Food & Home Entertaining

Ginger and chilli pork in lettuce cups
topped with a soft-yolk poached egg
Serves 2 – 3 EASY 30 mins
Add 15ml (1 tbsp) olive oil, 2 peeled and minced garlic cloves,
5cm peeled and grated fresh ginger and 2 chopped red
chillies to a pan over medium heat and fry, 2 minutes. Add the
meat from 1kg pork bangers (squeeze the meat out of the
casings and discard the casings) and fry, stirring to break up
any lumps, until cooked and slightly golden, about 10 minutes.
Stir through the zest of 1 lime, 3 chopped spring onions and
a handful chopped fresh coriander. Serve the pork spooned
into butter lettuce leaves and top with a soft-poached egg.
Sprinkle with sesame seeds and garnish with fresh mint,
if desired.
“My favourite things in life don’t cost any
money. It’s really clear that the most
precious resource we all have is time.”
STEVE JOBS
Waffles with almond-crusted chicken
and barbecue mayonnaise
Serves 4 EASY 45 mins
Preheat the oven to 200°C and line a large baking tray with
baking paper. Add 15ml (1 tbsp) fresh thyme leaves,
15ml (1 tbsp) chopped fresh rosemary leaves, 55g
grated Parmesan, 50g flaked almonds and 50g toasted
breadcrumbs to a medium bowl. Add 150g cake flour to
a second bowl and 2 beaten eggs to a third bowl. Crumb
400g mini skinless chicken breast fillet pieces by dipping
each into the lour irst, then into the beaten eggs, then into
the breadcrumb mixture to coat. Lay the crumbed chicken
on the prepared baking tray, sprinkle with salt and bake in
the oven until golden and cooked through, about 30 minutes.
For the barbecue mayonnaise, combine 150g good-quality
mayonnaise with 150ml bbq sauce and a handful chopped
fresh parsley. Serve the chicken slices on toasted waffles.
Top with the mayo, garnish with microherbs and add a side
of lemon wedges for squeezing.
foodandhome.co.za JUNE 2016 49