Meat weekly menu 21/2021

Barbecue Skewers with Homemade Coleslaw and Cucumber Salad

by Fattig.student
Meat
Gluten-free
50 min
Barbecue Skewers with Homemade Coleslaw and Cucumber Salad

ingredients

  • 100 g pork tenderloin
  • 2 tbsp barbecue sauce
  • 120 g coleslaw salad mix
  • 1/2 x red onion
  • 1/2 dl sour cream
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 x lemon
  • 50 g spinach
  • 1/3 x cucumber
  • 1 x spring onion

method

  1. Chop the pork tenderloin into small pieces and place in a bowl with the bbq sauce. Mix and leave the meat to marinate for at least 30 minutes.
  2. Make coleslaw by mixing the coleslaw veggie mix, sliced red onion, sour cream, salt, pepper and lemon juice in a bowl.
  3. Thinly slice the cucumber and spring onions.
  4. Place the tenderloin pieces on the grill skewers and grill the skewers on all sides until the meat is cooked through. Serve with coleslaw, spinach, cucumber and spring onions.
  5. Set aside half of the coleslaw. It'll be used in another dinner later this week.

Pulled Pork Sandwich with Coleslaw

by Fattig.student
Meat
120 min
Pulled Pork Sandwich with Coleslaw

ingredients

  • 300 g pork tenderloin
  • 6 tbsp barbecue sauce
  • 1 x baguettes
  • 50 g spinach
  • 1/3 pack fresh coriander

method

  1. For this dinner we'll be using the coleslaw made earlier in the weekly menu.
  2. Brush the pork tenderloin with bbq sauce and place in an ovenproof dish. Bake at 150 degrees celsius for about 1-2 hours. Once out of the oven, allow the meat to rest for 10-15 minutes. Next, pull the meat into shreds using two forks.
  3. Bake the baguette according to the instructions on the package.
  4. Cut the baguette into small sandwiches and fill with spinach, coleslaw, pulled pork and fresh coriander.
  5. If following the weekly menu, store about 2/3 of the pulled pork in the fridge. We'll need this for later.

Pulled Pork Bowl

by Fattig.student
Meat
Gluten-free
20 min
Pulled Pork Bowl

ingredients

  • 1 dl sour cream
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 x lemon
  • 1/2 x red onion
  • 1 x spring onion
  • 1/3 x cucumber
  • 1/3 pack fresh coriander
  • 50 g spinach
  • 60 g coleslaw salad mix

method

  1. In this dinner we're using the pulled pork that was made earlier in the weekly menu.
  2. Mince the garlic and add to the sour cream. Stir, and season with salt and lemon juice.
  3. Dice the red onion, spring onion, cucumber and coriander.
  4. Fill a serving bowl with spinach, coleslaw, chopped vegetables and half of the leftover pulled pork. Serve with sour cream dressing.
  5. Store of the sour cream dressing in the fridge if following the weekly menu. It'll be used in the next dinner.

ingredients

  • 1 x baguettes
  • 1/2 x lemon
  • 60 g coleslaw salad mix
  • 1/3 x cucumber
  • 1 x spring onion
  • 1/3 pack fresh coriander
  • 50 g spinach

method

  1. For this dinner we'll be using the sour cream dressing and pulled pork that were made earlier in the weekly menu.
  2. Heat the baguette according to the instructions on the package.
  3. Stir fresh lemon juice into the coleslaw.
  4. Slice the cucumber, spring onion and coriander.
  5. Fill the baguette with sour cream dressing, spinach, chopped vegetables and the rest of the leftover pulled pork.
advertisement