Teriyaki pork with bean sprouts and carrot salad
This is tasty low fat dish, but you don’t have to be on a diet to enjoy it!
Ingredients: One kg of lean leg of pork roasting joint — if the joint is tied, remove the twine and lay the meat out flat.
Marinade — three tablespoons of teriyaki marinade and a juice of a lemon.
Salad — four carrots, grated; one pack of bean sprouts, washed; and 100g of mange-tout, thinly sliced.
Dressing— tablespoon of teriyaki marinade; one tablespoon of rice vinegar; two tablespoons of oil; one tablespoon of soy sauce; one chilli, chopped; two to three scallions, chopped; teaspoon of sugar; and one tablespoon of coriander, chopped.
Method: a day ahead if possible mix the teriyaki marinade with the lemon juice. Coat the meat in the mixture and leave in the fridge overnight. To cook, set the oven 180ºC (350ºF ) gas mark 4. Roast the meat for 50 to 60 minutes.
Mix the salad ingredients together in a large bowl. Combine the dressing ingredients in the food processor, check the seasoning. Mix half the dressing through the salad, set aside. Slice the pork very thinly and serve with the salad, remaining dressing, and rice or potatoes. Any leftovers make a great sandwich filling in good bread.
Stuffed baked cabbage
leaves with cheese
Golden and bubbling
Ingredients: 100g brown basmati rice; salt and pepper; one to two large green cabbages, such as Savoy; 15g butter; eight rashers smoked dry cured streaky bacon, chopped; one medium onion, chopped; two garlic cloves, crushed; one tablespoon chopped thyme leaves; two tablespoons chopped sage; one teaspoon paprika; 250g minced pork; 250g minced beef; and 450ml vegetable stock.
For the sauce — one small onion; four cloves; 500ml milk; one bay leaf; teaspoon of black peppercorns; 30g butter; 30g plain flour; freshly grated nutmeg and 200g cheese, thinly sliced.
Method: cover the brown rice in cold water and leave to soak for 10 minutes. Meanwhile, boil the kettle. Drain the rice, tip into a non-stick pan and add 200ml boiling water and a pinch of salt. Bring to the boil, cover and cook over a low heat for 25 minutes. Leave to cool.
For the sauce, stud the onion with the cloves and put into a pan with the milk, bay leaves, and peppercorns. Bring to the boil and set aside to infuse with the flavours.
Meanwhile, remove 12 bright green leaves from the outside of the cabbages. Use the remainder of the cabbage for another meal. Drop the leaves into a pan of boiling salted water and cook for two minutes. Drain and refresh under cold water. Cut out and discard the thickest part of central stalk.
Melt the butter in a pan, add the bacon and fry until cooked but not browned. Add the onion and garlic and continue to cook for five to six minutes until the onion is soft but not browned. Tip into a mixing bowl and leave to cool.
Preheat the oven to gas mark 4, 180ºC (350ºF ). Add the cooked rice to the onions with the chopped herbs, paprika, minced pork, minced beef, salt, and some black pepper. Mix together well with your hands. Divide the mixture into 12.
Place one portion of the stuffing into the centre of each cabbage leaf, fold in the sides and roll up. Place side-by-side, seam-side down, in a lightly buttered shallow ovenproof dish. Pour over the stock, cover the dish with foil and bake for 30 minutes.
For the sauce, strain the infused milk into a jug. Melt the butter in a pan, add the flour and cook for a few seconds. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring. Simmer for three to four minutes. Remove from the heat and season to taste with nutmeg, salt, and pepper. Preheat the grill to high.
Drain away any excess stock from the baking dish. Pour the sauce over the cabbage leaves and cover with the sliced cheese. Grill for two to three minutes.
