225g (8 oz) frozen French beans/whole beans (1¼ cups)
2 sheets medium egg noodles,140g (5 oz) (1¾ cups)
1 tbsp cornflour/cornstarch
2 tbsp soy sauce
300ml (10 fl oz) orange juice (1¼ cups, or juice of 3 medium oranges)
2 tbsp runny/liquid honey
3 spring/green onions
1 tbsp fresh coriander, chopped
You will also need a large frying pan/skillet or wok.
Prepare everything first as this dish does not take long to cook.
Slice the pork thinly into medallions. Peel and crush the garlic clove. Peel, wash, and cut the carrots into batons, 5cm (2 inch) lengths and 1.25cm (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, you are ready to start cooking.
Cook the noodles according to the directions on the packet and then drain.
Meanwhile 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.
While the vegetables are cooking, mix together the cornflour/cornstarch in 1 tablespoon water. Stir in the soy sauce, orange juice and honey.
Once the vegetables have finished cooking, pour the sauce into the pan 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.
Serve with buttered, baby potatoes and purple sprouting broccoli/broccolini.
You will also need a large frying pan/skillet with a lid for this recipe.
First, warm a plate in the oven.
Then trim any fat from the pork and slice into 2.5cm (1 inch) slices.
Peel and finely chop the onion.
Next, quarter, core and slice the apples (do not peel).
Now, heat the oil in a pan and then fry the pork slices over a medium–high heat for 2–3 minutes on each side until nicely browned. This will probably need to be done in two or more batches. Once the slices are brown, put them on the warmed plate and cover with foil.
Add the onions to the pan, reduce the heat, and then gently cook them for about 5 minutes to soften.
Stir in the flour until it soaks up all the juices in the pan, then gradually add the stock, stirring continuously, until the sauce is smooth.
Next stir in the mustards and the cream. Then add the apples, thyme and seasoning. Return the pork to the pan along with any juices.
Stir everything together, cover the pan, and then gently cook for about 5 minutes until the sauce has slightly thickened.
1 x 400g tin (or ½ × 796 ml can) chopped/diced tomatoes
1 tbsp tomato purée/paste
1tsp chicken bouillon, or 1 × organic stock cube, mixed in 300ml (10 fl oz) (⅔ cup) boiling water
1 tsp sugar
200g (7 oz) spaghetti
½ a small Savoy cabbage, finely shredded (or other green leafed vegetable finely shredded*).
*Savoy cabbage in Canada can be very pale and so I prefer to use something like kale. The dark green colour works well with the spaghetti, although it does sound an unusual combination.
You will also need a large lidded frying pan/skillet.
In a large bowl mix together the pork, breadcrumbs, beaten egg, lemon zest, finely chopped onion, half the garlic and half the sage, a pinch of the crushed chillies, and plenty of seasoning. Once everything is well mixed in, shape into 30 meatballs. Then refrigerate for 30 minutes to firm up.
Heat half the oil in the frying pan/skillet and add the meatballs. Brown over a medium heat, shaking the pan occasionally to brown all sides. This may need to be done in two batches. Remove and set aside.
Now add the remaining oil to the pan, reduce the heat, and add the chopped onions. Cook gently for 5 minutes until they have softened. Then add the remaining garlic and sage and cook for a further minute. Stir in the tomatoes, tomato purée/paste, stock, sugar, a pinch of crushed chillies, and season. Bring to the boil, then turn down to a simmer for 5–10 minutes until the sauce has reduced a little.
Return the meatballs to the pan, then gently simmer, covered, for 30 minutes, turning them halfway through.
Meanwhile, cook the spaghetti in plenty of salted, boiling water, adding the cabbage or other green vegetable for the last 4 minutes of cooking. Drain.
Serve the spaghetti alongside the meatballs and sauce.
Pork cooked in a creamy soup and complemented by a selection of broccoli and cauliflower florets, with carrots for added colour. Using a soup is a great way to add flavour to a dish when you want a speedy supper.
450g (1 lb) pork fillet/tenderloin divided into 4 portions (slice across horizontally and then halve each piece)
1 tbsp olive oil
½ onion, sliced
10 fl oz can creamy vegetable condensed soup (asparagus or broccoli work well)
150g (5 fl oz) water (⅔ cup)
2 carrots, sliced
½ small cauliflower
½ small broccoli crown
You will also need a large frying pan/skillet
Heat the oil in the pan. Add the pork and onion, and sauté for 10 minutes over a medium-low heat, turning the pork half way through and turning the onions occasionally, until both are nicely browned. Remove from the pan and keep warm. Drain off any fat.
Add the soup and water to the pan and stir until combined, scraping off any crusty bits that have stuck to the bottom of the pan as you stir. Bring to just under the boil and then return the pork to the pan. Reduce the heat to low, cover, and cook for 15 minutes until the meat is cooked through, stirring the soup occasionally.
Meanwhile, break the cauliflower and broccoli into small florets and steam along with the carrots for 7–10 minutes, until just tender.
Top the pork with the onion slices and serve along with the vegetables.
Marinading time: at least 30 minutes, overnight if possible
Cooking time: 10 minutes hob, 30 minutes oven
450g (1 lb) pork fillet/tenderloin
2 tbsp olive oil
2 tbsp maple syrup
4 tsp wholegrain mustard
2 garlic cloves, crushed
salt and freshly ground black pepper
Vegetables to serve
roasted, diced potatoes and carrots
For the mustard pork
Mix together the maple syrup, mustard, garlic, oil, and seasoning. Pour into a shallow dish. Add the pork and turn to coat in the marinade. Cover the dish and refrigerate for at at least 30 minutes, overnight if possible.
Preheat the oven to 200°C (400°F) (gas 6).
