Woman_and_Home_Feel_Good_Food_-_October_2019

98 woman&home PASSIONATE ABOUT FOOD

DAIRY FREE

Thaired

chicken curry

Ifyoucan’tfindThaishallots,

European ones will do.

Serves 8 • Ready in 40 mins

3tbsprapeseedorvegetableoil

8 Thaishallots,peeledandsliced

8 chickenbreasts,skin removed

andcutintostrips

4tbspThairedcurrypaste

2 x 400mlcanscoconut milk

300mlchickenstock

3tbspThaifishsauce

1tbspcastersugar

2 redpeppers,deseededandsliced

200gbabyspinachleaves

juiceof1 lime,pluswedgesto serve

1 bunchbasil,leavestorn

1 bunch coriander, chopped

1 Heattheoilin a deepfryingpan

andfrytheshallotsfora fewmins.

Addthechickenandfryfor5 mins.

2 Stirin thecurrypasteandcookfor

1 min,thenaddthecoconutmilk,

stock,fishsauceandsugar.Stir.Add

thepeppersandsimmerfor 15 mins.

3 Addthespinach,limejuice,basil

leavesandcoriander,cookfor 1

min,thenturnofftheheatandserve

withriceandthelimewedges.

Perserving:Cals435, Fat 25g, Sat

fat 16g, Carbs 10g

TIP

Anyleftovers

wouldbedelicious

ina crunchy

Asian salad

Sweetmisopork

What’snottoloveaboutslow-

cookedpork?Thisis glazedwith

a miso-basedpastethatmakesit

sweet, sour and sticky all at once!

Serves 6 • Ready in 6 hrs 30 mins

1.2-1.5kgporkshoulder, boned and

rolled,skinscored

fortheglaze:

250gpacksweetwhite miso paste

50mlsoysauce

100grunnyhoney

75ml mirin (Japanese rice wine)

1 Tomaketheglaze,mixallthe

ingredientstogetherin a bowluntil

wellcombined.Thiswillmakemore

thanyouneedforthisrecipebutit

keeps for ages in the fridge and is

greatwithchicken,fishoraddedto

vegetablesasa stir-frysauce.

2 Heattheovento130C/Gas½.

Settheporkona rackovera

roastingtin(it’sa goodideatoline

it withfoil)andbrushthemeatonly,

nottheskin,with1-2tbspofglaze.

Cookslowly,coveredlooselywith

foil,for6 hrs,untilsupertender.

Glazethemeateveryhourorso.

3 Whenyouarereadytoserve,

turntheovenupto200C/Gas6.

Blasttheporkuntilit startsto

crackle,thenbrushthecrackling

andthemeatwitha littleglaze

beforeserving.Deliciouswithmash

orriceandtrysomecavoloneroor

greensstir-friedin themisoglaze.

Perserving:Cals541,Fat 28g, Sat

fat 9g, Carbs 23g