Archives: Recipes

Preparation Time: 10 minutes

Cooking Time: 18 minutes

Ingredients:

4 pork loin medallions, cut into ½ inch strips or pork loin steaks, fat removed and cut into ½ inch strips, or 10 ½oz pork stir-fry strips

1 x 10 ½ oz pack prepared stir-fry vegetables

1 x 10 ½ oz pack straight-to-wok noodles

1 oz fresh cilantro, chopped

2 sprigs fresh mint, chopped

1 tablespoon sesame seeds

For the marinade:

Grated zest and juice of 1 lime

1 garlic clove, peeled and grated

2 tablespoons reduced salt soy sauce

2 tablespoons runny honey

Method:

1. To prepare the marinade, mix together the lime zest and juice, garlic, soy sauce and honey in a shallow bowl. Stir in the pork, cover and set aside.
2. Heat a large frying pan or wok on a medium high heat. Using a slotted spoon, remove the pork from the marinade, add to the pan (reserve the marinade) and stir continuously for 7 minutes.
3. Remove the pork from the pan and transfer to one side. Add the marinade to the pan and bring to the boil for 1 minute. Turn the heat down to medium. Add the vegetables and stir fry for 4 minutes until hot but still crunchy.
4. Add the noodles and the pork to the pan, mix well and heat for a further 6 minutes. Stir in the coriander and mint (if using).
5. Divide the stir-fry between four bowls, sprinkle over the sesame seeds and serve immediately.

Tip:

Try using egg noodles instead of rice noodles or a lemon instead of the lime.

Preparation Time: 5 – 10 minutes

Cooking Time: (Based on a ¾in thick steak)

Rare: 2½ minutes on each side

Medium: 4 minutes on each side

Well done: 6 minutes on each side

Ingredients:

2 sirloin, rib-eye or rump steaks

1 tablespoon olive oil

4 oz chestnut mushrooms, cleaned and sliced

5 tablespoons good, hot beef stock

3 tablespoons Madeira wine

5 tablespoons heavy cream

2 tablespoons freshly chopped chives

Method:

1. Heat a large non-stick frying or griddle pan.
2. Season the steaks, brush with oil on both sides
3. Cook according to your preference (see above).
4. Transfer to warm serving plates and cover loosely with foil to keep warm.
5. Reduce the heat under the pan and add the mushrooms. 
6. Cook for 3 minutes, stirring occasionally. 
7. Add the stock, increase the heat and boil for 3 minutes until slightly reduced. 
8. Add the wine and cream and reduce for a further 3-4 minutes until the sauce is slightly thickened.
9. Stir in the chives.
10. Serve the steaks with the sauce and seasonal vegetables.

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Ingredients:

4 pork loin medallions, cut into strips ½ inch in thickness (or 12 fillet medallions or 4 loin steaks, fat removed)

1 oz butter

9 oz chestnut mushrooms, quartered

1 tablespoon all-purpose flour

½ pint hot pork or vegetable stock

9 oz baby leaf spinach

2 tablespoons freshly chopped flat-leaf parsley

3 tablespoons low fat crème fraîche

 

4 sheets filo pastry, cut in half

Spray oil

Method:

1. Preheat the oven 350°F.
2. Melt the butter in a large non-stick ovenproof frying pan, (about 9½inches) add the mushrooms and cook for 3-4 minutes.
3. Stir in the flour, cook for 1 minute, then gradually pour in the stock, stirring continuously, until the sauce thickens.
4. Simmer for 2-3 minutes.
5. Stir in the pork, spinach, parsley and crème fraîche. Season. Remove from the heat.
6. Scrunch up the sheets of filo pastry, then arrange over the top of the pork mixture to completely cover.
7. Spray the pastry with the oil, then cook in the oven for 20 minutes until the pastry is golden and the pork is cooked through.
8. Serve with new potatoes and carrots.