It’s a Sunday night, and you want to make a nice dinner either for yourself, your significant other or your family… I’ve got just the recipe for you!
Saucy Salsa Porkchops with Smoked Salmon Salad:
What you’ll need:
1 medium sized pork chop, 1 pack frozen smoked salmon, 1/2 yellow onion sliced, 2 tsp chopped garlic, 1/2 head romaine lettuce, 1/4 cup salsa sauce, 1/4 cup soy sauce, 3tsp brown sugar, 1tsp salt, 1 tsp white sugar, 1 tsp corn starch, 1 tsp black pepper, small bowl of chopped fresh parsley
1. Marinate the pork chop with the salt, sugar, corn starch, black pepper, a hint of soy sauce, and fresh parsley.
2. Set Aside
3. Heat a medium sized pan with 1 tsp of olive oil. Add the pork chop over medium heat and continue to flip sides until it’s fully cooked, (usually takes around 5-7 minutes).
4. Set aside.
5. For the sauce, over a small sized pan, heat 1 tsp of olive oil. Add the onions and garlic, sautee for 2 minutes over low heat. Add the salsa sauce, soy sauce and brown sugar, continue stirring it over low heat for another 3 minutes.
6. Now, pour the sauce over the pork chops and set aside.
7. For the salad, thaw the smoked salmon over cold running water.
8. Wash the romaine lettuce and mix it with your favourite dressing.
9. Once the salmon is thawed, add it on top of the salad.
..and done !
Steamed White Wine Clams
What you’ll need:
500 grams of New Zealand clams, 1/2 cup of white wine, 1-1/4 cup of water, 1/2 yellow onion diced, 4 tsp chopped garlic 1 small bowl of freshly chopped parsley and thyme, 2 tsp chicken powder, 1 tablespoon butter, hint of black pepper
1. Soak and wash the clams in water for 5 minutes.
2. In a small pot, heat 1 tsp of olive oil and the butter, over medium heat, add the diced onions and garlic and sautee until it’s softened.
3. Over medium heat , add the white wine, water, and fresh herbs, and chicken powder, keep stirring as you add the ingredients, and then add in the clams.
4. Cover the pot and let the clams cook for 8 minutes over medium heat.
5. All clams should be opened by now, discard any clams that haven’t opened.
6. Add a hint of black pepper.
Good luck and enjoy!!