Middle Eastern Style Chermoula Pork

Name: Middle Eastern Style Chermoula Pork with Pepper, Carrot, Greek Style Cheese and Rice
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 150 grams Basmati Rice; 1 unit(s) Bell Pepper; 1 unit(s) Carrot; 2 unit(s) Garlic Clove; 240 grams British Pork Mince; 1 sachet(s) Chermoula Spice Mix; 1 carton(s) Tomato Passata; 10 grams Chicken Stock Paste; 50 grams Greek Style Salad Cheese; 300 milliliter(s) Water for the Rice; ½ tsp Sugar; 75 milliliter(s) Water for the Sauce

with Pepper, Carrot, Greek Style Cheese and Rice

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Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander. It lifts the tomato sauce that carries the pork, pepper and carrot in this recipe to make this colourful bowl that's ready in less than 25 minutes.

Tags:

Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

240 grams

British Pork Mince

1 sachet(s)

Chermoula Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3150 kJ

Energy (kcal)753 kcal

Fat32.9 g

of which saturates13.5 g

Carbohydrate81.6 g

of which sugars13.5 g

Dietary Fibre7 g

Protein36.4 g

Salt2.49 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Garlic Press

•Large Frying Pan

Instructions

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pork mince, carrot and sliced pepper, fry until browned, 5-6 mins.

Use a spoon to break the mince up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.