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Vietnamese Pork in Lettuce Cups
Serves: 4
Preparation: 15 minutes (+ 3 hours marinating time)
Cooking: 20 minutes
1 (160g) pork fillet
5cm piece fresh ginger, peeled, finely
chopped
2 tablespoons fish sauce
½ bunch coriander, leaves picked
2 medium carrots, peeled, cut into
matchsticks
6 green shallots, ends trimmed, cut into
matchsticks
16 mint leaves, torn
2 fresh long red chillies, halved, deseeded,
thinly sliced lengthways
1 tablespoon peanut or sesame oil
1 lime, rind finely grated, juiced
8 butter lettuce leaves, washed, dried
lime wedges, to serve
1. Use a small sharp knife to score pork both
sides three times. Place in a large glass
bowl. Add the ginger and half the sauce
and turn to coat. Cover with plastic wrap.
Place in the fridge for 3 hours to marinate.
2. Place pork in steaming tray. Place lid on
and set timer (20 mins).
3. Combine coriander, carrot, shallots, mint
and chilli in a large glass bowl. Thinly slice
pork across the grain and add to carrot
mixture.
4. Combine remaining fish sauce with oil,
rind and juice and add to carrot mixture.
Gently toss to combine.
5. Serve pork in lettuce cups with lime
wedges.
Nutritional per serve: 5.5g fat; 441kJ;
1.1g sat fat; 1.5g fibre; 3.1g carbohydrate
Sweet Potato Gnocchi with Coriander Pesto
Serves: 4
Preparation: 15 minutes
Cooking: 30 minutes
600g orange sweet potato (kumara), peeled,
cut into 2cm pieces
1 cup plain flour
300ml light cream
1 garlic clove, crushed
shaved parmesan, to serve
Coriander Pesto
1 bunch coriander, roots trimmed, chopped,
washed, dried
cup salted roasted cashew nuts
cup finely grated parmesan
cup olive oil
1. Arrange sweet potato in steaming tray.
Place lid on and set timer (20 mins).
2. Transfer to a large bowl. Add flour and a
pinch of salt and mash until well combined
and a dough forms. Turn out onto a lightly
floured work surface. Divide into two equal
portions. Roll each portion into a 40 cm
long log. Use a small sharp knife to cut
into 1cm-thick pieces. Place on a tray. Set
aside for 15 minutes.
3. Meanwhile make the coriander pesto.
Place the coriander, cashews and parmesan
in the bowl of a food processor and process
until combined. Add oil and process until
a paste forms. Transfer to an airtight
container and cover surface directly with
plastic wrap (this will prevent discolouring).
4. Bring a medium saucepan of water to the
boil over medium-high heat. Add gnocchi
and cook for 7-10 minutes or until gnocchi
rise to surface. Use a slotted spoon to
transfer to a plate.
Recipes (continued)