Super Food Family Classics
By Jamie Oliver
1 hr
Not Too Tricky
serves 4
About the recipe
Using fillet, which is a leaner cut of pork, means we don’t consume too much saturated fat, and we get a good dose of the B-vitamin thiamin, which our hearts need to function.
Recipe From
Ingredients
2 tablespoons sesame seeds
300g brown rice
1 mint green teabag
4 large eggs
1.2kg mixed crunchy veg, such as carrots, Chinese cabbage, baby corn, sugar snap peas, beansprouts
300g piece of pork fillet
1⁄2 a cucumber
6 radishes
1 tablespoon rice wine vinegar
2 tablespoons hot chilli
sauce
1 teaspoon low-salt soy sauce
1 lime
50g baby spinach
1 punnet of cress
Method
- Toast the sesame seeds in a large deep pan until lightly golden, then tip into a small dish. Return the pan to the heat. Pour in the rice, add the teabag and a pinch of sea salt, then cover with 4 litres of water and cook according to the packet timings.
- When the water comes to the boil, rinse, then carefully lower in the eggs to soft-boil for 5 1⁄2 minutes, or until cooked to your liking. Remove the eggs and place a sieve in the pan so it sits in the water.
- Speed-peel the carrots into ribbons and shred the Chinese cabbage. Veg by veg, quickly blanch each crunchy veg in the sieve for just a minute or two while the rice carries on cooking, shaking off any excess water and arranging in piles on a platter as you go. Finely slice the pork fillet and toss in the sieve for 3 to 4 minutes, or until cooked through.
- While the rice finishes off, scratch the fork down the outside of the cucumber, then finely slice into rounds. Halve the radishes and toss both with the vinegar and a pinch of salt in a bowl.
- In a separate bowl, mix the chilli and soy sauces with the lime zest and half the juice. Cut the remaining lime half into four wedges, pile up the spinach, snip the cress, and peel the eggs.
- Once done, drain the rice, reserving the broth, which you can divide between four cups or glasses to serve on the side for an extra nutrient hit.
- Serve the platter in the middle of the table ready to divide up between bowls. The idea is to bust up your eggs and mix it all together before tucking in – it’s a really fun way of celebrating different veg, condiments, flavours and textures.
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