Pulled Pork Tortilla Pizza

Having read about pizzas made from tortillas, I was keen to try it for myself, and when I discovered that I could have the Bfree Wheat and Gluten Free Wholegrain Wraps as as a Healthy Extra B choice, the idea was sold. I had terrible trouble finding the said wraps though – they are apparently only available in Asda in this area, but the first Asda I tried was too small, so I ended up driving half way around the West Country to find them. When I finally did, I bought two packets to keep in the freezer.

I used the leftover BBQ pulled pork for my topping, but you could use anything you like, remembering to ensure that you get plenty of superfree foods. My BBQ sauce had onion, cherry tomatoes and passata in it, but even so I decided to serve it with a couple of salads to balance it all out.

Serves 2

Syn Free on Extra Easy*

* providing you use the cheese as your Healthy Extra A

and the tortilla as you Healthy Extra B

2 Bfree Wheat and Gluten Free Wholegrain Wraps

topping as required

60g grated Parmesan cheese

Salad or vegetables to serve

Place the wraps on a pizza cooking trays and spread the topping over the surface leaving a couple of centimetres around the edges. Scatter the grated cheese over the top and bake in the oven at 210°C for 10-15 minutes until the cheese is melted and everything is heated through. Keep an eye on them as the edge can burn easily.

Tropical Coleslaw

As I still had some mooli left (those buggers are huge!) I made a tropical coleslaw to go with the pizzas. I tried grating the apricots too, but it just became a soggy mush, so I resorted to chopping them very finely.

finely grated mooli

finely grated carrot

2 apricots, finely chopped

1 tub zero percent plain yogurt

1-2 tsp mint sauce

Sweetener to taste

Mix together all the ingredients for the coleslaw and serve with the pizza. I also served it with a sweet bistro style salad (bought ready packaged from the store. 

 

Caramelised Basa Fillets with Tamarind

Trey kho umpil

We first encountered this Vietnamese dish at a small beach restaurant in Dai Lanh near Nang Tra back in 1997. To reach the restaurant we had to traverse the river on a rickety old wooden footbridge, and the place itself looked run down and maybe not the sort of place I would normally have chosen to eat; but the fish was very fresh and absolutely delicious! The sweet, sour and spicy flavour combination has stayed with me ever since, although this is the first time I have attempted to make it at home. 

 

I'd stocked the freezer with lots of different fish when I went to Morrisons last week, and I asked Husband to take out a random packet of fish for tonight's supper. I was looking on line for inspiration about how to prepare basa fillets when I saw this recipe and the memory of this ramshackle beach café in Vietnam came back to me.

Basa is a type of catfish native to Vietnam and Thailand and has a somewhat unusual consistency but a nice firm flesh and good flavour. We both loved this dish and I shall definitely be cooking it again.

* The recipe called for fish sauce, but as I am not very keen I substituted some extra thick soy sauce. You can of course use normal dark soy sauce, but the consistency will be thinner. You can get it at Chinese supermarkets – I bought mine at Wai Yee Hong OrientalSupermarket in Eastville. 

 

Serves 2

Less than ½ syn per serving

2 basa fillets

2 small onions, very finely chopped

2 cloves garlic, minced

3 tbsp extra thick soy sauce*

1 tbsp tamarind paste (½ syn)

1 tsp sambal oelek (or lazy chilli)

2 tbsp sweetener

1 bunch of spring onions, sliced diagonally in 1 inch slices

Sauté the onion in Fry Light over a low heat until translucent and soft. Add 200ml water, the soy sauce, sweetener, tamarind paste, garlic and sambal oelek and stir well. Place the basa fillets in the liquid and simmer gently until they are cooked through, some 7-10 minutes depending on the thickness of the fillets, turning half way through to ensure the fish is coated in the mixture. 2-3 minutes before the end of the cooking time, add the spring onions.

I served this with brown rice with a handful of frozen chopped vegetables added for the last couple of minutes of the cooking time; tenderstem broccoli and Do Chua Vietnamese pickles. I used a bit of a cheat's recipe for the pickles, as I made them up fresh rather than actually pickling them. Husband said it was very refreshing and went well with the fish. 

 

Do Chua

½ daikon or mooli, grated

1 large carrot, grated

knob of ginger, grated

2 tbsp rice vinegar

2 tbsp sweetener

Mix all the ingredients together and serve. Any leftovers can be kept for several days in the fridge.