Exotic Chops in Dish

Cook time: 0 min.
Servings: 3

Ingredients for Exotic Chops in Dish

		Pepper
		Canola oil for frying
		Salty (soy sauce can be used instead of salt)
		The shell of a Moroccan salted lemon
1	pcs	Fresh mozzarella cheese, sliced
1	tsp	Whole cumin seeds
1		Onion
1		Medium onion-finely chopped
1	tsp	Origano
1	dl	Grated grana pedano or Parmesan cheese
1.5	dl	Whipped cream
1.5	tsp	Smoked paprika
100	g	Mushrooms
1-2	tsp	Harissa
2	tsp	Brown sugar
2	pcs	Jalapenos for each cutlet (may be omitted)
2	tsp	Coriander seeds
2	tsp	Cute Mexican chili
3		Medium-sized carrots
3		Large cloves garlic
3		Large garlic-minced/pressure
3-4		Spring onions
4		Neck-or fadkoteletter
8-10		Dates

Instructions for Exotic Chops in Dish

To prepare the Exotic Chops in Dish recipe, please follow these instructions:

Turn on the oven at 175 degrees (hot air) or 200 degrees (oven).

Start washing and cutting all the vegetables to the green bottom in "mundage" pieces.
The carrots are cut into thin diagonal (slanted) slices.
The spring bulbs are also cut into diagonal slices of 2 cm.
Onions and garlic are cut into slices.

Heat a saucepan or wok to excessive heat - turn to medium heat and add 2-3 tablespoons rapeseed oil and benefit it ... If the wok so "swings" it around and up the sides.
Step the vegetables shortly (2-3 min). Start with carrots, then onions and spring onion and finally mushrooms.
The vegetables are taken up and placed in a large ovenproof dish.
You do not have to keep it warm.

Sauce: Coriander seeds and cumin seeds are crushed in a (coffee) grinder (NB! You can NOT use it for coffee again! - It's a choice, but the whole spice is almost infinite - of course you can use spicy spices but need a little more , As they quickly lose taste and aroma if the bag has been opened before).
Heat the wok ... or the pan again and add rapeseed oil in the same way as before.
Warm the spices until they become aromatic (coriander, cumin, oregano, sweet Mexican chili and harissa). Add the chopped onion and garlic and simmer a little too little heat - make sure it does not burn to add if necessary LID more rapeseed oil.
Finally add the chopped tomatoes, the cream, the smoked paprika and the dough.
Let the sauce get warm, taste it with salt and pepper. Blend the lind and set it aside.

Step the chops if necessary. On a griddle, they should NOT be passed, but have roasted crusts ... give them a sprinkle of salt & amp; Pepper and put them in the dish on the green bottom.
Cut the lemon shale into thin strips, the quarters in quarters and remove the rocks.
Distribute slices of fresh mozzarelle, lemon strips, dates and possibly. Jalapenos over the chops and pour the sauce over.
Finally sprinkle grana pedano / parmesan over the dish and put it in the oven for 30 minutes. At 175 degrees (hot air).

Eaten with rice - welcome ...; o)



tips:
Harissa: Harissa is a Moroccan chilli pasta, which is easy to cook, but it may be bought in well-stocked supermarkets and at ethnic merchants. It's a good idea to use GLOVES when you make harissa !! 35g big dried chilli - 3 cloves garlic - 30g salt - ½ dl coriander seeds - 1/4 dl whole cumin sauce - 1 dl. olive oil. With gloves removed, stems and kernels from the chili, which are soaked in boiling water for approx. 20 min. Heat the cilantro and spider bowl on a pan so the spices wake up and become aromatic, bring hot spices into a grinder or mortar and grind them well. Bring them in a blender with salt and the drained and angry chilli add olive oil slowly during the process - a little at a time. Put in a clean, rinsed glass and can be stored in a refrigerator for a couple of months ...; o) Moroccan salted lemons can often be purchased from halal carcasses.