Decided to make another recipe from Jamie’s 15 Minute Meals last night – pork fillet steak done in a barbecue type sauce with a Cajun-style brown rice and vegetable side dish.
I probably don’t need to point out that it took a lot longer than 15 minutes, but it was quite tasty. Not sure that I gave his recipe a proper chance though, as I made so many changes to it – well, you have to use up what you have in, don’t you?
One side effect of using the veg I had in was that the sweetcorn and orange peppers kind of blended with the brown rice to make a very beige-looking side dish. Now, I normally associate beige food with processed ‘ready meals’, chips and other unhealthy, fatty and salty foods – so let me assure you the rice is packed full of whole grains, spices and lots of vegetables. You might prefer to mix up the colours of the veg a bit if you’re making it though!
I totally changed the sauce too (mostly because I didn’t have all the ingredients required for the proper sauce) and it was lovely but quite runny – his looked nice and gloopy so beat mine there.
Barbecue pork steaks with Cajun rice (serves two)
- 2 pork fillet steaks
- 1 tsp allspice
- 2 cloves garlic, crushed
- 1 tbsp honey
- 1 tbsp molasses (or just double the honey)
- 1 tbsp soy sauce
- 4 tbsp ketchup
- 1 tsp Tabasco
- 1 tbsp vinegar
- 1 tbsp Worcester sauce
- 1/2 tbsp oil
For the Cajun rice
- x brown rice, cooked as per packet directions
- 100g sweetcorn or peas, defrosted by pouring boiling water over them
- 1 pepper, chopped
- 1 onion, chopped
- 1 celery stick, thinly sliced
- 1 tsp smoked paprika
- Large pinch cumin
- juice of 1/2 lemon
- Couple of sliced pickled gherkins, finely sliced into matchsticks
- 1 tsp cayenne pepper (optional)
- 1/2 tbsp oil
- Couple of spoonfuls natural yoghurt
Mix all the ingredients for the pork sauce (except the oil and allspice) and leave in a bowl.
Preheat the grill. Meanwhile, heat another 1/2tbsp of oil in a frying pan. Rub the pork steaks with allspice, salt and pepper, then fry on each side for 3-4 minutes, until golden brown.
Meanwhile, heat 1/2 tbsp oil in a deep sided frying pan and add the pepper, onion and celery. Fry for a few minutes until soft, then add the peas or sweetcorn, pickled gherkin slices, brown rice, cumin, cayenne pepper, lemon juice, paprika and a little more . Cook for a few minutes longer, stirring, until everything is cooked through and well coated.
When the pork is golden, put into a baking dish, cover with the sauce and grill for a few minutes, until the pork is cooked through. Serve with the rice and with the natural yoghurt drizzled over.