Pork tenderloin spiced with garam masala, a cauliflower cous cous, steamed potatoes, julienne carrots and an apricot and ginger chutney.
Pretty simple stuff. I made a Apricot and ginger chutney and cookery school this week and I figured it would go well with a curry or maybe some pork.
I rolled the tenderloin in a garam masala mix, cooked it in a waterbath at 60oC for 40 mins and then browned it off in a hot pan. If you don't have a waterbath you can use an oven instead but you'll have to adjust the timings.
The potatoes I turned (don't mock my turning I'v only done it once now), then steamed. The carrots I just boiled.
The cous cous is made from blanched cauliflower heads ground down in a processor till they resemble cous cous. I added some coriander and some of the chutney. If I did it again I would miss out the corriander as it was overpowering and unnecessary. That said it would have gone down seriously well with a strong creamy curry instead as a substitute for rice.
I had planned on a jus for this dish which is now currently stuck to the bottom of one of my pans thanks to a TV based distraction during cooking...If you don't tell anyone neither will I.
Very creative and artful presentation. love it! best, s
Posted by: s. stockwell | May 08, 2009 at 12:55 AM
What is potatoe turning? Is it some kind of fancypeeling technique?
Posted by: Mark | May 08, 2009 at 01:34 PM
Thank you stockwell.
Yes Mark pretty much. You use a tuning knife to carve any vegetable into a 7 sided rugby ball type thing. It's used for making the veg look pretty (depending on your opinion) or using up leftover stems that you would usually throw out for decoration.
It's not something I'm particularly good at yet.
Posted by: thewaroncookbooks | May 08, 2009 at 05:24 PM