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Recipes (continued)
Vietnamese Pork in Lettuce Cups
Serves: 4
Preparation: 15 minutes (+ 3 hours marinating time)
Cooking: 20 minutes
1 (160g) pork fillet
5cm piece fresh ginger, peeled, finely
chopped
2 tablespoons fish sauce
½ bunch coriander, leaves picked
2 medium carrots, peeled, cut into
matchsticks
6 green shallots, ends trimmed, cut into
matchsticks
16 mint leaves, torn
2 fresh long red chillies, halved, deseeded,
thinly sliced lengthways
1 tablespoon peanut or sesame oil
1 lime, rind finely grated, juiced
8 butter lettuce leaves, washed, dried
lime wedges, to serve
1. U se a small sharp knife to score pork both
sides three times. Place in a large glass
bowl. Add the ginger and half the sauce
and turn to coat. Cover with plastic wrap.
Place in the fridge for 3 hours to marinate.
2. P lace pork in steaming tray. Place lid on
and set timer (20 mins).
3. C ombine coriander, carrot, shallots, mint
and chilli in a large glass bowl. Thinly slice
pork across the grain and add to carrot
mixture.
4. C ombine remaining fish sauce with oil,
rind and juice and add to carrot mixture.
Gently toss to combine.
5. S erve pork in lettuce cups with lime
wedges.
Nutritional per serve: 5.5g fat; 441kJ;
1.1g sat fat; 1.5g fibre; 3.1g carbohydrate
22
Sweet Potato Gnocchi with Coriander Pesto
Serves: 4
Preparation: 15 minutes
Cooking: 30 minutes
600g orange sweet potato (kumara), peeled,
cut into 2cm pieces
1 cup plain flour
300ml light cream
1 garlic clove, crushed
shaved parmesan, to serve
Coriander Pesto
1 bunch coriander, roots trimmed, chopped,
washed, dried
cup salted roasted cashew nuts
cup finely grated parmesan
cup olive oil
1. A rrange sweet potato in steaming tray.
Place lid on and set timer (20 mins).
2. T ransfer to a large bowl. Add flour and a
pinch of salt and mash until well combined
and a dough forms. Turn out onto a lightly
floured work surface. Divide into two equal
portions. Roll each portion into a 40 cm
long log. Use a small sharp knife to cut
into 1cm-thick pieces. Place on a tray. Set
aside for 15 minutes.
3. M eanwhile make the coriander pesto.
Place the coriander, cashews and parmesan
in the bowl of a food processor and process
until combined. Add oil and process until
a paste forms. Transfer to an airtight
container and cover surface directly with
plastic wrap (this will prevent discolouring).
4. B ring a medium saucepan of water to the
boil over medium-high heat. Add gnocchi
and cook for 7-10 minutes or until gnocchi
rise to surface. Use a slotted spoon to
transfer to a plate.
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