Foodsnaps

   

Ingredients (serves 2)

• 4 spring onions, trimmed
• 2-3 small hot red chillies, de-seeded
• 500gr pork mince
• 2 garlic cloves, peeled
• 5cm fresh ginger, peeled and cut into thin slices
• 4 stems lemongrass, chopped roughly
• 2 tablespoons coriander leaes
• 1.7 litres  chicken stock
• 6 Kaffir lime leaves or zest of 1 lime
• 2 tablespoons thai fish sauce
• olive oil
• 200gr pak choi
• 1 red pepper, de-seeded and sliced
• 4 teaspoons fresh lime juice
• 150gr egg noodles, cooked
• salt and freshly ground black pepper

How to:

1. Put the spring onions, chillies pork, garlic and some salt into a food processor with half of the ginger and lemongrass. Add most of the coriander, keeping just a few leaves back as garnish. Whizz it all together for a minute or so until it is all well combined.
2. Put the chicken stock in a large saucepa an add the lime leaves or zest, fish sauce and the remaining ginger and lemongrass. Simmer for 15 minutes and then remove the ginger, lime leaves and lemongrass with a spoon.
3. To make the meatballs use your hands to form 30 balls from the pork mixture. Heat a large non stick frying pan to a medium temperature and add 2 tablespoons of olive oil. Cook the meatballs in 2 batches, turning them frequently as they cook.
4. Once all the meatballs are fried, stir fry the pak choi and red pepper in the pan.
5. To serve divide the cooked noodles between warmed soup bowls, add the stir fried vegetables, and then pour the soup and meatballs over.

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Ingredients (serves 2)

• 4 slices parma ham
• 400gr pork tenderloin
• olive oil
• 2 red onions
• 50ml Marsala wine
• 200ml chicken stock
• salt and freshly ground black pepper

How to:

1. Cut your pork in two pieces. Lay the slices of Parma ham on a board and wrap both pieces. Season with salt and pepper.
2. Put 1 tbs of olive oil in a lidded non stick frying pan, add the pork and cook over a high heat for 3 min, turning until golden all over. Remove to a plate.
3. Add the onions and stir fry for 5 minutes then return the pork to the pan with the Marsala and the chicken stock. Bring to boil, cover and simmer for 30 minutes.
4. To serve, slice the pork and arrange on plates with the onions and sauce.

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Ingredients (serves 4)

• 400gr lean pork tenderloin
• 1 tbs tandoori spice mix
• low fat cooking spray
• 4 tbs dark soy sauce
• 2 tbs rice wine vinegar
• 2 tsp tomato puree
• 1 garlic clove, crushed
• 1 red chilli, sliced finely
• 1 x 120 gr pack shiitake mushrooms, wiped and sliced
• 1 carrot, peeled and cut into thin matchsticks
• 2 small pak choi, leaves separated from the stalks and stalks sliced finely, then both reserved
• 1 x 400 gr pack fresh egg noodles
• 60 gr beansprouts

How to:

1. Preaheat the oven to Gas Mark 6/200°C / fan oven 180°C and put a baking tray in to heat. Coat the pork in the tandoori spice mix and spray with the cooking spray. Heat a non stick frying pan until hot and cook the pork for 5 minutes, turning so that each side is brown. Remove the baking tray from the oven, transfer the pork to the tray and cook in the oven for 10-15 minutes until cooked.
2. After 10 minutes, mix together the soy sauce, vinegar and tomato puree in a small jug. Set aside. Heat a wok or non stick frying pan until hot and spray with the cooking spray. Stir fry the garlic and chilli for 1 minute, then add the mushrooms, carrots and pak choi stalks and cook for 5 minutes. Take off the heat.
3. Remove the pork from the oven and cover loosely with foil to keep warm. Set aside. Put the pan or wok back on the heat and add the noodles, beansprouts and pak choi leaves. Stir fry for 3 minutes. Pour in the soy sauce mixture and cook gently for 1 minute, stirring until coated and combined. Divide the noodles between warm bowls, thinly slice the pork and place on top of the noodles. Serve immediately.

*Recipe from Weight Watchers book "delicious"

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