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Crumbed corned beef

Yield: 4

Ingredients Quantity Process
cooked cold corned
8 medium slices
silverside Place a slice of cheese on four of the silverside slices
and sprinkle each with the chopped herbs.
Swiss cheese 4 slices
Place remaining silverside slices on top. Secure with
chopped oregano 1 tsp two toothpicks, placing one on each side.
Flour meat slices, dip in beaten egg, then coat with
chopped basil 1 tsp
breadcrumbs.
flour 3 tbs
egg, beaten 1 Heat oil in pan, add crumbed slices, cook 3-4
minutes turn, cook a further 3-4 minutes, remove,
fresh wholemeal bread
1 ½ cups drain and serve.
crumbs
Serve on hash browns, with snow peas. Garnish with shaved parmesan and sprig of fresh basil.

Moroccan spiced pork
Yield: 4

Ingredients Quantity Process

Combine ground coriander, cumin, paprika and
lean pork stir-fry strips 500g
chilli paste and rub into pork.
ground coriander 2 ½ tsp
ground cumin 1 ½ tsp
Use 2 tbs oil to cook pork. Heat half the oil in a large
Ground sweet paprika 1 tsp
wok over medium-high heat, add half the pork and
chili paste 1 tsp stir fry for 1-2 minutes stirring continuously. Transfer
to a plate and cover loosely with foil and set aside.
vegetable oil 2 ½ tsp
Repeat with remaining pork.
garlic, cut into slices 2 cloves
fresh ginger 1 ½ tsp
pumpkin, cut into
250g Reduce heat to medium, add remaining oil and cook
thin slices garlic for 2 minutes, add ginger and pumpkin and
baby spinach leaves 100g cook for 3 minutes stirring continuously.

freshly chopped coriander 2 tbsp
Return pork to wok, add spinach, coriander and
fresh lemon juice 1 tbs lemon juice, stir to combine and cook for 2 minutes
to heat pork through. Serve immediately.
Serve with couscous and fresh green salad. Garnish with uncooked spinach leaves and capsicum
strips