The Good Food Guru
The Good Food Guru
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Hot and Spicy Pork With Noodles


1 tbs garlic paste

4 tbs toasted sesame oil

6 tbs soy sauce

1 tbs cornflour

1 tsp hot chilli sauce (e.g. Encona Original)

2.5 cm (1") cube of fresh ginger finely grated/pureed

2 boneless pork loin chops (cut into thin strips)

120 g dried egg noodles

6 spring onions sliced

4 cloves garlic (finely chopped)

1 birdseye chilli (chopped with seeds). Leave out for  for less heat.

5 cm (2") cube fresh ginger (cut into fine julienne slices)

150 g (5 oz) mushrooms sliced

100 g (3½ oz) mange tout (whole)

4 savoy cabbage leaves (sliced/shredded)



Make up a marinade with the garlic paste, finely grated ginger, 2 tbs soy sauce, 2 tbs toasted sesame oil and 1 tsp hot chilli sauce (Encona chilli sauce is good). 

Thinly slice the pork chops and stir into the marinade, then leave in the fridge for an hour or two.

In the meantime make up a sauce mix with 4 tbs soy sauce, 4 tbs water and 1 tbs cornflour.

Cook the noodles by simmering in boiling water for about 5 minutes before draining in a colander and cooling with cold water. Set to one side.

Heat a wok on the hob until it is really hot and fry the meat until it is cooked. put the meat into a bowl and set to one side.

Put the wok back onto the heat and add two tbs of toasted sesame oil. When the oil is really hot add the spring onions, garlic, chilli and julienne strips of ginger. Stir fry until heated through and beginning to brown.

Add the mushrooms, mange tout and savoy cabbage. Once again, stir fry until cooked.

Add the meat and cook for a couple of minutes more.

Stir up the sauce mix and add to the wok. Continue to heat until the sauce thickens, then add the noodles.

Stir the mixture until everything is heated through before serving into bowls.

There are two generous servings containing 850 calories each.

31 March 2014
The Good Food Guru is back. Here is a fabulous recipe for hot and spicy pork with noodles. Tasty and nutritious, it contains all of your five a day in one meal. Control the heat to your own taste by experimenting with different chilli sauces/types of fresh chilli. It will blow your socks off!
The Good Food Guru
Meatballs in a Rich Mushroom and Parmesan Sauce
19 May 2014

The recipe for these meatballs was passed to the Good Food Guru by the Rec. Room’s culinary goddess, Monica. They are truly delicious. It has long been known that mushrooms enhance the flavour of beef, so the GFG has designed a decadent mushroom sauce which complements the meatballs perfectly. If you think you have tasted good meatballs try this excellent combo. It will make your toes curl with delight!




For the meatballs:


400 g (14 oz) beef mince (standard grade not lean)

1 slice seeded wholemeal bread

2 tsp dried basil

1 onion (very finely chopped)

4 cloves garlic (very finely chopped)

1 Oxo cube/dry beef stock cube

1 egg

½ tsp ground black pepper

1 tsp salt





For the sauce:


250 g (9 oz) chestnut mushrooms (sliced)

2 tbs mushroom magic (Ground, dried mushrooms)

1 clove garlic (very finely chopped/crushed)

30 g (1 oz) butter

50 g (1¾ oz) plain flour

500 ml (1 US pint) semi skimmed milk

50 g (2 oz) grated parmesan cheese

Salt and ground black pepper



Put the slice of bread and the basil into a food processor/coffee grinder and make a fine breadcrumb-basil mix.


Put the mix into a bowl, along with all the other meatball ingredients and mix with your fingers until all the ingredients are evenly distributed.


Now roll up twenty, ping-pong ball sized meatballs.


Brown the meatballs all over in a non stick frying pan until they are cooked through and sizzling nicely. This is best done in two batches.


Now set the meatballs to one side while you make the sauce. 


Melt the butter in a large frying pan, then add the mushroom magic, garlic and sliced mushrooms. Fry the mushrooms in the butter until they are cooked. You can make mushroom magic yourself by putting dried mushrooms in a coffee grinder.


Note: it is best to use a metal spoon for the next few steps. The flour has a tendency to accumulate on wooden spoons/spatulas and the sauce does not thicken properly.


When the mushrooms have finished cooking, throw in the flour and cook for a short while longer to allow the flour to absorb the butter fat.


Keep the pan on the heat and slowly add the milk, stirring all the while until you have a creamy sauce. The sauce may look a little runny at this point, but it will thicken when the cheese is added.


Add the parmesan cheese and season to taste with salt and black pepper.


Once the sauce is finished, the cooked meatballs can be added. Simmer the mixture gently for ten minutes or so to warm everything through before serving with pasta (I use tagliatelli or penne). Mashed potato is an option too.


The recipe serves four people (five meatballs each). When accompanied by 80 g of pasta per person, each serving contains approximately 850 calories.

Sheekh Kebabs with Mint Raita
16 June 2014
The Good Food Guru

The Good Food Guru is back with a fabulous Indian classic; the sheekh kebab. The sheikh kebab is a kebab made of spiced, minced meat which is grilled on a skewer. The meat and spice blends can vary. This recipe uses lamb, and matches up to anything you are likely to get in an Indian restaurant/takeaway here in the UK.


For the Raita:


200ml (7 fl oz) natural yoghurt (set, greek style is best)

100ml (3½ fl oz) fresh tropical fruit juice

10 mint leaves (very finely chopped)

1 tbs lemon juice

¼ tsp garam masala

¼ tsp chilli powder


For the Kebabs:


450g (1lb) lamb mince

3 cloves of garlic

2 cm (3/4 inch) cube of fresh ginger

1 green birdseye chillies

1 tbs curry masala (click here and scroll down to Chicken and Vegetable Curry for details).

½ tsp salt

1 handful coriander leaves




First make the raita by thoroughly mixing all the ingredients together in a small bowl. Cover and put in the fridge for a few hours for the flavours to infuse.


Put all the kebab ingredients except for the fresh coriander leaves into a food processor fitted with a cutting blade and process into an evenly mixed paste.


Add the fresh coriander leaves and pulse a few times to chop and incorporate into the mix.


Turn out the mix and roll into 6 sausage shapes about 150 mm (6 inches) long and 20 mm ( ¾ inch in diameter).


Skewer with metal skewers and grill for about 20 minutes, turning regularly.

When the kebabs are cooked through, serve with the raita and a simple side salad made with lettuce, tomato, cucumber and onion.


The recipe makes a tasty starter for three people with approximately 400 calories per person. Enjoy!

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