Lime Pork Chops with Fattoush - pushing the comfort zones

I knew this recipe would push our respective comfort zones in many different ways.  However, because we respect Yotam Ottolenghi so much and love his food, it just had to be done.

I hear you asking "why?".  Good question.  Well, you see, Yotam Ottolenghi seems to have the capacity to put combinations of flavours together that go from the unusual to the outrageous - yet of his recipes that we've tried, they always work.  Bearing that in mind, his latest t.v. offering - where he travels the mediterranean cooking locally sourced food - had our jaws hanging in disbelief at the, frankly, gorgeous dishes he seemed to be creating out of what amounted to very little.

So if you put together the magic of Ottolenghi, with the mediterranean (one of our favourite styles of food) and economy - you can probably see how he's talking our language.

Now before I say anything else, let me say that I would have infinitely preferred to have had some fat pilchards (or any other type of fish) instead of the pork.  However, because fish seems to have become more expensive than saffron just lately, we had to go for something cheaper - and wound up with the pork steaks.

As for why it would push our comfort zones, well, hubby isn't good with meat that is likely to be either fatty, or tough.  So pork steaks cooked on the griddle pan aren't his first choice.  I trimmed the majority of the fat from his, but the firmness of the texture turned out not to be to his liking.  He loved the flavour, but not the texture.  As for son and heir, well, I know that he generally dislikes having dressing on his salads.  As the whole point of Fattoush is to present it with dressing, I reckoned this would be a challenge for him - and indeed I was right.  However, he soldiered on and as the whole lot disappeared, I was hopeful.  He commented that it was "okay, but I could have done without the dressing", so we have to be grateful for small mercies.

For me, my big challenge was going to be wet bread.  If there's one thing that makes me want to heave - it's wet bread.  I have some vague memory of a calamitous accident between a loaf of bread left too close to defrosting meat and an ensuing sandwich - but it's probably best we don't look too closely at that one.  With this salad, you grill the pitta bread and break it into pieces, then scatter it through the salad (together with the juicy salad vegetables - alarm!) and cover the lot in a yoghurt/buttermilk dressing (double alarm!).  So I was seriously crossing my fingers that I could get over the wet bread thing.  Much to my surprise - and because the Fattoush has to be made and served immediately with no waiting - the pitta pieces remained largely crispy and robust, with no sogginess and there was absolutely nothing offputting about this salad whatsoever.

In fact, the Fattoush was what is commonly known as a screaming success with both myself and with hubby.  As with a lot of Ottolenghi recipes - although this one is from Sami Tamimi's mother - it's the juxtaposition of the fresh herbs with the remainder of the ingredients that absolutely makes the dish.  The sweetness of the cherry tomatoes, the acidity of the vine ripened larger tomatoes, the pepperiness and crunch of the radish along with the intensity of the spring onion, all soothed and made cosy by the creaminess of the yoghurt/buttermilk dressing and the robustness of the pitta.  Flipping gorgeous.

Both son & heir and I really enjoyed the lime pork chops and I have to say that cooking them on the griddle pan made such a difference to the flavour.  I can imagine they'd be nice cooked just plain "under the grill" (or broiler, if you're in the States), but the charring provided by the griddle pan was just the proverbial business.

Mind you, I still think that a lovely piece of fish would have been better.


LIME PORK CHOPS WITH FATTOUSH   (serves 3)

Ingredients :

3 pork chops, trimmed of the majority of their fat
3 limes, zested and juiced
olive or rapeseed oil
200g Greek yoghurt
100ml full fat milk
1 tsp lemon juice, plus 3 tbsp lemon juice
3 pitta bread
250g cherry tomatoes, quartered
1 large vine ripened tomato, cut into small cubes
100g radishes, sliced finely
200g cucumber (small ones, ideally), seeds removed, cut into small cubes
2 spring onions,thinly sliced
15g fresh mint, roughly chopped
20g parsley, roughly chopped
1 clove garlic, chopped and crushed
1 little gem lettuce, cut into strips (or a section of iceberg lettuce)
60ml olive or rapeseed oil
2 tbsp cider vinegar
sea salt and freshly ground black pepper.

