Food and Drink Menus

[The March Hare]

Banana and Strawberry Honey Crisp

Get an excellent start to the day with this energy packed breakfast of bananas and strawberries, topped with Greek yoghurt and honey crisp oats

Ingredients
Serves 4
75g (3oz) oats
25g (1oz) caster sugar
25g (1oz) butter
1 tablesthingy orange blossom honey
225g (8oz) strawberries, hulled and halved
4 medium bananas, peeled and thickly sliced
4 tablesthingys Greek yoghurt
Extra orange blossom honey for drizzling
Method
First make the honey crisp. Sprinkle the oats over a baking sheet, or swiss roll tin, and scatter with sugar. Dot with butter, then drizzle over the honey. Place it in a pre-heated oven gas mark 5, 375ºF, 190ºC for around 10 minutes – or until just toasted. Remove from oven and allow it to cool – this makes the oats crisp and taste like toffee.

Place the strawberries and bananas in a bowl and sprinkle with lemon juice. Top the fruit with Greek yoghurt and finish with a scattering of crumbled honey crisp oats. Finally drizzle with a little extra honey.

[The March Hare]

Grilled field mushrooms with West Country Belton Red Leicester

These make a very tasty starter or light lunch ­ the strong taste of the Red Leicester compliments the rich flavour of the mushrooms, and with a good drizzle of olive oil these are delish

Preparation time: 5-10 minutes
Cooking time: 20 minutes
Ingredients:
(Serves 4)
1kg (2lbs) field mushrooms
1 lemon, zested and juiced
Sprig thyme
Extra virgin olive oil for drizzling
Salt and pepper
2 x soda farls cut in half
250g (10oz) West Country Belton Red Leicester, sliced
Small bag rocket

Method
Preheat the oven to 220ºC. Cut the stalks out of the mushrooms and lay them on a baking tray, and sprinkle over lemon zest and juice, thyme, olive oil, salt and pepper.

Put the tray in the top of the oven for 10-15 minutes, until mushrooms have halved in size. Place the West Country Belton Red Leicester over the top of the mushrooms and bake them in the oven until the cheese has melted.

In the meantime, toast the soda farls and divide between 4 plates. When the mushrooms are cooked, placed them on soda farls. Drizzle any liquid that has collected in the tray onto the mushrooms, finish with rocket, extra virgin olive oil and salt and pepper

[The March Hare]

Gumbo

Gumbo is one of the definitive dishes of Cajun cooking. The word Gumbo comes from the African word for okra, which is often used to thicken the dish

Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients
(Serves 4)
2 chicken breast fillets, cubed
100g (4oz) chorizo sausage, cubed
1 green pepper, chopped
1 large onion, chopped
2 sticks celery, chopped
3 cloves garlic, crushed
6 tablesthingys oil
3 tablesthingys Discovery Cajun Seasoning
6 tablesthingys plain flour
1 litre (1 3/4fl oz) chicken stock

Method
Coat the chicken, chorizo, pepper, onion, celery and garlic in 2 tablesthingys of oil and Cajun Seasoning. Heat a large saucepan and fry the chicken in small batches until well browned. Transfer to a plate. Add the remaining oil and flour to the pan, mix well and cook very gently for about 10 minutes until browned. Gradually add stock, bring to the boil and add the chicken and vegetables. Cover the pan and simmer gently for 25-30 minutes.

Serve in bowls over cooked rice, sprinkled with chopped parsley

[The March Hare]

Jambalaya

This is a classic dish from Louisiana made with rice and ham with prawns, oysters, crawfish, smoked sausage, chicken or beef – or all of them!

Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
(Serves 4)
2 tablesthingys oil
1 large onion, chopped
1 red pepper, chopped
1 green pepper, chopped
150g (6oz) chicken breast fillet, cubed
75g (3oz) chorizo sausage, sliced
1 tablesthingy Discovery Cajun Seasoning
200g (8oz) American long grain rice
450ml (3/4 pint) chicken or vegetable stock
1 jar Discovery Creole Sauce
12 cooked king prawns
Handful chopped flat-leaf parsley or coriander

Method
Heat the oil and fry the onion and peppers for 5 minutes until slightly softened. Sprinkle the Cajun Seasoning over the chicken and chorizo and add to pan. Cook for 2 minutes over a high heat, until well browned. Add the rice, stir well, then add the stock and Creole Sauce. Bring it all to the boil, cover and simmer very gently for 15-20 minutes or until the liquid is absorbed and the rice is cooked.

