Pork Stew with Honey and Mustard

Considering I'm not a big pork eater - I really love this pork stew. It is moist, tasty and very easy. It's slow cooked, however best if you brown the pork first and fry the onions before loading everything into the slow cooker. This is great for winter and serves 4 generous serves.

Ingredients:

• 2 tablespoons oil
• 1kg lean pork steak
• 1 tablespoon low-fat butter
• 2 large onions, peeled and sliced
• 3 cloves garlic, crushed
• 250g button mushrooms
• 1 tablespoon flour
• 1/3 cup lemon juice
• 1 and half cups chicken stock
• 2 tablespoons wholegrain mustard
• 2 teaspoons honey
• 1/2 teaspoon ground cumin

Method:

1. Heat oil in a large frying pan and brown the pork on both sides on a high heat
2. Place the pork into the slow cooker
3. Add half the butter to the frying pan and cook onion until clear then add them to the slow cooker
4. Add mushrooms and remaining butter to the frying pan and cook for 1 minute
5. Stir in flour, cook 1 minute, then gradually add the lemon juice and stock while stirring to avoid lumps
6. Add the remaining ingredients to the frying pan, stir and warm through for only a couple of minutes
7. Pour everything into the slow cooker over the pork and mushrooms and cook on low for 6-7hrs.

Lovely served with pasta and vegetables covered in the juice from the slow cooker.

D-E-L-icious  XD

Mustard Chicken with Red Onion Vegies

I found the Mustard Chicken recipe in a 4 Ingredients book and served it with a side of sauteed green beans, capsicum and my Red Onion Jam. It is a family winner because it is similar to crumbed chicken, but is lighter in taste and calories. It serves 4.

Ingredients for Mustard Chicken:

• 6 tablespoons of cornflour
• 4 chicken breasts sliced into strips
• 2 tablespoons wholegrain mustard
• 1 cup chicken or vegetable stock
• Salt & pepper to taste

Ingredients for Red Onion Vegies:

• 3 or 4 handfuls of green beans, ends removed
• 2 red capsicums, sliced into strips
• 3 or 4 tablespoons of Red Onion Jam
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt & pepper to taste

Method for Mustard Chicken:

1. Season cornflour with salt & pepper
2. Toss chicken in seasoned flour to coat.
3. Heat a non-stick frying pan and fry on all sides until lightly browned
4. Stir in stock and mustard and bring to the boil
5. Turn down to a simmer and leave uncovered for 5 minutes or until chicken is cooked and sauce has thickened.

Method for Red Onion Vegies:

1. Heat the butter and oil in a medium sized saucepan on a high heat
2. Add green beans and stir
3. Add capsicum and stir
4. Add salt & pepper and stir
5. Turn down to low, put the lid on and steam the vegies for about 10-15 minutes depending on how crisp you like them
6. Just before serving, add the Red Onion Jam and stir through unitl warm

To finish: Place the Mustard Chicken on a warm plate with the vegies on the side. There will be some juice in the vegies so pour it over the top.  D-E-L-icious  XD