1 teaspoon ground cumin
½ teaspoon turmeric
- 1/2 cup orange juice
- 1/4 cup brown sugar
- 500g boneless pork rib steaks, cut into 2cm cubes
- Olive oil
- 1 1/2 cups couscous
- 1 1/2 cups boiling water
- 2 oranges, peeled, segmented
- 1/3 cup chopped fresh flat-leaf parsley leaves
- 50g baby spinach
Combine oil, juice and sugar in a shallow glass or ceramic dish. Add pork. Stir to coat. Cover and refrigerate for 30 minutes.
Thread pork onto skewers. Season with salt and pepper. Heat oil over medium heat. Add skewers. Cook, turning occasionally, for 6 to 8 minutes or until just cooked through.
Meanwhile, place couscous in a heatproof bowl. Add boiling water. Stand, covered, for 3 to 5 minutes or until water has absorbed. Stir with a fork to separate grains. Stir in orange segments and parsley. Season with salt and pepper. Add spinach. Toss to combine. Serve pork skewers with couscous mixture.
2 tablespoons olive oil
2 cloves garlic, crushed
300g button mushrooms, roughly chopped
4 rashers bacon, rind removed, roughly chopped
1.5 cups Arborio rice
5 cups chicken stock
2 big handfuls of spinach leaves
1 cup finely grated parmesan
2 tablespoons butter
sea salt and cracked black pepper
Preheat oven to 180°C.
Heat the oil in a large pan over medium heat.
Add garlic, mushrooms and bacon and cook for 5 minutes/ until browned.
Place in a ovenproof dish with the rice and stock, stir to combine. Cover with lid/ aluminum foil
Bake for 40 minutes or until most of the stock is absorbed and rice is al dente.
Stir through the spinach, parmesan, butter, salt and pepper.