LUXE / HEALTH salad series…

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This Sydney heatwave has me craving nothing but salad so if you can relate, get stuck into this pork, pomegranate and pistachio beauty…

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LUXE / HEALTH Sumac Pork and Pomegranate Salad

Ingredients:

1 pork fillet
1 cup quinoa
1 pomegranate
Handful of fresh mint, roughly chopped
Handful of fresh coriander, roughly chopped
4-6 spring onions, finely sliced
Handful pistachios
Handful of steamed green beans
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. sumac
Zest and juice of one lemon + extra
Olive oil

Method:

  • In a large bowl, mix the ground coriander, cumin, sumac, lemon zest and lemon juice with a good glug of olive oil.  Pop the pork fillet in the marinade, cover and chill for a few hours, or overnight if possible.
  • Rinse the quinoa and drain well before adding to a saucepan with 2 cups of water.  Bring to the boil then reduce the heat and simmer for 20-25 minutes until the water has absorbed and the quinoa is fluffy.
  • Meanwhile, heat a little olive oil in a frying pan, then cook your pork for 3-4 minutes on each side until well browned and the pork has cooked through.
  • To assemble your salad, toss the quinoa with your steamed green beans, spring onions, fresh coriander, mint and pistachios.  Add the juice and seeds of the pomegranate and pile high on your plate.
  • Slice the pork fillet into 1/2 cm slices and place on top of your quinoa salad.  Serve with a squeeze of lemon and any extra pomegranate seeds.  A crumble of goats cheese or a dollop of Greek yoghurt would go down a treat too!

 

LUXE / HEALTH chilli pork noodles…

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This dish is currently on high rotation in our kitchen as my obsession with Shiitake mushrooms continues…  But vegetables aside, this dish is a winner as it’s packed with flavour and literally takes 20 minutes from prep to table.  If you don’t like pork, simply replace with chicken mince.  Enjoy!

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LUXE / HEALTH Chilli Pork Noodles

Ingredients:

500g lean pork mince
2 bunches Pak Choy (or whatever Asian greens you have in your fridge), sliced
6 spring onions, finely sliced
Handful Shiitake mushrooms, roughly chopped
1.5 inches fresh ginger, grated
1 generous tbsp. chilli bean sauce (find this at your local Asian supermarket)
1 tbsp. oyster sauce
2 tbsp. gluten free soy sauce
1 tsp. coconut sugar
1 garlic clove, crushed
1/2 Lebanese cucumber, peeled and chopped into matchsticks
Handful fresh coriander, roughly chopped
1 packet rice noodles

Method:

  • In a small jug, mix together chilli bean sauce, oyster sauce, soy sauce, coconut sugar, garlic and 1/2 cup cold water.  Set aside.
  • Heat a little coconut oil in a wok, then add the pork mince, spring onions and mushrooms to the pan and toast for a few minutes until the meat starts to brown.
  • Add the chilli sauce and reduce heat to medium.  Cook for 5-6 minutes until the pork is cooked through and the sauce has thickened slightly.
  • Meanwhile, cook rice noodles according to packet directions.  Rinse well, drain and set aside.
  • Add the sliced Pak Choy to the wok and toss until greens are cooked through and wilted.
  • Divide rice noodles between two bowls and spoon over pork mixture, including a generous spoonful of the chilli sauce.
  • Serve with a sprinkling of fresh coriander and cucumber on the side.

LUXE / HEALTH sticky chilli pork tacos…

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Mexican has got to be one of my absolute favourite cuisines!  For many people however, I think there is still a bit of hesitancy when it comes to cooking Mexican at home as most recipes feel overwhelming due to their seemingly never-ending list of steps, sauces and spices.  So, when I set about creating this dish, I was mindful that I wanted it to be something you could whip up just as easily on a weeknight as you could on a weekend and that most of the ingredients would already be hiding in your cupboard.  Not only are these tacos delicious, but I can assure you, they’re about as healthy as Mexican comes too.  They’re gluten free and if you want to make them dairy free, simply ditch the yoghurt.  Let me know what you think…

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LUXE / HEALTH Sticky Chilli Pork Tacos

Ingredients:

8 gluten free soft corn tacos
1 avocado
4 tbsp. Greek yoghurt
1-2 tsp. sweet chilli sauce

For the pork:
500g pork belly ribs (boneless is ideal, but I usually just slice the meat off the bone after cooking as the bones add a heap of flavour!)
1/3 cup honey
2 red chillies, finely diced
2 garlic cloves, crushed
Juice of 1 lime

For the slaw:
1/4 head red cabbage, finely sliced
4 spring onions, finely sliced
1/2 large Lebanese cucumber, peeled and sliced into matchsticks
Handful fresh coriander, roughly chopped
Small handful fresh mint leaves, roughly chopped
Juice of 1/2 lime

For the beans:
1 tin black beans
1 tsp. ground cumin
Sea salt and black pepper

Method:

  • Preheat your oven to 240C.  Then, in a small jug, mix together all the ingredients for the pork – honey, chillies, garlic and lime juice.
  • Pop the pork ribs in an ovenproof dish lined with baking paper and pour over the chilli marinade.  Roast for 20-25 minutes until cooked through and sticky on the outside.
  • Meanwhile, make your slaw by tossing together the sliced cabbage, spring onions, cucumber, coriander, mint and the juice of 1/2 lime.  Set aside.
  • Cook the black beans in a microwave safe dish for 2 minutes, drain well, then toss in a small bowl with cumin, sea salt and black pepper.  Set aside.
  • Slice a ripe avocado into thin segments, and swirl the sweet chilli sauce through the Greek yoghurt.
  • Once the ribs are cooked, chop into 2-3cm chunks (slice the meat off the bone first if your ribs aren’t boneless), then heat your tacos in the microwave for 40 seconds until warm.
  • To assemble: place a spoonful of beans on your taco with a pinch of slaw, a couple of slices of avocado, a few chunks of sticky pork and a generous dollop of the yoghurt.  Serve with extra spring onions and fresh coriander.
  • And repeat…