Recipes continued
Pork Fillets with
Dark Plum Sauce
Serves 4
1kg pork fillets 1⁄3 cup soy sauce
2⁄3 cup tomato sauce
¼cup hoi sin sauce
¼cup oil
1 x 825g can dark red plums
½cup hoi sin sauce (extra)
1 tablespoon brown sugar
1.Trim any fat or sinew from the pieces of pork and make 2 – 3 deep vertical cuts in each portion without cutting right through. Lay the pork pieces
2.Mix the soy, tomato and hoi sin sauce with the oil, and pour over the pork.
3.Cover and marinate for 30 minutes.
4.Drain plums and reserve syrup for sauce. Remove the stones and roughly slice the flesh.
5.Drain marinade from pork and pat dry with paper towelling.
6.Brown the pork fillets on high heat, setting 8 for approx. 10 minutes.
7.Reduce heat setting to 6, cook for a further 20 minutes or until tender.
8.Baste occasionally with left over marinade during cooking. Remove from pan and cover with foil to keep warm.
9.Simmer plums in the frypan on a medium heat setting 6 – 8 with extra hoi sin sauce, brown sugar and reserved plum syrup for 15 – 20 minutes, stirring often to make a thick syrupy mixture. Return pork to pan and heat through.
Serving suggestion:
Serve with plum sauce, boiled rice and steamed bok choy.
18
Vegetable Hash Browns
Serves 4
2 potatoes, peeled and grated
1zucchini, grated
2eggs, lightly beaten ½ cup vegetable oil
1carrot, peeled and grated
1tablespoon poppy seeds
Freshly ground black pepper (as desired)
1.Place potatoes, carrot, zucchini, poppy seeds and eggs in a bowl. Add black pepper and mix well.
2.Add the oil to the frypan, and heat on setting 4 – 6.
3.Place spoonfuls of mixture in pan and flatten slightly. Cook for 4 – 5 minutes each side or until golden.
KEF125_IB_C11_FA.indd 18 | 13/07/11 10:55 AM |
