GYOZA / JAPANESE DUMPLINGS

Gyoza are a favourite dish of my husbands'; he asks for them frequently. They require patience and time so I don't make them too often for him (and I don't want him to get too used to them!). My dumplings are nowhere near as expertly folded or presented as what you would receive at a Japanese restaurant, however the way I fold my gyoza is less fiddly and works well for me! Ps please note that wonton wrappers are not gluten-free and that different wonton pastry are different sizes. I prefer to buy wonton pastry from an Asian supermarket, as they are bigger than some of the pastry for sale at the supermarket. If buying pastry from the supermarket you may need to reduce the amount of mince mixture in each gyoza by 1 teaspoon. 

INGREDIENTS

Gyoza

• 500g lean pork, beef or chicken mince
• 2 spring onions, finely chopped
• 1 large garlic clove, finely chopped
• 2-3 cm fresh ginger, grated
• 2 small carrots or 1 large, grated
• 1 cup wombok (chinese cabbage), finely shredded
• 2 tablespoons soy sauce 
• 1 egg, preferably free range, yolk & white separated
• 1 x 330g packet of wonton pastry 
• pastry brush
• 1 tablespoon extra virgin olive oil 

COOKING

1. Place the mince, onion, garlic, ginger, carrot, wombok, soy sauce  and the yolk of the egg in a large bowl. Stir well to combine. 

2. Place the wonton wrappers on a clean surface. (If you are working with wrappers that have been in the freezer and are thawing, cover the wrappers with a damp tea-towel so they do not dry out). Place 2 teaspoons of the mince mixture in the centre of each wrapper. Brush the edges with egg white and fold over to close. You can pleat the edges of the wrapper with your fingers to seal or you can do as I like to do and fold the edges over each other, overlapping the edges and making a kind of rectangle. Repeat this process until all wrappers have been used or until the filling has run out. (If you end up with extra filling, roll the mince into balls and make meatballs!). 

3. Bring a large frying pan or saucepan with around 5cm of water to the boil. Once boiled, add as many gyoza as will fit without overcrowding. Reduce the heat to a simmer and cover, cooking for 3 minutes. Remove the gyoza from the pan and continue this process until all gyoza is cooked. Remove the water from the pan and dry. 

4. Heat the olive oil in the same pan and swirl to coat. Cook the gyoza on just one side, for 2 minutes or until lightly browned. Place the fried gyoza on paper towel to absorb the oil and continue this process until all gyoza are lightly fried. 

Serve alone or alongside a dipping sauce; I often eat these as is as they are so delicious! 

Serves / 4 as a main / 8 as an entree 
Total Preparation time / 30 - 40 minutes 
Total Cooking time / around 20 minutes

x Emily 

MEXICAN PORK with a CORN SALAD

I have recently started eating pork, which I used to associate with being full of fat, until recently discovering that lean pork mince and fillets are actually lower in fat than both beef and chicken mince. This recipe was adapted from a Michelle Bridges recipe titled 'Cajun Pork'. I used apple cider vinegar to make the salad, whereas Bridges (or her dieticians) opt for light sour cream to tie together her coleslaw. I love the sourness of apple cider vinegar. In addition it is low in sugar (much lower than balsamic vinegar) and assists in correcting acid issues in the body, essentially making your body digest food better. Give it a try by replacing white/red or balsamic vinegars with apple cider. 

Ingredients

• 3 corn on the cob, husks & silks removed and corn kernels cut 
• 1 large carrot (120g), grated
• 1 medium green capsicum, roughly chopped
• 2 large tomatoes, roughly diced 
• 3-4 green shallots, finely chopped 
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon rice bran oil
• 5 teaspoons taco seasoning 
• 400g lean pork fillets

Cooking 

1. Bring a medium saucepan of water to the boil over high heat. Add the corn kernels and cook for 2 minutes in boiling water. Remove from heat and drain in a colander over running cold water. 

2. Stir the apple cider vinegar, dijon mustard and 1 teaspoon taco seasoning in a small bowl. Add some ground black pepper and a few tablespoons of water to thin out the dressing. Drizzle 3/4 of the dressing over the top of the salad. 

3. Heat the oil over medium heat in a medium frying pan and swirl to coat. Rub the remaining 4 teaspoons taco seasoning on both sides of the pork fillets. Place the pork in the pan and cook for 3 minutes each side. After this time turn off the stove and leave the pork to continue cooking in the heat for at least 2 minutes. Remove from heat and slice the pork thinly. 

