Posts Tagged ‘pork’

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Cooking in 2012 – July: Brazilian pork and rice.

July 28, 2012

I must confess that I nearly gave up on my cooking project this month. As July ticked by, I thought “oh, I really can’t be bothered to do this cooking thing anymore. I genuinely hate it, I can’t think of what to cook, so why put myself through it for another 6 months?” Even typing that sentence, the words resonate with me to the extent that I will probably have the same inner monologue for the remaining 5 months.  Luckily, I am fairly stubborn so I’ll probably make it through the rest of the year just to avoid the guilt of not fulfilling a goal I set for myself. Plus it does make me feel more self-sufficient and provider-y. Nevertheless… roll on 2013!

Anyway, the conundrum of what to make this month was finally solved last week when I was in Peterborough with Toby’s parents, who had the Times weekend edition. One of the supplements had a couple of interesting articles – one was about a diet (I don’t believe in diets unless they are sensible enough that they could become a lasting fixture of everyday life – in which case, they probably don’t count as a “diet”. But I digress.) that claimed to boost one’s energy at the same time as helping to shed the pounds. The other was about Brazilian food being “the food of the summer”. There were 6 recipes (plus a couple of cocktails) that all seemed to be pretty appetising – I ended up taking the whole supplement back to London with me, and this weekend I finally decided to bite the bullet for July’s meal and make some marinaded BBQ pork and rice.  Or, as the Times called them, “Brazilian fried biro biro rice” and “Pork tenderloin on a churrasco”. I presume that a “churrasco” is a barbecue; I’ve not the foggiest what “biro biro” refers to (perhaps the crispy shallots?). But anyways, here are the recipes:

I did a few things differently – we altered the measurements, nearly halving everything because I was only cooking for Toby and myself. I didn’t use parsley because I’m not a big fan; I didn’t make the crispy shallots because it sounded like too much effort and I was using the rice as a side rather than a main in its own right; instead of pork tenderloin, I used pork medallions, which meant that I didn’t have to butterfly them (conveniently enough, as I don’t know what that involves). I used white wine vinegar instead of red wine vinegar, and paprika instead of dried red pepper flakes. We didn’t have a barbecue available, so we fried the pork medallions on a gas hob instead.

I suppose it is proof of my slow but acknowledgeable growth in cooking that I was able to take a fair amount of both recipes in my stride. Things that I didn’t know and have now learned include:

  • Pork is cooked when the meat is the same colour all the way through. You don’t want any pink in the meat; unlike a steak, ‘rare pork’ isn’t a thing.
  • The reason why one is supposed to wash rice before cooking it is apparently it makes it less starchy, and thus clings together in the pan a bit less.
  • Washing spring onions is quite an involved job, because mud and earth can hide quite deep down in the stalks.  If, like me, you are impatient, wash the onions quite roughly and thoroughly, and then if there is still residual mud, just cut the damn stalks off too. You’re still left with plenty of decent onion.
  • When frying, the definition of “enough oil” is so that the bottom of the pan is coated in oil.

In the picture above, the last tiny bit of the recipe has been missed off by my camera, so it basically says: melt some parmesan on top of the marinaded pork just as it’s finishing cooking. Then, when you serve it, spritz some lime on it – the lime actually adds a really summery feel to the whole dish. Here is the rice and pork as it was cooking, followed by the finished product:

I was quite pleased with the exotic, yet rough-and-ready aspect of the dish. I also liked that the burnished taste of the marinaded pork added something to the rice as we ate. It was pretty yummy!  I guess that I admit that I am getting better at cooking, and in that sense I am fulfilling the goal of this whole project. My confidence is growing in the kitchen – although Toby still offers me help, support and a sense of urgency as and when required! Next month is Jack and Katie’s engagement party, and we are expected to “bring a plate” (sadly, this means bringing a plate which has food on it for guests to share – I found it odd that one might randomly bring a plate to a party, until Toby explained the concept to me.  I have only hitherto been familiar with bringing a bottle. Perhaps this says more about the kinds of parties I have previously frequented!) – so if I’m smart, I will help out during the preparation of this dish and that will be August done. Let’s see what happens!

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Cooking in 2012 – April: Cordon Bleu Burgers.

April 12, 2012

See, I caught up! I spent today’s day off relaxing at home, preparing for a possible telephone interview that never happened (onto the next!), watching movies and doing lots of cleaning. Suffice to say, my attention span is too short to be content with being a housewife – I still found myself getting bored. It was nice to have a rest though, and feeling boosted by my omelette cooking experience (quick! largely stress-free! yummy!), I was ready to cook Toby a meal after his day at work. So I scoured the internet (i.e. googled “30 minute meals”) to find something suitable – and thanks to Rachael Ray, I did! Chicken cordon bleu burgers.

The recipe and the ingredients are all there, so you know what I did. I did have to make a couple of adjustments, however:

  • We weren’t able to find chicken mince in the supermarket, so I used pork instead. I am not sure what makes the burgers “cordon bleu”, but I have retained that in the title – otherwise they’re just burgers, right?
  • I used 1 pound of pork, rather than 2 – because there was two of us rather than 4. We still made 4 burgers out of 1 pound of meat, and I thus presume that the measurements suggested in the recipe are intended for giants. Rachael Ray is clearly a feeder.
  • I used British bacon, because we are in the UK and not Canada.
  • I used a paprika and red pepper mix, which gave the burgers a really nice kick, so I didn’t feel the need for all of the other seasoning that the recipe suggests.
  • I chopped half an onion instead of a shallot, and I used cheddar that I already had in the fridge, rather than buying Swiss cheese.
  • Instead of mixing mustard with regular mayonnaise, I bought a squeezy bottle of garlic mayo which complimented the burgers perfectly!
  • I didn’t bother with tarragon, and I try and avoid tomatoes where possible so I didn’t use that either.

But other than that, more or less the same! And very easy. This is how they turned out:

Nom nom nom. (Yes, I have finally joined the Instagram craze – just in time for that pesky Facebook takeover!)  I am scared to get ahead of myself, but I must confess that I didn’t curse or lose my patience or do anything blindingly stupid during the cooking of this meal – perhaps I am starting to improve at cooking? I rather enjoyed the experience this time. Toby taught me how to chop an onion sensibly, and how to fry burger patties without splashing oil everywhere, so I have learned those skills too. Apparently he is similarly buoyed by my recent successes, because he has asked me if I want to try baking something on Sunday. I have tentatively said yes… what is happening to me? Could I finally be embracing the art of cuisine?!?!?!?! Surely not! Watch this space…