Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Cooking with lovage has its limitations because it can be so overpowering. But when they're deep fried, the leaves lose some of their potency. You can serve these leaves with most grilled meats, but especially with pork and veal.
Cooking with lovage has its limitations because it can be so overpowering. But when they're deep fried, the leaves lose some of their potency. You can serve these leaves with most grilled meats, but especially with pork and veal.
4 pork chops weighing about 200-250g each
A handful of lovage leaves, stalks removed
Vegetable oil for deep frying
Salt and freshly ground black pepper
for the batter
100ml iced water
30g plain flour
30g potato or corn flour
1tsp baking powder
Salt and freshly ground black pepper
for the salsa verde
15g mint leaves
15g parsley leaves
15g green basil leaves
15g capers, washed
50ml extra virgin olive oil
1 clove of garlic, peeled and crushed
1tsp Dijon mustard
Salt and freshly ground black pepper
First make the salsa verde, blend all the ingredients in a liquidiser or food processor to a coarse purée and season. You may need to add a little more olive oil to bind the herbs, but the salsa shouldn't be too thin.
Pre-heat about 8cm of vegetable oil in a heavy-bottomed sauce pan or electric deep-fat fryer to 160-180ºC.
Meanwhile mix all the ingredients for the batter with a whisk - don't worry if it's a bit lumpy. Dip the lovage leaves in the batter a few at a time and deep fry for about 1-2 minutes until crisp but not coloured too much, moving them around while they are cooking with a slotted spoon. Remove from the fat, drain on kitchen paper and lightly season with salt.
Meanwhile pre-heat a ribbed griddle pan or pre-heat a grill or barbecue. Season the chops and lightly oil. Cook them for about 3-4 minutes on each side; they shouldn't be cooked too much as they will just dry out.
Serve with a spoonful of sauce and the lovage leaves in a pile.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments