Monday, 28 February 2011

Grilled Pork Chop with Vegetable Mash

Grilled Pork Chop with Vegetable Mash

Spurred on by my crisp frying, I decided to go for the full whack and make dinner as well. Pork chops marinated in soy sauce, oyster sauce, shao hsing rice wine, sesame oil and a dash of white pepper. Grilled to glistening perfection (if I may say so myself). The slight chewiness of the meat had nothing to do with either my marinating or cooking abilities. It was the pig! Or the farmer.

The mash was courtesy of the inspirational 4 episode Jaime Oliver special I watched whilst huddled in bed (see my last post). Inspirational as in I blatantly ripped it off and messed around with the original. But hey, isn’t that what cooking is all about? I will, however, cite the wonderful Jaime and fully acknowledge that my version may or may not be tastier than the original =)

Vegetable Mash

2 large baking potatoes, skin on cut into small chunks
2 medium sweet potatoes, skin off cut into small chunks
1 medium head of broccoli, florets separated from the main stem. Cut the main stem into roughly the same size as the chunks of potatoes
2 small handfuls of frozen peas
generous knob of butter

Basically you’re making a normal mash with a few extra bits thrown in.

Boil up some water (however you may normally do this – straight in a pot over the stove or like me in a kettle and then into a pot sitting on the stove). Salt the water and add the potatoes, sweet potatoes and the broccoli stem. Leave to boil for about 10 minutes before poking the end of a sharp knife into the middle of one of the potato chunks. If the knife comes away easily but the potato is not breaking up just yet, add the rest of the broccoli and peas. Bring to a boil and take the pot off the heat once the broccoli florets are tender (yup, that means sticking your knife into the pot again but this should be about 2-3 minutes from the time the water comes up to the boil again).

Drain. Leave contents to draining in the colander sitting over your pot for a few minutes. You want to let some of the steam escape. You don’t want watery mash.
After a few minutes, tip the potatoes and veg back into the pot. Add the butter, season well and mash the hell out of it with a sturdy wooden spoon or if you have a poncy potato masher sitting around the kitchen like I do (technically it’s SM’s – mash is usually SM’s territory, along with the washing up).

Serve with a stonkingly large piece of grilled meat – SM style. Or eat with a spoon out of a soup bowl with nothing on the side – Luscious Temptations style.

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