Since I started Spice Pots in 2013, EVERYBODY has been going on about a blog - 'are you doing a blog?'; 'you need to do a blog'; 'SEO,,,, blog' blah blah. Yes, I know this but when exactly am I supposed to find the time to do it? I've been dithering for some time - what's the angle; what shall I call it,. Well no more. I'm just going to share time saving, real life cooking and recipes that are (mostly) healthy, that save you time and that your kids MIGHT like. The photos will not be professional because THIS IS REAL LIFE AND MY HOUSE DOESN'T LOOK LIKE A MAGAZINE HOUSE and my food does not look like a Delicious Magazine Photo shoot BUT my family are alive and growing at a fairly normal rate, they are reasonably healthy and they are learning to eat proper food instead of beige food (btw, my kids LOVE beige food and would happily eat it everyday). If my husband was in charge, the house would be spotless (he's OCD) and the kids would live on pizza and fish fingers (less mess whilst preparing and less moaning whilst eating).
So, first up, a couple of things..... as my kids range in age from 6 and 3/4 to nearly 10 (3 boys for the record) I am not quite as deranged as I was when they were really little. (If your kids are still really little, ignore everything everyone says and only do that which doesn't send you madder.) I can, for example, go to the toilet without having one or all of them in there and I've now re-learnt that I can actually shut the door whilst peeing. They can all dress themselves; read; be reasonable for small parts of the day and they all go to school. So, I now don't do a tesco shop online for all the week's food and booze because I can go out to the shops without 3 whining boys trailing behind me - I can now do all the things everyone is always banging on about; shop local. buy less meat. blah blah.
Here is why:
- VEG BOX delivered weekly (East Coast Organics) - The VEG BOX has made me cook with things that I normally wouldn't and made me step out of my all too familiar rotation of meals every week.
- A Husband who is home by 6pm (it used to be 7.30pm) - I used to cook beige food for the kids at 5pm and then cook for us later once they were in bed. The kids got beige food whilst I drank wine and cooked husband a proper dinner.
- Boys who can make themselves toast if they don't like what I cook (there are always 2 things on the menu now in my house: TAKE IT or LEAVE IT.)
These are all very recent changes - I had a meltdown last week and yelled and everybody and told everyone that from now on dinner was at 6pm FOR EVERYBODY and if you don't like it, you can sort your own dinner out.
So, anyway, I went and bought 2 pork tenderloins at our local butcher (Ramsays in Gullane) as they looked nice, with no idea what I was going to do with them. Then the big yellow thing in the sky came out so we decided to have a BBQ for dinner. I googled about a bit and as the boys thankfully like a wee bit of spice (just as well), we cooked a sort of Asian Pork Tenderloin marinated only for as much time as it took to get the BBQ hot. Just lovely satay pork, in wraps (pitta bread would also be great) and some sliced cucumbers and of course loads of wine/ beer for me and husband.
Photos and recipe to follow. It was delicious and everyone liked it (which is rare) and it was also very easy and quick because us normal folk don't have hours and hours to plan delicious and nutritious meals for our family.
By the way, it's now 3.25pm and I have absolutely no clue what I'll be cooking for dinner tonight..
Spice Pots Bhuna Satay Pork Tenderloin on the BBQ
- 400ml tin coconut milk
- 6 heaped tbsp smooth peanut butter
- 4 tbsp soy sauce (I didn't have any so I used Oyster Sauce)
- 3 tbsp lime juice
- 3 tbsp brown sugar
- 2 large cloves garlic, crushed (2-1/2 tsp.)
- 2 heaped tsps Bhuna Spice Mix (I'm sure you could use any of the Spice Pots Blends)
- 2 pork tenderloins
- Vegetable oil for the grill
In a large bowl, whisk the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and spices to make a smooth sauce.
Trim the pork of excess fat. Butterfly the tenderloins by splitting each one lengthwise almost but not quite all the way through, so the halves remain attached.
Open each tenderloin like a book, cover with plastic wrap, and bash to an even thickness (about 2-3cm) with a meat mallet or the bottom of a small pan. Put the pork tenderloins in the bowl with the marinade and coat on all sides. Let marinate for 10 to 20 minutes whilst the BBQ heats up (or up to several hours in the fridge).
When BBQ is hot, oil the grills. Remove the tenderloins from the marinade, letting excess marinade drip back into the bowl (don’t discard the marinade). Cook the pork, turning once, until just cooked through - my original recipe said 7 minutes total but mine took more like 15 mins total to cook (cut into one to check or use a meat thermometer which should read about 140c). Transfer to a board and let rest for 5 minutes (cover with foil).
Meanwhile, pour the marinade into a small saucepan and add 2 tbsps. water; bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from the heat. If the sauce seems too thick, thin it with water. We had sliced pork and the sauce in wraps with slivers of cucumber. OCD hubbie and I had the leftovers for lunch the next day with a spiced carrot salad.