recipes_Australia_June_2017

400g pork sizzle steaks,

halved crosswise

¼ cup plain flour

2 tablespoons vegetable

or olive oil

11/2 cups boiling water

1 large chicken stock cube

Juice of 1 lemon, plus 1 lemon

extra, sliced

2 x 400g cans lentils, rinsed

¼ cup chopped flat-leaf parsley

1 Toss pork in flour to coat,

shaking off any excess. Heat oil

in a large frying pan over high

heat. Cook steaks for 2 minutes

each side or until browned.

Remove from pan.

2 Add boiling water, crumbled

stock cube and juice to pan.

Bring to the boil, scraping base

of pan to dislodge any residue.

Reduce heat; simmer for

5 minutes or until reduced by

half. Return pork to pan with

the lemon slices; simmer for

3 minutes or until heated.

3 Heat the lentils in a small

saucepan over low heat.

Spoon onto serving plates.

Top with pork and lemon slices.

Drizzle with pan juices. Serve

sprinkled with parsley.

Lemon Pork Scaloppine with Lentils

SERVES 4 PREP 10 minutes COOK 15 minutes

NUTRITION 1954kJ; 17g fat (4g sat); 45g protein; 28g carbohydrate;

8g fibre a serve COST $3.50 a serve

weekday cooking

THURSDAY FRIDAY

1 tablespoon vegetable
or olive oil
1 onion, finely chopped
3 cloves garlic, chopped
¼ teaspoon dried chilli flakes
4 celery stalks, chopped
2 carrots, finely chopped
2 zucchinis, finely chopped
2 x 400g cans diced
tomatoes
1 litre (4 cups) boiling water
3 large vegetable stock cubes
250g packet cheese tortellini
1/2 cup chopped flat-leaf parsley

1 Heat oil in a large saucepan
over moderate heat. Cook and
stir onion for 5 minutes or until
soft. Add garlic and chilli; cook
and stir for 30 seconds or until
fragrant. Add celery, carrot and
zucchini; cook for 3 minutes or
until softened slightly. Add
tomatoes, boiling water and

crumbled stock cubes. Bring to

the boil. Cook for 10 minutes

or until vegetables are tender.

2 Meanwhile, cook tortellini in

a large saucepan of boiling, salted

water for 5 minutes or until

they float to the surface. Drain.

3 Reserve 1 tablespoon of the

chopped parsley. Add cooked

tortellini and remaining parsley

to soup; stir to combine. Ladle

soup into bowls. Scatter with

reserved chopped parsley.

Minestrone with Tortellini

SERVES 4 PREP 10 minutes COOK 20 minutes
NUTRITION 1171kJ; 9g fat (2g sat); 10g protein; 37g carbohydrate;
9g fibre a serve COST $3.50 a serve

JUNE 2017 recipes+ 41

Pearl River

Bridge

Superior

Light Soy

Sauce

SHOPPING LIST

REMINDER

DIY IDEA

Omit the

tortellini.

Use ravioli

instead