A few weeks back we started trying out some new dishes in the kitchen to broaden our food choices and make eating at home more interesting and food. You’ll probably have seen lot of new foodie posts recently and I have another for today.
This recipe is another Jamie fast meal, and is one of our favourites (though I don’t think anything can beat the mustard lamb). Neither of us have really done a lot with courgettes, but this recipe impressed us both. And it’s really simple and easy to make, and is one of Jamie’s 15 minute meals which is actually really close to his timings, even on the first try.
400g pork fillet (I think we had pork steaks instead)
4 slices of Parma ham (we didn’t include this as I was a little sketchy on dried meats whilst pregnant)
8 sage leaves
6 medium mixed-coloured courgettes (we used green baby courgettes)
5 cloves of garlic
1 fresh red chilli
1/2 bunch of fresh mint
2 tsp sun-dried tomato paste (we used tomato puree)
2 x 250g packs of cooked brown rice (we used a bag of normal microwave rice)
4 tbsp fat-free natural yoghurt
You’re also going to need a food processor!
Cut the pork into medallions (eight) and make a slit in the middle of each, and stuff with feta. Sprinkle with black pepper and wrap in Parma ham (1/2 slice per medallion). Flatten with your fist and place in a frying pan, ham side down, with oil. Turn regularly until golden and cooked through. You’ll find if you don’t wrap the feta melt loads into the meat.
Finely slice the courgettes in the processor and add to a pan with oil. Squash the unpeeled garlic through a crusher and turn the heat up high. Finely chop the chilli and the top of the mint and add to the pan. Season with salt and pepper and stir regularly until softened.
Add the sage leaves to the pork pan for 30 seconds until crispy. Tip the courgettes onto a platter, or into bowls and place the pork on top.
Return the frying pan to a high heat, add a splash of water, the tomato paste and lemon juice, and tip in the rice, and warm through for one minute.
Serve the rice drizzled with yoghurt, drizzle a little balsamic vinegar over the pork, then scatter everything with a little extra mint.