No beetroot today.
This one consists of spicy tuna salad (omit the red kidney beans; add some black olives – enough for two servings), carrot sticks (they also serve as a barrier between the two salads), and little gem lettuce, cherry tomatoes, cucumber and fresh coriander salad).
This used up some left-over brown rice.
Mixed the rice with spring onions, frozen peas and salted, roasted peanuts; and a dressing made from soy sauce, olive oil, a little hot chilli sauce, a little white wine vinegar and some grated ginger.
Also cherry tomatoes, beetroot, spring onions and carrot sticks.
Last weekend I bought a ‘reduced to clear’ pack of tat soi (it’s a bit like pak choi, but with longer, narrower stems and the leaves are a darker green; it looks a bit like a less robust version of celery with greener leaves). I used half of this as the main component of a stir-fry, and served it with roast pork belly strips. I used half the pork belly strips in this meal and the rest together with the remaining tat soi were later used in Nasi Goreng (the tat soi replacing the peas). For 2:
For the pork:
- 2 tbsp soy sauce
- a slug of Thai chilli sauce
- 1 tbsp shaoxing rice wine (or white wine vinegar)
- 1 tbsp oil
- 5 strips of pork belly (this is the number you get in a pack at my supermarket)
To make the marinade, mix the soy sauce, chilli sauce, vinegar, and oil together in a flat bottomed dish. Ensure that the pork belly strips are coated in the marinade. Cover the dish and allow to stand for at least 2 hours (if it’s a hot day leave this in the fridge). Then roast in the oven at 180C (Gas Mark 4). It should take about 1 hour, but take a look after 30 minutes and turn the meat over, sprinkling with any remaining marinade. [This is slightly different to the Pork belly noodle soup recipe, I decided that the slower cooking improved the texture of the pork.]
The meat will be cooked when it is soft and easily pulled apart. Cut half the pork into 1cm slices. Leave to rest to cool and either store in the fridge to use within the next three days or freeze.
For the stir-fry:
- 1 tbsp oil
- 1 medium onion (roughly sliced)
- 1 medium red pepper (deseeded and roughly sliced)
- 1 red chilli (deseeded and finely chopped)
- 1 clove of garlic (peeled and finely chopped)
- 1 piece of ginger (2cm cube) finely chopped
- a shake of Chinese five spice powder
- 100g tat soi (chopped into 4cm lengths)
- 2 tbsp soy sauce
Heat the oil in a wok. Add the onion, pepper, chilli, garlic and ginger, and stir-fry at a high temperature for about 2.5 minutes. Shake in the five spice powder and stir. At the tat soi and stir-fry for a further 1.5 minutes. Mix in the soy soy sauce and pork. Ensure that the wok contents are piping hot and serve. This could be ‘padded out’ with boiled rice.
This will provide two of the portions shown in the illustration:
- 2 tbsp mayonnaise
- 1 tbsp Greek yogurt
- 1 teaspoon harissa paste (or use chilli sauce instead)
- squeeze of lemon juice
- 1 standard can of tuna chunks (drained)
- 1/2 a standard can of red kidney beans (you can freeze the rest, or store in the fridge for use in the next few days)
- 1 smallish green pepper (roughly chopped)
- 2 spring onions finely sliced
- black pepper to taste
Mix together the mayonnaise, yogurt, harissa and lemon juice. Give it a good beating with a tablespoon (it should thicken and look like mayonnaise). [You could up the proportion of yogurt and reduce the amount of mayonnaise, but unless the mixture is consumed the same day it will become watery as the yogurt separates from the mayonnaise.]
Add the tuna chunks and mash in with a fork.
Add the beans (drained), the green pepper and the spring onions.
Sprinkle with black pepper to taste.
The illustration shows a 750ml square ‘Lock & Lock‘ plastic container. Other items are small tomatoes and carrots sticks (with an oil and vinegar dressing), and sliced beetroot with vinegar and spring onions.