Recipes of the Month
Uploaded February 2007

Pork and Pepper Stir-Fry
Although the stir-fries are typically served with rice, it is also delicious on its own. Serves 2.
1 tablespoon olive oil
350g pork loin, sliced into strips
A few tablespoons chopped shallot
2 cloves garlic, crushed
1 green chilli, deseeded and chopped
A large handful of chopped dark flat mushrooms
1/2 red onion, sliced
A large handful of mangetouts
A handful of green beans
1 red pepper, cut into strips
A handful of shredded Savoy cabbage
1 tbsp fish sauce (available from supermarkets)
2 tbsp soy sauce
2 tbsp honey
Juice and zest of 1 lime

Get the oil nice and hot, ideally in a wok. Add the pork, then after 30 seconds or add the shallots, garlic, chilli, mushrooms and onions.
Give it all a really good stir and cook until the mushrooms start to go golden. Ac remaining vegetables and the other ingredients in the order they are listed. As so the sauce becomes thick and sticky, after a minute or two, dish up and enjoy.

Pork Cutlets with Beetroot and Onion
Fennel seeds - 2 tbsp
Sage leaves - roughly chopped 4 tbsp
Rosemary leaves - 4 tbsp plus 2 rounded tbsp
Flaked sea salt - 8 tbsp
Pork - 8 double cutlets trimmed and scored
Beetroot - 8 small trimmed, cleaned and quartered
Spring or other small onions - 24 trimmed
Olive Oil - 4 tbsp
Sugar - 2 tsp
Sea salt and cracked black pepper

Preheat the oven to 220C/425F/gas mark 7. Place the fennel, sage, 4 tbsp rosemary and salt in a small food processor and process to a rough powder. Rub the pork with this mixture and place in a roasting pan.

In a baking dish, toss the beetroot and spring onions in the oil, 2 rounded tbsp rosemary, sugar and salt and pepper.

Place the pork in the oven. After 10 minutes, place the beetroot and onions in the oven and roast for a further 20 minutes, or until the pork is cooked to your liking.