Recipes

Hogget chops w/ greek salad

These loin chops are the perfect candidate for a grilling over the hot coals of a bbq. The flesh takes some protection from the bone, to remain just the right side of pink, while the fat takes on some char as the flames lick it.

This recipe makes no shame of the fact that it is deeply unoriginal. A dish that has been cooked countless times, by countless people, in countless places and has very rarely failed to impress. There are classics for a reason — a sentiment that I truly hope is never lost as cuisines and people’s tastes evolve.

The timeless nature of cooking like this is a cause, in the eyes of this author, for great celebration, fawning, and fanfare. For this is food that brings joy to the soul and an overall sense of contentment. Good things, cooked simply — there really is no need to overthink these things.

Hogget chops w/ greek salad

Hogget chops w/ greek salad

Recipe by

Serves 2

Ingredients

  • 4 x 120g Hogget Loin Chops

  • 1 clove of garlic, finely grated

  • 1 tsp dried oregano

  • For the salad
  • 2 large, ripe tomatoes, roughly chopped

  • 1 red onion, peeled and thinly sliced

  • 1 cucumber, halved, deseeded and roughly chopped

  • 2 handfuls of Kalamata olives, pitted

  • 2 tsp dried oregano

  • 4 tbsp extra virgin olive oil

  • Aspall Organic Red Wine Vinegar

  • 150g barrel-aged feta

Directions

  • Remove the chops from the fridge and season with a teaspoon of dried oregano, the grated garlic, plus a drizzle of oil. Toss together to coat the chops in the seasoning and set aside for an hour.
  • Fire up the bbq and let the charcoal burn down until it is burning a white/grey colour.
  • Season the chops with salt and then place on a cooler area of the grill, stood up, fat side down and allow the fat to render for 4-5 minutes.
  • Then lay the chops on their side and move to a hotter part of the grill. Keep moving them around and flipping them regularly, to ensure an even cook.
  • Cook the chops like this for 3-4 minutes, allowing them to take on as much char as you desire.
  • Remove from the grill and leave to rest.
  • For the salad:
  • Take a large bowl and add the tomatoes, red onion, and cucumber. Season with sea salt and toss together. Then add a healthy splash of red wine vinegar and leave to sit for 5 minutes.
  • Add the dried oregano, black olives, and the olive oil. Toss together and give it a taste, adjusting the seasoning as necessary.
  • Decant the salad to a platter or bowl and then lay the feta over the top in large chunks and sprinkle over a little more dried oregano.