Method :

1.  Some hours before you'll be wanting them (in the morning is good) place the pork chops into the zest and juice of the limes, a dash of oil and season well.  Leave them to marinade, covered, in the fridge.

2.  When you are ready to make the meal, cook the pork chops on a griddle pan or barbecue for some 5-10 minutes on each side (depending on how thick they are) until cooked through.  Place on a warmed plate, covered, to rest.

3.  Into a small bowl, pour the milk and add the teaspoonful of lemon juice.  Stir well and leave for 5-10 minutes.  Then add the Greek yoghurt and mix well.

4.  Grill the pitta bread on the griddle pan, so that you get the lovely charred markings.  Leave to cool and break into rough pieces.

5.  Into a huge bowl, add the tomatoes, radishes, cucumber, onions, mint, parsley, garlic and lettuce.  Toss to combine.

6.  Sprinkle in the pieces of toasted pitta bread and toss again.

7.  Add the oil and vinegar to the yoghurt mix, season well and stir to combine.  Then pour half onto the salad and toss, then add the remainder and toss again.  The salad should be very well covered.

8.  Serve the pork chops with the salad alongside.

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Kari Udang - Malaysian Prawn Curry

When you're a food blogger, recipes come to you by all manner of means.  There's the obvious ways, like via someone else's blog, or by a recipe site such as the great BBC Good Food.  Then there are the rather less obvious ways, such as when someone tweets you to say they've seen a great recipe they thought you might like and point you in the right direction.

Then there's the totally obscure.

Now, I was born in Malaysia and have a marked partiality towards any generic type of Malay recipe.  It's difficult to achieve true "generic" Malay recipes, because - like the U.K. - there have been so many culinary influences over time, that the genuine Malay foods have been rather bastardised over time.  However, when I see a recipe that purports to be genuine Malay, it makes me prick my ears up.

I've recently been promoting the blog gently via LinkedIn (where I'm Jenny Davies, if you're interested in connecting) and was contacted by Gopalasamy Balakisnan who recommended I visit his website www.malaysiaspice.biz where it goes under the name of The Spice Traders.  Just the name was enough to pique my curiosity, but while I was there and having a look around, I came across their Malaysian Recipes page.

There are quite a few recipes that sounded quite a way out of my comfort zone for cooking, but I thought if I investigated the "curries" page, that I might find something that would be a measure of the remainder.

The sauce, prior to adding the prawns

Which is how I came to find the Kari Udang.  (Are you still with me?).  The recipe came care of Mrs.Gandhiri Perumal, which okay I'll accept could have been a made up name just to make it look authentic, but you have to ask yourself why they'd bother to do that.

I liked the sound of the recipe, so onto the menu plan it went.

This curry is very definitely out of the run of the "ordinary" types of curry that I have made in the past.

It uses two different types of sliced onions, at different intervals.  Plus potatoes, aubergine and fresh tomato, along with an exciting list of spices such as mustard seeds, fenugreek, curry leaves and tamarind pulp - along with the prawns.  Now most of the spice list I had in the cupboard already, but I needed to find fenugreek and curry leaves.  Our local supermarket has been known to have curry leaves, because I've definitely bought them there in the past - but didn't appear to have any fresh when we went.  However, in the world food aisle, hubby pounced on a bag which appeared to say "Curry leaves" and all was well.  The fenugreek was a simple matter as they had great boxes of the stuff (which smells adorably like new mown grass).

I couldn't be doing with grating fresh coconut, so used a carton of coconut cream instead.  I suspect there wasn't much difference in the two!

The curry, ready to serve

So there I was, happily following the recipe and adding this, adding that, stirring and observing the dish as it changed and developed.  Until it came to adding the curry leaves - 10 or so - which turned out to be Bay leaves!  Oh no!  As hubby said - he would go and buy the one herb that we're never likely to need, as we have a beautiful bay tree in the front garden!  Which is why our Kari Udang was completely bereft of curry leaves.

