TEA AT THE MANOR

Tonight I made a chickpea puree , while a wild storm thundered it way over Churchill . This is a really tasty and easy dish to prepare . Place 1 x 400gm of chickpeas ( drained and rinsed ) in your processor along with 4 tbs of lemon juice , 3 rtbs of minced garlic ,1 dsp of ground fennel and 1/2 tsp of ground chilli . Add 1/4 cup of warm water . Process to smooth . Spray pork cutlets with cooking oil and a sprinkle of sumac and I cooked the pork cutlets on a griddle pan in a well preheated oven (200 deg c ). I served the pork cutlets and chickpea puree with a cucumber and shredded radish salad .