I am always looking out for ideas and inspirations for dinner. Most nights I have what is proverbially a chef’s block.
Yesterday’s dinner was about quickly putting a meal together with some inspirations peeping out from the fridge (remember those black olives and the remaining couscous?) and some fresh white mushrooms and pork tenderloin.
After a rain-drenched afternoon, the idea of a hot soup was all too comforting and the soup of the evening ended up in a bowl of Cream of Mushroom Soup, actually my first time in making a mushroom soup. Nothing fancy, just some unsalted butter melted in a pan and the chopped red onion sautéed in it. Adding flour little by little, so as not to form clumps and then tossing in all that freshly chopped mushrooms. A simple seasoning of salt and pepper and some drizzle of heavy cream. Isn't that the most easy thing to do and under 20 minutes – prep to cook time!
Did you know in Chinese culture its okay to slurp your soup? So curl your stiff upper lip and s-l-u-rrrrrrrr-p.
Oil has always been a cause of worry for everyone whether its deep water or dietary. I have had many anxious moments each time I have wiped off oily fingers from biting on to that chicken or fish finger. Well, this variation of “fingers” made with some lean pork tenderloin may just quell your calorie-intake worries.
Cut thin strips of any meat that you choose – fish, chicken or pork work best. Dust them with corn starch and sprinkle some salt and pepper.
Dip them in an egg batter and roll them in bread crumbs. This is where you don’t turn them into unhealthy chunks of meat. We throw them in the oven at 350 °C with TWO teaspoons oil drizzled over them and bake each side till they turn golden brown. It usually takes about 20-25 minutes.
I made a yogurty version of the mustard-honey dip to go with the Pork Fingers.
Mix together plain yogurt, honey and old style wholegrain mustard. Enliven the taste of your Pork Fingers with this sweet-tangy dip!
After a soup and a starter, I went ahead and did a room-temperature couscous salad with pomegranate, broiled corn kernels, garden greens and that one leftover sprig of basil. This is the freshest a Moroccan-inspired Couscous Salad can get. Toss everything together in a large bowl with the already cooked couscous, throw in a handful of very finely chopped red onion, some garden greens, kalamata olives, torn basil leaves and some freshly squeezed lemon juice. Add EVOO, salt and white pepper. Serve.
So what’s your meal plan for tonight?