Garnish with king prawns and chopped herbs

[The March Hare]

C




Creole Fish Pie

Celebrate the annual New Orleans Mardis Gras on February 28 with this delicious recipe – this year it’s going to be better than ever!

Preparation time: 15 minutes
Cooking time: 70 minutes
Ingredients
(Serves 4)
350g (14oz) salmon fillet, skinned and cut into large cubes
250g (10oz) smoked haddock fillet, skinned and cut into large cubes
300g (12oz) cod fillet, skinned and cut into large cubes
110g (4 1/2oz) peeled raw prawns
1 jar Discovery Creole Sauce
284 ml (1/2 pint) double cream

For the topping
900g (1lb 12oz) Desiree (or similar) potatoes, halved
50g (2oz) butter
50g (2oz) mature Cheddar cheese, grated
Handful of fresh parsley, finely chopped

Method
Place the fish in a large ovenproof dish. Mix together the Discovery Creole Sauce and double cream, and pour over the fish, covering well. Bring the potatoes to the boil and simmer for 10 minutes. Drain and cool them. Peel off the skins and grate the potatoes coarsely. Melt the butter and pour it over the potatoes and lightly toss.

Sprinkle the potatoes over the fish and top with cheese and parsley. Cook the pie at 200°C, 400°F, gas mark 6 for 1 hour until boiling hot, browned and crispy, covering if necessary. Serve with a crisp green salad.

[The March Hare]

Baked Sweet Potatoes with Thai Prawns and Coconut

Baked sweet potatoes with their bright orange flesh and nutty flavour can make the simplest of suppers, and they’re not only delicious but also very good for you

Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients
(Serves 4)
4 medium sweet potatoes
2 tablesthingys grapeseed or groundnut oil
Juice of 2 limes
1 tablesthingy red Thai curry paste
2 tablesthingys light soft brown sugar
Salt and ground black pepper
350g (14oz) raw prawns, peeled
2 teasthingys desiccated coconut
1 small handful fresh coriander or basil leaves, roughly chopped
142ml pot soured cream

Method
Preheat the oven to 200°C, gas mark 6. Put the sweet potatoes on an edged baking sheet, as they tend to ooze a sticky liquid while they cook that you don’t want stuck to the bottom of your oven. Bake the sweet potatoes for about 40-45 minutes or until very soft.

While the sweet potatoes are cooking, mix together the oil, lime juice, Thai paste, sugar and seasoning. Stir in the prawns and leave to soak up the flavours for 10 minutes.

Sthingy the prawns onto a foil-lined grill pan and cook under a hot grill for 3-4 minutes, turning once during cooking and brushing with any extra spice mixture.

Sprinkle over the coconut and return to the grill for about 1 minute or until it’s toasted golden brown.

Split open the cooked sweet potatoes, sthingy over the prawns and top with some coriander, a small sthingyful of soured cream and a drizzle of the cooked marinade if desired. Serve immediately

[The March Hare]

Cauliflower with Roasted Tomato Sauce and Chorizo

It’s worth the effort of roasting the tomatoes to make the sauce for this dish as it produces a wonderfully robust flavour – a delicious alternative to the well-known cauliflower cheese

Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients
(Serves 4)
1 large cauliflower (approx 1.1kg) cut into florets
500g (20oz) ripe tomatoes, quartered
1 onion, peeled and sliced
1 tablesthingy chopped fresh thyme
1 tablesthingy olive oil
250ml (8 1/2fl oz) hot vegetable stock
200g (8oz) cooked chorizo, sliced
1 tablesthingy freshly grated Parmesan
Salt and freshly ground black pepper

Agalinks tip
If you’re short of time, you can use a ready made tomato sauce. For a vegetarian alternative, replace the chorizo with 250g (10oz) of cup mushrooms, sliced and fried.

Method
Preheat the oven to 200ºC, gas mark 6. Place the tomatoes in a single layer in a roasting tin, with the onion and thyme, season well and drizzle with the oil. Roast them for 15 minutes until the tomatoes are soft. Pour the hot stock over the tomatoes and return them to the oven for a further 10 minutes.

Cook the cauliflower florets in boiling salted water for 6-8 minutes until tender. Drain well, place in an ovenproof dish and keep them warm.

