Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
2889kj
688kcal
Sausage Biryani with Coriander and Rice
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Why wait until the weekend to have a takeaway when you can have a fakeaway any night of the week with this scrumptious sausage biryani.
Prep time: 20 mins
Cook time: 15 mins
Serves: 2
Cooking Skill: Easy
Ingredients
225g
fresh chipolata sausages
2 tablespoons
medium curry paste
1
onion, peeled and thinly sliced
100g
mushrooms, wiped and chopped
450g
pre-cooked wholegrain rice
4 tablespoons
water
1 x 5cm
piece cucumber, finely chopped
1
tomato, deseeded and finely chopped
1 tablespoon
freshly chopped, coriander
Method
Step 1
In a large non-stick wok or saucepan, fry the chipolata sausages with the curry paste for 3-4 minutes.
Step 2
Add the onion and mushrooms. Cook gently for a further 4-6 minutes.
Step 3
Add the pre-cooked rice or 150g dry rice, cooked and 4 tablespoons water. Cook for 2 minutes.
Step 4
Stir in the cucumber, tomato and coriander.
Step 5
Serve immediately with poppadoms or toasted naan breads and relish of your choice.
Each serving provides
Based on sausages
34%
Fat
33.3g
48%
Saturates
10.7g
54%
Sugars
10.6g
12%
Salt
1.94g
32%
% of an adult's Reference intake
Typical energy values per 100g:
502kJ,
120kcal,
5.8g fat,
1.9g saturates
Each serving provides:
79.8g Protein,
22.2g Carbohydrate,
8.2g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
In a large non-stick wok or saucepan, fry the chipolata sausages with the curry paste for 3-4 minutes.
Step 2
Add the onion and mushrooms. Cook gently for a further 4-6 minutes.
Step 3
Add the pre-cooked rice or 150g dry rice, cooked and 4 tablespoons water. Cook for 2 minutes.
Step 4
Stir in the cucumber, tomato and coriander.
Step 5
Serve immediately with poppadoms or toasted naan breads and relish of your choice.
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