A Recipe of Love - Catering special

A recipe of love - Catering Special!

by Richard Kirton, Development Chef

Honey, mustard and lemon glazed pork served with a delicious spring green fried rice

Method

For the pork

In a large bowl, add 10mls of oil, the juice of half a lemon, half a teaspoon of mustard (preferrable Dijon, but cheaper alternatives can be used), your honey and salt and pepper. Mix the seasoning well.

Take your pork steaks and add to the bowl and give them a good coating of honey glaze then place on an oven tray. Cook in a preheated hot oven, approx 200c until cooked throughout and golden in colour.

For the rice

Add oil to the pan, then scatter in the chopped spring onions, chilli, ginger and garlic and gently fry for about 2-3 minutes, until softened. Tip in the beaten egg and leave for 30 seconds until just set, then mash up with a spoon. Tip in the spring greens with a splash of water and cook until wilted. Add the rice and soy sauce and mix everything together, then season if needed.

Serve in a shallow bowl or large plate alongside the grazed pork steaks. Garnish with spring onion slices and any of the additional pan juices from the pork.

Total cost for two portions at Tesco prices: £4.44 Ingredients

(Accurate March 2022)

Ingredients

For the pork

500g Pork Loin Steaks (Cost per serving £2.92)

1/2 a Lemon (15p)

1tsp Clear honey or golden syrup (10p)

1tsp Mustard (3p)

10mls Vegetable oil (1p)

Salt and pepper

For the rice

1tbsp Vegetable oil (Cost per serving 1p)

1 Egg, beaten (14p)

Bunch of spring onions - Chopped into 3cm lengths, tops finely sliced to serve (37p)

1 Green chilli, chopped (20p)

Chunk of ginger, grated (10p)

1 Garlic clove, grated (3p)

150g Spring greens, shredded (40p)

(Spring greens are the first cabbages of the year they have loose heads, without the hard heart of other cabbages)

250g Pouch of ready cooked rice (35p)

1 1/2tbsp Soy sauce, extra to taste (35p)

Eating healthily and within your budget is something that as a hospital development chef, I am extremely passionate about. It is important that our patients (and staff) can have good quality, nutritious meals while they are in hospital.

I’ve had the pleasure of working within the Trust for 30 years and during that time, I’ve won the National Hospital Chef of the year competition in London five times. I am hoping you enjoy our restaurant’s version of honey, mustard and lemon glazed pork and share your favourable reviews!

Richard’s top tips

Some of these tips may seem obvious, but my many years of experience have taught me that nothing beats good planning and buying smart. Purchasing things when they are in season can also help to keep costs down. Here are my top tips for saving money when you plan your next food shop:

1. Planning is crucial. Plan your two-week menu in advance to control spending and stop impulse purchases.

2. Buy in bulk. Buying in larger quantities of dry goods like pasta, rice and lentils is cheaper and dry goods keep well.

3. Shop around. Shop smart and compare prices between your supermarkets, local stores and markets.

4. Buy frozen produce. It lasts longer, is far cheaper than buying fresh and in some cases is just as good.

5. Batch cooking. Cook large batches of dishes that can be easily frozen and reheated - such as curries, chilli’s and casseroles.

6. Substitute ingredients. For example, chicken thighs, turkey steaks and turkey mince (less expensive than beef mince).

Tees Tastes at home

Tired after a busy shift at work? Turn on that oven, sit back and relax – we have our ‘Tees Tastes at Home’ dinner kits for two; to save you from a late night trip to the supermarket.

An opportunity for staff to try some of Tees restaurant’s most popular dishes at home - the kits can be bought directly from the Tees Restaurant ar competitive prices.

Take home dishes such as Thai fishcakes, Teesside Parmo or even a tasty Mac and Cheese.