Lemongrass Pork Winter Warmer

This one was borne out of the necessity to use the lemongrass that has been in the fridge for about a week. A simple, broth-y dish which will keep you warm on a cold evening. With an Asian twist 😉

Thin strips of pork (1 kilo), free range is best
2 stalks of lemongrass, bashed and tied into knots
Half a bulb of garlic, crushed
1 or 2 cans of coconut milk
Shredded cabbage
Sliced pepper
Mange tout
Salt (or fish sauce) and pepper to taste

Sauté crushed garlic until aromatic. Stir in pork, cook until all pinkness is gone. Pour in coconut milk. In go the lemongrass stalks too. Simmer for about 15 minutes. Add the veggies, mix in, and cook for another 3-5 minutes (cabbage should still be green-ish). Season to taste.

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Seeded Turkey Breasts

Faced with the necessity of making quick, healthy and lean after-work meals, I made up an alternative to breaded turkey.  While I am not averse to crumbs, I pondered there should be a way to make it healthier and interesting. Then it hit me, ‘Why not use seeds instead?’ That would make good use of the Omega Sprinkle from Holland & Barrett – a mix of linseed, sesame, sunflower and pumpkin seeds.  Added omega fatty acid benefits, too. Shhhha-ting!!  And to make them stick to the poultry, the versatile mustard came to the rescue.   Ever-so-easy to make, you’ll need:

Turkey breast slices
Enough seed mix (partially ground in the mortar and pestle, just to break the big ones)
Mustard
Salt / Pepper

Season the seed mix. Coat the turkey slices in mustard, sprinkle the seeds on the surface and press with the back of the spoon. I find this works better as the mix tends to stick to the fingers. Be as generous as you can but make sure they actually stay on the meat.

Fry in a medium hot pan with little oil (or use non-stick) for 5-7 minutes on each side, until golden brown. Or afterwards pop under the low to medium grill for an additional 5 minutes, depending on the thickness of your meat.

Devour.

NB. Free range chicken breast slices work good too, as well as boneless chicken thighs.  The latter is the best option of the three.  And promise, I’ll wipe the plate next time. 😉