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Spicy pork, vegetable and rice noddle stirfry
- 1 large pork fillet about 500g cut into thin strips
- 1 red pepper chopped into large dice
- 50 mange tout
- 100g baby sweet corn sliced into strips
- ½ courgette sliced
- 2 cloves of garlic chopped
- 1 thumb piece of ginger finely chopped
- 1 lime juiced
- 300g rice noodles cooked according to the packet
- 5 tbs of soy sauce
- 5tbs of sweet chilli sauce
- 2tbs sunflower oil
- 10 basil leaves sliced
- 1 tbs chopped coriander
- Salt and pepper
Cook rice noodles according to packet instructions and set aside (different brands require varied cooking times)
Place a large frying pan on a medium on a medium high heat for 2 mins to preheat. Add 1 tsp of oil to the pan and let it get hot for a couple of minutes and then add the sliced pork along with a pinch of salt and pepper and fry for two minutes until sealed and golden on both sides and then remove from the pan and set aside onto a plate.
Now add all of your chopped vegetables to the same frying pan along with a tbs of oil and fry on a high heat for 3-4 mins ensuring that you constantly toss the vegetable to prevent them from burning. At this stage add the pork back into the pan with your vegetables followed by the soy sauce, sweet chilli and the lime juice and cook on a high heat for a further 2 mins. Then add your cooked noodles to the pan along with the herbs and toss everything together to warm noodles through and then serve.
- 1 large pork fillet
- 120g couscous (uncooked weight)
- Salt and black pepper
- 600ml chicken stock
- 2 tbsp olive oil
- 2 garlic cloves crushed
- 15g pine nuts
- ½ tsp cinnamon
- 84g baby spinach leaves, washed
- and roughly chopped
- 40g raisins
- 2 tbsp fresh chopped chives and flat leafed parsley
- Finely grated rind of one orange and juice of two oranges
- Finely grated rind of a lemon
- 90ml of port
- Finely grated orange rind and parsley sprigs to garnish
- Place the couscous in a large bowl, season, and add half of the boiling chicken stock and leave for 20 minutes. Make a 2-2.5cm lengthways cut to form a pocket in the pork fillet.
- Heat the oil in a saucepan, add the onion and cook for 8-10 minutes or until soft. Stir in the garlic, pine nuts and cinnamon; cook for 1 minute. Remove from the heat; add the spinach, raisins, herbs, orange and lemon rinds. Mix with the couscous and season well. Divide among the fillet pockets, pressing in well.
- Place the pork into an oven dish with the remaining juices and port. Cook at 200oC (400oF) Gas Mark 6 for 20-30 minutes or until pork is cooked. Remove from pan and keep warm. Add the remaining stock to the pan juices and bubble for 10 minutes until thick and syrupy. Serve sliced and garnished with orange rind and parsley
- 450g lean pork fillet, cubed
- 1 medium onion, chopped
- 16 dried apricots, 'no need to soak' variety
- 8 stoned prunes, 'no need to soak' variety or dried apple rings
- 2 whole cloves
- ½ cinnamon stick or 1 tsp ground cinnamon
- salt and black pepper
- 150ml glass dry white wine
- a little chicken stock
- 1 level tbsp plain flour
- Arrange the pork cubes and onion in a casserole dish and add the fruit, spices and seasoning.
- Pour over the wine and then add stock to barely cover.
- Sieve the flour over the casserole.
- Cook at 150C/300F/Gas mark 2 for 1 hour, stirring halfway through cooking time.
- Before serving, remove the cinnamon stick and check the seasoning.
- If the casserole is too dry, add a little more warm chicken stock and stir in before serving.
- 336g pork, sliced into thin strips
- 1 small onion, sliced
- 100g mushrooms, sliced
- 1 celery stick, sliced
- 1 green and 1 red pepper, deseeded, cut into strips
- 1 small tin pineapple cubes in natural juice
- 125ml tomato juice
- 1 tbsp white wine vinegar
- salt, pepper
- 2 tbsp corn flour
- In a non-stick pan, dry fry pork and onion for 5 minutes until pork is sealed and onion soft.
- Add rest of ingredients, except corn flour, bring to the boil, and simmer for 30 minutes.
- Mix corn flour with a little water, add to pan and stir until sauce thickens.
- 448g lean pork tenderloin, chopped into cubes
- 1 medium onion, sliced
- 1-2 cloves garlic, crushed
- 200g potatoes, cubed
- 112g mushrooms, quartered
- 740ml stock
- 120g (uncooked weight) long grain rice
- 3 tbsp curry paste
- salt and freshly ground black pepper
- 80g peas
- In large non-stick pan or wok, dry fry pork cubes for 5-6 minutes.
- Add onion and garlic and cook for 2-3 minutes.
- Add stock, rice, potato, mushroom, curry paste and seasoning.
- Bring to boil and simmer for 15 minutes.
- Add peas and simmer for further 10 minutes or until water is absorbed.
- 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)
- Preheat large non- stick frying pan. Trim pork medallions and cook in pan for 5 minutes.
- Turn and spray with oil if needed.
- Remove pork from pan. Add the onion and orange peppers fry for 5 minutes.
- Stir in the curry paste, coconut milk, and chopped coriander leaves, season and then return pork to the pan.
- Spoon the sauce over the meat, cover and simmer for 15 minutes over a low heat.
- Rinse the rice and put into saucepan with enough water to cover the rice.
- Bring to the boil, stir and reduce heat to a low setting, cover and cook for 15 minutes.
- Serve pork on top of rice sprinkled with chopped coriander leaves.
- 450g lean pork cubed
- 30g plain flour
- Salt and pepper
- Few sprays olive oil spray
- 2 cloves garlic, crushed
- 1 onion, finely chopped
- 2-teaspoon turmeric
- 1 cinnamon stick
- 8 chopped ready to eat dried apricots
- 400g diced new potatoes or sweet potatoes
- 275ml stock
- 1 level tbsp flat leaf parsley, chopped
- Trim pork of excess fat and cut into chunks. Season the flour with salt and pepper. Toss meat into the flour.
- Heat a non-stick frying pan or wok and spray with oil. Add the meat and fry for 5 minutes, stirring occasionally.
- Add the garlic and onion, turmeric, apricots, cinnamon stick, potatoes and stock. Stir and simmer for 20 minutes.
- Sprinkle with parsley.