Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Pork And Feta Stuffed Mediterranean Veggies
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A lovely meal, full of flavour and easy to cook in under an hour.
Prep time: 10 mins
Cook time: 50 mins
Serves: 4
Cooking Skill: Easy
Ingredients
500g
pork mince (5% fat)
1
aubergine, cut in half lengthwise
1
large courgette, cut in half lengthwise
1
long red pepper, deseeded and cut in half lengthwise
1 tablespoon
olive oil
1
onion, peeled and roughly chopped
2
garlic cloves, peeled and squashed
3
sprigs fresh thyme
50g
easy-cook long grain rice, cooked
1 tablespoon
tomato puree
1 x 400g
can chopped tomatoes
1 teaspoon
Baharat spice mix
2 tablespoons
fresh basil, roughly torn
Olive oil, to drizzle
100g
Feta cheese or similar, crumbled
Method
Step 1
Scoop out the centre flesh of the aubergine and courgette, leaving at least 1-2 cm rim. Set aside and reserve.
Step 2
Heat the oil in a large pan and cook onion and garlic until soft. Add the remaining ingredients (except the oil, to drizzle), stir thoroughly together and heat through.
Step 3
Place vegetable halves into a large ovenproof baking dish and add the pork mince. Drizzle with a little olive oil, cover with foil and bake in the oven for about 40 minutes.
Step 4
Remove foil and add the cheese. Return to the oven for a further 10 minutes until vegetables are tender and cheese has slightly melted.
Step 5
Serve the vegetables with fresh seasonal salad and crusty bread.
Method
Step 1
Scoop out the centre flesh of the aubergine and courgette, leaving at least 1-2 cm rim. Set aside and reserve.
Step 2
Heat the oil in a large pan and cook onion and garlic until soft. Add the remaining ingredients (except the oil, to drizzle), stir thoroughly together and heat through.
Step 3
Place vegetable halves into a large ovenproof baking dish and add the pork mince. Drizzle with a little olive oil, cover with foil and bake in the oven for about 40 minutes.
Step 4
Remove foil and add the cheese. Return to the oven for a further 10 minutes until vegetables are tender and cheese has slightly melted.
Step 5
Serve the vegetables with fresh seasonal salad and crusty bread.
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