Pork with Creamy Mushroom and Peppercorn Sauce

5 Propoints per serving

Pork with Creamy Mushroom and Peppercorn SaucePork with Creamy Mushroom & peppcorn Sauce

Serves 4

  • 400g Pork Loin
  • 1 Onion
  • 1 Garlic Clove
  • 175g Mushrooms
  • 1tsp Green Peppercorns
  • 2tsp Parsley
  • 1tsp Dijon Mustard
  • 100ml Dry White Wine
  • 4tbsp Single Cream
  1. Season pork and fry for 5 minutes on each side
  2. Remove from pan
  3. Fry onions and garlic to the pan. Cover and cook for 5 minutes until softened
  4. Add mushrooms and turn the heat up. Stir fry for 2 minutes and then add the peppercorns, parsley, mustard and wine
  5. Allow the wine to bubble for 1 minute and take pan off the heat.
  6. Stir in the cream and pour over pork
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Pea & Tuna Fishcakes

7 ProPoints Per Serving

Pea & Tuna FishcakesPea & Tuna Fishcakes

Serves 4

  • 100g Cooked Peas
  • 500g Potatoes
  • 6 Spring Onions
  • 25g Spread
  • 3 tsp English Mustard
  • 3 tsp Parsley
  • 1 tbsp Plain flour
  • 1 Egg Yolk
  • 400g (Tin) Tuna
  1. Boil the potatoes for 20 minutes until soft. Drain then mash
  2. Fry the spring onion in the butter for 1 minute and add to the potatoes
  3. Add the rest of the ingredients apart from the flour
  4. Shape the mixture into 8 rounds and dust with flour
  5. Fry the fishcakes for 5 minutes on each side

Leek and Cheddar Bread Pudding

9 ProPoints

Leek and Cheddar Bread PuddingLeek & Chedder Bread Pudding

Serves One

  • 1 leek
  • ½ Red Pepper
  • 100g Mushrooms
  • ½ tsp Mixed Herbs
  • 50g Breadcrumbs
  • 1 Egg
  • 150ml Milk
  • 40g Grated Cheese
  1. Preheat the oven to gas mark 5 (170c)
  2. Fry the leek, pepper and mushrooms for 4-5 minutes
  3. Ass herbs and season
  4. Spray baking tray with oil and sprinkle half the breadcrumbs over the base
  5. Top with the vegetables then sprinkle the rest of breadcrumbs on top
  6. Beat the egg and milk together and pour into baking dish
  7. Sprinkle the cheese on the top
  8. Cook for 20 minutes

Vegetable Makloubeh

5 Points Per Serving

Vegetable MakloubehVegetable Makloubeh

Serves 4

  • 1 Aubergine (Cut into 1.5cm Slices)
  • 1 Onion (Cut into 1cm Slices)
  • 2 Carrots (1cm Slices)
  • 1 Courgette (1cm Wedges)
  • 2 Garlic Cloves
  • 1 Cauliflower
  • 180g Rice
  • ½ tsp Cinnamon
  • ½ tsp Allspice
  • 500ml Vegetable Stock
  1. Preheat the oven to gas mark 7 (220c)
  2. Roast the aubergine for 10-15 minutes until they just turn brown
  3. Fry the onion, carrots, and courgettes until the onion to begins to soften. Set aside.
  4. Mix in sliced garlic, pepper and salt
  5. Return to the heat and add cauliflower. Cover and fry until begins to brown. Remove and set aside
  6. Add rice and spices. Add stock and boil for 1 minute.
  7. Simmer for 15 minutes
  8. Stir in the vegetables and serve when warm through

Chicken and Spring Vegetable Stew

5 ProPoints Per Serving

Chicken and Spring Vegetable StewChicken & Spring Vegetable Stew

Serves 4

  • 400g Chicken Breast
  • 250g Leeks
  • 2 Garlic Cloves
  • 250g Carrots
  • 100g Pearl Barley
  • 1.7 litres of Chicken Stock (Made with 1 Stock Cube)
  • 250g Cauliflower
  • 4 Spring Onions
  • 150g Kale
  1. Fry the chicken on medium heat for 5-8 minutes. Remove and set aside
  2. Fry leek for 5 minutes until softened
  3. Add the garlic and carrot and season. Fry for 5 minutes
  4. Return the chicken to the pan and stir in the pearl barley. Pour in 1.2 litres of the stock and cover
  5. Bring to the boil and cook for 10 minutes
  6. Reduce heat and simmer for 30 minutes or until barley is tender
  7. Add the cauliflower to the stew with remaining stock. Simmer uncovered for 10 minutes
  8. In the final 3 minutes ass the spring onion and kale

 

Pork with Apples and Celery

9 ProPoints Per serving

Pork with Apples and CeleryPork with Apples & Celery

Serves 4

  • 750g Potatoes, peeled and cut into chunks
  • 1 Red Apples, Cored and Sliced
  • 1/2tsp Caster Sugar
  • 400g Pork
  • 2tsp Mixed Herbs
  • 2 Celery Sticks, Thinly Sliced
  • 150ml Chicken Stock
  • 150ml Apple Juice
  • 4tbsp Semi-Skimmed Milk
  1. Cook the potatoes until tender
  2. Fry apples for 2-3 mins per side. Add sugar and cook until browned. Remove from pan and set aside
  3. Roll pork in the mixed herb. Fry the pork for 2-3mins
  4. Add the onion and celery, and then pour in the stock and apple juice.
  5. Simmer for 10-15 mins. Season
  6. Mash the potatoes and serve with the pork