Remove the pork from the fridge to bring it up to room temperature.
Meanwhile, parboil a few potatoes and carrots for 7 minutes. Drain and leave until cool enough to handle. Then dice and toss in a little olive oil. Tip into a small roasting tin/pan and roast for about 30 minutes until browning and crisp.
Transfer the pork to a second small roasting tin/pan and pour over the marinade. Cover with foil and roast in the oven for 15 minutes. Remove the foil and continue cooking for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.
Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
The meatballs, vegetables and sauce are best prepared before starting to cook the dish.
For the meatballs
Thoroughly mix the pork, garlic, breadcrumbs, and seasoning. Divide mixture to make 24 balls, putting them on a plate, and cover. Refrigerate to firm up a little while preparing the vegetables and making up the sauce.
For the vegetables
De-seed and slice the peppers, peel and slice the carrots on the diagonal, crush the garlic cloves, and peel and grate the ginger. Set to one side.
For the sauce
Squeeze the juice from the orange into a small bowl. Add the rest of the ingredients and whisk well to combine.
Heat 1 tablespoon of oil in the pan. Add the meatballs and brown over a medium heat for about 5 minutes. Shake the pan frequently so they brown all over. Remove from the pan and place in a single layer on a plate covered with kitchen paper so any fat can be absorbed.
Next, pour the remaining oil in the pan and add the peppers and carrots. Sauté over a medium heat for 5 minutes to soften a little, stirring frequently. Then stir through the garlic and ginger, and cook for a another minute.
Now pour in the sauce, stir and bring to the boil. Reduce the heat and return the meatballs to the pan. Cover and simmer for 15 minutes.
Serve with rice and sprinkle with paprika to garnish.
A delicious combination of spice, herbs and sweetness. Strips of pork tenderloin, cooked in a paprika and herb sauce, with red peppers and mushrooms. Just add a dollop of Greek yogurt and sprinkle with more paprika.
new or baby potatoes and a green salad, green beans, or spinach
large frying pan/skillet
Warm a plate in the oven.
Then, place the frying pan/skillet over a medium heat and pour in the olive oil. When it is hot, add the butter. Once the butter has melted, add the pork to the pan. Brown the pork on both sides, about 5 minutes, then reduce the heat and cook for a further 5 minutes on each side. Transfer to the warmed plate and and return it to the oven.
Toss the mushrooms in the pan to coat and cook until lightly browned, 2–3 minutes. Lift out with a slotted spoon and add to the pork.
Blend the flour into the pan juices. Gradually stir in the wine until the sauce is smooth and then add the thyme leaves. Increase the heat and let it bubble until reduced by about two-thirds.
Turn the heat down to low and stir in the crème fraîche and mustard to warm through. Do not let the mixture boil as it will make the mustard taste bitter. Season.
Return the pork, mushrooms and any juices, to the pan and stir the sauce. Heat everything through very gently and then serve garnished with snipped chives, if liked.
115g (4 oz) mozzarella cheese, cut into four thick slices
2 tsp dried oregano
½ red pepper, sliced thinly
½ yellow pepper, sliced thinly
½ orange pepper, sliced thinly
Pasta (fettuccini works well)
Cut the pork into four and then flatten a little by placing each piece between cling film/wrap and bashing with a rolling pin. Place the fillets side by side in a dish, season and add the sprigs of oregano and crushed garlic. Pour over the wine, cover and marinade for one hour.
Preheat the oven to 200°C (400°F) gas 6.
Spread the flour on a plate. Remove the fillets from the marinade, reserving the marinade. Dry them on kitchen paper and then coat both sides in the flour.
Heat 2 tablespoons of the olive oil with the butter in a large frying pan/skillet over a moderate heat. The butter will begin to foam and when this almost stops, add the pork fillets and sear on both sides, about 2–4 minutes. Strain the reserved marinade and add to the pan/skillet let it bubble for 30 seconds, then add the stock and season. Bring to the boil, reduce the heat to a low setting, cover and cook for 10 minutes.
Bring a kettle of water to the boil for the pasta and cook the pasta according to the directions on the packet.
Meanwhile, pour the passata into a saucepan over a moderate heat. Stir in 1 tablespoon of the olive oil, season and let bubble, uncovered, to reduce to a thick sauce, about 5 minutes.
Next mix the peppers in a bowl, pour over 1 tablespoon of olive oil and stir to coat. Tip into a large pan and sauté until soft.
Once the pork is cooked through, remove to an ovenproof dish. Add 1 tablespoon water to the frying pan, stir and then reduce the liquid to 3–4 tablespoons. Spoon over the pork. Cover each fillet with a slice of mozzarella and then add a large spoonful of the passata sauce in the middle of the slice. Sprinkle over the oregano. Heat in the oven until the cheese just starts to melt, about 5 minutes.
Such a simple recipe but so delicious. Boneless pork chops are cooked in a teriyaki sauce and then served over egg noodles. I picked this recipe up many years ago but have no idea why it is called San Francisco Pork Chops. All I do know that it is a great way to serve them.
And accompany with a green salad or carrot batons and broccoli florets.
First make the sauce. Mix the cornflour/cornstarch and water together in a bowl. Add the olive oil, sherry, soy sauce and sugar. Whisk until the sugar has dissolved and then set to one side.
Trim any fat from the chops. Heat the oil in a frying pan/skillet. Add the chops and brown on both sides over a medium heat, about four minutes. Remove the chops and set to one side.
Turn the heat down to low and add a little more oil if necessary. Then add the garlic and cook for 1 minute, being careful not to burn it.
Return the chops to the pan and then pour in the sauce. Bring the sauce to the boil and then lower the heat, cover the pan and let it gently simmer for 30 minutes. Turn the chops halfway through cooking.
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.