After my simple and basic burger lunch. I’m now looking for more sophisticated flavours and experimentation.
I enjoy cooking pretty food. I always say, homemade and hearty food doesn’t need to look drab, and you don’t need to go out to a restaurant to enjoy pretty food. You can have it at home, from your trusted kitchen, for much much cheaper and healthier. And even save yourself some time while you’re at it.
Anyway, I went to one of my favorite supermarkets in the week and as always I walked out with a few items, when I intended to buy just one. But I could not resist this pork fillet. It was calling my name and saying: buy me, cook me, eat me…😊 . I had to abide, obviously. So tonight it is sautéed pork fillet with baby beets, potato hash, mushrooms on drizzles of bearnaise sauce and coriander flowers.
And guess what? The worst that could happen when preparing your dinner, just happened! Yep, the power just went out😫. What am I going to do?
I need to think of the contingency plan now. Could I serve it raw as carpaccio? No, I don’t trust raw pork. Could I ceviche the pork? I could but my husband is not the biggest fan of this method of preparation.
Oh wait, I have an idea! Brain wave……how about a braai? Barbecue if you’d like to call it that. I have the coal, the firelighters and the candles to see what I’m doing. What more could I need? This should be interesting. When life throws you curve balls, throw them back at life.
But the one thing I’m really worried about, is that bearnaise sauce! I’m going to need a tall glass of wine for this one. Hey, who knows how long it’ll stay cold for 🍷! New plan: pan fry on top of the open fire. Use a small pot to melt the butter and continue cooking the sauce. But timing is going to be a little tricky.
What do you need?
- The pork fillet- pork fillet, salt, pepper, cayenne pepper, duck fat, white wine.
The potato hash- 1 potato- peeled and sliced, duck fat, salt, pepper, cayenne
The veggies- baby beets, mushrooms, garlic
Bearnaise sauce- 2 egg yolks, 100g of margarine, 2 tbs of cream, 4 tbs of lime juice, 2 tbs of apple cider vinegar, 1 tbs of chopped parsley, pinch of salt & pepper, 1/2 tsp of cayenne pepper.
So I start my prep, the fire is taking a bit long but my husband is on it. The first thing I need to cook, is my potato hash. So I slice my potatoes thin, season with cayenne pepper, salt and black pepper, and put them in a pan with a drizzle of duck fat, on the open fire.
And the electricity decides to come back! An hour into nursing the fire and the preparation for cooking outside, just wasted time then.
Now I have to rethink my plans again😡.
- The pork fillet- dry rub generously with cayenne, salt & pepper. Pan sear in a drizzle of duck fat until all sides are brown, then add 100 ml of white wine. Place into a preheated oven at 230 degrees for 10 minutes. This is my favorite and trusted method of cooking meat, especially if I want it done medium rare. Timing is better with this method as well. In 10 minutes, remove from the oven and rest for at least 5 minutes, in order to settle down the meat and preserve the juices, then slice.
- The mushrooms- sautee these in duck fat with the potato hash, but remove after 5 minutes and rest.
Clean and dice the beets and soak in olive oil and red wine vinegar. Serve them sweet and raw.
I’m picking the coriander flowers from my parking lot garden. My coriander is looking very good, It’s growing the seeds now as well.
The extra citrusy bearnaise sauce. This should be the last thing you make, as you can’t really warm it up as it scrambles very quickly. Next, 150 g of margarine in a bowl, in a microwave for 30 sec to melt. Then add onto it 1 tbs of garlic while whisking, 2 tbs of cream, 4 tbs of lime juice, 2 tbs of apple cider vinegar, whisking while you add these. Then 1 tsp of parsley, 1/2 tsp of cayenne, pinch of salt & pepper. Whisk well. Then into the microwave again for 15 sec then out and whisk, then in again for another 15 sec- out and whisk and we’re done.
Roller coaster dinner but well worth it.
Dish up, with great care.