Abigail Donnelly, Author at Woolworths TASTE

Broccoli recipes

Summer broccoli soup with flower-scattered lemon yoghurt

20 minutes

Fennel and balsamic pork chops on sweet-potato mash

Serves 4

Difficulty Easy

Ingredients

6 sweet potatoes
2-3 chopped spring onions
1 T crème fraîche
A handful of coriander
3 T fennel seeds
4 large pork chops
2 T olive oil
¼ cup balsamic vinegar

Method

Peel and cut sweet potatoes into large cubes and boil until tender. Drain and transfer to a blender with chopped spring onions, crème fraîche and a handful of coriander.
Pulse until smooth, season to taste and keep warm. Toast and crus fennel seeds and rub int large pork chops. Season well. Heat olive oil in a pan over a medium to high heat.
Fry the fat of the pork chops until golden, then fry the flesh for 3 minutes a side. When just cooked, add balsamic vinegar and allow to bubble. Serve the chops with the warm spring onionand- sweet potato mash.

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Recipes & Articles by Abigail Donnelly

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Summer broccoli soup with flower-scattered lemon yoghurt

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Seared steak with mushrooms and cheat’s Béarnaise

Coconut-and-rum granadilla cocktail

Salt-and-pepper calamari with sweet chilli sauce

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Fennel and balsamic pork chops on sweet-potato mash

Fennel and balsamic pork chops on sweet-potato mash

Ingredients

Method