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Wednesday
Pork ‘n’ beans
Serves 4 : Very easy : Quick
Ingredients
½ tsp crushed garlic
1 onion, chopped
2 stalks celery, finely sliced
1 tsp ground coriander
400gm pork fillet, cut in chunks
1 x 400gm tin chopped tomatoes
2 Tblsp tomato paste
1 x 400gm tin mixed beans, rinsed and drained
1 green pepper, chopped
4 naan breads, toasted and cut in fingers
Method
Spray a large pan with non-stick cooking spray.
Dry fry the onion, garlic and celery for 5 minutes.
Add the coriander and meat.
Cook, stirring, until the meat is sealed and the onion is beginning to brown.
Now add the tomatoes and paste.
Stir well, cover and simmer for 15 minutes.
Add the beans and simmer for another 5 minutes.
Serve with the naan fingers.
½ tsp crushed garlic
1 onion, chopped
2 stalks celery, finely sliced
1 tsp ground coriander
400gm pork fillet, cut in chunks
1 x 400gm tin chopped tomatoes
2 Tblsp tomato paste
1 x 400gm tin mixed beans, rinsed and drained
1 green pepper, chopped
4 naan breads, toasted and cut in fingers
Method
Spray a large pan with non-stick cooking spray.
Dry fry the onion, garlic and celery for 5 minutes.
Add the coriander and meat.
Cook, stirring, until the meat is sealed and the onion is beginning to brown.
Now add the tomatoes and paste.
Stir well, cover and simmer for 15 minutes.
Add the beans and simmer for another 5 minutes.
Serve with the naan fingers.
.
Stuffed pork fillet
Serves 4 : Easy : Quickish
Ingredients
400gm pork fillet, trimmed
8 ready-to-eat prunes
8 ready-to-eat apricots
¼ cup port, sherry or brandy (optional)
2 – 3 tsp Dijon mustard
Fresh chopped parsley
Ground black pepper, to taste
1 red onion, cut in segments
400gm baby potatoes
2 large carrots, julienne
1 head broccoli, broken into florets
Method
Soak the apricots and prunes in the port for at least 8 hours.
This step is not essential but just makes the dish a little bit special.
Heat the oven to 200ºC.
Spray an oven-proof dish with non-stick cooking spray.
‘Butterfly’ the pork fillet and place between two sheets of plastic wrap.
Hammer gently to about 1 ½ - 2 times the original width.
Spread the cut side of the fillet with Dijon mustard.
Stack the (soaked) prunes and apricots in pairs down the length of the pork.
Roll the pork to enclose the fruit and place the roll on the prepared oven dish, cut side down.
Press chopped parsley over the top and sides of the roll.
Grind pepper all over the pork.
Place the segmented onion around the pork.
Cover with tin foil and bake for 30 – 35 minutes.
Remove from the oven and allow to rest for 5 minutes before cutting into thick slices.
Meanwhile, boil, steam or microwave the potatoes, carrots and broccoli until tender.
Serve as shown in the photograph.
400gm pork fillet, trimmed
8 ready-to-eat prunes
8 ready-to-eat apricots
¼ cup port, sherry or brandy (optional)
2 – 3 tsp Dijon mustard
Fresh chopped parsley
Ground black pepper, to taste
1 red onion, cut in segments
400gm baby potatoes
2 large carrots, julienne
1 head broccoli, broken into florets
Method
Soak the apricots and prunes in the port for at least 8 hours.
This step is not essential but just makes the dish a little bit special.
Heat the oven to 200ºC.
Spray an oven-proof dish with non-stick cooking spray.
‘Butterfly’ the pork fillet and place between two sheets of plastic wrap.
Hammer gently to about 1 ½ - 2 times the original width.
Spread the cut side of the fillet with Dijon mustard.
Stack the (soaked) prunes and apricots in pairs down the length of the pork.
Roll the pork to enclose the fruit and place the roll on the prepared oven dish, cut side down.
Press chopped parsley over the top and sides of the roll.
Grind pepper all over the pork.
Place the segmented onion around the pork.
Cover with tin foil and bake for 30 – 35 minutes.
Remove from the oven and allow to rest for 5 minutes before cutting into thick slices.
Meanwhile, boil, steam or microwave the potatoes, carrots and broccoli until tender.
Serve as shown in the photograph.
.
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