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Bacon chops with glazed pepper pineapple & fenugreek potatoes recipe

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Adjust Servings:
For the Glazed Pepper Pineapple
9 oz (250 g) Demerara Sugar
15 oz (425 g) tin Pineapple slices in syrup, drained and syrup reserved (250 g/9 oz drained weight)
1 Red Chillies , deseeded and chopped into 3 pieces
1½ oz (40 g) fresh Ginger , roughly chopped
1 Thyme sprig, leaves only
1 strip of Orange Zest , pared with a veg peeler
1 tsp Black Peppercorns
½ tsp Szechuan Pepper
½ Long Pepper spike, smashed
½ Nutmeg , smashed
3 Cloves
For the Chops
1 tsp White Peppercorns
1 tsp Cumin Seeds
3½ oz (100 g) plain Flour
½ tsp Turmeric Powder
1 tsp Sea Salt
1 lb 5 oz (600 g) boneless loin of Bacon joint
5 green Cardamom pods, lightly crushed
2 medium Egg , lightly beaten
1¾ oz (50 g) fresh Breadcrumbs
Rapeseed Oil , for frying
For the Potatoes
4–5 large floury Potatoes , such as Maris Piper, peeled and cut into bite-sized chunks
2 tbsp Sunflower Oil
2 tsp Fenugreek Seeds
1 heaped tbsp Coriander Seeds , finely ground
2 tsp Sea Salt

Bacon chops with glazed pepper pineapple & fenugreek potatoes recipe

  • Serves 8
  • Medium


  • For the Glazed Pepper Pineapple

  • For the Chops

  • For the Potatoes





Put a large heavy-based sauté pan over a medium heat. Add the sugar and 2 tablespoons of the pineapple syrup, give it a quick stir and allow to dissolve gently – about 6 minutes. Meanwhile, pat the pineapple slices dry with kitchen paper and set aside.


Once the sugar has dissolved, add the chilli, ginger, thyme, zest and spices and cook for 1–2 minutes, then add the pineapple slices.


Cook in the syrup for 2 minutes, turn them over, then cook for another 2 minutes. Take the pan off the heat, leaving the pineapple in the syrup, and set aside overnight, covered with a clean tea towel.


Next day, lift the pineapple onto a wire rack. Strain the syrup through a fine sieve into a jug.


Finely grind the peppercorns and cumin using a mortar and pestle. Mix the flour, spices, turmeric and salt and set aside on a dinner plate.


Put the bacon loin into a large saucepan, cover the meat with cold water and bring to the boil. As the bubbles burst to the surface and a scum forms, take the pan off the heat, discard the water, then repeat. Do this three times.


Cover the joint with cold water as before, but this time add the cardamom pods. Bring to the boil, then turn down the heat to a gentle simmer, partially cover and cook for 40 minutes.


Remove the bacon joint from the water, put on a chopping board and cut away the rind and excess fat. Slice the loin into chops, about 1.5 cm (⅝in) thick, coat in the spiced flour, then in the eggs, then in the breadcrumbs. Set aside.


Boil the potatoes in lightly salted water for about 5 minutes, so that they are no longer raw, but still holding their shape with a delicate ‘give’ to their flesh. Drain.


Add the sunflower oil to a frying pan and put over a medium heat. Scatter in the fenugreek seeds and fry until they are a dark colour, appearing burnt, then quickly add the coriander seeds and salt, and stir to combine. Add the potatoes and toss to coat well with the spice mix, then cook for about 8 minutes until tender but before they begin to break up. Take the pan off the heat and keep warm.


Add the rapeseed oil to a heavy-based sauté pan and put over a medium heat. Gently fry the chops, in batches, if necessary, until lightly golden, then remove them and drain on kitchen paper until you’ve fried all the chops.


Meanwhile, warm the pineapple syrup in a small pan, then pour it into a warmed jug. Serve the chops on warmed plates, with the glazed pineapple slices on top, and serve with the jug of pineapple syrup. Serve the potatoes in a separate bowl.


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