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Tag Archives: Pork

Chinese Meatball Soup with Pak Choi

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I know I’ve been absent for a while again. Apologies for not keeping up with my posts. I’ve been short on time for cooking recently as I’m on a massive drive to build up business by September. I’ve decided to get back into the world of belly dancing which was my entire life (and my full time job!) for at least ten years. I have a couple of students coming to me regularly for lessons which I fit in around my personal training clients. I’ve had a few performances recently too. It’s made me realise how much I have missed dancing! So anyway I am trying to rebuild my dance business as well as trying to attract more personal training work too. Sadly, cooking and blogging has had to take a back seat whilst I do this. I’ve been eating a lot of salads and boring food such as roasted chicken breasts with steamed veggies. Not exciting at all, but quick, easy and nourishing.

This dish is another which was inspired by something similar I had on my travels around Southeast Asia (yup, still on the Asian food kick!) It was pretty simple to make and quite tasty. Feel free to add more garlic, ginger or some fresh chillies if you want a more intense flavour experience!

Chinese Meatball Soup with Pak Choi (serves 6)

Ingredients:
For the meatballs
500g pork mince
500g beef mince
5 cloves garlic, minced
1 1/2″ piece of ginger, finely diced
Salt
150g shiitake mushrooms, finely diced
1 egg beaten
For the soup
4 spring onions/scallions, sliced on the diagonal
3 pak choi, halved
500ml chicken stock
3 tbsp coconut aminos
1/2 tbsp fish sauce
Toasted sesame oil for drizzling

Preheat oven to 170C
Mix the ingredients for the meatballs in a large bowl.
Form into balls, place on a baking sheet and bake for around 25 mins
In a large wok, bring the chicken stock to a simmer.
Add the meatballs when cooked, the veggies and seasonings.
Allow to simmer until pak choi is tender but not over cooked.
Serve in bowls drizzled with some toasted sesame oil (and some fresh chilli if you like).

Thai Style Stir-Fried Pork

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Don’t say I didn’t warn you that for a good long while the majority of my posts are going to be Asian inspired! This delicious stir-fry is kind of an amalgamation of several dishes I had whilst I was in Thailand and Cambodia. You could substitute any other veggies you have on hand.

Thai Style Stir-Fried Pork (serves 2-3)

500g pork tenderloin, cut into thin strips
4 cloves garlic, minced
1″ piece of ginger, cut into thin matchsticks
200g tenderstem broccoli
3 medium shallots, finely sliced
2 ramiro peppers, finely sliced
2 red chillies, finely chopped
1 tbsp coconut oil
Juice of half a lime
2 tsp fish sauce
2 kaffir lime leaves, finely shredded

Melt half the coconut oil in a wok.
Add the pork and half the chilli and ginger.
Stir-fry until browned and any liquid has evaporated.
Add the remaining coconut oil, followed by the veggies and remaining ginger and chilli.
Cook until the veggies have softened.
Add the kaffir lime leaves and the garlic, stir-fry for a minute longer.
Add the fish sauce and lime juice.
Stir to make sure everything is coated and heated through.
Serve on it’s own or with cauliflower rice.

More Marvellous Meatballs

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I know, I know, I’m always posting meatball recipes. I was in the mood for something Italian and these little babies with homemade marinara and courgette ‘pappardelle’ was just the ticket! I baked the meatballs separately and poured the sauce over before serving, but you could easily cook them in the sauce on the stove or bake them in the sauce in the oven.

Italian Meatballs Marinara on Courgette Papardelle (serves 3-4)
Ingredients:
For the Meatballs
500g pork mince
1 onion, grated
1 clove garlic, minced
1 tsp dried oregano
1 tbsp coconut flour
1 egg
Salt and pepper

For the Marinara
A glug of EVOO
1 clove garlic, minced
1 onion, diced
2 cans chopped tomatoes
Bunch of basil leaves, chopped
1 tsp balsamic vinegar
Salt and pepper

