Double cheese & onion soufflé tart
Everyone's favourite flavour combination makes for some seriously perfect pastry
Barbecued sticky Chinese pork chops
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Easily halved or doubled
Skip to ingredients
For the marinade
- 1 tsp five-spicepowder
- ½ tsp ground cinnamon
- 1 tbsp hoisin sauce
- 2 tbsp each soy saucebrown sugar, honey
- 1 tsp dry sherryor Shaohsing rice wine
- thumb-sized piece gingergrated
- 1 garlic clovecrushed
For the salad
- 2 tsp fish sauce
- juice 2 limes
- 2 tsp soft brown sugar
- 1 shallotthinly sliced
- 1 red chillithinly sliced
- 1 cucumberhalved lengthways, then sliced
- small bunch mintroughly chopped
- 50g roasted peanutschopped
Nutrition: per serving
- kcal438
- fat29g
- saturates10g
- carbs14g
- sugars12g
- fibre1g
- protein31g
- salt1.55g
Method
step 1
Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
step 2
To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
step 3
Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.
