FRIDAY NIGHT MEALS WITH SARAH DI LORENZO
RAINBOW PIZZA
Serves 4
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- Wholegrain pizza base
- 1/3 cup of pizza sauce
- 2/3 cup of grated cheese
- 100 grams of cherry tomatoes sliced
- 1/2 cup of grated sweet potato
- 1/2 cup of corn kernels
- 3/4 cup of chopped broccoli
- 1/2 cup of shredded red cabbage
- 1/2 cup of chopped cooked beetroot (canned is fine)
- 1 tablespoon of chopped fresh parsley
Method
Preheat the oven to 220 degrees and like a baking tray with baking paper.
Add the pizza sauce and some of the cheese to the pizza base.
Add the corn, cabbage, beetroot, broccoli, tomatoes and sweet potatoes, then top with cheese.
Bake for 10 minutes. Serve with fresh parsley.
SUSHI BAKE
Serves 4 – 6
Ingredients
Cooking spray
3 1/2 cups of cooked sushi rice
1 tablespoon and 1 1/2 tablespoons of rice vinegar
1 tablespoon of maple syrup
1 1/2 tsp of sea salt
2 tablespoons of olive oil
2 tablespoons of sriracha
1/2 cup of greek yoghurt
Sriracha to drizzle
1 tbsp of tamari or soy plus keep some for serving
2 teaspoons of wasabi
3 chopped spring onions
500 grams of chopped tuna or salmon
1/2 sliced avocado
1/4 cup of chopped cucumber
Toasted sesame seeds
Nori sheets to serve
Method
Spray a baking dish. Cook your rice or if it is uncooked then heat up in the microwave.
Add to the rice the maple sugar, salt and vinegar and then spread across the bottom of the prepared dish. Chill in the fridge for 1/2 hour.
Preheat the oven to 220 degrees and add some oil to the rice. Bake for 10minutes.
In bow mix the sriracha, tamari, wasabi, yoghurt and 2 chopped spring onions. Add the chopped fish and mix well. If you are using fresh sashimi and you want it raw then leave out and top at the end.
Top with the fish mix and then drizzle some sriracha. Bake for 15 minutes. Let cool.
Serve with avocado, sesame seeds, the remaining spring onion and serve with soy sauce, ginger and nori sheets.
PERI PERI CHICKEN BURGER
Serves 4
- 600 grams of chicken breast
- 1 tablespoon of olive oil
- Juice of 1 lemon
- 2 cloves of chopped garlic
- 2 teaspoons of chopped chilli
- 1 teaspoon of paprika
- 1/2 teaspoon of oregano
- 4 whole grain buns
- 1 ripe avocado
- Iceberg lettuce
- Sliced tomatoes
- Sliced red onion
- Sliced cucumber
- Salt and pepper
Method
With all the chicken breasts place between plastic and roll out with a rolling pin to flatten.
Add the garlic, spices , olive oil, lemon and herbs to a bag. Add the chicken. Cover well and then refrigerate for 12 hours.
Cook the chicken in oil until cooked through.
Add 1/4 avocado to each bun like a spread. Then add the lettuce, chicken, tomato, onion and cucumber.
Season and enjoy.
SWEET AND SOUR PORK
Serves 4
For the stir fry sauce
- 1/3 cup of tamari
- 1 cup of chicken stock
- 2 tablespoons of honey
- 1 tablespoon of arrowroot powder
For the sweet and sour sauce
- 1 cup of the stir fry sauce
- 1 tablespoon of balsamic vinegar
- 1/4 cup of tomato sauce
- 1/4 cup of honey
Pork
- 500 grams of pork tenderloin trimmed
- 1 tablespoon of sesame oil
- 2 cloves of garlic crushed
- 2 tablespoon of grated fresh ginger
- 1 chopped red capsicum
- 1 chopped green capsicum
- 1 cup of pineapple chopped
- Serve with brown rice and fresh coriander
Method
For the stir fry sauce, add all the ingredients to a jar and shake well.
For the sweet and sour sauce grab 1 cup of the master stir fry sauce to a medium bowl with the vinegar, honey and tomatoes sachet and whisk.
Slice the pork into bite sized pieces.
Add the port of a fry pan with the oil and sear for a few minutes and set aside. Add the ginger, garlic and capsicum. Sauce for a few minutes. Give the sweet and sour sauce another quick whisk, add to the pan, bring to the boil and then simmer for 2 minutes to thicken, Add the pork back in with the pineapple. Cook for a minute or two for the flavours to all mingle.
Add the pork to a platter, serve with coriander and brown rice.
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