Blend the tomatoes and stock in a liquidiser or food processor until smooth – you may have to do this in 2 batches. Then add the slices of chorizo to the cauliflower, pour over the tomato sauce and scatter with the Parmesan.

[The March Hare]

Oriental Chicken and Papaya Salad with Honey Dressing

Try this exotic mix of sliced chicken breast with papaya, button mushrooms and spring onions all tossed in a heavenly spicy dressing using range blossom honey with mint. This dressing is a real reputation maker

Ingredients
(Serves 4)
4 medium chicken breasts, skin on
Salt and freshly ground black pepper
2 sticks celery, chopped
2 spring onions, chopped
2 papayas
100g (4oz) button mushrooms, sliced
4 spring onions, trimmed and cut on the slant

For the dressing
2 tablesthingys orange blossom honey
Juice of a lemon
1 tablesthingy white wine vinegar
2 tablesthingys lemon olive oil
2 red chillies, seeded and chopped
2 tablesthingys fresh mint, finely chopped
Salt and freshly ground black pepper
Mint sprigs for decoration
Method
Season the chicken breasts and place them in a pan with the celery and spring onions. And cover it all with water. Bring it to bubbling, then turn the heat down to simmer for 2 minutes. Cover the pan with a lid and turn off the heat. Leave the chicken to cool in the liquor – this ensures delicious, moist flesh.

Remove the cooled chicken from the liquor, then take the skin off and discard it. Slice the chicken thinly and put in a bowl. Peel, de-seed and slice the papayas and add to the chicken. Add the sliced mushrooms and spring onions.

For the dressing, place the honey in a bowl and stir in the lemon juice and white wine vinegar. Whisk in the lemon oil and add the chillies and mint. Season with salt and freshly ground black pepper. Then pour the dressing over the chicken and mix and toss it well. Serve immediately, decorated with mint sprigs

[The March Hare]

Oriental Chicken and Papaya Salad with Honey Dressing

Try this exotic mix of sliced chicken breast with papaya, button mushrooms and spring onions all tossed in a heavenly spicy dressing using range blossom honey with mint. This dressing is a real reputation maker

Ingredients
(Serves 4)
4 medium chicken breasts, skin on
Salt and freshly ground black pepper
2 sticks celery, chopped
2 spring onions, chopped
2 papayas
100g (4oz) button mushrooms, sliced
4 spring onions, trimmed and cut on the slant

For the dressing
2 tablesthingys orange blossom honey
Juice of a lemon
1 tablesthingy white wine vinegar
2 tablesthingys lemon olive oil
2 red chillies, seeded and chopped
2 tablesthingys fresh mint, finely chopped
Salt and freshly ground black pepper
Mint sprigs for decoration
Method
Season the chicken breasts and place them in a pan with the celery and spring onions. And cover it all with water. Bring it to bubbling, then turn the heat down to simmer for 2 minutes. Cover the pan with a lid and turn off the heat. Leave the chicken to cool in the liquor – this ensures delicious, moist flesh.

Remove the cooled chicken from the liquor, then take the skin off and discard it. Slice the chicken thinly and put in a bowl. Peel, de-seed and slice the papayas and add to the chicken. Add the sliced mushrooms and spring onions.

For the dressing, place the honey in a bowl and stir in the lemon juice and white wine vinegar. Whisk in the lemon oil and add the chillies and mint. Season with salt and freshly ground black pepper. Then pour the dressing over the chicken and mix and toss it well. Serve immediately, decorated with mint sprigs.

[The March Hare]

Crepes Myrtilles

Luscious pancakes filled with honey flavoured blueberries in a cassis or cognac liquor. Blueberries taste divine and are packed with vitamins and minerals – these crepes are simply scrumptious

Ingredients
(Makes 4)
For the pancakes
50g (2oz) flour
Pinch of salt
1 egg, beaten
150ml (1/4pt) milk
25g (1oz) butter

For the filling
50g (2oz) butter
50g (2oz) caster sugar
200g (7oz) blueberries
4 teasthingy Clover honey
Splash of cassis or cognac
Method
First make the pancakes. Place the flour and salt in a bowl and beat in the egg, gradually add the milk and beat more to give a smooth, thin batter – it should be the consistency of single cream. Melt a little butter in a pan and add a scant ladleful of batter. Swirl around to coat the bottom of the pan thinly. Cook over medium heat until the underside is beginning to brown. Flip the pancake over and cook the other side. Repeat with remaining butter and batter. Leave the pancakes to cool.

