Cooking Recipes Collection

Ingredients

• 1 kg Mutton Chops
• Red chilies 8 whole
• Whole black pepper corns 1 tsp
• Cloves of garlic 12
• Ginger 1 small piece
• 2 Lemons
• Onions 1 medium size, sliced
• 2  Green chilies finely chopped
• Fresh coriander 1 bunch finely chopped
• Salt to taste
• oil for cooking

Preparation

1. Grind red chilies, black peppercorns, garlic and ginger to a smooth
   pate. Heat oil in a pan, golden fry the onions.
2. Add salt and chops, cover and cook on low heat. When the chops get
   tender add the chilies and garlic and ginger paste to it and stir.
3. Squeeze lemon juice on the chops and leave to cook for another 10-15
   minutes.
4. Sprinkle chopped coriander and green chilies on top before serving.

Ingredients:

• 6 spring onions, trimmed and chopped
• 2 tomatoes, quartered
• 2 ins (5 cm) cucumber, finely chopped
• 2 rashers back bacon
• 4 oz (100 g) chicken liver
• Freshly ground black pepper
• ½ slice (1/2 oz/12.5 g) bread

For the dressing

• 1 teaspoon French mustard
• 3 tablespoons lemon juice
• 1 tablespoon orange juice
• 1 tablespoon wine vinegar
• Salt and black pepper

Preparation:

1. Dry-fry the spring onions in a non-stick pan. Mix together with the tomatoes and cucumber in a bowl.
2. Trim all the fat from the bacon, grill well and chop into small pieces. Wash and trim the livers and dry-fry with black pepper in a non-stick pan.
3. Toast the bread and cut into tiny squares. Prepare the oil-free dressing by placing all the ingredients in a screw-top jar and shaking well.
4. Pour the dressing over the salad vegetables and toss well.
5. Arrange the salad in 2 bowls and just before serving add the bacon, livers and toast squares to the centre of each bowl. Serve immediately.