Bella extract-pro - Page 17

15
RECIPES
Hot and Spicy Pork
These pork steaks are full of avour, the marinade can be mixed together the night before and they
are quick to cook, they are sweet yet have a ery kick to them.
Serves 4
Ingredients
• 4 large pork shoulder steaks
For the marinade
• 2 tbsp. oil
• 1 garlic clove, peeled
• 2 inch piece of root ginger, peeled
• 2 tbsp. hot chilli sauce
• 2 tbsp. soy sauce
• 1 tbsp. Worchester sauce
• 1 tsp soft brown sugar
• 1 tbsp. tomato puree
• 1 tbsp. wine vinegar
• Salt and freshly ground black pepper
Method
1. Place the ingredients for the marinade into the small tumbler and secure the cross blade,
add the tumbler to the motor unit and press PUREE.
2. Place the pork shoulder steaks into a shallow dish and pour the marinade over the steaks ensure
both sides are covered with the mixture. Cover the dish with cling lm and refrigerate for at least
2 hours.
3. When ready to cook, pre-heat a grill to a high heat and grill the steaks turning the steaks over
after 10 minutes, baste with the marinade and cook for a further 10 minutes. Ensure the steaks
are fully cooked before serving.
4. These are great served with jacket potatoes and seasonal vegetables or they can be served with
noodles or rice.
Spiced Chicken
This is a popular Indian dish, it is usually cooked on the bone and in a clay tandoor oven, but a very
hot oven will seal in the juices making the chicken very tender.
Serves 4
Ingredients
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp garama masala
• ¼ tsp turmeric
• 1 ½ tsp chilli powder
• 2” piece of root ginger, peeled
• 2 garlic cloves, peeled
• 175ml natural low fat yogurt
• 1 tbsp. lemon juice
• 1 tsp salt
• 4 large skinless chicken breast quarters
• 1 tbsp. oil
To ser ve
• Salad leaves and lemon wedge
Method
1. Place the coriander and cumin seeds in the small tumbler and t with the at blade.
Press GRIND. When nished add the garama masala, turmeric, chilli powder, ginger, garlic,
yogurt, lemon juice and salt and change to the cross blade and press PUREE.
2. Make two deep slits in the esh of each piece of chicken; this will help the marinade penetrate
the chicken.
3. Place the chicken in a shallow dish and pour over the marinade, making sure all the chicken is
coated, cover and leave in the fridge for at least 3 hours or overnight if possible.
4. When you are ready to cook, remove the chicken from the fridge and transfer to an ovenproof
dish, pre-heat the oven to 240°C/Gas mark 9.
5. Bake the chicken for 25 minutes or until the chicken is cooked all the way through and brown
on top.
6. Serve with salad leaves and lemon wedges.