Recipe of the Day:
Good Afternoon,
Check out this gorgeous recipe:
Chilli Pork chops with stir fried vegetables and couscous
Ingredients
1 tablespoon olive oil
Juice and grated zest from 1 lemon
1 ½ teaspoons paprika
1 teaspoon medium chilli powder
4 pork chops with all visible fat removed
300g couscous
350ml hot chicken or vegetable reduced-sodium stock
200g mangetout or sugarsnap peas
150g frozen petit pois
20g flat leaf parsley, finely chopped leaves
20g basil roughly torn leaves
100g pistachio nuts, roughly chopped
8 cherry tomatoes, halved
100g roasted peppers in olive oil, drained and sliced
Freshly ground pepper
Method:
Preheat grill to a high heat
Mix half the oil, half the lemon and the paprika and chilli powder into a small bowl, brush on to the pork chops and grill for 7 minutes each side until cooked through
Meanwhile, pour the couscous into a large bowl and pour over the hot stock, cover the bowl with clingfilm and set aside for 5 minutes.
Heat the remaining olive oil in a large pan or wok and quickly stir fry the mangetout/sugar snaps for 1 minute add the pea and stiry fry for a further 2 minutes.
Fluff up the cous cous with a fork and stir through the remaining lemon, herbs, pistachio nuts, tomatoes and peppers. Season to taste with freshly ground pepper and serve with the pork chops.
Enjoy
Exercise of the Day:
Shed fat by stripping...to your cossie!! Researchers have found swimmers have trimmer waists and more lean muscle than land-based exercisers. Get into the pool for 45 minutes for a brilliant full body workout. Or try a local aqua class if this will make you work harder - this is great fun especially if you go along with a friend or family member. Give it a go!!
Let me know how you get on :)
Check out this gorgeous recipe:
Chilli Pork chops with stir fried vegetables and couscous
Ingredients
1 tablespoon olive oil
Juice and grated zest from 1 lemon
1 ½ teaspoons paprika
1 teaspoon medium chilli powder
4 pork chops with all visible fat removed
300g couscous
350ml hot chicken or vegetable reduced-sodium stock
200g mangetout or sugarsnap peas
150g frozen petit pois
20g flat leaf parsley, finely chopped leaves
20g basil roughly torn leaves
100g pistachio nuts, roughly chopped
8 cherry tomatoes, halved
100g roasted peppers in olive oil, drained and sliced
Freshly ground pepper
Method:
Preheat grill to a high heat
Mix half the oil, half the lemon and the paprika and chilli powder into a small bowl, brush on to the pork chops and grill for 7 minutes each side until cooked through
Meanwhile, pour the couscous into a large bowl and pour over the hot stock, cover the bowl with clingfilm and set aside for 5 minutes.
Heat the remaining olive oil in a large pan or wok and quickly stir fry the mangetout/sugar snaps for 1 minute add the pea and stiry fry for a further 2 minutes.
Fluff up the cous cous with a fork and stir through the remaining lemon, herbs, pistachio nuts, tomatoes and peppers. Season to taste with freshly ground pepper and serve with the pork chops.
Enjoy
Exercise of the Day:
Let me know how you get on :)
Tidak ada komentar