LIGHTENED UP SCORPION CUP
A Scorpion Bowl typically has four or more liquors and is super sweet. This sweet-enough version uses rum and brandy for richness and amaretto to fill in for hard-to-find orgeat. Garnish with orange slices, fresh mint sprigs, and edible orchids.
Provided by Juliana Hale
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Combine orange juice, lime juice, rum, brandy, amaretto, and 3/4 cup ice in a cocktail shaker. Cover and shake until well chilled. Pour unstrained into a wide glass mug or bowl. Pile remaining 3/4 cup ice in center. Serve with 2 straws.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 15.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.8 g, Sodium 5.6 mg, Sugar 11.5 g
PINEAPPLE & PORK SKEWERS
Kids will love these pork, pineapple and green pepper skewers, marinated for added flavour and cooked on the barbecue. Serve with rice or in pitta bread
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut the pork into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.
- Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
- Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.
Nutrition Facts : Calories 260 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
SPICY PORK-AND-PINEAPPLE STIR-FRY
Packed with tender bites of pork tenderloin and a veritable rainbow of nutritious add-ins like green beans, bell pepper, and pineapple, this pork stir-fry is full of bright flavors. Brought together with a quick sauté and sriracha sauce for some sweet-heat, it's then spooned over cilantro-flecked brown rice for a fast and nutritious weeknight dinner.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl, stir in cilantro, and cover to keep warm.
- Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes; transfer to a plate.
- Add remaining 2 tablespoons oil, onion, bell pepper, green beans, and pineapple to now-empty skillet and season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, 8 to 10 minutes.
- Whisk together Sriracha sauce, cornstarch, and 1 cup water in a small bowl; add mixture to skillet along with pork and any accumulated juices. Cook, stirring, until sauce thickens, about 30 seconds. Divide rice over four plates; spoon stir-fry on top and garnish with more cilantro before serving.
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