Will feed 4 adults or a family of 2 adults and 3 children.

1 Pork steak
2 Carrots
2 Celery Sticks
1 Courgette
3 Garlic cloves
500ml Chicken stock
1 Mug of White Basmati Rice

Spice mix

1 Tablespoon Raisins
1 Tablespoon Cashew nuts (raw not roasted)
1 Teaspoon flaked Almonds
1 Teaspoon Cumin
1 Teaspoon Coriander
1 Teaspoon Mixed Spices
1/4 Teaspoon Black Pepper
1/4 Teaspoon Cinnamon

1 Teaspoon Rapeseed oil

Set the oven to 200 degrees centigrade.

Chop the vegetables. Heat the chicken stock to a boiling roll add all the vegetables and the garlic. Cover with a lid and reduce the heat to a simmer. Cook for 10 minutes.

Place all the Spice mix in an oven proof dish and mix well. Smells good. Add the oil and mix. Place in the hot oven for 5 minutes.
Remove from the oven and mix in the rice. Add the vegetables from the stock, layer them on top of the rice. Then using the same cup or mug measure 1 and a half mugs of stock into the oven dish. Curl the pork steak onto the top of the dish. Season with salt and pepper and place in the oven for 30 minutes. Cover with tinfoil and bake for another 10 minutes.

The seasoning is tasty rather then spicy. The pork succulent.
Serve with green salad and cucumber slices.

Enjoy!

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