I made oats porridge with flaxseed, pumpkin seeds and raisins and a few corn muffins with honey drizzled on top for breakfast. 😊 Wholesome and surprisingly very filling. If you need recipes for both just let me know. It's quick and easy.
It’s a recipe-book classic many South Africans of a certain vintage have on their shelves, dog-eared and spattered with sauce. Kook&Geniet by S.J.A. de Villiers was first published in 1951 and has since sold over a million copies. But did you know that the home cook’s go-to guide has produced offspring? Klein Kook&Geniet was put together by the original author and her daughter, Eunice van der Berg. Originally published in the early 1980s, the introduction to cooking for small chefs has now been re-issued – read all about the changes they’ve made to modernise this classic at the link in our bio. This one belongs to @botivierhotel – the OG of the OGs!
A Great Pork Chop Marinade
4 bone in pork chops, 2 cm / 4/5" thick about 280g/9 oz each (Note 1)
1 tbsp oil
1/3 cup / 85 ml soy sauce (light or all purpose, not dark)
2 tbsp brown sugar
2 tsp Worcestershire sauce
1 tsp Dijon mustard
2 garlic cloves , minced
¼ tsp black pepper
Place Marinade ingredients in a ziplock bag. Massage to combine.
Add chops. Massage to coat in the Marinade. Marinate for 1 – 24 hours. (Note 2)
Take the chops out of the fridge 20 minutes before cooking.
Brush BBQ grill or drizzle oil in a pan, heat on medium high. Add pork and cook for 4 minutes or until the underside is caramelized and the pork releases from the grill, then turn the chops and cook for 3 minutes (Note 2 for thin chops).
Baste both sides with residual marinade in a ziplock bag, then cook the basted side for 30 seconds before serving. The chops should have a great crust
Transfer chops to a plate, cover loosely with foil. Rest for 3 minutes before serving.
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