Lemon & chilli sesame pork with mangetout
Don't be scared of a little chilli, this dish by Gary Rhodes has the perfect amount of kick to complement the citrus twang of the lemon
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 15 mins
- To pre-cook the mangetout, snap away and discard the tops, then plunge into rapidly boiling salted water for 1 min before draining and keeping to one side. Heat a wok or frying pan, add the sesame seeds and 'toast' until golden brown. Spoon into a bowl and leave to one side.
- Add a splash of olive oil to the pan and fry the shallots, chilli and lemon zest over a medium heat for a few mins until the shallots just begin to soften. Season the pork with salt and pepper. Increase the heat in the pan, add the pork and fry for just a few mins until the pork is golden brown. Stir in the mangetout, sesame seeds, butter and lemon juice (using just half if it's a particularly juicy fruit). Finish with a trickle of sesame oil, if using.
Recipe taken from Gary Rhodes Time to Eat, from Michael Joseph
Recipe from Good Food magazine, December 2007.
http://www.bbcgoodfood.com/recipes/4947/
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Ingredients
- 100g sesame seeds
- olive oil , for cooking
- 2 shallots , sliced
- 2 medium red chillies , halved and deseeded and very thinly sliced
- zest and juice 1 lemon
- 350g pork fillets , or loin, sliced into thin strips
- knob of butter
- trickle sesame oil (optional)
- 100g mange tout
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Noodles with stir-fried chilli veg
A stir fry with a mild, sweet chilli flavour that kids will love. For a spicier kick, add a chopped red chilli
5
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 15 mins
Full of flavour
Ingredients
- 100g sesame seeds
- olive oil , for cooking
- 2 shallots , sliced
- 2 medium red chillies , halved and deseeded and very thinly sliced
- zest and juice 1 lemon
- 350g pork fillets , or loin, sliced into thin strips
- knob of butter
- trickle sesame oil (optional)
- 100g mange tout
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