Thai Pork Curry

A quick curry that's tastes amazing. You can make double and freeze half and save for a rainy day when you don't fancy cooking.

Serves: 4 • Prep 10 mins • Cook 30 mins

1 tbsp vegetable oil
Bunch spring onions, sliced
Small bunch coriander, stalks finely chopped, leaves picked

400g / 14 oz pork tenderloin, sliced

4 tbsp Thai red curry ( if using Mae Ploy start with 2 tbsp as it is very strong)

4 tbsp peanut butter

1 tbsp soft brown sugar

1 tbsp soy sauce

400ml can light coconut milk

175g pack baby corn

Juice 1 lime

Steamed jasmine rice, to serve

1. Heat the oil in a large saucepan or flameproof casserole dish. Add spring onion and coriander stalks and cook for 1 min. Add pork slices and cook for 5 mins until starting to brown.

2. Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus 1/2 can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.

3. Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check for seasoning.

Can freeze for up to 2 mths. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through.

Serve scattered with coriander leaves and rice

Pork Schnitzel with Salad

I had a couple of pork chops in the fridge and I was trying to figure out what to do with them. I didnt want to fry them or bake them so decided to try a schnitzel.

• 4 boneless pork loin chops (about 5 to 6 ounces each)
• 1 1/2 cups all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1/2 cup milk
• 4 cups plain dried bread crumbs
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 sprig thyme 
• other herbs - Chopped e.g parsley, chives whatever you like. 
• Lemon wedges

Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.

Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish with herbs and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork. If you don't have that much time stick in

the freezer for 5 min while preparing your salads. 

Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.

Yummy Meatballs

Decided to make meatballs after a while as we've been having chilli con carne and other mince dishes. These meatballs are yummy soft and juicy.

If pressed for time, you can cheat a use a store bought sauce. My favorites are Sacla sauces or  Tesco's Finest Sauces. My secret is that I always add extra flavor to the store bough sauce by sweating onions and garlic and sometimes chilli with some white wine before adding the sauce. If you don't have time just add the sauce it will still be delicious.

 
MEATBALLS

500g lean minced pork
400g lean minced beef
2 large cloves of garlic minced
2 spring onions, sliced finely
100g fresh breadcrumbs
1 egg beaten
3 tbsp chopped parsley
2 tbsp chopped corriander
1/3 cup grated parmesan cheese
salt and pepper
flour to dust hand with and roll
sunflower or vegetable oil for frying

Mix all the ingredients in a bowl, can use a wooden spoon but I prefer to use my hand and get everything well incorporated. Once everything is well mixed. take a small bit of mixture and fry in a pan, once cooked taste the mixture to make sure there is enough seasoning. Once you are happy with the seasoning start rolling the meatballs. I use a tablespoon or scoop so that all the meatballs are the same size so they take the same time to cook. Heat oil in a large frying pan and once hot add the meats and fry till brown on all sides.

SAUCE

1 onion
1 clove garlic chopped
1 red chilli deseeded and chopped (optional)
1 can of plum tomatoes
1/3 cup of white wine
1 tsb sugar
olive oil

In a frying pan sautee onions, garlic and chilli, till soft and fragrant add wine and let it reduce to burn off the alcohol. Add tomatoes and sugar and let cook. If the sauce is too thick you can add some water or milk or even some marscapone at this stage. Add sauce to meatballs.

Make Pasta as per packet instructions.

Add the cooked pasta to the meatballs and sauce. Put into serving bowl, I like to garnish with shaved parmesan and some fresh roquet leaves.

Enjoy Bon Appetito...