. . Cover and leave to marinate in the fridge for 3-4 hours. Method STEP 1 Preheat the oven to fan 160C/ conventional 180C/gas 4.
100g (4oz) Greek yoghurt.
Reserve the pan juices.
45 minutes per 1kg.
Stir-fry for 1-2 minutes.
Cover and leave to marinate in the fridge for 3-4 hours.
Add the pork. Turn, and keep turning every 3-4 minutes, to ensure an even crust. Add the remaining oil to the wok and stir-fry the pak choi and mushrooms for 30 seconds. 1 day ago · Make the marinade.
2. Method. 5 out of 5 stars (3) 35 mins.
. 1 tbsp ground cumin.
Cover with clingfilm and chill for 48 hours, turning every 6 hours. Sprinkle the rest of the sage leaves on top and drizzle with a bit more olive oil.
. Leave to marinate for half a day, but at least an hour.
Leave to marinate for a few hours in the fridge.
Place all the vegetables into a tray, drizzle with the oil, salt, pepper, and half the herbs.
1. Place all the vegetables into a tray, drizzle with the oil, salt, pepper, and half the herbs. Add the remaining oil to the wok and stir-fry the pak choi and mushrooms for 30 seconds. Make the herb paste by blitzing the olive oil, lemon zest,.
Make the bacon jam ahead of time and enjoy this decadent meal in a matter of minutes all throughout the week. Brush with the heated marinade. . .
When ready to cook, preheat the oven to 350. Finely grate in the orange zest and squeeze in the juice. Mix together all of the pork ingredients, except for the pork, in a large bowl until well combined.
Add the garlic and cook for another 1 min. Cover and leave to marinate in the fridge for 3-4 hours. Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions.
Merritt's Butternut Squash Gratin.
Add the two tenderloin pieces to the bag, squeeze out any air and seal the bag shut. . . Method.