Unislim

Serves 4

Ingredients

• 450g pork fillet, cut into medallions
• Few sprays olive oil
• 1 onion, finely chopped
• 2 orange peppers, sliced in rings
• 1 level tbsp green curry paste
• 350ml  of low fat coconut milk
• Small bunch coriander leaves, chopped
• 240g basmati rice  (uncooked weight)

Method

1. Preheat large non- stick frying pan. Trim pork medallions and cook in pan for 5 minutes.
2. Turn and  spray with oil if needed.
3. Remove pork from pan. Add the onion and orange peppers fry for 5 minutes.
4. Stir in the curry paste, coconut milk, and chopped coriander leaves, season and then return pork to the pan.
5. Spoon the sauce over the meat, cover and simmer for 15 minutes over a low heat.
6. Rinse the rice and put into saucepan with enough water to cover the rice.
7. Bring to the boil, stir and reduce heat to a low setting, cover and cook for 15 minutes.
8. Serve pork on top of rice sprinkled with chopped coriander leaves.

Ingredients

• 25g butter
• 3 spring onions, finely chopped
• ½ onion, finely chopped
• 2 red peppers, chopped
• 1 vegetable stock cube
• 200g low-fat soft cheese
• ½ tsp of red chilli, finely chopped
• 2 tsp cornflour
• 725ml  skimmed milk
• Salt & freshly ground black pepper
• Fresh Chives, chopped to garnish

Method

1. Dissolve stock cube in ¼pt hot water. Meanwhile melt butter in a pan and sauté onions and peppers until softened. Save a tbsp of the mixture to garnish dish. Add the stock to pan and bring to boil, simmer for 10 minutes.
2. Transfer mixture to a food processor; add cheese and process until smooth. Return to pan and add chilli. Blend cornflour with 4tbsp milk. Add to pan with remaining milk. Bring to the boil, stirring until thickened. Reduce heat and simmer for 5 minutes.
3. Season to taste with salt and pepper and serve. Garnish with saved onion and pepper mixture and chopped chives.