Serves 10 800g lean pork shoulder cut into stir-fry bite size strips 50g pesto sauce 200g sliced onions 400g sliced washed leeks, thinly sliced 30ml sunflower oil 200g blanched frozen peas 1 kilo cooked pasta, approximately 100g per person 2 tbls chopped fresh mint and parsley Butter bean sauce 300g cooked butter beans, tinned or dried (soaked overnight and cooked) 25g garlic, paste or fresh 100g semi skimmed milk powder 25g chicken or vegetable stock paste or powder
Coat the pork strips in the pesto sauce. Stir fry the pork with the onions in the sunflower oil until lightly coloured, and half cooked. Add the leeks and gently sweat until soft. Make up the sauce by pureeing all the ingredients in a blender, pour the sauce onto the pork and leeks, and add sufficient water to formulate a litre of sauce. Bring to the boil and cook out for 5-10 minutes. Finish off the dish with the addition of the peas and chopped herbs. The pasta can be added to the sauce or served as accompaniment. Nutritional Values Per portion based on recipe making 10 portions, 330g Energy 1719kJ / 407kcal Carbohydrate 47g NME 0g Fat 11g Saturates 2.5g Protein 33g Fibre 6g Sodium 681mg Vitamin A 83 micrograms Vitamin C 6mg Folate 24 micrograms Calcium 230mg Iron 3.0mg Zinc 3.6mg Each portion provides over a portion of vegetables. Recipe supplied by BPEX Limited ‘Great