The week that was

1. Maple pork with chilli beans and spinach
2. Wholemeal muffin with tomato and cheese
3. Beef schnitzel with mushroom gravy and chips
4. Weet-bix with sultanas and milk

Just to change things up a bit I thought I would provide some proof that I actually do eat savoury dishes once in a while. So from now on I'll post the culinary highlights from the week that was, and if you want I can provide recipes (if like me, you do sometimes eat a savoury dish).

So this is what I've been eating this past week - some delicious pork, a couple of yummy breakfasts and a wonderful pub lunch.

What were the stand out dishes for you this week?

ETA - Sue requested the recipe for Maple pork so here it is:

Maple Pork with Chilli Mixed Beans (from Healthy Food Guide - October 2009)
Serves 4

2 tbsp maple syrup
1 tbsp dijon mustard
1 tbsp parsley, finely chopped
600g pork cutlets
olive oil cooking spray
1 medium onion, sliced
2 cloves garlic, crushed
pinch dried chilli flakes
2 bunches English spinach, trimmed and coarsely chopped
400g can four-bean mix, drained and rinsed
2 medium tomatoes, chopped

1. Place maple syrup, dijon mustard and parsley in a small bowl. Add pork. Toss to coat.
   
2. Heat a large non-stick frying pan over medium heat. Cook pork, brushing with maple syrup mixture, for 4-5 minutes each side. Transfer to a plate. Cover to keep warm.
3. Spray a medium saucepan with oil. Heat over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic and chilli. Cook, stirring, for 1 minute. Add spinach, beans and tomato. Cook until spinach has wilted and beans are heated through.
4. Serve pork with chilli mixed beans.
   

Awesome Pork Stew

Well it is cold and wintery here in Adelaide, Australia - so of course it is perfect weather for a lovely warm stew. I was planning on making a beef stew - but it turns out I am not very good at reading labels in the freezer so we have a lovely tender pork stew instead.

Pork Stew

Serves 6

600g Pork Scotch Fillet, cubed

2 tbsp Wholemeal Flour

2 tsp Oregano

1/2 tsp Salt

1/2 tsp Pepper

2 tbsp Olive Oil

2 Onions, diced

4 Cloves of Garlic, crushed

2 Stalks of Celery, diced

2 Small Carrots, diced

750ml Beef Stock

200g Mushrooms, sliced

140g Tomato Paste

1 tbsp Worcestershire Sauce

410g Can of Butter Beans

150g Green Beans, chopped

Combine the flour, oregano, salt and pepper on a plate - and toss the pork in the flour mixture. Heat the olive oil in a large sauce pan over a medium-high heat and brown the pork in batches. Remove the pork and set aside on a plate.

Reduce the heat to medium and cook the onions, garlic, celery and carrot with any remaining flour mixture until the vegetables start to turn golden. Add the stock, mushrooms, tomato paste and Worcestershire sauce, and bring to the boil.

Reduce the heat to a simmer, add the pork and simmer for 1 hour or until the pork is tender. Add the butter beans and green beans to the pot and cook until the green beans are just tender.

Serve with some yummy crusty bread and enjoy!