Sunbeam ST6820 manual Vietnamese Pork in Lettuce Cups, Nutritional per serve 5.5g fat 441kJ

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.Use 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.Place pork in steaming tray. Place lid on and set timer (20 mins).

3.Combine coriander, carrot, shallots, mint and chilli in a large glass bowl. Thinly slice pork across the grain and add to carrot mixture.

4.Combine remaining fish sauce with oil, rind and juice and add to carrot mixture. Gently toss to combine.

5.Serve pork in lettuce cups with lime wedges.

Nutritional per serve: 5.5g fat; 441kJ;

1.1g sat fat; 1.5g fibre; 3.1g carbohydrate

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.Arrange sweet potato in steaming tray. Place lid on and set timer (20 mins).

2.Transfer 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.Meanwhile 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.Bring 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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