SPICY PORK L ARB
WITH CHILLI SAUCEPER SERVE
$4.83
WEEK 4
LAMB SAUSAGE,
CHICKPEA AND BABY
PEPPER SALAD
PER SERVE
$3.53 PER SERVE$3.34
425g can baby beetroot, drained, halved
80g baby spinach
1 large carrot, cut into matchsticks
1 Heat a barbecue grill or chargrill pan
on medium heat. Cook sausages, turning,
for 10 minutes or until browned and
cooked through. Transfer to a board.
Cool for 2 minutes. Thickly slice diagonally.
2 Drain peppers, reserving 2 tablespoons
oil. Whisk reserved oil, vinegar and
mustard in a small bowl. Season with
salt and pepper.
3 Place sausages, chickpeas, beetroot,
peppers, spinach and carrot in a large
bowl. Drizzle with dressing. Toss gently
to combine. Serve.
NUTRITION: (per serve) 2109kJ; 29.9g fat;
11g sat fat; 21.1g protein; 33.4g carbs;
10.6g fibre; 41mg chol; 923mg sodium.
turbo thursday
SPICY PORK LARB
WITH CHILLI SAUCE
SERVES 4
PREP 15 MINUTES COOK 10 MINUTES
1 cup jasmine rice
2 carrots, cut into matchsticks
²⁄³ cup chopped fresh coriander leaves
1 tablespoon sesame seeds, toasted
1 tablespoon vegetable oil
500g pork mince
1 bunch choy sum, trimmed,
roughly shredded
2 tablespoons fish sauce
3 long red chillies, finely chopped
¹⁄³ cup honey
3 limes
3 eschalots, thinly sliced
²⁄³ cup fresh mint leaves
²⁄³ cup fresh Thai basil leaves1 Cook rice following packet directions.
2 Place carrot in a medium bowl. Add
coriander and sesame seeds. Season.
Toss to combine.
3 Heat oil in a large frying pan over
medium-high heat. Add mince. Cook,
breaking up lumps with a wooden spoon,
for 5 to 7 minutes or until browned. Add
choy sum, fish sauce and ¹⁄³ of chilli. Cook,
stirring, for 1 minute. Remove from heat.
4 Meanwhile, place honey in a small
saucepan. Bring to the boil over high heat.
Once just boiled, remove from heat. Juice
2 limes (you’ll need ¹⁄³ cup juice). Stir in
remaining chilli and half the lime juice.
5 Stir eschalot, mint, basil and remaining
lime juice into pork. Divide rice among
bowls. Top with pork mixture and carrot
salad. Drizzle with chilli dressing. Cut
remaining lime into wedges. Serve
with lime wedges.
NUTRITION: (per serve) 2640kJ; 20.3g fat;
5.8g sat fat; 32.7g protein; 74.5g carbs;
10.3g fibre; 67mg chol; 1207mg sodium.five-star friday
EGG, MUSHROOM
AND PESTO TARTS
SERVES 4 (MAKES 4)
PREP 10 MINUTES COOK 15 MINUTES
2 sheets frozen puff pastry,
partially thawed
8 eggs
½ small red onion, cut into thin wedges
150g cherry tomatoes, halved
¹⁄³ cup finely grated parmesan
1 tablespoon extra virgin olive oil
200g button mushrooms
200g Swiss brown mushrooms, quartered
¹⁄³ cup basil pesto
20g baby rocket, to serve1 Preheat oven to 220°C/200°C fan-forced.
Line 2 large baking trays with baking paper.
2 Cut each pastry sheet in half to make
4 rectangles. Place 2 pieces of pastry on
each prepared tray. Fold edges over on all
sides to form a 1.5cm border, pressing
firmly to secure. Using a fork, prick bases.
Carefully crack 2 eggs onto each tart base.
Top with onion, tomato and parmesan.
Season. Bake for 15 minutes or until filling
has set and pastry is puffed and golden.
3 Meanwhile, heat oil in a large frying pan
over high heat. Add mushrooms. Cook for
5 minutes or until golden and any liquid has
evaporated. Season with salt and pepper.
4 Serve tarts topped with mushrooms,
pesto and rocket.
NUTRITION: (per serve) 2421kJ; 35.3g fat;
12.3g sat fat; 25.5g protein; 37.6g carbs;
5g fibre; 402mg chol; 740mg sodium.