Now I can't imagine that it would have made all THAT much difference to the eventual end flavour of the dish - certainly not where hubby was concerned, as he didn't like it at all.  Son & heir and I loved it and ate every little bit - son & heir even ate his Dad's helping.

If I were to make this again, there are a couple of points that I'd observe - and which I've taken account of in the recipe below.  One is to remember to find curry leaves, as they're there for a reason.  The other is to steel myself to hold out until the VERY last minute to add the cooked prawns, so as to prevent their becoming overcooked and rubbery - and decanting all their juice into the curry sauce, which watered it down too much.  Of course, using raw prawns would solve the problem - but then they're much more expensive.

I loved the lighter, fresher feel of this curry.  For all that it contained a complete carton of coconut cream, you could be forgiven for not knowing as the sauce was not heavy or cloying at all.  I think the addition of the large pieces of tomato helped where this was concerned.  I really enjoyed having a flavoursome curry that wasn't too frisky where spicy heat was concerned, but one that demonstrated so many different flavours in the same spoonful.

Don't be put off by the long ingredients list - as many of those ingredients will keep for a long time and thus can be used in other curries.  For instance, the tamarind pulp - I have had our block of tamarind for some months now and have found it keeps perfectly well in the larder cupboard (well wrapped, of course).  I try to bear my ingredients cupboard in mind when deciding on recipes to try, in that I'll pick a recipe that I have the majority of ingredients in stock already.  This makes best use of larger packs of herbs and spices and prevents your racing all around town every couple of days, looking for obscure ingredients.  Although, having said that, I'll be keeping my eyes open for curry leaves in the future!

KARI UDANG (Malaysian Prawn Curry)    Serves 3

Ingredients :

2 tbsp groundnut oil
1 large onion, sliced thinly & another, sliced thickly - used at separate intervals
a pinch of mustard seeds
half a tsp of fenugreek (mine was chopped leaves)
150g potato, peeled and diced small
half a tbsp tamarind pulp (I used dried, mixed with 1tbsp water then strained)
1 clove garlic, chopped
2 fresh green chillies, chopped finely
1-2 tbsp mild curry powder
10 curry leaves
sea salt
1 small aubergine, sliced thickly and cubed
250ml coconut cream (I used Blue Dragon)
2 large flavoursome tomatoes, cut into wedges

300g frozen King Prawns, defrosted (fresh would work as well, just add them much earlier in the process)
cooked white rice to serve, along with chapati or roti.

METHOD :

1.  Heat the oil in a wok and add the thinly sliced onion, mustard seeds, fenugreek and potato cubes.  Saute until the potato are almost cooked and the onion has browned.  Set aside.

2.  Add the tamarind juice to the wok, along with the garlic, green chillies, thickly sliced onion, curry powder, curry leaves and 100ml or so of cold water.  Stir and cook until heated through and fragrant.


3. Add the aubergine and simmer until the aubergine is all but cooked.


4.  Add the coconut milk, the reserved onion/potato mix and tomatoes.  (If you are using raw prawns, now would be a good time to include them).  Cover and simmer until the sauce has had a chance to combine and the tomatoes have lost their rawness.


5.  Milliseconds before you are due to serve, drop in the prawns and simply heat them through.  Do not be tempted to leave them longer than is absolutely necessary, or you will find your carefully crafted sauce begins to lose its consistency.


Serve.


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Crunchy Baked Pork, Baked Sweet Potato and Tomato Salad

It's a bit of a long title that one, isn't it?  However, the title is the hardest part of this meal - and I'll treat it as a meal, rather than three separate dishes, as it all went so well together.  With no pots or pans to wash up, this one is definitely a winner in my book!

To begin with, I set to with scrubbing the sweet potatoes.  Their skins never appeal as far as eating them is concerned - although they're very tasty, in fact - but I like to make sure they're scrupulously clean, all the same.  I always top and tail them too, as these bits always seem so gnarly, I can imagine dirt can't help but hide in there.  If I was dirt, I would.

I then dry them off, rub them with olive oil, liberally sprinkle with salt & pepper and into the oven they go for their first half an hour.

