Wednesday, 15 April 2009

Pork Loin Steaks with Garlic and Ginger Sauce, carrot and Garlic Mash and Enoki with Spring Onion Stir-fry

This so far has topped all of my meals in taste, how healthy it was and easy to prepare, even though looks complicated, was really easy. But I cannot put into words how nice it was. Bellow is a picture of a cooked Enoki mushroom, it has a fleshy texture and is very shroomy taste.

Recipe Ingredients: (enough for 2)
  • 2 large potatoes (pealed and cubed)
  • 6 medium carrots (pealed, 3 cut into pieces, 3 into halves)
  • 4 pork loin steaks
  • 1 piece of fresh ginger (the size of two garlic cloves, minced)
  • 2 large garlic cloves "more if small" (1 roughly minced, 1 cut into 3-4 pieces)
  • 1/2 packet of fresh Enoki mushrooms
  • 1 soup spoon of sesame seeds (I used a mixture of white and black, just white is fine)
  • 3 soup spoons of balsamic vinegar
  • 1 bunch of spring onions (sliced)
  • 1/2 cup of single cream
  • 1 soup spoon of butter
  • a pinch of nutmeg
  • a glug of milk
  • a little olive oil
  • some salt and pepper
  • and a pinch of saffron

Place a pan with boiling water on the stove, and in there put the potato, 1 chopped garlic and all the carrots, as well as a little salt, it will take around 15-20 minutes to be boiled depending on the quality of the potato.

While that is doing lets do the rest quick so that it all ends at the same time. Before all that I marinated the pork with two spoons of balsamic vinegar poured evenly over them, a little salt, the minced garlic and the minced ginger, just on one side of the pork, I let it marinade for around 30 minutes.

I used two frying pans one for the steak and sauce making the other for roasting the sesame seeds and making the spring onion and Enoki stir-fry. So put both frying pans on the stove, the larger one with olive oil the smaller one just dry. On the dry one place the sesame seeds inside, and as it heats keep shaking it to brown the sesame evenly on both sides, this also releases the most amazing nutty taste and smell of the sesame, once blonde place it in a container, awaiting to be cooked with the stir-fry, while on the larger pan with olive oil, once hot place the pork steaks with the garlic and ginger facing down, as this will make them stick to that side of the steak, let them cook for around 2-3 minutes and then turn them around for another 2-3 minutes which should be sufficiente to be totally cooked through, at this stage remove them from the pan scraping the garlic and ginger so that it stays in the pan, put the steaks on a plate and put them in the oven just to keep warm and to warm the plate at around 30-50c, while you do the rest.

Now both pans are off the fire, put back on the fire the little pan put a little olive oil in it and once hot add the spring onion, and as soon as it darkens (about 1 minute) add the Enoki, and a little seasoning (salt and pepper) + one spoon of balsamic vinegar and sesame seeds, stir fry for around 3 minutes and it's done, put the other frying pan on the fire and pour the fresh cream into it + the pinch of saffron, bring it to gently boil and this will thicken substantially, as soon as is thick remove from fire.

By now the potatoes and carrots should be done, drain and remove the halved carrots, the rest just mash it up, then add a spoon of butter, a glug of milk, a pinch of nutmeg and seasoning (salt and pepper). And that is done too, finally arrange it all on the plate and get ready for an explosion of flavours, like I said is unbelievable, how nice it all was.

The nutty flavours mixing in with the mild onion and the earthy mushrooms and the fabulous textures, then the mash with a hint of sweetness from the carrot and a little garlic and nutmeg coming through, and the "piece de resistance" the moist pork with a saffron ginger and garlic , well make it and you'll see.


Mommy Gourmet said...

OMG Man! You have my tummy rumbeling. I love ginger, I love garlic, this looks so ridiculously good.

Christelle said...

Oh I do fancy that sauce!! :O

Chef E said...

You know I am on board with anything you cook! You Latin chefs are most amazing!

Ricardo said...

M Gourmet, you picked up on my pride and joy the sauce, was to die for especially with the saffron (the darn thing is so expensive I was happy was that good.)

You too Christelle, what a sauce I agree.

Chef E, now you making me blush, like a ripen tomato...But you know what I loved your comment. You very kind and generous.

Thank you all for taking the time to comment and for having a look in here. kisses for all xxxx :) that is the Latino way, and is one on each cheek the Portuguese way. :)

Moira said...

Adorava poder encontrar desses cogumelos frescos por aqui :)
Uma vez encontri-os em conserva e fiz com eles um belo bacalhau dentro de massa folhada,nunca mais os encontrei :(

Ricardo said...

Outro cogumelo bom para isto seria o cogumelo de palha "straw Mushroom" vê em imagens do google mas procura com o nome em inglês pois não há muitas imagens em português. Os cogumelos na minha opinião tem uma personalidade muito própria, O que eu quero dizer com isso é um sabor especial próprio assim como textura. Brigada pelo comento e visita adorei. :) xxx

Donna-FFW said...

What I would like to know is when are you inviting me to dinner? Looks delicious as usual. ;)

Sophie said...

MMMMM...Ricardo!! I absolutely love those flavours so excellent combined!
Can you come over to Brussels & make this for me?!?!

Ricardo said...

Sophie and Donna, tell you what, when I win the lottery I will visit everyone and cook for everyone will be my pleasure :) You all so nice and generous, is rare to see people like you. thank you. :) xx

Ginger said...

Mr. (Chef) Ricardo Candeias your pork dish looks beyond delectable!! I WOULD LIKE A PLATE RIGHT THIS VERY MINUTE!! I realize you probably aren't sending one my way so I am making this next week. My husband will love it!! Thank you for sharing....

Ricardo said...

Hi Ginger is not for the lack of wanting to send the dish your way lol it just wouldn't be practical.
But I am honoured that you are going to make it, I promise you will not regret it, as is very delicious and healthy. Thx 4 comment and Visit. :) xxx

Ana Powell said...

Hi Ricardo
Gosh, this is a master piece.
Well done, loved this great recipe.
Have a lovely weekend x

P.S.When are you planning the barby so I can come over?

Ricardo said...

Thanks Ana, a master piece indeed, was so good I ended up eating the two portions, ah well we only live this life once. So might as well enjoy it. BBQ in England a bit difficult to plan for lol, but you welcome any time. hehe!! xx thank you.

Desmone007 said...

Looking good as usual, Rico! Would love to direct Foodista readers to your blog. Hope you'll try out the widget soon!

Alexandra Moura said...

Só te digo que esse molho ficou-me no olho,bjs doces...

Ricardo said...

Thank you so much Desmone & Alexis. appreciated .. kisses xx :)

Anonymous said...

Nice and hearty meal! Love those mushrooms!

Ricardo said...

Thank you five Star. :) xx


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