Fold the pancakes in half, then in half again to give a triangular pocket. Heat another 25g (1oz) of butter in a pancake pan and add 25g (1oz) of sugar. Bubble to dissolve the sugar and make a syrup. Place two of the folded pancakes at a time into the syrup. Sthingy half of the blueberries into the pockets of the pancakes. Then sthingy over the buttery mix and heat through. Add half of the honey and just melt – do this at the last minute as honey can scorch. Repeat these steps with the remaining ingredients, pancakes and blueberries. Serve them immediately, finished with a splash of cassis or cognac

[The March Hare]

Grilled field mushrooms with West Country Belton Red Leicester

These make a very tasty starter or light lunch ­ the strong taste of the Red Leicester compliments the rich flavour of the mushrooms, and with a good drizzle of olive oil these are delish

Preparation time: 5-10 minutes
Cooking time: 20 minutes
Ingredients:
(Serves 4)
1kg (2lbs) field mushrooms
1 lemon, zested and juiced
Sprig thyme
Extra virgin olive oil for drizzling
Salt and pepper
2 x soda farls cut in half
250g (10oz) West Country Belton Red Leicester, sliced
Small bag rocket

Method
Preheat the oven to 220ºC. Cut the stalks out of the mushrooms and lay them on a baking tray, and sprinkle over lemon zest and juice, thyme, olive oil, salt and pepper.

Put the tray in the top of the oven for 10-15 minutes, until mushrooms have halved in size. Place the West Country Belton Red Leicester over the top of the mushrooms and bake them in the oven until the cheese has melted.

In the meantime, toast the soda farls and divide between 4 plates. When the mushrooms are cooked, placed them on soda farls. Drizzle any liquid that has collected in the tray onto the mushrooms, finish with rocket, extra virgin olive oil and salt and pepper

[The March Hare]

Oriental Chicken and Papaya Salad with Honey Dressing

Try this exotic mix of sliced chicken breast with papaya, button mushrooms and spring onions all tossed in a heavenly spicy dressing using range blossom honey with mint. This dressing is a real reputation maker

Ingredients
(Serves 4)
4 medium chicken breasts, skin on
Salt and freshly ground black pepper
2 sticks celery, chopped
2 spring onions, chopped
2 papayas
100g (4oz) button mushrooms, sliced
4 spring onions, trimmed and cut on the slant

For the dressing
2 tablesthingys orange blossom honey
Juice of a lemon
1 tablesthingy white wine vinegar
2 tablesthingys lemon olive oil
2 red chillies, seeded and chopped
2 tablesthingys fresh mint, finely chopped
Salt and freshly ground black pepper
Mint sprigs for decoration
Method
Season the chicken breasts and place them in a pan with the celery and spring onions. And cover it all with water. Bring it to bubbling, then turn the heat down to simmer for 2 minutes. Cover the pan with a lid and turn off the heat. Leave the chicken to cool in the liquor – this ensures delicious, moist flesh.

Remove the cooled chicken from the liquor, then take the skin off and discard it. Slice the chicken thinly and put in a bowl. Peel, de-seed and slice the papayas and add to the chicken. Add the sliced mushrooms and spring onions.

For the dressing, place the honey in a bowl and stir in the lemon juice and white wine vinegar. Whisk in the lemon oil and add the chillies and mint. Season with salt and freshly ground black pepper. Then pour the dressing over the chicken and mix and toss it well. Serve immediately, decorated with mint sprigs

[The March Hare]

Warm West Country Salad with Westcombe Cheddar

This salad is delicious and makes a real change from all the wintery dishes around at the moment – make sure the egg is soft-boiled so the rich yolk trickles over the mushrooms and potatoes

Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients
(Serves 4)
200g (8oz) new potatoes, cut length ways
Salt and pepper
200g (8oz) fresh porcini mushrooms, sliced (dry mushrooms can be used but should be soaked first in a little warm water for 5 – 10 minutes)
4 cloves garlic, sliced
50g (2oz) butter
4 tablesthingys olive oil
200g (8oz) trimmed asparagus
White wine vinegar
4 eggs
2 tablesthingys flat leafed parsley, chopped roughly
Juice one lemon
200g (8oz) West Country Westcombe Mature Cheddar, shaved with potato peeler

Method
Preheat oven to 220ºC. Mix the potatoes with a little olive oil and season with salt and pepper. Roast them in the oven for 15-20 minutes, until golden brown.