Next, I tackled the pork steaks - which was easy enough.  They just needed the bulk of the fat trimming from their backs and they were good to go.  Dustbin 1 (Jonty) was on hand for this operation, just in case there wasn't enough room in the actual bin for the offcuts.  He's a thoughtful dawgie, like that.

Next job was to make up the flour/egg/breadcrumb plates.  The flour was easy enough, or so I thought.  It seems that the abortive gnocchi attempt had used up all our plain flour, but fortunately we had lots of bread flour, which got used instead.

I consulted the recipe (which again, I can't remember where I got it from.  I am SO going to have to keep a note of recipe sources)  as to how much dijon mustard to use in the egg mix.  I had copied down three tablespoonfuls!  Surely not!  I pondered this for a while, then decided on three teaspoonfuls as being the far more sensible alternative.  As it was, I would only use two teaspoonfuls in future, as it had far too obvious an influence on the overall flavour, I felt.

Next, was the breadcrumbs, garlic and herbs.  I quickly ran two slices of Oatilicious bread across the grater to create the 1 cup of breadcrumbs.  Next, I grated two cloves of garlic in there, then chopped a tablespoonful of fresh parsley and a teaspoonful of dried tarragon.  If I could have found fresh tarragon, I'd have used it.  However, Mr Asda hadn't heard of fresh tarragon, so that was that.  In retrospect, I'd cut the garlic down to one clove, as it did tend to slap you around the face a bit.  Between the garlic and the mustard, I'm afraid the tarragon took a very back seat - which wasn't how it was supposed to be, I'm sure!

So, on with the dipping.  First in the flour, then the egg mix, then onto the breadcrumbs.  It occurred to me then, that I had no idea whether I was supposed to be breadcrumbing one side or both sides.  Although the one side I had done, had used an enormous amount of the breadcrumb mixture and I really wasn't sure it would last for all six.  Still, it didn't seem to make sense to do just one side, so after a bit of judicious dusting off, I breadcrumbed both sides.  In fact, I ran out of breadcrumbs towards the end and the last two had just one side breadcrumbed - so I'd make a little more, the next time I do this one.

Something else that I would make sure to do, is to turn the steaks halfway through cooking.  Because I didn't do this, one side was crunchy and the other a tad soggy - which was a shame.  However, you live and learn.

Once the Pork was safely in the oven and the Sweet Potatoes had been turned, I got on with the Tomato Salad.  It was a simple matter of slicing two large vine ripened tomatoes and some cherry tomatoes.  Then add liberal amounts of freshly ground pepper, a sprinkling of sea salt, a drizzle of balsamic vinegar and likewise of extra virgin olive oil.  Next, slice up a red onion and sprinkle that over the top, along with a little of the parsley - or basil, if you've got it.  Leave to let the flavours mingle for some 15-20 minutes before serving.

So, the last thing to do was the Chilli cream to go in the Baked Sweet Potatoes.  Again, this is incredibly easy.  Decant a small pot of soured cream into a bowl, add finely chopped fresh red chilli and some finely chopped parsley.  There is an alternative, which involves coriander instead of the parsley and lime zest.  I love this particular version, however son & heir isn't good with lime, so we had the parsley version.

I loved this meal, even though the Pork was way too garlicky for my taste.  Hubby had problems with the garlic too, and found the Pork wasn't tender enough for his preference.  He loved the Baked Sweet Potato and chilli cream, plus the tomatoes.  Son & heir ate everything except the last half of his sweet potato, which was incredible considering what a fussy-pants he's becoming.  He even ate the cherry tomatoes with balsamic on them!  Mind you, I didn't tell him about the balsamic.  *wink*  I thought I'd just wait and see.

So, apart from the problems I've outlined above, I think next time I'd flatten out two of the steaks in the hope that they would be able to become more tender during the cooking process.  I can't think of any other way of ensuring they come up more tender that doesn't include par-cooking them before adding the egg and breadcrumb mix, which isn't the best route!

Here's the recipe for the Pork, if you need the recipe for either the potatoes or the tomato salad, just let me know and I'll include them.