4. Serve the pork slices on top of the salad and drizzle with the extra salad dressing and pan juices. 

Serves / 2 

Total Preparation time / 15 minutes 

Total Cooking time / 20 minutes 

SOBA NOODLES with PORK & BROCCOLI

I'm not a massive fan of pork, however I do like to eat it occasionally, as I find it even more filling than chicken. I am, however, a huge fan of all things noodles and have an immense love of broccoli, which explains how those ingredients found their way into this dish. I've recently started to use apple cider vinegar to tenderise and marinate meat prior to cooking instead of using extra oil. Do not be put off by the smell of apple cider vinegar, as you do not taste it after cooking. This dish was able to spread itself over both lunch and dinner for 2 very hungry people so you know its going to be filling!

 
Ingredients

• 270g soba noodles 
• 400-430g lean pork fillet, fat removed and cut into even sized 3cm pieces 
• 3 tablespoons apple cider vinegar
• 2 tablespoons rice wine vinegar
• 2 tablespoons salt reduced soy sauce 
• 1 teaspoon rice bran oil 
• 1 garlic clove, finely chopped or crushed 
• 1 large head of broccoli, cut into small, even sized florets and stalk chopped 
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds (or if cannot find, add another tablespoon of white sesame seeds)
• 1 shallot, finely chopped
• 1/4 cup fresh coriander leaves 

Cooking 

1. Combine the pork pieces and apple cider vinegar in a medium bowl and toss well. Place in the fridge to marinate for 10 minutes. 

2. Meanwhile, bring a medium saucepan of water to the boil and then add the soba noodles for 3 minutes, stirring once or twice to make sure they do not clump. Drain and rinse the noodles in a colander under lukewarm water. 

3. Whilst the pork is marinating, whisk the rice wine vinegar, soy sauce and 2 tablespoons water. 

4. Heat the rice bran oil in a large, deep fry pan or wok over medium heat and swirl to coat. Add the garlic to the pan and cook for 2 minutes, stirring frequently. Now add the pork to the pan and toss the pork frequently so that all pork pieces become white in colour. This will take around 5 minutes. (If the pork starts to stick to the pan, add a splash of water at a time). Remove the pork from the pan and place in a medium empty bowl. 

5. Add the broccoli to the pan and continue to stir often. If the broccoli starts to stick to the pan again use a small amount water. Cover the pan for 5 minutes or until the broccoli has become less hard. Return the pork to the pan and pour in the liquid sauce from step 3. Toss the pork and broccoli with the sauce until combined. Add the cooked noodles to the pan and toss well. 

Remove from the stove, add the shallots, fresh coriander and sesame seeds and stir to combine. Divide between four bowls and enjoy! 

Serves / 4

Total Preparation time / 10-12 minutes 

Total Cooking time / 25 minutes 

x Emily 

SIMPLE PORK & SILVERBEET on BROWN RICE

Silver beet or swiss chard as it is also called, is all around at the moment and is selling at an uber cheap price. Silver beet has an earthy flavour and is a great source of fibre, folate and vitamins A and C. This vegetable tastes delicious with garlic, herbs, chilli and/or lemon. This is my go-to dish whenever I want to make a no-fuss dinner for myself and Chris. Chris added a splash of soy sauce to his dish (what is it with men and adding sauce to things?) however I think it is delicious with just the garlic, chilli flakes, spring onions and pepper. Just a quick note; the amount of rice per serving is meant to be small, so don't worry if it looks tiny, as the silver beet & pork will fill you up. 

Ingredients

• 1 cup brown rice 
• 1 tablespoon rice bran oil
• 2 garlic cloves, finely chopped
• 500g extra lean or organic pork mince 
• 1 bunch of silver beet, white stalks removed, leaves washed & shredded 
• Optional- 1 spring onion, roughly chopped & a sprinkle of chilli flakes

Cooking 

1. Place the rice and 2 cups of water in a small to medium saucepan and bring to the boil over high heat. Once boiled, reduce to a simmer and cook for 20 minutes or until all the water is absorbed and the rice is tender. 

2. Meanwhile, heat the oil in a large, deep frying pan over medium heat. Add the garlic and stir well for 1 minute, then add the pork mince. Cook the pork mince for 5 minutes or until it is just cooked, breaking up all the lumps. 

3. Add the shredded silver beet to the pork and cover with a lid. Leave the silver beet for 2-3 minutes or until it has just wilted, then remove the lid and stir well to combine. Sprinkle with a generous dash of ground black pepper. 

Divide the rice into 4 servings, then add the silver beet & pork and  sprinkle spring onions and chilli flakes on top, if desired. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 30-35 minutes 

x Emily 

MEXICAN PORK with APPLE COLESLAW & CORN

I have recently started eating pork, which I used to associate with being full of fat, until recently discovering that lean pork mince and fillets are actually lower in fat than both beef and chicken mince. This recipe was adapted from a Michelle Bridges recipe titled 'Cajun Pork'. I used apple cider vinegar to make my coleslaw, whereas Bridges (or her dieticians) opt for light sour cream. I love the sourness of apple cider vinegar. In addition it is low in sugar (much lower than balsamic vinegar) and assists in correcting acid issues in the body, essentially making your body digest food better. Give it a try by replacing white/red or balsamic vinegars with apple cider. 

