Experiments in Cookery
Nov. 2nd, 2008 02:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
debithaI hardly ever get creative in the kitchen any more. Weekends I tend to be cooking just for me, and during the week I lack the energy for much more than, "Stirfry stuff, add sauce-from-a-jar, serve with rice/noodles/pasta (delete as appropriate)."
However while![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sokky was visiting, I was inspired by a tub of pomegranate in the ready-to-eat fruit section of the local supermarket. Shut up, I take inspiration where I can find it.
Anyway, it was pretty damn delicious, so I offer you the as yet unperfected recipe for Debitha's Pomegranate Pork in two sections - the recipe as I did it, followed by the recipe with commentary.
400g Pork fillet
150g Pomegranate insides
Balsamic vinegar
Olive oil
Salt and pepper
Put pork fillet in a baking dish. Drizzle lightly with oil. Dump pomegranate on and around pork. Drizzle lightly with balsamic vinegar. Season lightly with salt and pepper. Cover dish with tin foil. Bake for 40 min at 180 degrees C. Slice up and serve with mashed potato. Eat.
That was pretty good, but not perfect - that 40mins is based on finding it wasn't done, putting it back in for a bit longer, finding it still wasn't done, etc, etc. Also as the fillet was long and thin the ends got dry in trying to get the middle cooked, so with post-experiment notes:
400g pork fillet
150g Pomegranate insides (100g would do, there were 150g in the pack I bought)
Balsamic Vinegar
Olive oil
Salt and pepper
Cut pork fillet into two short lengths, then place side by side in a baking dish. Drizzle lightly with oil. Rub with salt and pepper. (Use plenty of both. One of the things I found was that the meat was a little overwhelmed by the fruit, and I think a good dose of salt and pepper should help bring out the flavour.) Dump pomegranate on and around pork. Drizzle lightly with balsamic vinegar. (Possibly sprinkle a little salt and pepper over the pomegranate too - further testing required on this.) Cover dish with tin foil. Bake at 180 degrees C. (I have no idea what effect halving the pork and putting it side by side will have on the cooking time. I will report back if/when I do try this one again. You could probably also serve it with rice, thereby making it gluten free, as well as dairy free.) Serve. Eat.
This is really tasty, as long as you don't have issues with mixing sweet and savoury foods. (I love doing it, but many at work consider it to be another sign of my insanity.) It is also (once you work out the cooking times) great for dinner party type situations as you can prepare it ahead of time and then just chuck it in the oven.
I call this one a provisional success.
However while
sokky was visiting, I was inspired by a tub of pomegranate in the ready-to-eat fruit section of the local supermarket. Shut up, I take inspiration where I can find it.Anyway, it was pretty damn delicious, so I offer you the as yet unperfected recipe for Debitha's Pomegranate Pork in two sections - the recipe as I did it, followed by the recipe with commentary.
400g Pork fillet
150g Pomegranate insides
Balsamic vinegar
Olive oil
Salt and pepper
Put pork fillet in a baking dish. Drizzle lightly with oil. Dump pomegranate on and around pork. Drizzle lightly with balsamic vinegar. Season lightly with salt and pepper. Cover dish with tin foil. Bake for 40 min at 180 degrees C. Slice up and serve with mashed potato. Eat.
That was pretty good, but not perfect - that 40mins is based on finding it wasn't done, putting it back in for a bit longer, finding it still wasn't done, etc, etc. Also as the fillet was long and thin the ends got dry in trying to get the middle cooked, so with post-experiment notes:
400g pork fillet
150g Pomegranate insides (100g would do, there were 150g in the pack I bought)
Balsamic Vinegar
Olive oil
Salt and pepper
Cut pork fillet into two short lengths, then place side by side in a baking dish. Drizzle lightly with oil. Rub with salt and pepper. (Use plenty of both. One of the things I found was that the meat was a little overwhelmed by the fruit, and I think a good dose of salt and pepper should help bring out the flavour.) Dump pomegranate on and around pork. Drizzle lightly with balsamic vinegar. (Possibly sprinkle a little salt and pepper over the pomegranate too - further testing required on this.) Cover dish with tin foil. Bake at 180 degrees C. (I have no idea what effect halving the pork and putting it side by side will have on the cooking time. I will report back if/when I do try this one again. You could probably also serve it with rice, thereby making it gluten free, as well as dairy free.) Serve. Eat.
This is really tasty, as long as you don't have issues with mixing sweet and savoury foods. (I love doing it, but many at work consider it to be another sign of my insanity.) It is also (once you work out the cooking times) great for dinner party type situations as you can prepare it ahead of time and then just chuck it in the oven.
I call this one a provisional success.
