Pork Goulash with Cauliflower Rice

Goulash was one of my mom's regular dinners when I was growing up, and I loved it. I now like to serve it with cauliflower rice, which has a similar texture to rice but a much lower GI. Contrary to popular belief, a true goulash doesn’t contain any soured cream, making for a much healthier dinner.

  • 2 tbsp plain flour
  • 2 tsp smoked paprika
  • 500g (1lb 2oz) pork stir-fry strips
  • 2 tbsp olive oil 2 onions, thinly sliced
  • 2 green peppers, cored and cut into slices
  • 1 garlic clove, finely chopped
  • 1 tsp dried oregano
  • 120ml (4 floz) red wine
  • 1 x 400g (14oz) can of chopped tomatoes
  • 200ml (7fl oz) beef or chicken stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato purée
  • 1 tsp honey
  • 2 tbsp chopped fresh flat-leaf parsley
  • CAULIFLOWER RICE:
  • 1 head of cauliflower
  • sea salt and freshly ground black pepper

SERVES 4–6

Method

Place the flour and smoked paprika in a bowl and season with salt and pepper. Use this to evenly coat the pork strips, tipping away any excess flour. Heat 1 tablespoon of the olive oil in a flameproof casserole over a medium heat and quickly brown the pork on all sides.

Don’t put too much pork in the casserole at once or it won’t brown – it’s best to fry it in batches. Transfer the meat to a plate and set aside. Add the remaining tablespoon of oil to the casserole, then sauté the onions, green peppers, garlic and dried oregano for about 5 minutes, until the vegetables are just beginning to catch a bit of colour. Return the pork to the casserole and stir to combine.

Pour in the wine and allow it to bubble down, scraping the bottom of the casserole with a wooden spoon to remove any sediment. Add the tomatoes, stock, Worcestershire sauce, tomato purée, honey and a good pinch of sea salt and black pepper and bring up to a steady simmer. Place the lid on the casserole and simmer for another 20 minutes or so, until the pork is completely tender.

Meanwhile, to make the cauliflower rice, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Line the base of a steamer with parchment paper, tip in the cauliflower and cook for 8–10 minutes, until tender. Season with salt and pepper, then fluff up with a fork. Divide the cauliflower rice among warmed plates, then spoon over the pork goulash. Garnish with the parsley to serve


Spicy Roasted Root Vegetables with Lemon and Herb Couscous

Couscous is a staple of the North African diet and can be used to accompany tagines or with great success in salads. It’s made from semolina grains that have been rolled, dampened and coated with very fine wheat flour. This enlarges the individual grains and keeps them separate during cooking.

COUSCOUS:

  • 1 onion, finely diced
  • 1 garlic clove,
  • 225g (8oz) couscous
  • 450ml (¾ pint) vegetable stock
  • 2 tbsp olive oil
  • 1 small re
  • finely chopped
  • finely grated rind of 1 lemon
  • 2 tbsp chopped fresh mixed herbs, such as parsley, basil and coriander
  • ROOT VEGETABLES:
  • 2 tbsp olive oil
  • 500g (1lb 2oz) baby carrots, trimmed and halved lengthways
  • 500g (1lb 2oz) baby parsnips, trimmed and halved lengthways
  • 2 tbsp light soy sauce
  • 1 tbsp clear honey
  • 1 mild red chilli, seeded and finely chopped
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 tsp toasted sesame seeds
  • sea salt and freshly ground black pepper

SERVES 4

Method

Preheat the oven to 180°C (350°F/gas mark 4). To prepare the spicy roasted root vegetables, place the oil in a large roasting tin and add the carrots and parsnips, tossing until well coated. Season generously. Roast for 15 minutes, until almost tender. Meanwhile, place the couscous in a large heatproof bowl. Bring the stock to a simmer and then pour it over the couscous.

Stir well, then cover with cling film and set aside for 15 minutes. Remove the root vegetables from the oven, then drizzle over the soy sauce and honey and sprinkle the red chilli on top, tossing to coat evenly. Return to the oven and roast for another 10 minutes, until the vegetables are completely tender and lightly charred. Sprinkle over the parsley and sesame seeds and toss gently until evenly coated.

To finish the couscous, heat a frying pan with the olive oil. Sauté the onion, garlic and lemon rind for 2–3 minutes, until softened but not browned. Remove from the heat. Gently separate the couscous grains with a fork. Season to taste and place in a pan to reheat, stirring continuously with a fork. Fold in the onion mixture along with the herbs. To serve, divide the couscous among warmed bowls and arrange the spicy roasted root vegetables on plates alongside.