Every Thursday, I pick up the boys from school and then head on over to exquisite Boschendal to pick up a my BoschenBox: a box of lovingly filled fresh produce from their veggie garden, 2 types of meat (including their delicious marbled Angus beef), freshly baked bread and a sweet treat. So while we sit in under the trees in their outdoor deli, me enjoying a cappuccino and the boys sipping on juice, we go through the box and get excited about dinner. This has become such a special little ritual that I decided it’s high time for me to share the experience – and the recipe that comes with the box every week. On the menu this week:
Tandoori pork chops with veggie stir fry.
Before I go into that, let me just first comment on the fusion thing that happened here: first, tandoori is an Indian spice. But veggie stir fry is Asian. Since the recipe made use of soya sauce (Asian), I chose to use Thai jasmine rice instead to compliment the Asian flavours. And to make it possible to eat with chopsticks!
Ingredients:
- 1 pack of tandoori pork steaks (pork marinated in tandoori spice)
- 1 onion, finely sliced
- 1 pepper, finely sliced
- 150g kale, washed and sliced (depending on the size of the leaves; I left mine whole)
- half butternut, cubed
- 3 carrots, peeled and sliced Julienne
- 1 chilli, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp fresh ginger, peeled and grated
- 1 tbsp soya sauce
- 2 tbsp cooking oil
- 2 cups basmati rice
- 6 cups of water
- 1 tsp salt
Method:
- Place the basmati rice, water and salt on the stove to boil. While it’s cooking, start to prep the veggies.
- Preheat the oven to 180°C. At the same time, heat a pan until hot. Coat the pan in cooling oil, and then grill the pork chops on each side for two minutes. Transfer the chops to a baking sheet and place in te oven for 10 – 15 minutes, or until completely cooked through.
- In the same pan (with all the juices from the pork), fry the onions, garlic and ginger until the onions start to become sot. Next, add the butternut, pepper and chilli and fry until the vegetables are well cooked, but still al denté.
- Finally, add the kale and soya sauce and cook until the kale is lightly steamed.
- Once the rice is cooked, you are ready to serve. And if you’re feeling fancy, top it off with a sprinkling of sesame seeds or sprouts and a sprig of fresh basil. YUM!
This pairs nicely with Boschendal’s De Werf Red.
Happy Cooking!
