RED CHILLIES, chopped
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1 ONION, chopped
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2
YOGURT CHEESES, sliced
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2 CLOVES GARLIC, mashed
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1 TSP CORIANDER POWDER
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1/2 CUP
CHILI SAUCE
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Fry the pork chops 2 minutes on both
sides and put them in an oven dish. Fry the onion, the mushrooms and garlic in the same pan
for 5 minutes; add the cream, apple juice and thyme and stir well. Pour the
sauce over the pork chops. Put in the oven at 170 degrees for 20 minutes.
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Add 1/2 liter water and salt to
the chicken fillet, bring to the boil, cook 2 minutes, put off the heat and let
the fillets stand in the hot water for half an hour. Cut the chicken small. Fry the
onion for 5 minutes, add chillies and garlic and fry 3 minutes more. Add the
chicken fillet and fry for 10 minutes. Add the beans with a little fluid, the
chili sauce and coriander and simmer for 10 minutes. Just before serving, put
the yogurt cheese on top.
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