Asian Slaw

Coleslaw is a good old favourite, particularly in the warmer months with BBQ's. As I love coleslaw and Asian, it interests me to mix the two - a little fusion? Here's my take....

Salad

• 1/4 Cabbage - thinly sliced
• 2 Carrots, grated
• 2 Spring Onions, thinly sliced
• 1 Granny Smith Apple, peeled, cored and grated
• 1/4 Red Capsicum, thinly sliced

Dressing

• 100ml Water
• 100 ml Sugar
• 1 Teaspoon Fish Sauce +/- to taste
• Pinch semi dried or fresh Ginger - grated
• Pinch semi dried or fresh chilli - finely chopped
• 1/2 clove finely diced Garlic

How to.....

For the salad, toss everything together in a bowl. I'm a lazy cook - I use my food processor to slice and grate everything, it means I get a more consistent mix.

For the dressing, place all ingredients into a saucepan and heat, gently, until all the sugar is dissolved, let it cool before pouring onto your salad.

Tips

• The dressing makes a great dipping sauce if you reduce it until its thick
• Adding snow pea sprouts and some roasted peanuts to your salad makes a lovely crispy change in flavour
• The dressing is not diabetic, or diet, friendly

Pictured above - with my Panko Crumbed Turkey Balls

Pork Scotch Fillet with Stewed Apple, Kumera, Carrot and Cinnamon Mash, Asparagus and Zuchini

• 2 x 150g Scotch Fillet Steaks
• 1 small Red Delicious Apple
• Ground Cinnamon
• 3/4 cup Kumera
• 1 medium Carrot
• 1 t butter
• 1 bunch Asparagus - fibrous bases removed
• 1 medium Zucchini - quartered length ways, then halved

How???

Pre-heat oven 180 degrees.

Place the kumera and carrot in a saucepan of lightly salted water with a generous sprinkle of cinnamon and simmer until soft.

Meanwhile peel and dice the apple and place in a small saucepan with another sprinkle of cinnamon and a squeeze of lemon, and simmer until soft, but not falling apart.

Have the asparagus and zucchini ready to go in a steamer.

Heat a non-stick frypan until hot and spray lightly with olive oil, season the steaks with salt then sear the pork until beautifully golden, then finish off in the oven for 10 mins or until cooked through.

Steam the asparagus and zuchinni.

Process the kumera and carrot in a food processor until smooth.

Remember to rest your pork for a few minutes after cooking.

Serves 2

Approx. 500 Calories per serve.

Smaller serves of pork for those of us trying to loose weight!