Baked Pork Belly, Asparagus & Butter Beans

Those winter warmer meals are definitely the way forward now. Those colder wintery nights just invite juicy, hearty meals with simple and delicious flavours. The added butter beans brings a deeper and more enhanced flavour as it absorbs all the meaty flavours making it more delectable. A real treat for dinner packed with simple flavours providing maximum satisfaction.

Serves 2

Ingredients:

  • 4 pork belly slices
  • 1 leek, finely sliced
  • 125 asparagus tip, cut into chunks
  • 215g butter beans, drained
  • 7 garlic cloves, peeled and kept whole.
  • 1 tsp oregano
  • 300ml chicken stock
  • 1 tsp olive oil

Method:

  1. Preheat the oven to 180°.
  2. On the stove, start by frying the leeks and garlic together with the olive oil in the baking tray until lightly browned.
  3. Add the beans and fry for a minute. Sprinkle over the the oregano and evenly distribute the the asparagus chunks.
  4. Pour in the chicken stock and place the pork belly on top. Season generously with black pepper. (The meat should not be submerged in the stock. Around half should be covered in the stock so the meat remains juicy and the other half exposed allowing the pork to become browned and crispy).
  5. Bake for 45 minutes or until the pork is crispy.

Best served hot.

Curried Parsnip Soup

This super creamy curried parsnip soup is the perfect combination of sweet, savoury silky deliciousness in one bowl. The aromatic flavours awaken your tastebuds and the added optional serving of single cream enhances its richness and makes the dish a little more indulgent.

Serves 2

Ingredients:

  • 1 small yellow onion, roughly chopped
  • 2 medium sized parsnips, peeled and cut into small chunks
  • 3 cloves of garlic
  • 1 medium sized potato, peeled and cut into small chunks
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 medium curry powder
  • 1/4 tsp ground coriander
  • 1 tbsp olive oil
  • 600ml vegetable stock
  • Single cream (optional)
  • Salt and pepper (to taste)

Method:

  1. Fry the onion and garlic in the oil on medium heat for 2 minutes.
  2. Add all the seasonings, including the salt and pepper and mix.
  3. Then add the potato and parsnip and thoroughly mix again.
  4. Pour in the stock and leave to simmer for 10-12 minutes or until the potatoes are cooked through.
  5. Remove from the heat and using a hand blender blitz the soup until silky smooth. If the consistency is too thick for your liking then add a splash of water to loosen it up.

Best served hot and with a small splash of single cream.

Black Eye Bean Stew

I am loving comfort food at the moment and this black-eye bean stew is the way to go. It takes such little time to prepare and cook, definitely one to have after a long day working.

Serves 2

Ingredients:

  • 1 can (400g) black-eye beans, drained and rinsed
  • 250ml coconut milk
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 4 fresh tomatoes, roughly chopped
  • 3 cloves of garlic, finely chopped
  • 1 small yellow onion, finely sliced
  • 100ml vegetable stock
  • 1 tbsp olive oil
  • Salt
  • Pepper

Method:

  1. On medium heat, fry the garlic and onion in the olive oil until lightly browned.
  2. Add the tomatoes and fry for 3-4 minutes.
  3. Add the beans and all the seasonings and mix well.
  4. Pour in the stock and coconut milk and bring the mixture to a gentle boil. Leave to simmer for 12- 15 minutes.

Best served hot.