Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Gammon Ham Thai Green Broth with Coriander Dumplings
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An easy-peasy Thai-style veg and meat broth, topped off with tasty dumplings.
Prep time: 20 mins
Cook time: 10 mins
Serves: 3
Cooking Skill: Easy
Ingredients
100g
cooked unsmoked gammon ham, cut into chunks
1 tablespoon
oil
2 tablespoons
green Thai curry paste
250ml
reduced fat coconut milk
250ml
water
100g
green beans, various – sugar snap, mange tout or green beans, sliced
3
spring onions, sliced
2
heads pak choi, roughly quartered
Freshly chopped coriander
For the coriander dumplings (makes about 10 mini balls)
50g self-raising flour
25g suet
2 tablespoons freshly chopped coriander
Water
Method
Step 1
Heat oil in a large non-stick saucepan, add cooked gammon ham and heat through. Stir through green Thai curry paste. Add coconut milk and water and gently heat through.
Step 2
For the coriander dumplings: In a bowl mix together the flour and suet, stir in the coriander. Bind with a little water. Divide mixture into 10 mini balls and then drop the dumplings into the hot broth. Cover and cook for about 20 minutes until dumplings are fluffy and risen.
Step 3
When cooked remove the dumplings and place on a plate and keep warm.
Step 4
Add remaining vegetables and heat through. Ladle into bowls, add the dumplings, garnish with the coriander and serve.
Method
Step 1
Heat oil in a large non-stick saucepan, add cooked gammon ham and heat through. Stir through green Thai curry paste. Add coconut milk and water and gently heat through.
Step 2
For the coriander dumplings: In a bowl mix together the flour and suet, stir in the coriander. Bind with a little water. Divide mixture into 10 mini balls and then drop the dumplings into the hot broth. Cover and cook for about 20 minutes until dumplings are fluffy and risen.
Step 3
When cooked remove the dumplings and place on a plate and keep warm.
Step 4
Add remaining vegetables and heat through. Ladle into bowls, add the dumplings, garnish with the coriander and serve.
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