2 sheets medium egg noodles (140g) (5 oz) (1¾ cups)
2 tsp cornflour/cornstarch
2 tbsp soy sauce
300ml (10 fl oz) orange juice (1¼ cups)
2 tbsp runny/liquid honey
3 spring/green onions
1 tbsp fresh coriander, chopped
Large frying pan/skillet, sauté pan or wok
Prepare everything first as this dish doesn’t take long to cook. Slice the pork thinly. Peel and crush the garlic clove. Peel, wash and cut the carrots into 5cm (2 inch) lengths and 0.5cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.
Now everything is prepared and you are ready to start cooking.
Cook the noodles according to the directions on the packet and then drain.
Heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.
Add the garlic, ginger, carrots and beans to the pan and fry for a further 4 minutes, stirring occasionally.
Meanwhile, whisk together the cornflour/cornstarch, soy sauce, orange juice, and honey. Once the vegetables have finished cooking, pour in the liquid and stir until it starts to thicken, 1–2 minutes.
Stir through the drained noodles and spring/green onions.
Then sprinkle the coriander over the top and serve.
1 x 400g tin (½ x 796ml/28 fl oz can) chopped tomatoes/diced tomatoes
1.8 litres (3 pints) good chicken stock (7½ cups)
85g (3 oz) spaghetti
400g tin (540ml/19 fl oz can) cannellini beans/white kidney beans, drained and rinsed
140g (5 oz) frozen peas (1 cup)
fresh basil to garnish
Peel the vegetables and dice into small pieces, about 0.5cm (¼ inch). Heat the oil in a large pan, add the vegetables and stir to coat with the oil. Cook, uncovered, over a medium–low heat until the vegetables are soft, about 10 minutes, stirring occasionally.
Then stir in the tomatoes and stock, and bring up to a simmer. Break the spaghetti into small pieces and add to the pan. Simmer for 10 minutes.
Finally, add the beans and peas, and simmer for a further 5 minutes.
Serve garnished with basil leaves and accompany with crusty bread or rolls.
I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful.
Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.
340g/12 oz fresh runner beans, sliced or whole french beans/fine green beans
1 tbsp olive oil
450g/1 lb pork tenderloin
150ml/5 fl oz each chicken stock and cider, OR
300ml/10 fl oz chicken stock
2 tbsp wholegrain mustard
150g/5 oz Greek yogurt
4 fresh oregano stems, leaves only
1 tsp lemon juice
large sauté pan
Divide the pork into four pieces. One at a time, place a piece between cling film and flatten it by carefully bashing with a rolling pin.
Put the potatoes in a pan of boiling, salted water and simmer for 15 minutes until tender. Drain.
Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.
Meanwhile, heat the oil in the pan and add the pork pieces. Over a medium heat cook, for 3 minutes until brown, then turn and repeat on the other side. Remove from the pan, cover, and keep warm.
Add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and simmer for a couple of minutes.
Remove the pan from the heat, stir in the yogurt, oregano leaves and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a very low heat for 1–2 minutes to warm everything through. It really does need to be on the lowest setting of your hob.
1 jar Tuscan-style olive and garlic pasta sauce (Classico)
450g/1 lb fresh or frozen French beans or fine beans/whole green beans, cut in half
1 tsp dried basil or fresh basil leaves
A deep sided sauté pan with lid
Heat the oil in the sauté pan over a medium heat and add the chicken and garlic. Cook until the chicken is lightly browned, about 5 minutes.
Add the potatoes and pepper and continue to cook for a further 5 minutes, stirring occasionally.
Add the pasta sauce, green beans and basil. Bring to the boil then reduce to a medium heat, cover and simmer for 35 minutes until the chicken is thoroughly cooked through and the potatoes are tender. Stir occasionally.