Pork, Leek & Sage Burgers

4 Propoints per Serving

Pork, Leek & Sage BurgersPork, Leek & Sage Burgers

Serves 8

  • 2 Small Leeks
  • 500g Minced Pork
  • 75g Breadcrumbs
  • 2tsp Mustard
  • 40g Parmesan
  • 1tsp Sage
  1. Boil the leeks for 4 minutes. Drain and remove as much water as you can.
  2. Mix the mince, Parmesan, sage, breadcrumbs and mustard and season
  3. Shape into 8 burgers. Chill
  4. Fry the burgers on each side for 6 minutes
Advertisements

Chicken in a Tomato and Chorizo Sauce

9 ProPoints

Chicken in a Tomato and Chorizo SauceChicken in Tomato Chorizo Sauce

Serves 4

  • 4 Chicken Breasts
  • 75g Chorizo
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 2 Garlic Clove
  • 400g (Can) Chopped Tomatoes
  1. Brown the chicken for 5 minutes then remove
  2. Fry the chorizo, peppers and garlic together for 3 minutes until the peppers start to caramelise
  3. Add the tomatoes to the pan and bring to a simmer. Return the chicken and simmer for 10 minutes

Molten Chocolate Cupcakes

8 Propoints Eah

Molten Chocolate Cupcakes

Makes 10

  • 175g Butter
  • 175g Caster Sugar
  • 3 Eggs
  • 250g Self Raising Sugar
  • 3tbsp Cocoa Powder
  • 175g Plain Chocolate
  1. Preheat the oven to Gas Mark 5 (190c). Line a muffin tin with baking paper
  2. Cream the butter, caster sugar, eggs, flour and cocoa powder. Beat together until smooth
  3. Spoon half the mixture into the paper cases
  4. Place a piece of chocolate into the centre of each cakes
  5. Spoon the rest of the mixture on top
  6. Bake for 20 minutes

Best served warm