Pork Tikka Masala

Serves 4

1 tbsp Vegetable oil
1 tsp black mustard seeds
1 large onion, coarsely grated
2 cloves garlic, finely chopped
4 tbsps tikka masala paste
600g lean Pork
1 cup chicken soup
4 small Zucchini (cut into batons)
1/2cup chopped fresh coriander
Steamed Basmati rice to serve

Heat oil in deep frying pan or wok and fry mustard seeds for approx 30 seconds until they begin to pop
Add onion & garlic, cook until softened, stir in curry paste and cook 1 minute
Add pork and to stir to coat in paste
Add coconut milk and stock, bring to simmer, cook over low heat for 5 minutes
Add Zucchini & cook a further 5 minutes until tender and pork is cooked.
Season to taste with sea salt & freshly ground black pepper
Serve on a bed of basmati rice, sprinkled with coriander.

Christmas Ploughman’s pate

Great for summer picnics, wrap & rolls, as a starter or snack on warm buttered toast.
Serves 4-6

NO COOK!!!!

380g Shredded combination of Cold Turkey, Chicken and/or Ham
125g Cream Cheese
1tbsp Chopped Chives
275ml Chicken consommé
11g Gelatine
1tsp Peppercorns in brine or dried (may be pink ones!!)

Process meat, cheese, chives & 100ml Consommé
Spoon into individual or serving dish, smooth the top & chill
Heat consommé to just below simmering temperature, add Gelatine and stir until dissolve. Cool slightly
Press peppercorns into surface of chilled Pate, cover with a thin layer of Consommé mixture. Chill until set (approx 1 hour)

Serve as part of a ploughman’s lunch with cheddar, chutney, watercress & crusty bread.