Carb Conscious Archives

Cooking with

Freerange steak with cognac and green pepper cream

10-15 minutes

Marinated pork and plum salad

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus one hour to marinate

Cooking Time 30 minutes

Ingredients

500 g pork fillet, cut into 4 pieces

For the marinade, mix:

½ cup sweet plum sauce
3-4 T soy sauce
1 T honey
a chunk of fresh ginger, peeled and grated
1 star anise

For the salad:

4 plums, sliced
1 packet watercress
sesame oil for drizzling

Method

Preheat the oven to 200°C.
Leave the pork in the marinade (soya, ginger, star anise, honey and plum sauce) for at least an hour, or overnight if more convenient.
Remove the pork from the marinade, reserving the latter.
Brown the pork all over in a nonstick pan, then place in a baking pan just large enough to take it and the reserved marinade, which should now be added.
Roast for 20 minutes, basting once or twice.
Once cooked, allow to cool, then slice. Mix the sliced pork with the cooking juices and spoon onto a platter or individual plates.
Add the plums and the watercress and drizzle with sesame oil.

Per serving: 1 476.4kJ, 28.7g protein, 10.6g fat, 34.4g carbs

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Salmon tartare and marinated prawns with coppa

Braised lamb patties with celery, lemon and dill

Shavings of baby marrow with camembert and salsa verde

Grilled lamb sausage and sweet pepper with hot pepper sauce

Steamed mussels and pear in Thai reduced-fat cream

Organic coffee jellies

Herb salsa

Salt and pepper squid

Freerange steak with cognac and green pepper cream

Grilled organic gouda and tomato with white balsamic vinegar and pistachios

Baked hake with sundried tomato and parmesan crust

Marinated pork and plum salad

Marinated pork and plum salad

Ingredients

Method