All it takes is a mere six ingredients, to serve up Pork steaks with warm coleslaw.
Ingredients (serves 4)
2 tablespoons sesame seeds
4 (480g) pork loin medallions
1 tablespoon olive oil
2 teaspoons honey
1/2 cup orange juice
250g packet fine coleslaw (see note)
Heat a frying pan over medium heat. Cook sesame seeds, stirring, for 2 to 3 minutes or until golden. Transfer to a bowl.
Heat oil in pan over medium heat. Cook medallions, in batches, for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Wipe pan clean with paper towel.
Heat pan over medium-high heat. Add honey and orange juice. Stir to combine. Bring to the boil. Add coleslaw. Cook, stirring, for 2 minutes or until just tender. Stir in sesame seeds. Serve pork with coleslaw mixture.
You could serve this meal with steamed or roasted potatoes. Fine coleslaw is available in bags from the packaged fresh fruit and vegetable section of the supermarket.
Smoky bacon and creamy avocado are a heavenly match in this easy Spring salad side.
Ingredients (serves 4)
175g shortcut bacon rashers
1 large avocado, peeled, sliced
1 medium tomato, cut into wedges
2 green onions, thinly sliced
1 teaspoon American mustard
2 teaspoons white wine vinegar
2 tablespoons olive oil
Heat a frying pan over medium heat. Cook bacon for 2 minutes each side or until lightly browned. Roughly chop. Transfer to a bowl. Add avocado, tomato and onion. Place mustard, vinegar and oil in a jug. Whisk to combine. Add to salad. Toss to combine. Serve.
Easy to make and delicious to eat, this pasta salad is a lunch-box treat.
Ingredients (serves 4)
250g ( 9 ounce ) dried pasta shells
1/4 cup whole-egg mayonnaise
2 teaspoons lemon juice
125g ( 4 ounce ) cherry tomatoes, halved
4 button mushrooms, sliced
1/4 cup finely chopped fresh flat-leaf parsley leaves
95g ( 3 ounce ) can tuna in springwater, drained, flaked
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Cool.
Combine mayonnaise and lemon juice in a large bowl. Add pasta, tomato, mushroom, parsley and tuna. Stir to combine. Transfer to airtight containers. Refrigerate. Serve.
artichoke and mushroom salad
3 tablespoons fresh lemon juice
10 baby artichokes
1/2 cup dry white wine
1/2cup dive oil
3/4 cup chicken stock or water
4 cloves garlic halved
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint plus fresh mint leaves for garnish
1 teaspoon coriander seeds lightly crushed
1/4 teaspoon black peppercorns coarsely ground
1 pound small white or brown mushrooms quartered
salt and freshly ground pepper to taste
Fill a large bowl with water and stir in lemon juice.
Cut off stem and about 1/2 inch from tip of each artichoke.
Peel away about 2 layers of leaves until artichokes are pale green.
Cut artichokes into quarters lengthwise and add artichokes to bowl of lemon water to prevent discolouration.
In a large saucepan combine wine olive oil stock or water garlic parsley chopped mint coriander and peppercorns and bring to a boil.
Drain artichokes add to pan cover and simmer for 15 minutes.
Add mushrooms and simmer another 10 minutes.
Let cool and add salt and pepper.
Put in a shallow bowl and sprinkle with mint leaves.
Serve at room temperature.
3 Bean Salad – Mexican Style
Serving Size : 8
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can green beans
1 can garbanzo beans
1 can kidney beans
1 cup green pepper — chopped
1/2 cup red onion — chopped
1 cup cider vinegar
1 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
3/4 cup salad oil
1 package taco seasoning mix
Drain canned beans, combine with green pepper and onion. Set aside. Combine
remaining ingredients, except taco seasoning. Pour over vegetables, mixing
well. Cover and marinate in refrigerator overnight or 24 hours, stirring
occasionally. Before serving, drain, leaving small amount of marinade to
toss taco seas with salad.
Yield: 10 servings
1 loaf white sandwich bread – sliced
2 cans crab – drained
1 can tiny shrimp
About 3 c. mayonnaise
4 hard-boiled eggs
1 sm. onion – chopped
1 c. celery – chopped
Freeze the bread. This makes it easier to cut. Butter the bread, trim off crusts and cube. Ad 4 hard boiled eggs and the onion; mix well and refrigerate overnight. Four hours before serving, add the crab, shrimp and one cup chopped celery and enough mayonnaise to moisten. This makes a large salad. Would serve 10 to 12.
Seafood pasta salad
1 lb. shrimp
1 lb. crab or imitation crab meat
1 lg. Spanish onion – chopped
10 oz. salad size shell pasta – cooked & drained
1/2 green pepper – chopped
1/2 red pepper, chopped – optional
1/2 c. mayonnaise
1 lg. bottle Zesty Italian dressing
Mix together in large bowl.
Mix ingredients for dressing together. Use Italian dressing to taste. Mix dressing and salad ingredients together. Chill 4 hours or overnight.
August 8, 1991
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