EASY, TASTY MIDWEEK MEALS
South African plum and pork stir-fry
SERVES 4
6 South African plums
2 nests of dried fine egg noodles juice of 1 small orange
1 tsp cornflour
2 tbsp sweet chilli sauce
2 tbsp hoisin sauce
2 tbsp vegetable oil
300g lean pork loin steaks,cut into strips
1 bunch of spring onions, trimmed and sliced
1 large carrot, cut into
matchstick strips
1 yellow pepper, deseeded and cut into matchstick strips
1 large garlic clove, crushed
2 tsp finely grated fresh root ginger salt and freshly ground black pepper
1 Halve, pit and slice the plums. Set aside. Put the noodles into a heatproof bowl, then cover with boiling water and leave to stand for 10 minutes. Mix together the orange juice, cornflour, sweet chilli sauce and hoisin sauce.
2 Heat the vegetable oil in a wok or large frying pan. Add the pork strips and stir fry over a high heat for 3-4 minutes, until browned. Add the spring onions, carrot and pepper along with the garlic and ginger. Stir fry for 3-4 more minutes.
3 Add the plums and stir fry for 2 more minutes. Drain the noodles and add them to the wok or frying pan. Give the orange juice mixture a good stir, then add it to the pan, stirring and tossing together for a few seconds until slightly thickened.
Season to taste.
4 Share between four warmed bowls or plates and serve at once.
COOK’S TIP
Make this dish another time with chicken or turkey stir-fry strips instead of pork.
PER SERVING
381 cal • 10g fat • 2g sat ft • 46g carbs 23g sugars • 6.3g fibre • 23g protein • 1.1g salt
Radish and quinoa tabbouleh with pistachios and grilled herb chicken
SERVES 4
200g quinoa
600ml water
12 radishes, quartered
12 baby vine tomatoes, quartered
2 handfuls each of fresh chopped
parsley, mint and coriander juice of 2 limes
1 handful of shelled, unsalted
pistachios, toasted in a dry frying pan salt and pepper
2 chicken breast fillets, skin removed
2 tbsp extra virgin olive oil salt and pepper
2 tbsp chopped parsley seeds from 1 pomegranate
1 To cook the quinoa, place in a saucepan with the water, bring to the boil and simmer with the lid on for 15-20 minutes until all the water has disappeared. Remove from the heat to cool.
2 When cool, add the radishes, tomatoes, herbs, lime juice, pistachios and salt and pepper. Set aside.
3 Drizzle the chicken breasts with olive oil and season with salt and pepper. Cut the chicken into large chunks and place on skewers.
4 Heat a griddle pan until smoking hot and cook the chicken skewers for 10 minutes each side, until golden and crisp.
5 To serve, pil
