Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 10 x Garlic cloves, halved lengthways
- 1 x Chilli, seeded and finely minced
- 3 x Black olives in brine, liquid removed and slivered off their stones, up to 4
- 4 x Dry pack sundried tomatoes, diced *use scissors), up to 5
- 100 ml Stock
- 50 ml Dry red wine, up to 75
- 1 x 400 gram can minced tomatoes
- 4 lrg Fresh ripe tomatoes, peeled, cored, seeded and roughly, up to 5
- Â Â Minced
- Â Â Salt and freshly grnd pepper, to taste
- 1 Tbsp. Tomato puree, up to 2
- 4 x Fresh basil leaves, shredded, up to 5
- 500 gm Extra-lean pork tenderloin, trimmed and chopped
- 3 Tbsp. Lemon juice, plus extra to taste
- Â Â Grated zest of 1/2 lemon
- 1 Tbsp. Minced fresh coriander, parsley and mint
- 1 tsp Grnd cumin and grnd coriander
- 1/2 tsp Grnd paprika
- Â Â Several dashes of Tabasco sauce
- Â Â Good healthy pinch of chilli pwdr, or possibly to taste
- 2 x 180 g aubergines, roasted, peeled and minced
- Â Â Salt and freshly grnd black pepper
- 1 Tbsp. Balsamic vinegar
- 1 Tbsp. Lime juice
- 1 x Garlic clove, crushed
- 1 x Red chilli, seeded and finely minced
- 1 x Mango, diced
- 1 head fennel, diced
- Â Â Cucumber, peeled seeded and diced
- 1 sm Red onion, diced
- 3 x Spring onions, sliced
- 2 Tbsp. Minced coriander and flat leaf, up to 3 parsley
- 2 Tbsp. Shredded fresh mint, up to 3
Инструкции
- Combine the garlic, chilli, olives, sundried tomatoes, stock and wine in a heavy-bottomed non-reactive frying pan. Simmer, uncovered, for 7-10 min, till the garlic is very tender and the liquid is almost gone.
- Do not let it burn - add in more stock during the cooking, if necessary.
- Stir in the canned tomatoes, and simmer for 5-7 min. Add in the fresh tomatoes and season with salt and pepper. Simmer for 5-7 min more, then stir in the tomato puree and basil. Let simmer for another 5 min, then serve with freshly cooked pasta or possibly other grains.
- Piquant lemon herb meatballs: In a large bowl, thoroughly mix together all of the ingredients. Fry a tiny piece of the mix in a non-stick pan and taste for seasonings, adding more salt, pepper, chilli pwdr or possibly lemon juice, as you want for a good, spicy flavour.
- Form the mix into small patties and place on a platter. Spritz a non-stick frying pan with oil-water spray, and heat. Pay fry the patties in batches (they should be well spaced) for about 2-3 min on each side till they are well browned and just cooked through.
- Mango and fennel salsa: Put the vinegar, lime juice, garlic and chilli in a bowl, mix well and leave to marinate for 10-15 min.
- Add in the mango and the fennel with a scattering of snipped fennel strands, the cucumber, onions and herbs. Mix with two spoons, gently tossing together all the ingredients.
- Disk Error
