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Asian Pork Noodles

Description: Asian Pork Noodles

Asian Pork Noodles

Preheat the oven to 200*C. Cook 400 g egg noodles in boiling salted water until aldente. Mix 2 chopped red chilies, 2 crushed garlic doves, 1 x 2 cm piece ginger, grated, 70 g treacle sugar, 2 T honey, 1t sesame oil, 1T fish sauce, 1T white wine vinegar, the juice and zest of 1 lemon and ¼ cup olive oil. Add 400 g pork fillet and marinate for 10 minutes. Heat 1T olive oil in a pan and sear the pork. Pour over the marinade and finish in the oven for 7 minutes. Fry 2 cups shredded cabbage in the pan juices. Add the noodles, 2 T soya sauce, 1t peanut oil and 2t honey. Remove from the heat. Slice the pork and serve on the noodles. Garnish with coriander.

Steamed Kingklip With Pickled Baby Brinjals

Preheat the oven to 180*C. Heat 4T oil in a frying pan over a medium heat. Halve 6 baby brinjals lengthways and fry, cut-side down, in the oil, then roast for 10 to 15 minutes, or until soft. Heat 2T turmeric, 1T curry powder, 1T tomato paste and 2T olive oil in a pan. Remove from the heat and gently toss the brinjals in the pan with the spice mixture. Place 2 cloves garlic and 1 x 3 cm piece ginger in a saucepan, half-fill with water and bring to a boil. Lightly rub 4 x 200 g portions kingklip with olive oil and salt. Place in a steamer on top of the boiling water, thinly slice 1 x 4 cm piece ginger and place on top of the fish. Steam for 7 minutes. Serve with wilted baby spinach, pickled brinjals and fresh coriander.

Serves 4

Carb-Conscious, Fat-Conscious, Dairy-Free

Fish Curry With Cucumber-Lime Salad

Cut 800 g kingklip into large cubes. Dip each piece into beaten free-range egg, then coat in chickpea flour. Chill while preparing the sauce and salad. Fry 1T curry powder, 2T turmeric, 1T ground cumin and 1T garam masala in a dry pan until fragrant, then add 70 g tomato paste and stir. Add 1 x 400 g can chopped tomatoes, 2 cups organic chicken stock, 2T brown sugar and 2T red wine vinegar. Boil over a high heat for 10 to 15 minutes until the sauce thickens. Toss 1 small thinly sliced cucumber with 1 chopped chili, a squeeze of lime juice, sea salt and freshly ground black pepper. Heat 2 T oil in a pan and fry the fish in the oil until golden and crisp. Drain on kitchen paper. Serve with the curry sauce and cucumber salad.

Serves 4

Wheat-Anh Gluten-Free

Description: Fish Curry With Cucumber-Lime Salad

Fish Curry With Cucumber-Lime Salad

Nokuzola Nkula’s Peri-Peri Chicken Livers And Sourdough

Heat 1T olive oil in a large pan and sauté 1 finely chopped onion until soft. Add 500 g chicken livers and fry for 5 minutes. Add 2 T chopped mixed herbs, 1t salt and 2T peri-peri spice. Cook for 5 minutes, stirring. Serve with toasted sourdough bread and a dollop of cream cheese.

Serves 4

Creamy Butternut Pasta

Preheat the oven to 180*C. Roast 500 g cubed butternut and 4 unpeeled whole garlic cloves drizzled in olive oil for 15 to 20 minutes, or until tender. Cook 400 g penne pasta in boiling salted water until al dente. Remove the butternut from the oven and squeeze the garlic out of the skins. Heat 1 cup cream in a large frying pan over a medium heat. Add the butternut and garlic, stirring to break the butternut into smaller pieces. Simmer until the cream starts to thicken, season with sea salt and freshly ground black pepper. Add the cooked penne to the sauce. Serve with grated Parmesan and deep-fried sage leaves.

Serves 4

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