Healthy recipes for the New Year

Fitness is front of mind for many this January, with one in seven of us now a member of a gym - the perfect time for a healthy and nutritious recipe that will help maintain energy levels!

For those looking to get fitter, but not lose the flavour, we’ve compiled a selection of our favourite pork recipes that are sure to delight the taste buds whilst not bothering the waistline.

Spiced Pork Koftas with Jewelled Couscous

Serves: 4

Cooking Time: 20mins

Ingredients
450g (1lb) Lean Pork mince
15ml (1tbsp) Ras-el-hanout spice mix
1 Clove garlic, crushed
50g (2oz) Dates, chopped
25g (1oz) Pistachio nuts, chopped
2 Spring onions, finely sliced
Bamboo skewers, soaked in cold water

‘Jewelled’ Couscous:
100g (4oz) Couscous
15ml (1tbsp) Ras-el-hanout spice mix
¼ Cucumber, cubed
2 Spring onions, sliced
20 Blueberries
30ml (2tbsp) Pomegranate seeds
30ml (2tbsp) Fresh mint, chopped
30ml (2tbsp) Fresh parsley, chopped
Olive oil for drizzling

Method

Into a large bowl place the pork mince, spice, garlic, dates, nuts, spring onions and seasoning.
Divide the mixture into about 8 and shape into sausage shapes. Thread the ‘sausages’ onto soaked bamboo skewers, lightly squashing around the skewer to secure.
Place on a plate, cover and place in fridge for 15-20 minutes to chill. Remove from fridge and place under a preheated grill and cook for about 12 minutes until golden and cooked through.
Make the couscous: Place the couscous and spice into a large bowl and cover with approx 200ml boiling water – cover and leave for about 5 minutes until the liquid has absorbed. Add all the remaining ingredients and combine well together. Season, drizzle with a little oil and serve.
Serve the koftas with a large pile of couscous.

Pork, Black Bean and Orange Salad

Serves: 4-6
Cooking time: About 1 hour + 1 hour marinating time

Ingredients

700g (1½lbs) Pork belly slices, rind and excess fat removed
30ml (2tbsp) Orange rindless marmalade
30ml (2tbsp) Soy sauce
45ml (3tbsp) Orange juice
60ml (4tbsp) Black bean sauce
2 Star anise
3 Chinese leaves, roughly shredded
½ Little gem lettuce, roughly shredded
50g (2oz) Beansprouts
3 Spring onions, thinly sliced
Handful Fresh coriander leaves
1 Large orange, peel removed and cut into segments

Method

Preheat oven to Gas 5, 190ᵒC, 375ᵒF
Mix together in a large bowl the marmalade, soy, orange juice, black bean sauce and star anise.
Add the belly slices and coat in the juice. Cover and marinate in the fridge for about 1 hour.
Remove the belly slices from the marinade and place in an oven pan, cover with foil and cook for about 50 – 60 minutes turning and basting occasionally.
Allow belly to cool slightly and then cut into chunks.
Serve on a bed of Chinese leaf, lettuce, beansprouts, spring onions, fresh coriander leaves and orange segments. Serve drizzled with the warm cooking juices.