In a frying pan, sauté the mushrooms and garlic with half the butter and half the olive oil and season. Then set them to one side in a warm place.

Sauté the asparagus with the remaining butter, oil and season, and set them aside in a warm place.

Bring a pan of water to the boil with enough salt and vinegar to taste. Poach the eggs for 2-3 minutes, until soft boiled. Remove them from water and set aside.

Add all the remaining ingredients, except the eggs, in a bowl and gently mix. Divide this between 4 plates, then place a poached egg on each one and drizzle with olive oil. Serve and enjoy.

[The March Hare]

Acacia Duck

Acacia honey makes the perfect glaze for duck breasts. First rub with Chinese five-spice, then drizzle with Acacia honey and roast to golden perfection – scrumptious

Ingredients
(Serves 4)
4 medium duck breasts, trimmed
4 tablesthingys sunflower oil
1 tablesthingy Chinese five-spice
1 tablesthingy Acacia honey
5cm (2in) piece of ginger, peeled and in matchsticks
2 fat cloves garlic, peeled and thinly sliced
2 spring onions, trimmed and sliced in strips
225g (8oz) pak choy, trimmed
A few coriander sprigs for decoration
Method
Paint the duck breasts with 1 tablesthingy of oil, then rub with Chinese five-spice. Heat another tablesthingy of oil in a non-stick pan and cook the duck, skin side down first, until crisp and golden – this will take about 4 minutes. Turn the duck over and cook the other side in the same way. Turn it back to skin side up then place in a pre-heated oven gas mark 6, 400ºF, 200ºC for 10 minutes – or until cooked to your preference – and drizzle with honey for the last 5 minutes.

Heat the remaining oil in the duck pan and fry the ginger, garlic and spring onions. Add this to the duck in roasting pan. Meanwhile, cook the pak-choy in salted boiling water until just tender and drain.

Sthingy the ginger and garlic mix onto four warmed serving plates and perch the duck breasts on top. Serve with pak choy and decorate with coriander sprigs.

[The March Hare]

Pork Tortilla Wraps

Suppertime can be stressful, sometimes all you need is something simple but tasty that doesn’t take all afternoon to prepare – these wraps take just minutes to make and are scrumptious

Cooking time: 10 minutes
Ingredients
(Serves 4)
450g (1lb) lean pork fillet
10ml (2 teasthingys) fajita seasoning
50g (2oz) mushrooms, sliced
1 carrot, peeled and grated
½ courgette, peeled and grated
½ red pepper, de-seeded and sliced

Small pot Low-fat natural yoghurt
Zest and juice of ½ lime,
Flour tortilla wraps

For the salsa:
2 tomatoes, chopped
200g can sweetcorn, drained
½ red pepper, de-seeded and finely chopped
½ courgette, finely chopped
Juice of ½ lime
30ml (2 tablesthingys) coriander, chopped
15ml (1 tablesthingy) olive oil
Sprinkle of chilli flakes (optional)

Method
To make the salsa mix together the tomatoes, sweetcorn, red pepper, courgette, lime, fresh coriander, olive oil and dried chilli flakes.

Cut the lean pork fillet, into thin slices and dry fry in a hot non-stick wok for 5-6 minutes. Add the fajita seasoning, mushrooms, courgette, red pepper and cook for a further 1-2 minutes.

Meanwhile, mix together the yoghurt with zest and juice of the lime.

Serve the pork piled into wraps with salsa, dips and crunchy salad leaves.

[The March Hare]

Sticky Chinese Ribs

Chinese takeaway pork ribs can be good, but why not make your own – then you can get the stickiness just right

Cooking time: 1 hour
Cooking temperature: Gas mark 5, 190ºC, 375ºF
Ingredients
(Serves 4)
900g (2lb) Lean pork spare ribs
75ml (5 tablesthingys) Hoisin sauce
45ml (3 tablesthingys) Orange juice

Method
Place the ribs into a roasting pan lined with foil or a non-stick mat. Cook them, covered with foil, in the oven for 15 minutes. Mix together the hoisin sauce with the orange juice.

