Pork Fillet with Peanut Sauce and Chinese Sesame Asparagus Salad

 

Black Cat Pork

This is my son, Kyle’s all time favourite! He can eat a mountain of this! It comes from my recipe book that was written by a dietitian so it’s a healthy and nutritious option – with an incredible flavour! No. It doesn’t taste like a peanut butter sandwich 🙂 The peanut butter gives it a beautiful creamy peanut flavour… it’s so divine! And you will be pleased to know, its one of the simplest and quickest recipes I have! You can serve it with any veggies of your choice, green ones are good! I love this dish with brown basmati rice as it just feels more nutty and wholesome. But you can serve it with white rice or noodles.. whatever you prefer.

45 mls flour

Salt and Freshly ground black pepper

400g pork fillet

1 onion, diced

15 mls olive oil

75 mls peanut butter

375ml chicken stock

15ml soy sauce

Peanuts to garnish

– Season the flour with salt and pepper.

– Dust the pork fillet with the seasoned flour.

– Saute the onion in the olive oil until tender then add the fillet and brown.

– Mix the peanut butter with the soy sauce and stock and stir into the pork.

– Cover and simmer for 15 minutes.

– Serve sliced with brown rice and Chinese Sesame Asparagus Salad

 

Serves 4 – 6

Recipe from the “The Ultimate Diet Solution Cookbook”

Chinese Sesame Asparagus Salad

sesame-asparagus-salad

400g thin asparagus
4 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon water
1 tablespoon white sesame seeds, toasted

– Half fill a flat-bottom bowl or container with cold water and lots of ice cubes. Put about 1cm of water in a flat-bottomed nonstick skillet, cover it and bring the water to a boil. Scatter the asparagus in the water so it is well spaced and lying flat. Cover immediately and set a timer for 60 seconds. When the timer beeps, working fast, take off the lid, carefully lift out the asparagus with tongs and place it straight into the iced water. The asparagus should still be bright green. When you have moved all the asparagus into the iced water, stir the water gently around the stalks with your hands to make sure the asparagus cools as fast as possible.

– Let it sit in the water for a minute while you mix together the soy sauce, sesame oil and 1 tablespoon of water.

– Lift the asparagus from the iced water and blot it a bit on a clean kitchen towel, then put it in a flat-bottomed dish. Pour the dressing all over it, cover with a piece of waxed paper or a pot lid, and set in the refrigerator for a few minutes.

– Toast the sesame seeds. Heat a dry nonstick skillet over medium heat, then when it is hot pour in the sesame seeds. Stir them with a spatula over the heat until they are nicely toasted. Don’t let them get too dark—a light brown will do it. This should take about three minutes. Pour them into a bowl.

– Assemble the salad. To serve the asparagus, place stalks all together on a platter, or divide onto individual plates. Spoon a little of the dressing around the stalks, then scatter the seeds all around.

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