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Friday, 6 August 2010

August 6th - facebook email

“The most wasted of all days is one without laughter.” – E.E. Cummings
Well I cooked that tropical chicken curry yesterday and it was delicious and only 3pts, served it with 2.5pts of rice for a tasty supper last night.

Well I intend to rest up this weekend and try and shake this cold so that I’m back on fighting form for my meetings next week, when I get a cold I get it good that’s for sure.
As “Your Week” was about eastern food this week, I thought today’s recipe should be along that thread. Light, zingy and full of eastern promise! And ready in 15 minutes, which is the bit I like. Quite a few ingredients but once you’ve got some of them you will be able to save for other dishes later on.

Summery-style mince

A new way with mince that’s so much more glam than spag bol! Serves 4, £1.78 per portion. Ready in 15 minutes and 1 of your 5 a day.
6pts per portion if made with quorn mince, 8.5pts per portion if made with pork minuce
100g mangetout, sliced
10-0g radishes, sliced
6 spring onions, sliced
150g beansprouts
1 bunch coriander, roughly chopped
500g pack pork mince or 500g quorn mince
125g Blue Dragon Ramen Noodles
1tbsp sunflower oil
1tsp EPC Very lazy chilli, garlic and lemongrass, plus an additional 1/2tsp very lazy chilli for the dressing.
2tsp coarsely grated root ginger
2 tsp Thai fish sauce
1 tbsp light soy sauce
400g pot sliced mango in juice, drained
80ml coconut milk
juice of 1 lime
Cook noodles according to pack instructions, drain and rinse under cold water. Put noodles in a large bowl with the salad ingredients and ¾ of the coriander.
Heat the oil in a large frying pan, add the chilli, garlic, lemongrass and ginger, cool for 1 minute, and then add the mince. Cook over a high heat for 10 minutes until golden, breaking up large clumps with a spatula. Add fish sauce and soy sauce, and stir until evaporated. Add to the noodles.
For the dressing, in a food process, whizz together mango, coconut milk, lime juice, 1/2tsp Very Lazy Chilli and reserved coriander until smooth. Toss through the salad just before serving.


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