Ingredients

• 1 large carrot (120g), grated
• 1 cup red cabbage (80g), roughly chopped
• 1 1/4 cups white cabbage (100g), roughly chopped
• 1 medium red apple (80g), grated
• 2 tablespoons apple cider vinegar
• 2 teaspoons dijon mustard
• 1 large corn on the cob (250g), husks & silks removed, cut into 4 even pieces
• 1 teaspoon rice bran oil
• 2 teaspoons taco seasoning 
• 450g lean pork fillets

Cooking 

1. Bring a medium saucepan of water to the boil over high heat. Add the corn pieces and cook for 5-7 minutes in boiling water until tender. Remove from heat and drain. 

2. Meanwhile make the coleslaw by tossing the carrot, two types of cabbage and apple together in a medium bowl. 

3. Stir the apple cider vinegar and dijon mustard in a small bowl. Sprinkle some ground black pepper and a few tablespoons of water to thin out the dressing. Stir 3/4 of the dressing into the coleslaw. 

4. Heat the oil over medium heat in a medium frying pan and swirl to coat. Brush or rub the taco seasoning on both sides of the pork fillets. Place the pork in the pan and cook for 3 minutes each side. After this time turn off the stove and leave the pork to continue cooking in the heat for at least 2 minutes. Remove from heat and slice the pork thinly. 

5. Arrange each plate with 1/2 of the coleslaw on the bottom, 1/2 of the pork slices on top, 2 corn pieces on the side and the 1/4 of the remaining dressing drizzled on top of the corn and/or pork. Serve warm. 

Serves / 2 

Total Preparation time / 15 minutes 

Total Cooking time / 20 minutes 

Approx calories / 510 per serve 

x Emily 

CARAMELISED PORK with APPLES & SWEET POTATO MASH

Another simple yet tasty recipe from Michelle Bridges’ body transformation program. Pork is not something I usually eat, unless it is Christmas time. However, ‘it is a very lean protein’, as my fiancée Chris and Michelle Bridges inform me. So I stepped out of my comfort zone to make this dish. The teaspoon of kecap manis (sweet soy sauce) is all you require for a light caramelisation of the pork and apples. I adapted this recipe to include a smaller amount of apple and a greater amount of green beans, as vegetables really fill me up at meals. I also added the spices, as they are zero calories and needed to lift the plain sweet potato mash. This meal was very filling for only 471 calories. Unfortunately there is no vegetarian equivalent to this dish, however stay tuned for tomorrow’s meal: Beetroot Risotto.

Ingredients

• 350g sweet potato, peeled & cut into small even pieces
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 heaped teaspoon kecap manis (sweet soy sauce)
• 450g free range lean pork fillet, fat removed 
• 1 teaspoon rice bran oil
• 1 red apple (150g), cored and cut into 8 even sized wedges
• 200g green beans, trimmed 

Cooking 

1. Bring a small to medium saucepan of water to the boil over high heat. When water has boiled add the sweet potato pieces and cook for 10 minutes or until tender. Remove from heat, drain and mash the potato well with the ground coriander & cumin. 

2. Meanwhile, brush kecap manis over the fillets. Heat the oil in a frying pan over medium heat. Add the pork and cook for 4 minutes each side or until just cooked through (you can check this by cutting the biggest fillet in half and checking that no pink flesh is visible). Remove from the heat and cover the fillets in al foil to stay warm. 

3. Place the apple wedges in the previous pork frying pan and cook over medium-low heat for 1-2 minutes per side, then remove from heat. 

4. Bring a small saucepan of water to the boil (or place the beans in with the sweet potato in step 1 at the 7-8 minute of boiling) and add the green beans. Cook for 2 minutes or until bright green and just tender. Remove from heat and drain. 

5. Divide the sweet potato mash, pork, apple wedges and beans between two plates and serve warm. 

Serves / 2 

Total Preparation time / 10 minutes  

Total Cooking time / 15 minutes 

Calories / 471 per serve 

x Emily 

SAN CHOY BAU

I have missed my kitchen beyond belief over the past 7 months that I have been renovating my new digs. And my new kitchen does not disappoint. Beautiful off-white shaker cabinets and vintage black handles have greeted me the past few days since we have moved in. Several metres of ultra-clean ‘midnight’ benchtop not only beckons to be used, but longs for me to make a mess on it. So I have been busy in my kitchen instead of focusing on the boring task of unpacking boxes labeled ‘knick knacks’ and ‘lots of shit’ (thanks Chris for doing such a good job packing). I made San Choy Bau several times over the past few months whilst living with my in-laws and I have had lots of practice to perfect the sauce and ingredients. I usually like to add some cooked rice vermicelli noodles into the mix with the cooked meat to add some healthy carbs to the recipe. Sesame seeds are optional but really add some extra flavour to this dish and using both white & black seeds is a very pleasant experience. I’m off back to my black & white sanctuary of a kitchen to make muffins now. Have a wonderful night everyone and I hope you love your kitchens half as much as me. 
P.S- if you are looking to carb this recipe up a big add 100g rice vermicelli noodles. If going vegetarian, omit the mince for tofu and instead of adding the fish sauce to the dressing, add 1 teaspoon sesame oil instead or go without. 

