Fiery Asian Slaw

This is a great side dish for fish, chicken, beef, pork anything really!!
It is crunchy, has a kick and is so tasty that it gets your taste buds tingling and your mouth begging for more as so many flavours bounce off your tongue!!

Unfortunately it isn't syn free, but with all these fantastic superfree ingredients and so much flavour it is worth the small amount of syns it is!!

The whole batch is 5 syns on extra easy and i reckon as a side or in a salad it served about 4 people.

Ingredients

1 bag of slaw mix, i got mine from Asda, it had a ranch dressing in it, which my hubby had on his salad.
100ml fresh orange juice  2 syns
1 tbsp rice vinegar
1 tbsp balsamic vinegar
1 tsp sesame oil  2 syns
1 tbsp hot chilli sauce (sriracha) 0.5 syns
1 tsp grated ginger
½ tsp honey  0.5 syns
handful chopped coriander

Method

It couldn't be simpler, whisk all the wet ingredients together, then mix in the rest. let it rest for at least 30 minutes to let the flavours infuse.

Griddled Chermoula Pork

This dish is normally done with lamb but as i couldn't get the cut of lamb i needed i decided to substitute it with pork and it turned out lovely.
It is sweet, spicy and juicy. It is great hot or cold.

3 syns for the whole tenderloin on extra easy.

Ingredients

1 large pork tenderloin all the fat removed and cut into 8 pieces.
½ red onion
1 small bunch of coriander
3 cm ginger
juice ½ lemon
1 tbsp honey 3 syns
1 tbsp ground cumin
1 tbsp paprika
1 tsp turmeric
salt and pepper to season


Method

Blitz everything but the pork in a blender, rub the marinade into the pork and leave it to marinade for  at least 2 hours.
Heat a griddle pan until it smokes, then spray the pork with frylight and griddle for 3-4 minutes on each side.

I served the pork with a beautiful Orange, Harrisa and  Giant Cous Cous Salad.

Garlic, Rosemary and Orange Slow Cooked Turkey Breast

I had a large turkey breast in the freezer that needed using up, so i decided to slow cook it to use for snacks. It was great in sandwiches, on a baked spud, with a salad or just to pick at!

Ingredients

1 large turkey breast roast

2 garlic cloves sliced

¼ cup light soy sauce

2 tsp mustard powder

1 tbsp honey 3 syns

50ml freshly squeezed orange juice 0.5 syn

1 tbsp fresh rosemary finely chopped

salt and pepper

Method

Make small holes all over the turkey breast and push in the slices of garlic. Mix together the rest of the ingredients. Place the turkey into a slow cooker, pour over the marinade and cook on low for 8 hours, you may want to baste every now and then.

When the turkey is cooked, remove and let it rest for 10 minutes, keep the sauce in the slow cooker you will need it. Using two forks shred the turkey, return it to the slow cooker and toss it into the remaining sauce. 

You can serve it hot or cold, the flavour improves if you leave it in the fridge until the next day.

Garlic and Rosemary Pork Tenderloin

It isn't often i do a roast dinner and never on a Sunday, so i thought i'd treat my husband to a lovely midweek roast, well i guess well be having a roast more often now as it went down so well. The pork was so juicy and tender and the marinade was amazing!! This has got to be one of the best Pork dishes i've ever had!!

Oh did i forget to add it is so easy to make too, only downside is it isn't syn free but at only 3 syns on extra easy for the whole tenderloin it was so worth it!!!

Preheat oven 200c, 400f, gas mark 5

Ingredients

1 large pork tenderloin any fat removed

2 garlic cloves sliced

¼ cup light soy sauce

2 tsp mustard powder

1 tbsp honey (3 syns)

1 tbsp fresh squeezed orange juice

1 tbsp fresh chopped rosemary

Method

Put the loin on a foil covered baking tin, poke holes all over it and push in the slices of garlic, mix all the other ingredients together and pour over the pork, let it sit for at least 30 minutes, basting it with the marinade every 5 minutes.

Roast in the oven for 20 minutes, basting it half way through.

Remove from the oven and let the pork sit for 10 minutes. 

Put the remaining marinade into a pan and heat through, use a jus over the pork.

I served mine with roast potatoes, minted cabbage and roasted asparagus.

Spicy BBQ Sauce

I got the inspiration for this recipe from one of my favourite American Chefs Ina Garten. I have adapted it to be as Slimming World friendly as possible.

As she put it it is a fusion of world wide BBQ sauces, a bit of Indian, Chinese and American, with a touch of Britain in it too!!

The whole pan is 7 syns on extra easy, so it's up to you how much you eat.......

Ingredients

3 shallots sliced 

2 garlic cloves finely chopped

1 tub passata

¼ cup soy sauce

2 tbsp hoisin sauce (4 syns)

1 tbsp honey (3 syns)

3 tbsp worcester sauce

2 tbsp tomato puree

2 tsp english mustard powder

¼ cup cider vinegar

2 tsp cumin powder

1 tsp chilli flakes

1 tsp hot chilli powder (more if you want more spice)

Method

In a large pan sprayed with frylight, fry the shallots till golden and soft, then add the garlic and fry for 1 minute, put into a blender with all the other ingredients and blitz till smooth.

Return the sauce to the pan and bring to a boil then simmer for 20 minutes until it has darkened and thickened. Season to taste.

Then serve with whatever you like....

Goes great on Hunters Chicken, as a dip for chips, with a juicy steak or even pulled pork..

Asian Flank Steak

Another fake away, the flavours cover all the four taste sensations, sweet, sour, spicy and umami.

Unfortunately it's not syn free, but you can't moan at 4¼ syns on extra easy for 8ozs of tender steak and a tasty sauce.

This steak goes really well with Stir Fried Vegetables and Noodles

Ingredients

50ml light soy sauce
50 ml shaoxing rice wine  (3.5 syns)
1 tbsp runny honey  (3 syns)
1 tsp sesame oil  (2 syns)
1 tbsp minced garlic
1 tbsp grated ginger
1 tsp chilli flakes
2 star anise
1lb flank steak


Method

Whisk the first 7 ingredients together, put into a sealable bag with the star anise and flank steak and marinate for a minimum of 6 hours, over night if possible. Save the marinade.

Bring back to room temperature and griddle for 4 minutes each side.

Simmer the remaining marinade down to half, sieve and reheat. Serve drizzled over the steak.