• Gay Dining

Out Gay Chef Christine Manfield is Author, Teacher, & Entrepreneur

Australian gay chef and award winning author Christine Manfield recently shared a mouthwatering tumeric pork chop recipe. Christine is known to have a love and understanding of spice and this is just one example.

Another reason Chef Christine Manfield is celebrated is for her philanthropic pursuits. She is connected with A Taste of Harmony, which is an annual Australian event promoting diversity in the workplace through food. She also supports Room to Read, focusing on literacy and education equality for children in low-income communities.

More on the recipe she shared with Nick Malgieri and Passport Magazine below.

Tumeric pork chops, coconut + green chilli sambal (Serves 6) 3 tsp ground turmeric 2 garlic cloves, minced 1/4 cup vegetable oil Six 7-8 ounce pork chops, trimmed 2 tablespoons organic coconut oil 3 sprigs curry leaves, removed from stem ¾ tsp brown mustard seeds ¾ tsp crushed coriander seeds ½ red onion, finely sliced 3 tablespoons lime juice 1 1/2 pounds cooked waxy potatoes, such as Yukon Gold, sliced into round disks Sambal 2 cups grated fresh coconut 1 cup cilantro leaves, coarsely chopped 3 long green chilies, finely sliced 1 tbsp finely diced shallot 1 tbsp minced ginger 1 garlic clove, minced

To make the sambal, process ingredients together in blender to paste, season to taste with salt and set aside – refrigerate until ready to serve. To prepare the chops, mix the turmeric, garlic and oil in bowl, add salt and pepper to taste and rub liberally over the chops, both sides. Marinate for 30 mins. Heat coconut oil in pan and fry the curry leaves until crisp, remove from oil with slotted spoon. Drain on paper towel. In the same oil, temper the mustard and coriander seeds until they start to pop, about 20 secs then add the onion and fry until caramelized. Remove from heat, stir through lime juice, check seasoning. Pour over cooked potato slices, and stir to combine. Set aside. Heat grill pan (or bbq) to medium high heat. Remove excess marinade from chops and grill until browned and flip over and cook other side – until meat is tender, just done. Rest for a few minutes. Lay chop on plate, topped with sambal and serve with potatoes.

You can read a full report on Christine Manfield in Passport Magazine.

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