INGREDIENTS

• 1 tablespoon rice bran oil / sesame oil 
• 2 green shallots, roughly chopped, plus extra to serve 
• 1/2 teaspoon dried chilli flakes 
• 2 garlic cloves, finely chopped or crushed
• 500g extra lean pork, chicken or beef mince
• 200 - 250g bean sprouts and / or 200g green beans, trimmed & roughly chopped 
• 1 Lebanese cucumber or 150g continental cucumber, cut into small pieces
• A whole iceberg lettuce, leaves carefully separated into cup shapes 
• Optional - fresh coriander leaves, to serve 

Sauce

• 3 tablespoons soy sauce (gluten-free if possible)
• 1 teaspoon fish sauce
• the juice of 1 large lime
• water
• 1 tablespoon (tbs) white sesame seeds & 1 tbs black sesame seeds (or 2 tbs of whichever you have)

COOKING 

1. Heat oil in a large pan over medium heat and add shallots, chilli and garlic. Stir for 1-2 minutes or until fragrant. Add the mince and cook, breaking up any lumps of meat with a strong spoon / spatula. When meat is cooked, that is, it has changed colour and appeared to be cooked, turn off the stove. (If not 100% sure that the meat is cooked, leave the mince on the stove and cover, so it can cook while it rests). 

2. Prepare the sauce by combining all the ingredients and adding a teaspoon of water at a time, tasting the sauce each time. (You do not want the sauce too watery however you want to thin out the sauce so that you have enough!). 

3. Combine the bean sprouts / green beans and cucumber in a large serving bowl. Add the cooked meat to the bowl and toss. Pour 1/2 -3/4 of the sauce over the top of the meat and toss well to combine. Heap each lettuce cup with a big spoonful of the meat mixture and top with more sauce, more green shallots and fresh coriander, if desired. 

Total Preparation time / 15-20 minutes 

Total Cooking time / 15 minutes 

Serves / 4 

x Emily 

LIGHT PORK SALAD with PLUM SAUCE

Below is my first Pork dish. EVER. Big steps here people. I suppose what has kept me away from cooking this meat for the past year has been a number of things; 1. I thought all pork was fatty, 2. It is an understatement to say that it is difficult to cook correctly and 3. I was scared of cooking something new and so foreign to me. I grew up in a very red meat and three vegetables type household. Well, more like seven or ten vegetable childhood. However, the year 2012 is almost up and its time to stop being a wuss and try new things. Hence the pork.

Now you may be thinking that a salad was not very creative or brave for my first pork venture. Well that may be, but we all have to start somewhere. The plum sauce marinade softened the hardness of the pork and the garlic, ginger and goat’s cheese all added their unique essences to the dish. Definitely a meat I will cook with again.

INGREDIENTS

Salad

• 1 teaspoon coconut oil
• 50g goat's cheese, roughly torn 
• 1/2 a large cos lettuce, washed and roughly chopped

Plum sauce

• 300g lean pork cutlets, fat trimmed and cut into even 4cm pieces
• 3 tablespoons gluten-free plum sauce
• 2 garlic cloves, finely chopped
• 1 tablespoon rice wine vinegar
• 3cm fresh ginger, finely grated 

COOKING 

1. Combine all the ingredients for the plum sauce and toss to combine. Marinade in the refrigerator for a minimum of 30 minutes (Don't cut corners and skip this refrigeration step, as the garlic and other ingredients need this time to tenderise the tough pork). 

2. Meanwhile, combine the lettuce and goat's cheese in a large serving bowl. 

3. After 30 minutes, heat the oil in a medium frying pan over medium heat. Cook pork pieces, stirring, for 5-7 minutes or until cooked and there is no pink flesh remaining. (It can be really tricky cooking pork! One minute too long and the meat is very tough, one minute too short and you can end up with food poisoning. Just make sure you are constantly around the cooking pork, and cutting a few pieces open to make sure it is no longer raw). 

Serves 2-3 as a main / 4-6 as a side 

Total Preparation time / 10 minutes

Total Cooking time / 7-9 minutes 

x E