Piri piri and paprika pork. Dessert strawberry fruity blancmange 

Evening all. Tonight’s lovely food recipes for you :- 

Piri piri and paprika pork. 


4 thick pork loins, all fat removed

Garlic fry light (can use regular)

2 onions, chopped. I use 1 red and 1 white.

Free vegetables of your choice, I used carrots, peppers, broccoli and green beans

1 & 1/2 cartons of passata

2 tbs of Schwartz Piri Piri Seasoning. It does have quite a kick!! 

2 chicken stock cubes

A tbs of smoked paprika

Mixed herbs

Salt and pepper

Preheat the oven to 180°C. Seal the pork in a frying pan and onions, then place in a large oven tray sprayed with garlic fry light. 

Roughly chop your vegetables and throw in the tray.

Boil the kettle and place passata, salt and pepper and the stock cubes into a large jug. add the piri piri seasoning and paprika. Add approximately 50ml of boiling water and stir until the stock cubes have dissolved.

Place the pork in the tray, and then pour over the seasoned tomato mixture. Sprinkle with mixed herbs. Place in the oven for around 25 minutes. 

I served mine with butternut squash mash, topped with a little light primula cheese from my a choice. 
Dessert. Strawberry fruity blancmange:-

1 sachet of sugar free strawberry jelly made up with 1/2 pint of boiling water, add a sachet of gelatine and mix well. Add just under 1/2 pint of cold water, frozen mixed berries and a heaped tbs of fat free quark, or yogurt, mix and pop in a jelly mould. 

Leave to set in the fridge for about an hour. Serve with more fruit and fat free quark mixed with stevia Nd vanilla essence. Jelly, fruit and cream!! The sachet is 1.5 syns so less than 1 syn if you spilt between 2. 

Happy Fopping xxx 

Ps of you aren’t on Instagram or facebook you won’t do seen my article in the telegraph. Here’s the link if you’d like to read it xx 



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