Curried leftover braai’ed pork fillet stew

This is the inconsistency that pisses me off! My last dinner I cooked I had to improvise because of the surprise power outage and only the supplier knew for how long, of course. And now I rush home from work to make dinner, I have to be done by the time the power goes. You can eat in the dark but you can’t cook in the dark. Well, this was assuming they’ll be consistent. You’d think If they’re going to cut the power for load shedding, it’ll be different places at different times but consistently at those times. But obviously I was wrong! I’m so mad!
There are so many things I was meant to do before coming home but had to cancel or postpone because of this inconvenience.

I pay so much tax, for what? I work very hard everyday and the government takes a third of my hard earned money every month. For what? Corruption, mismanagement, maladministration, social grants  given to fully capable people sitting at home doing nothing because they can get a grant. Have a child you can’t afford and get a grant, but even better, drink an ish loads of alcohol because if your baby ends up with fetal alcohol syndrome then you’ll get almost 5 times then you’ll get if your baby was healthy. Behave like animals stabbing and shooting one another, it’s fine you’ll get a disability grant.

All I’m saying is, I pay too much tax to just be messed about like a second class citizen. A warning or some information in advance would be appreciated!

I’m not impressed is an understatement of the century! Deep breaths.
So I make dinner and I’m done by 18h30. We continue doing the bathing and night duties etc. and now dinner eaten, we wait for the power to go at 20h00 as that’s the time they decided to leave us in the dark the previous night, and does it go? He’ll no! But why would they cut it off when they know we won’t be caught off gard and we’ve prepared for it, right. This feels like abuse on another level!

More deep breaths!! I think I should now tell you what I made for dinner, being rushed by Eskom!
I have a lot of that braai’ed pork fillet, from the emergency power outage dinner last night, leftover. It was so delicious and I can’t throw away edible food. You always have to save money wherever you can. And that smoky braai flavour will go well with pretty much anything!

I’m making pork fillet curried stew with rice and sambals, using my homemade Indian spices infused olive oil.
There’s a line between a stew and curry, and a lot of people do not appreciate this. I feel I should educate you a little bit. A hot, spicy stew is still not curry! A curry is made with specific spice combinations, they vary granted, but they are consistent. I think this is my word of the day 🙂 ! And the chili bite is only from a few of the spices. It’s not what defines a curry. Specifically referring to Indian curry.

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What do you need? Serves 4

  • braai’ed pork fillet- cut into cubes

  • Veg – 6 baby potatoes, peeled and halved,  onion- finely chopped, 1 whole tomato, , quarter cucumber, chopped quarters of red and yellow peppers, fresh green chili, 4 cloves of garlic)

  • My 2 minute Italian sauce for thickening( see prior post)

  • spices- spice for rice, chili flakes, salt, pepper, masala spice( mix of Indian spices)

  • Indian spices infused olive oil( recipe to follow on tips and howto’s)

  • cup of rice

What to do?

Start with the rice, in a pot with salty water, add a cup of rice with 1 tsp of spice for rice( I use the one from Robertsons) cook until soft but not mush. Drain the excess water and set aside.

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Leftover braai’ed pork fillet

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In a pot on the stove, add 3 tbs of the Indian spice infused olive oil. When hot, add chopped onions and garlic when soft. Then in with the peeled and cut into half baby potatoes, 125 ml of red wine and a beef stock cube. Leave this to cook for 10 min, when you add 125ml of water and continue cooking. In about 20 minutes, the potatoes should be just about cooked through.

At this time add the cubed pork fillet, 2 tbs of my 2 minute Italian tomato sauce, 1 tsp of masala spice, finely chopped peppers for a bit of smoky sweetness and let this cook in and mix with the rest for about 4-5 minutes. Then thicken with corn flour or any flour you have( sieved) if your stew is a bit runny.

Then in a small bowl quickly mix chopped: half onion, whole tomato, quarter cucumber( removing the water core) and a fresh green chili. Mix well and season with salt, pepper and a bit of aromat( this works so well with sambals).

And viola, leftovers repurposed, money saved, tasty, hearty and delicious food served. Frustrations subsiding, venting is always good! I just hope my pots didn’t get too banged up, been an emotional one.

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Author: preciousgarnett

I'm a multi-faceted young woman. I'm a proud mom to a now 5 year old 😜. I'm a daughter, I'm a sister and a friend to a few people. I'm a medical doctor by profession, passionate about infectious disease, primary health care and public health. I live food, from thinking about it, cooking it to eating it. Health and Nutrition fanatic. I live by a few chants...: 1. Before I do anything whether related to food or not, I ask myself ' Is it worth the calories?' Whether literally or figuratively( i.e. Is the decision worth the stress, effort, investment) 2. What you put in must come out! If you don't let it out, it settles on your tummy and hips. 3. 'Everything happens for a reason'. I try reflect on situations I find myself in, whether by choice or not. And look for Lessons I'm meant to learn from them, in order to grow.

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