PORKINGINGERANDLIMEFRIEDRICE
Acarb-richandprotein-packeddinneriscrucialifyou
wanttofuelupeffectively.Quickandeasytomake,
especiallyifyouhaveleftovercookedrice,thisdishis
perfect.Theporkcanbesubstitutedwithchicken,tofu,
beef,duckorlamb,makingthedishversatileand
suitableforall.
INGREDIENTS(SERVES2)
30gfreshginger
3 clovesgarlic
2 mediumredonions
1 mediumredpepper
1 pointedcabbage
2 tbstamarisoysauce,plusmoretotaste
2 tbsoliveoil,divided
200gfilletofpork
400gcookedrice
Freshcoriander
METHOD
Scrubthegingercleanandpeelthegarlic.Rinsethe
beansprouts.
Peeltheonionsandcoretheredpepper,andslice
boththinly.
CutthecabbageonaJapanesemandolinorwithasharp
knifeintothinstrips.
Minceorfinelygrategingerandgarlic.Whiskbothinto
thetamari,alongwith 1 tbsoftheoil.
Trimtheporkandsliceitinto1cmx3cmstrips.
Rubthemixtureintotheporkandsetasidetomarinate
foratleast 10 mins.
Inalargewokoverahighheat,warmtheremainingoil.
Stir-frytheonionsandredpepperfor 30 secs.Addthe
cabbageandcookfor 1 min.
Addthepork.Cookfor 2 to 3 mins,untiltheporkis
cookedthrough.Addthericeandsproutsandstiruntiljust
warmedthrough.Removefromtheheat.
Season with tamari, lime zest and juice, and serve
topped with fresh coriander.
Per serving Kcals: 547, Protein: 33g, Fats: 19g, Carbs: 63.4g
ONE-POT MEATBALLS IN
TOMATO SAUCE
This is a crowd pleaser after a long
stage. The protein-packed and
carb-rich dish is an easy way to
fuel and recover, and meatballs are
great as a post-race meal: eaten
cold in a sandwich, or with rice.INGREDIENTS (SERVES 4)
FOR THE MEATBALLS
100g rolled oats
80ml milk
½ bunch fresh mint
½ bunch flat-leaf parsley
400g ground lamb, beef or veal
2 eggs
2 cloves garlic
50g freshly grated pecorino
½ tsp freshly grated nutmeg
50ml olive oil
Salt and pepperFOR THE SAUCE
2 onions
2 large clove garlic
2 tbs butter
1 tbs olive oil
2 x 400g tins crushed tomatoes
100ml tomato paste
150ml chicken broth½ bunch fresh tarragon
Salt and pepperMETHOD
Preheattheovento180°C.
Soaktheoatsinmilk.Rinse,pick
andchopthemintandparsley.
Combine the meat, eggs, crushed
garlic, pecorino, nutmeg and
season with salt and pepper. Add
the oat and milk, and mix with your
handsuntiljustcombined.Set
asidewhilepreparingthesauce.
Peel and mince the onion and
garlic. Warm up the butter and oil
inalargepan,andsautétheonion
andgarlicuntilsoftandtranslucent.
Add the tomatoes, paste and
brothandbringtoaboil.Season
withsaltandpepper.
With a large spoon, scoop the
meatballs into the sauce, drizzle
thetopwitholiveoil,andseason
withsaltandpepper.
Bake for about 25-30 mins until
meatballsarefullycooked.Finish
for3-4minsunderthegrill.
Serve topped with fresh tarragon
and spaghetti or grilled bread.Per serving Kcals: 484, Protein: 30.5g,
Fats: 33g, Carbs: 18gFollow Grant on Instagram @dailystews and visit her website hannahgrant.com