For the ‘Papardelle’
3-4 courgettes
Knob of butter
Parmesan cheese for serving

Preheat the oven to 170C
Mix all the ingredients for the meatballs together in a bowl. Mix well and form into balls.
Place on a greased baking sheet and bake in the oven for 35 mins.
For the sauce, sauté the onion and garlic in the EVOO for a few minutes until translucent.
Add the remaining ingredients and allow to simmer while you turn your attention to the courgette Papardelle.
Using a carrot peeler or mandolin, make wide ribbons from the courgettes.
Melt some butter in a saucepan. Add the courgettes and stir to coat with the butter.
Put the lid on the pan and allow the courgettes to steam slightly in their own moisture for around 2-3 minutes or until cooked, but still slightly al-dente.
Serve the meatballs on a bed of courgette noodles and pour over some of the marinara sauce. Sprinkle some Parmesan cheese over the top and season with a little freshly ground pepper.
Voilà, or as they say in Italy, ‘eco ci qua’!

Smoky Meatballs with Tomato and Red Pepper Sauce

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I love meatballs especially in a rich tomato sauce. I often serve them with zucchini spaghetti, however these smoky Spanish-y flavoured meatballs seemed to suggest cauliflower ‘rice’ as an accompaniment, not sure why. The two went very nicely together.

Smoky Meatballs with Tomato and Red Pepper Sauce and Cauliflower ‘Rice’ (serves 3-4)
Ingredients:
For the meatballs
500g pork mince
1 tsp cumin powder
2 tsp smoked paprika
Sea salt and pepper

For the sauce
1 red onion, diced
2 red peppers, chopped or sliced
2 cloves garlic, crushed
2 cans tomatoes
2 tsp balsamic vinegar
1 tbsp EVOO
2 tsp smoked paprika
chopped coriander to serve

Mix meat and spices. Season with salt and pepper.
Form into 1&1/2 ” diameter balls.
Sear the meatballs on all sides in a large frying pan or wok with the EVOO.
Push meatballs to one side and add the onions. Sauté until translucent.
Add in the garlic and red peppers.
When the vegetables have softened, pour in the tomatoes, the balsamic, season with salt and pepper, stir in the smoked paprika and bring up to a gentle simmer.
Simmer for 20-30 mins on a medium heat until the tomato sauce has thickened slightly.
Sprinkle chopped fresh coriander leaves over the top before serving.
Serve with cauliflower ‘rice’.

Cauliflower ‘Rice’ (serves 3-4)
Ingredients:

1 head cauliflower, cut into florets
Generous knob of butter
Sea salt and pepper

Steam or boil the cauliflower until quite tender, but not mushy.
Drain and lightly mash with a fork or potato masher so that it is broken into small pieces, but not mashed completely.
Season and add butter.
Stir through and serve.

An American Classic gone grain-free

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It’s a horrible blustery, rainy day today and the ‘joys of Spring’ I felt yesterday have completely disappeared! Bootcamp tonight is going to be most unpleasant! Wet and muddy!

I may have been born and raised in London, but my mum is actually from Pennsylvania, and my grandmother hailed from Birmingham, Alabama. So I grew up eating a mixture of Pennsylvania Dutch and Southern dishes. One of my favourite comfort foods is meatloaf. It’s a very easy dish to make ‘Paleo-friendly’ and it is delicious and satisfying, especially when served with mashed turnips and cavolo nero or kale (it’s not easy to find collard greens in the UK!)

Meatloaf (serves 6)
Ingredients:

500g pork mince
500g beef mince
1 red onion, finely chopped
1 large stalk celery, finely chopped
Bunch of fresh sage leaves, chopped
A few sprigs of fresh thyme
1 clove garlic, crushed
1 sprig rosemary, leaves removed and finely chopped
Sea salt
Pepper
1 tsp mustard powder (gluten free)
1 tbsp coconut flour
1 egg, beaten
For the tomato sauce
50 g tomato paste
1/2 tbsp maple syrup
1/8 tsp allspice
3 tbsp cider vinegar

Preheat oven to 180C.
Place meat and all other ingredients (except the ones for the tomato sauce) in a large bowl and mix well using your hands until everything seems evenly dispersed.
Tip mixture onto a baking sheet covered with foil and lightly greased with a little oil or fat of your choice.
Form into a loaf shape with your hands, making sure it is uniform in size and shape so that it cooks evenly.
In a separate small bowl, mix together tomato sauce ingredients.
Completely smother the top of the loaf with the sauce.
Bake in the oven for 1hr 10 mins
Serve with root veg mash and steamed greens.