CRUNCHY BAKED PORK (feeds 3)

Ingredients :

6 pork steaks, or 3 pork chops
1 cup of plain flour
1 egg, whisked lightly
2 tsp Dijon mustard
1 cup of breadcrumbs
1 clove garlic, grated
1 tbsp chopped fresh parsley
1 tbsp chopped fresh tarragon
sea salt & freshly ground black pepper.

Method :

1.  Pre-heat your oven to 180deg C/350 deg F/Gas mark 4.

2.  Trim the pork of the majority of its fat and prepare a roasting tray to receive it once coated with breadcrumbs.

3.  Then, prepare three plates - one with the flour, plus some seasoning.  The second with the egg and mustard mixture and the last with the breadcrumbs, garlic and herbs.

4.  Dip each steak or chop into firstly the flour, then the egg, then the breadcrumbs and place it onto the roasting tray.

5.  Once every one is coated, place the roasting tray into the oven for 15 minutes.  At the end of that time, remove from the oven and flip over onto its other side.  Replace and bake for another 15-20 minutes, or until they appear to be done.

6.  Serve.

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Birthday lunch (there's going to be a "birthday dinner" later, you're right)

Ciabatta-style bread, drizzled with extra virgin olive oil, char-grilled.

Then rubbed with garlic and grilled again.

Then the vine ripened tomatoes were char-grilled, while the basil went onto the rolls, followed by the tomato when it was done.

Balsamic vinegar was then drizzled over the tomatoes and salt & pepper added, before a final flourish of Feta cheese.

Absolutely divine.

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Prawn curry with tomato & coconut

This curry represents my first dabble into using Tikka spice mix.

Now, before you all raise your hands in despair and start telling me how much better it is to mix your own spices (which I agree, it can be), let me explain.  Tikka is a very different kettle of spices to your standard curry.  The mix is different, it contains different spices.  Now, before I start trying to formulate my own mix, I like to play around a little with a commercially prepared spice mix, just so that I can get the flavours, aromas and textures set in my head.  It's a bit like covering other people's songs before you record one of your own.  Or maybe not - but that's what it feels like, anyway.


I began this curry with an idea, a goal, in mind.  I wanted it to be creamy without being heavy, kind of middling-hot (enough to satisfy hubby's chilli tastebuds, but not so much as to make us gasp) and not just prawns.  I wanted there to be something else in the curry sauce, but not necessarily a vegetable like potato, or okra.


Now bear in mind that this was a Monday curry - which means that the fridge and larder are at their leanest for little bits of this and that, leftovers which could be press-ganged into use.  However, I had a tin of coconut milk specifically for the curry and part-way along the recipe I suddenly remembered the two vine ripened tomatoes that made all the difference.


The end result was a delightfully light curry which made a real change from the heavy, rich, dark curries that we're used to.  We ate it with some peppered poppodums which went with it perfectly.

PRAWN CURRY WITH TOMATO & COCONUT  (serves 3)

Ingredients :

a knob of butter

2 onions, chopped fine

2 cloves of garlic, grated

3 tsp of tikka curry powder

half a tsp of cumin

2 large ripe tomatoes, chopped fine

200ml fish stock or water (if you're concerned about the salt content)

400ml can of coconut milk

1 tbsp tomato puree

1 tsp sugar

3 tbsp plain yoghurt (I used Greek)

a handful of fresh coriander, chopped

sea salt & ground black pepper

300g frozen prawns (defrosted)

Method :

1.  Melt the butter in a deep frying pan and add the onion.  Cook gently until softened and golden.

2.  Grate in the garlic, cook for 1-2 minutes then add the Tikka powder and cumin.  Stir to combine and allow to cook down for 1-2 minutes.

3.  Add the tomatoes and stir to combine.  Increase the temperature a little, so that the tomatoes start to soften.

4.  Add the stock or water, mix it in, then add the coconut milk, tomato puree, yoghurt, coriander and sugar.  Season, stir well and bring to a boil.

5.  Allow to reduce until you are happy with the consistency, then add the prawns and allow to heat through.

Serve with white rice and puppodums.

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