Monday, November 15, 2010

Greek: Cheat

Back to online shopping fiascos... This one week I'd orderd a half kilo of pork steak so that I could make beautiful souvlaki for my flatmates... But they only showed up with 200 grams! Gah! Luckily I had a little pork schnitzel left over... Enter:
 Greek Marinated "Stir-Fry" on Cheat's "Greek Spinach Rice"...

Complete with Lemon Pip...
The original recipe comes from - a brilliant website, everyone should have it bookmarked! And the rice recipe is inspired by a book we have at home, but this particular Cheat is all me!

Recipes follow the jump...

 You will need:

For Pork:

1/4 cup olive oil
1/4 cup red wine
2 Tbsp fresh lemon juice
1 Tbsp dried or fresh mint (mine came "fresh" from a tube...)
1 Tbsp dried oregano
4 cloves of garlic, smashed and minced finely
200g pork schnitzel, sliced into thin strips.
Juice of one lemon
Salt and pepper.

Basically, chuck everything in a bag and smoosh it around a bit. Then leave to marinate for at least an hour - but overnight in the fridge is best!

When you're ready to eat the pork, heat up a frying pan and chuck the whole lot (minus plastic bag) into the hot pan and toss until cooked. Serve over your choice of carbohydrate and vegetable... Or with tzatziki.

For the Spinach Rice:

Rice for four, cooked.
200g fresh spinach, washed and finely chopped.
25-50grams butter.
1/2 onion, finely diced.
2 cloves, garlic, crushed.

Melt the butter in a frying pan over medium low heat, throw in the garlic and onion and sautee until soft. When garlic/onion is soft turn heat up to medium-high to brown. Once brown, add spinach and wilt (you may need to add some water at this point). Finally pour the cooked rice over the spinach mix and stir until heated/mixed through... Serve with meat of your choice!


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