Pork meatballs with ratatouille

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Aaaaarrgh! I spent nearly the whole day doing tax return stuff. At least it’s out of the way now! I did also manage to fit in a good stress-busting plyometric workout, and taught an outdoor boxing class this evening. I’m totally covered in mud now though.

Sorry for another pork recipe, but this was too good not to share. I promise my next post will be something other than pork!

Ingredients: Serves 4

For the ratatouille
2 aubergines/ eggplants (or whatever you like to call them)
4 courgettes/ zucchini
3 peppers, mixed colours if possible
2 red onions
2 tins chopped tomatoes
4 cloves garlic
1 big bunch fresh basil, chopped
EVOO
balsamic vinegar
sea salt and black pepper

Wash and chunkily chop the veggies (except garlic). Put into a large roasting pan and pour on a good glug of olive oil. Stir to make sure they are all coated with oil. Season with salt and pepper and roast in the oven for 45 mins at 180C. While the veggies roast, make the meatballs.
When the veggies are done, crush the garlic and sauté in a little olive oil. Add the tinned tomatoes, a splash of balsamic vinegar, the basil and season with salt and pepper. Add in the roasted veggies and let them cook in the tomato for at least 15 mins.

For the meatballs
500g pork mince
1 onion
1 stalk celery
1 clove garlic
1 big bunch basil
1 inch chunk of Parmesan
1 tsp mustard powder
1 tbsp pine nuts
sea salt and pepper

Blitz the onion, celery, garlic, Parmesan, basil and pine nuts in a food processor. Thoroughly mix the resulting goo into the pork mince and add the mustard powder, season with salt and pepper. Form into balls and bake in oven for 30 mins at 180C.
Serve on a bed of ratatouille and sprinkle a little extra Parmesan on the top if you like.

Pig for dinner!

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Back to work for real today! I did work on Saturday morning, but today really felt like the first day of proper work! I had to go a little easy on my clients as most of them hadn’t exercised since before Christmas. Together we brushed away the cobwebs, so to speak!

Last night’s dinner was a success. I bought some marinated artichoke hearts and sunblush tomatoes in EVOO at the farmers market to make a Mediterranean inspired stuffing for a pork tenderloin I had in the fridge. It was very quick and simple to make, but very tasty. I served it with steamed broccoli tossed with a little grass-fed butter and turnip gratin dauphinoise, which I’ll also give the recipe for.
First for the pork…

Ingredients:
1 pork tenderloin fillet (I think mine was around 500g)
2 marinated artichoke hearts
100g sunblush tomatoes in olive oil (don’t get the ones in sunflower oil)
A handful of pine nuts
1 clove garlic
1 bunch of sage, leaves removed and stalks discarded
3-4 sprigs of thyme (leaves removed, stalks discarded)
Sea salt and pepper

Butterfly the pork fillet and place on a sheet of foil. Season with salt and pepper.
Blitz all other ingredients in a food processor. Spread the stuffing mixture on the flat surface of the butterflied pork.
Carefully roll up the fillet in the foil, making sure all the stuffing doesn’t squeeze out, into a long cylinder.
Place on a baking tray (as it WILL leak all over your oven otherwise) and bake for 45 mins at 180C

Turnip Gratin Dauphinoise

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Ingredients
4 turnips, washed and trimmed (you can peel them if you like, but I couldn’t be bothered!)
100-150ml single cream
A handful grated Gruyere cheese
Sea salt and pepper

Finely slice the turnips – I used a mandolin for this as my knife skills are somewhat lacking. Layer into a baking dish, occasionally seasoning with salt as you go.
Pour the cream over the turnips until they are just about covered (the amount of cream is more dependent on the amount of turnip in the dish, so don’t get too stressed about measurements).
Sprinkle the cheese over the top and finally give it a good grind of black pepper.
Bake for 30-40 mins at 180C or until the cheese is lightly browned and bubbling, the cream has thickened and the turnips are tender. Yum!