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Tangy Southern Style BBQ Spare Ribs recipes food beef pork http://ping.fm/TzR0h
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Pork chow mein
Ingredients (serves 4)
- 400gr lean pork tenderloin
- 1 tbs tandoori spice mix
- low fat cooking spray
- 4 tbs dark soy sauce
- 2 tbs rice wine vinegar
- 2 tsp tomato puree
- 1 garlic clove, crushed
- 1 red chilli, sliced finely
- 1 x 120 gr pack shiitake mushrooms, wiped and sliced
- 1 carrot, peeled and cut into thin matchsticks
- 2 small pak choi, leaves separated from the stalks and stalks sliced finely, then both reserved
- 1 x 400 gr pack fresh egg noodles
- 60 gr beansprouts
How to:
- Preaheat the oven to Gas Mark 6/200°C / fan oven 180°C and put a baking tray in to heat. Coat the pork in the tandoori spice mix and spray with the cooking spray. Heat a non stick frying pan until hot and cook the pork for 5 minutes, turning so that each side is brown. Remove the baking tray from the oven, transfer the pork to the tray and cook in the oven for 10-15 minutes until cooked.
- After 10 minutes, mix together the soy sauce, vinegar and tomato puree in a small jug. Set aside. Heat a wok or non stick frying pan until hot and spray with the cooking spray. Stir fry the garlic and chilli for 1 minute, then add the mushrooms, carrots and pak choi stalks and cook for 5 minutes. Take off the heat.
- Remove the pork from the oven and cover loosely with foil to keep warm. Set aside. Put the pan or wok back on the heat and add the noodles, beansprouts and pak choi leaves. Stir fry for 3 minutes. Pour in the soy sauce mixture and cook gently for 1 minute, stirring until coated and combined. Divide the noodles between warm bowls, thinly slice the pork and place on top of the noodles. Serve immediately.
*Recipe from Weight Watchers book "delicious"
Jamie's America
Having enjoyed the accompanying TV series, I decided to treat myself to Jamie Oliver’s new cookbook, Jamie’s America. As can be expected from our favourite School Dinners campaigner, the book takes a step away from the super-sized junk food America we have come to know and love, although burgers and deep-pan pizza still make an appearance. Jamie’s cookbooks always come across well, and they’re certainly more accessible ingredients-wise than many other cookbooks on the market. However I do agree with this recent guardian article, there is quite a lot of padding and not as many recipes as I’d like for a £26 book!
I tried his green chilli recipe - more of a braised mince than a traditional chilli con carne. I have to confess, the first time I tried it, the whole thing turned out very anaemic, although I think this was more down to poor ingredients and my lack of patient when browning mince. I had a second go this week, and I couldn’t resist adding my own spin to it. I’m not sure whether it’s as authentic now, but it was certainly tastier!
Green Chilli
Serves 4
Adapted from: Jamie’s America, 2009, Michael Joseph (My adaptations in brackets)
800g pork mince
2 sprigs thyme
2 red onions, chopped
3 cloves garlic, chopped
2 green peppers, chopped
6 green chillies, chopped
(1 tsp ground cumin, 1/2 tsp smoked paprika)
4 tomatoes, chopped
(150ml chicken stock)
coriander and mint, to serve
Heat a little oil in a wide frying pan and brown the pork mince with the thyme sprigs and a little seasoning. Add the onions, garlic, peppers, chillies and spices. Cook for 15 mins until the vegetables have softened. Add the tomatoes and chicken stock, adjust the seasoning, the reduce the heat to a simmer and cook for 10-15 mins. The chilli should be juicy, but not wet - in Jamie’s words “in a really wholesome and nice way”. Stir in the coriander and mint just before serving.
I served the chilli with seeded flatbreads and some low fat yogurt.
Traditional Pork Rinds
Buy Pork Rinds at Gaytan Foods as it is a traditional snack business with the pork rinds based on homemade recipes passed down the generations since 1935. Their Domingo's brand offers 3 varieties
- Traditional Chicharrones
- Barbecue Chicharrones
- Lime & Chile Chicharrones
