Spice up your life
Pork Schnitzel with Apple and Sauerkraut
Serves 4
4 x 125g pork escalopes, bashed out to about 7.5mm thickness
100g plain flour, seasoned
1 egg, lightly beaten
100g fresh breadcrumbs
Vegetable oil, for shallow frying
Lemon wedges, to serve
For the sauerkraut
1 tbsp olive oil
1 onion, finely sliced
600g red cabbage, shredded
2 red apples, halved, cored and thinly sliced
4 tbsp white wine vinegar
2 tsp light brown sugar
l To make the sauerkraut, heat the oil in a pan. Add the onion and cook for 6-8 minutes, until soft. Add the cabbage, apples, vinegar and sugar. Toss together with a good pinch of salt. Cover and simmer for 30-35 minutes, stirring occasionally.
l Meanwhile, dust each escalope with the flour and dip into the egg. Press into the breadcrumbs to coat.
l Add 2cm vegetable oil to a frying pan and put over a medium heat. When hot, cook the pork schnitzels for 2-3 minutes each side, until cooked through. Serve with the sauerkraut and lemon wedges.
Mexican-Style Pork with Sweet Potatoes and Lime Yoghurt
Serves 4
4 medium sweet potatoes
150g natural yoghurt
1 red chilli, deseeded and finely chopped
Small bunch of fresh coriander, chopped
Finely grated zest of 1 lime, plus extra lime halves, to serve
1 tsp cumin seeds
½ tsp paprika
½ tsp mild chilli powder
2 garlic cloves, crushed
1 tbsp brown sugar
1 tbsp olive oil
4 boneless pork loin steaks
l Preheat the oven to 180°C/350°F/gas 4. Place the sweet potatoes on a baking tray and cook for 45 minutes, until soft. Cover with foil and keep warm. Meanwhile, mix the yoghurt with the chilli, coriander and lime zest.
l Preheat the grill to medium. Mix the cumin, paprika, chilli powder, garlic, sugar and oil together in a large bowl. Add the pork and turn to coat. Place the pork steaks, spaced apart, on a foil-lined baking tray and grill for about 6 minutes, turning halfway, until cooked but still juicy.
l Cut the sweet potatoes into wedges and serve with the grilled pork steaks, a lime half and the yoghurt on the side. Add a mixed salad if you like.
Lamb Tikka with Spiced Carrot Salad in Pita Bread
Serves 4
3 tbsp plain yoghurt
4cm piece fresh ginger, finely grated
2 tsp curry powder
4 lamb leg steaks, cut into large cubes
1 tsp olive oil
2 tsp black mustard seeds
2 medium carrots, coarsely grated
Finely grated zest and juice of 1 lime
100g cherry tomatoes, halved
Small handful fresh coriander, roughly chopped
1 tbsp extra-virgin olive oil
4 round pita breads to serve
Tomato relish or chutney, to serve
l Mix the yoghurt, ginger and curry powder together in a large bowl. Add the lamb cubes, turn to coat, then leave to marinate for 10 minutes.
l Heat the oil in a frying pan, add the mustard seeds and cook over a medium heat until they begin to pop. Remove from the heat and transfer to a large bowl. Stir in the carrots, lime zest and juice, tomatoes and coriander with the extra-virgin olive oil and salt and pepper to taste.
l Preheat the grill to medium and thread the lamb onto 4 skewers. Lay the skewers on a baking tray lined with foil. Season and grill for 4 minutes, turning halfway, until cooked but still juicy.
l Spoon the carrot salad onto the pita breads, top with the lamb and some relish and roll up to eat.