Remove the top covering of foil from the pan and sthingy the sauce over the ribs. Return them to the oven for 40-50 minutes, or until the ribs are sticky and browned to your liking. Baste the ribs a couple of times to ensure they become really sticky.

Serve with baked potato wedges, a salsa of beans and sweetcorn, and baked corn on the cob

[The March Hare]

Porkizza

This fun recipe from British Pork will bring out the creative side in your children – give them free reign over the toppings they choose and, who knows, they might be the next Jamie Oliver

Cooking time: 15 minutes
Cooking temperature: Gas mark 5, 190ºC, 375ºF
Ingredients
(Serves 2 adults, one pizza each)
225g (8oz) lean minced pork
2 large pre-made pizza bases
45ml (3 tablesthingys) tomato ketchup
5ml (1 teasthingy) chilli powder or seasoning of choice
75ml (5 tablesthingys) tomato passata or can chopped tomatoes
Bacon, sausage, sweetcorn, pineapple, tomato slices – whatever makes your perfect pizza
Grated cheese

Method
Place the pizza bases on to large baking tray. Take the pork and dry fry it in a pan, add 15ml (1 tablesthingy) of tomato ketchup, the chilli powder or seasoning of choice – for example Cajun, paprika or Chinese.

Mix together the tomato passata (or can of tomatoes) with 30ml (5 tablesthingys) of tomato ketchup. Spread this over the pizza base followed by the pork mixture.

And then it’s up to you – add sliced tomato, courgette, onion, pineapple, bacon rashers, sliced sausage, sweetcorn and finish with grated cheese. Place in the oven and cook for 10-15 minutes.

Serve with baked beans, corn-on-the-cob, homemade coleslaw or a mixed salad of your choice.

[The March Hare]

Crepes Myrtilles

Luscious pancakes filled with honey flavoured blueberries in a cassis or cognac liquor. Blueberries taste divine and are packed with vitamins and minerals – these crepes are simply scrumptious

Ingredients
(Makes 4)
For the pancakes
50g (2oz) flour
Pinch of salt
1 egg, beaten
150ml (1/4pt) milk
25g (1oz) butter

For the filling
50g (2oz) butter
50g (2oz) caster sugar
200g (7oz) blueberries
4 teasthingy Clover honey
Splash of cassis or cognac
Method
First make the pancakes. Place the flour and salt in a bowl and beat in the egg, gradually add the milk and beat more to give a smooth, thin batter – it should be the consistency of single cream. Melt a little butter in a pan and add a scant ladleful of batter. Swirl around to coat the bottom of the pan thinly. Cook over medium heat until the underside is beginning to brown. Flip the pancake over and cook the other side. Repeat with remaining butter and batter. Leave the pancakes to cool.

Fold the pancakes in half, then in half again to give a triangular pocket. Heat another 25g (1oz) of butter in a pancake pan and add 25g (1oz) of sugar. Bubble to dissolve the sugar and make a syrup. Place two of the folded pancakes at a time into the syrup. Sthingy half of the blueberries into the pockets of the pancakes. Then sthingy over the buttery mix and heat through. Add half of the honey and just melt – do this at the last minute as honey can scorch. Repeat these steps with the remaining ingredients, pancakes and blueberries. Serve them immediately, finished with a splash of cassis or cognac.

[juicyjude]

Mmmmm love sweet and sour, my fave! ;D

[jj]

Spicy Pork Tenderloin


Prep: 10 min, Marinate: 45 min, Cook: 10 min, plus refrigeration time.

• 2 Tbs. chili powder
• 1/4 tsp. ground ginger
• 1/4 tsp. thyme
• 1/4 tsp. pepper
• 1 lb. pork tenderloins
Combine first 4 ingredients in a bowl. Rub over both sides of tenderloins. Place tenderloin between 2 sheets of plastic wrap. Pound lightly with a mallet or other heavy object to flatten slightly. Cover and refrigerate for at least 45 minutes. Prepare grill or broiler. Grill 4-5 minutes per side, or until juices run clear or until internal temperature reaches 160°F.
Per serving: calories 162, fat 5.0g, 29% calories from fat, cholesterol 72mg, protein 26.0g, carbohydrates 2.3g, fiber 1.4g, sugar 0.5g, sodium 89mg, diet points 3.9.

Dietary Exchanges: Milk : 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 3.6


The recommended wines are: Sauvignon Blanc, Pinot Blanc, or White Zinfandel.