Recipe - Big Phils Hot Chilli Filler

15 g Dried cherry chillies

FOR THE PORK WITH HARISSA SA
1 One half Lemons; juice of
4 Boneless pork ribeye steaks;
about 550 g
2 Tomatoes; cut or sliced up
1 teaspoon Olive oil
1 tablespoon Chopped fresh parsley
Fresh chives; to garnish

FOR THE BROCCOLI WITH HARISS
2 tablespoon Finely chopped fresh parsley
2 Cloves garlic; finely
chopped
1 tablespoon Tomato puree
1 teaspoon Ground cumin
1 tablespoon Olive oil
1 dr Tabasco
200 g Purple sprouting broccoli;
trimmed

FOR THE COUSCOUS
250 g Couscous
1 Vegetable stock cube;
crumbled
2 tablespoon Finely chopped coriander
1 tablespoon Olive oil
Finely grated zest of 1
lemon; plus juice of 1/2
; lemon
1 dr Tabasco
1 Tomato; halved, seeded and
; minced
Salt and pepper
Fresh chives; to garnish

1 Soak two thirds of the dried chillies in hot water for about 15
minutes. Chop the remaining chillies.

2 For the Pork with Harissa Sauce: Pour the lemon juice into a shallow
dish. Add the chillies, mix, add the pork and coat in the mixture.

3 Heat a griddle pan and cook the pork for 12 minutes until cooked
through, turning frequently. Pour over the remaining lemon juice.

4 Arrange the tomatoes around the edge of a plate and drizzle over the
olive oil. Sit the pork in the middle of the plate and sprinkle over
the parsley.

5 Garnish with the chives and half the soaked chillies.

6 For the Broccoli with Harissa Sauce: Chop the remaining soaked
chillies and mix together with the chopped parsley, garlic, tomato
puree, cumin, olive oil and a drop of Tabasco. Then season.

7 Blanch the broccoli in a pan of boiling water for 45 minutes,
drain and refresh under cold running water. Pat dry using kitchen
paper, arrange on a plate and serve with the sauce.

8 For the Couscous: Place the couscous in a bowl with the stock cube.
Pour over enough boiling water to cover and leave to stand until the
couscous has soaked up the water and is tender.

9 Stir the coriander, olive oil, lemon zest, juice and drop of
Tabasco into the couscous and season. Serve the couscous in a bowl,
topped with the minced tomatoes and chives.

Converted by MC_Buster.

Per serving: 670 Calories (kcal); 18g Total Fat; (23% calories from
fat); 19g Protein; 113g Carbohydrate; 0mg Cholesterol; 67mg Sodium
Food Exchanges: 6 One half Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2
Fruit; 3 Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.