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42fb03c4 6117 4225 82f5 9ea885957922  2016 05 19 21 28 35
AntoniaJames
AntoniaJames

Basil and ginger en route to a marinade for pork we’ll grill tomorrow. I roughly scraped a 5 inch piece of ginger root, and coarsely chopped it before blitzing in the food processor for about 20 seconds. Then I added two large handfuls of fresh basil leaves, from my bushes outside. I processed the two together for about 30 seconds. I scraped it into a lidded Pyrex box with the zest of a lime and a couple good glugs of sunflower seed oil and a couple glugs of olive oil.
Then, I cut up a pork tenderloin into chunks for skewering, and tossed them with the marinade. I then splashed on a bit of soy sauce and gave it a quick turn.
This is inspired by a Food52 recipe for a whole grilled tenderloin. Marinades don't penetrate more than 1/8 inch, so by cutting the tenderloin into cubes, there’s more surface area to soak up the marinade.
Also, cubing the tenderloin eliminates the problems inherent in its irregular shape - the tapered end that will get dry long before the thicker, knobby other end is ready. And the cubes will take only a few minutes to cook! I’ll post tomorrow when the meat is cooked! I’ll serve it with panfusine’s sesame rice (made with “fresh from the freezer” already cooked brown basmati rice), grilled vegetables and a salad. Not bad for a weeknight.
#HowMotherCooks #ginger #basil #cheat codes I’ll add my cheat codes in a comment so as not to cause this app from crashing.
;o)

AntoniaJames
AntoniaJames
Cheat codes: I made a double batch of the chopped herbs and froze with enough oil to cover. I’ll use the marinade in a few weeks, most likely for chicken (also skewered, on the grill). #PrepOnceCookTwice

Also, although not directly related to this particular dish, here’s a cheat code I use whenever possible: I group prep activities together so that cut down on clean up. In this case, I used the food processor without even rinsing it to make a mint, cilantro and coconut chutney. Then I used it again, also without rinsing, to blitz the aromatics and fish for the Indian fish cakes with which I’ll serve the chutney. Of course, I didn’t clean the cutting board or knife, either. (I use separate boards for meat and not-meat.)

;o)