The Australian Women’s Weekly — August 2017

142 FOODTOLOVE.COM.AUAUGUST 2017

Sticky Thai pork and

noodle stir-fry

SERVES 4 PREP AND COOK TIME30 MINUTES

200g dried rice noodles

1 tablespoon extra virgin olive oil

500g pork mince

2 cloves garlic, crushed

1 fresh long red chilli, sliced thinly,

optional

6 green onions (green shallots), cut

into lengths

2 tablespoons fish sauce

⅓ cup (75g) firmly packed brown sugar

4 fresh kaffir lime leaves, shredded

½ cup (40g) fried shallots

½ cup (70g) coarsely chopped roasted

unsalted peanuts

300g broccoli, cut into florets, stems

sliced thinly

Chorizo bakes
MAKES 6 PREP AND COOK TIME30 MINUTES
These little bakes are a great way to use leftovers
towards the end of the week. Instead of the chorizo
and capsicum, you can add leftover chicken,
steamed broccoli or peas to the mixture.

2 medium (400g) cream-fleshed
potatoes (Dutch cream, kipfler or
desiree), chopped coarsely
170g chorizo, sliced thinly
1 small (150g) red capsicum, chopped
50g baby spinach
¼ cup loosely packed fresh flat-leaf
parsley leaves
8 eggs, beaten lightly
½ cup (40g) grated parmesan cheese
¼ cup (60ml) cold water
½ cup (50g) grated mozzarella cheese

1 Preheat the oven to 180°C (160°C
fan-forced). Line a six-hole Texas
muffin pan (¾-cup/180ml) with cafe-
style muffin papers.
2 Boil, steam or microwave the potato for
8 minutes or until just tender; drain.
3 Meanwhile, cook chorizo in a medium
frying pan over medium heat for 5 minutes
or until browned both sides; drain on
paper towel. Add capsicum to same pan;

cook, stirring, for 3 minutes or until

softened. Divide potato, chorizo, capsicum,

spinach and parsley between pan holes.

4 Combine eggs, parmesan and the water

in a large jug; season. Pour mixture evenly

into pan holes. Top with mozzarella. Bake

for 15 minutes or until a small sharp knife

inserted into the centre comes out clean.

Not suitable to freeze or microwave.

1 tablespoon lime juice

½ cup loosely packed fresh coriander

leaves

⅓ cup loosely packed fresh basil leaves

1 Cook the noodles according to the

directions on the packet; drain.

2 Heat the oil in a wok over high heat;

stir-fry pork, in batches, until browned.

Remove pork from the wok; cover to

keep warm.

3 Add the garlic, chilli andmost of the

onion to the wok; stir-fry for 1 minute

or until fragrant. Add the sauce, sugar

and three-quarters of the lime leaves

to the wok; bring to the boil. Simmer,

uncovered, for about 2 minutes or

until thick. Return the pork to the

wok with half each of the shallots

and peanuts. Cook, uncovered, for

about 2 minutes or until mixture is

sticky but not dry.

4 Meanwhile, steam or microwave

the broccoli until just tender; drain.

5 Add the noodles, juice and broccoli

to the wok with half of the herbs; stir-fry

until heated through. Serve sprinkled

with the remaining onion, coriander,

basil, lime leaves, shallots and peanuts.

Not suitable to freeze or microwave.

Chorizo bakes

Sticky Thai pork

and noodle stir-fry

MONDAY

DINNER

BONUS

LUNCH