Pork with garlic, chilli, coriander and lime

Thai Pork

It’s hard to make pan-fried pork mince look good. But I think that’s its only downside. It’s so tasty, cheap and  you can pick up extra-lean packs, which make you feel pretty saintly.

Having said that, when I whooped “isn’t pork mince great?!” Thomas thought about it quite seriously, and replied “mm…well, it’s not in my top five types of meat.” But I know him well enough, and I recognised his expression of concentration, to know that he was struggling to rank ‘rib eye steak, leg of venison, fillet of beef…’ in his head…. 

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Nduja Omelette

ndjua-omelette

Seeing as a little bit of nduja goes a long way, I only used half of the fairly small amount I’d bought, which left me with more to play with. After my first experiment with ‘neat nduja’ on pasta, I thought I’d try diluting the chilli hotness with my second meal…

…so, in true Gavin and Stacy fashion, I put it in an omelette for a Bombay spicy brunch. Absolutely delicious – and great rocket fuel to kick off your day. With a nduja omelette and a strong up of coffee you’ll be bouncing off the walls until lunchtime.

Ingredients
2 pucks of frozen spinach
1 knob of butter
3 eggs
1 tablespoon of nduja
Optional: fresh herbs
Optional: finely-grated Parmesan

1. Put the spinach in the microwave for a minute to defrost it, and then squeeze out all of the water.
2. Crack the eggs into the bowl with the spinach and whisk with a fork. If you have any fresh herbs or finely-grated Parmesan, then add it to the spinach-egg mixture at this point.
3. Put a knob of butter in a hot frying pan and add the nduja so it begins to cook, and break down.
4. Pour the mixture into the pan with the nduja and leave it for a minute so until the base starts to set.
5. Fold it into an omelette shape, check it’s all cooked through and serve. Delicious!

Nduja omelette