An Hour's The Limit - 'Fast' Ed Halmagyi Recipe

This is a great recipe from Random House blog:

Feeding The Kids by Ed Halmagyi

 If your kids are anything like mine, then dinnertime can be a real challenge. As parents we’re flat out trying to provide our little ones with a balanced and nutritious meal, and yet all too often they won’t have a bar of it. I have come to realise that there are two missing elements in so much of what we offer to kids: texture and fun. Kids love the crunchy, sloppy, chewy and foamy feel of dinner – it goes beyond the look and taste. As for the fun part, well, it’s all in how you sell it to them!

 

KARATE-CHOP PORK CUTLETS

Bursting with savoury fl avours, these pork cutlets can be as kung-fu as your kids like. Feeling like a black-belt? Add the wasabi. If your martial artists are a little more ‘Grasshopper’, maybe go without.

Serves 4 kids
Preparation time: 10 minutes
Cooking time: 15 minutes

4 x 170g pork cutlets, French-trimmed
1 Tbsp vegetable oil
2 Tbsp soy sauce
1 Tbsp honey
1 Tbsp pickled ginger, chopped very
fi nely
¼ tsp wasabi paste (optional)
4 cups (1 litre) chicken stock
180g dried soba noodles
2 tsp sesame oil
1 Tbsp toasted sesame seeds
2 shallots, sliced very fi nely
1 lime, juiced

1. Drizzle the pork with vegetable oil, then sear in a large frying pan set over a high heat. Cook for 3 minutes each side until well browned, then turn the heat to medium and pour in the soy, honey, ginger and wasabi (optional). Continue cooking, turning often, until the soy forms a lacquer on the meat, then set aside.
2. Meanwhile, bring the chicken stock to a boil in a saucepan, then stir in the soba noodles. Cook for 8 minutes, until tender, then drain and toss with the sesame oil, sesame seeds, shallots and lime juice. Serve topped with a pork cutlet.