There have been quite a lot of hot, sticky days in London lately, and as much as I love the beautiful weather, this kind of heat without air conditioner is not easy. It generally means sitting outside in the shade is the coolest place with a bit of breeze, and whipping up quick and simple eats and drinks are essential!
Hence the little series of “Summer Ideas” that I’ll be posting on the blog. Not exactly recipes, as they are all so straight forward and simply just ideas, as the name suggests. The gazpacho was the first one – and today’s is nearly as easy, inspired by the lovely Michelle and her recipe for pork lettuce wraps.
These are healthy, flavourful and very filling – and as all the most convenient recipes are, you can customise it however you like.
Followed by ripe, donut peaches for dessert (the best peaches in my opinion), it was a great no-fuss dinner – just what we needed.
200g-250g minced pork
half a large aubergine, finely diced
a couple large stalks of celery, finely diced
a bunch of spring onion, finely diced
a small chunk of fresh ginger, finely chopped
2 large cloves garlic, crushed
1 tablespoon soy sauce
1 tablespoon fish sauce
la yu (chilli sesame oil), optional
one iceberg lettuce head (or gem lettuce, for more delicate looking wraps like Michelle’s)
1) Cook the garlic, ginger and spring onion in sesame (or other) oil on a hot pan until fragrant.
2) Add all the vegetables, cook for a couple of minutes, add the meat and sauces.
3) To serve, fill the lettuce leaves with the meat mixture. Add la yu if desired.