Preparation Time: 10 minutes
Cooking Time: 18 minutes
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
- 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.
- 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.
- 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.
- 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).
- Divide the stir-fry between four bowls, sprinkle over the sesame seeds and serve immediately.
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
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
- Heat a large non-stick frying or griddle pan.
- Season the steaks, brush with oil on both sides
- Cook according to your preference (see above).
- Transfer to warm serving plates and cover loosely with foil to keep warm.
Reduce the heat under the pan and add the mushrooms.
Cook for 3 minutes, stirring occasionally.
Add the stock, increase the heat and boil for 3 minutes until slightly reduced.
Add the wine and cream and reduce for a further 3-4 minutes until the sauce is slightly thickened.
Stir in the chives.
- Serve the steaks with the sauce and seasonal vegetables.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
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
- Preheat the oven 350°F.
- Melt the butter in a large non-stick ovenproof frying pan, (about 9½inches) add the mushrooms and cook for 3-4 minutes.
- Stir in the flour, cook for 1 minute, then gradually pour in the stock, stirring continuously, until the sauce thickens.
- Simmer for 2-3 minutes.
- Stir in the pork, spinach, parsley and crème fraîche. Season. Remove from the heat.
- Scrunch up the sheets of filo pastry, then arrange over the top of the pork mixture to completely cover.
- 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.
- Serve with new potatoes and carrots.