Spicy Stir-Fry

Serves 4 Ingredients Method
6oz carrots, cut into julienne strips6oz mung sprouts 6oz celery, cut into julienne strips6oz green peppers, cut into julienne strips4 tblsp oil Salt and pepper1 tblsp of mild chilli sauce Heat oil in a wok or deep frying pan. Add the prepared carrots, celery and green peppers and stir-fry for 3-4 minutes. Add the mung sprouts and cook for a further minute. Sprinkle with salt and pepper and mild chilli sauce to taste. Serve immediately.



Oriental Style Stir Fry

Serves 4 Ingredients Method
1 medium onion, peeled & thinly sliced, 

1 medium red pepper, seeded & cut into thin strips,
1 medium yellow pepper, seeded & cut into thin strips,

1 large clove of garlic, peeled & finely chopped,

1 medium sized leek, split, cleaned & cut into thin strips,

4 tblsp of olive oil,
350g pork fillet, cut into thin strips,

1 tblsp of sesame seeds,

115g of fresh bean sprouts,

175g finely shredded iceberg lettuce,

salt & freshly ground black pepper,

2 tsp of cornflour,

4 tblsp chicken stock,

4 tblsp dry sherry,

2 tsp of soya sauce,

chopped fresh coriander

Fry the onion and pepper strips with the garlic and leek in half the olive oil for 4 minutes over a brisk heat. (Use a wok or large deep frying pan so that the ingredients can be kept on the move during cooking). Remove the vegetables from the pan. Add the remaining oil onto the pan, allow to become quite hot and add the strips of pork; stir fry until sealed on all sides and almost tender. Return the vegetables to the pan with the pork and add the sesame seeds, bean sprouts, shredded lettuce and slat and pepper to taste. Stir fry for 2 minutes. Blend the cornflour with the stock, sherry and soya sauce; add to the pan and stir over heat for 1-2 minutes until the sauce has thickened slightly and is glossy. Serve piping hot, sprinkled with chopped coriander.

Pepper and Salami Salad

Serves 4 Ingredients Method

4 tblsp olive oil

1 small onion, sliced

1 clove of garlic crushed

1 large green pepper, seeded and sliced

1 large red pepper, seeded and sliced

1 large yellow pepper, seeded and sliced

1 medium bulb fennel, sliced

350g tomatoes, skinned and chopped Salt and pepper

175g piece salami, diced

1 tblsp freshly chopped parsley

Black olives to garnish

Heat the oil in a large pan, add the onion and garlic and cook gently for 5 minutes. Add the peppers and fennel and cook for a further 3 minutes. Stir in the tomatoes, simmer gently for 10 minutes until the tomatoes have become pulpy. Turn the mixture into a bowl to cool, season with salt and pepper. To serve, add the salami, transfer to a serving dish and scatter over the parsley. Garnish with black olives.