Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Wednesday 23 January 2013

Stuffed Pork Tenderloin

This is a succulent pork dish that can be served with roast potatoes and side salad.



Ingredients:

500g pork tenderloin

For the marinade

1-2 tbsp olive oil
2 tsp dried coriander leaves
1 tsp dried basil
1 tsp thyme
1 tsp oregano
1 tsp garlic powder
1 tsp paprika
Salt and crushed pepper for seasoning

For the stuffing

4-5 chestnut mushrooms, chopped
1 large onion, chopped
1 green chilli, chopped
1 tomato, chopped
2 cloves garlic, chopped
Salt & Pepper for seasoning.

Method:

1. Butterfly the tenderloin, place on cling film and beat with a cook's mallet until flattened out. Discard the cling film.

2. Mix the marinade ingredients and sprinkle on the side of the tenderloin that was not beaten by the mallet.

3. Place the marinated side on a new cling film, the cling film should be large enough to cover the entire tenderloin.

4. In a pan, heat oil, add the garlic, chilli and onions. Once the onions are lightly browned ass the mushrooms and tomatoes. Season and take off the heat once mushrooms are cooked.

5. Place the mushroom stuffing in the middle of the tenderloin and using the cling film roll the tenderloin tightly like a sausage. Twist the ends of the cling film to secure the roll. Keep in the fridge for atleast 2-3 hours.

6. Pre heat oven at 200 deg. Line an oven proof dish with baking paper. Remove the tenderloin from the clingfilm and place in the oven proof dish.

7. Bake the tenderloin for 30-40 mins on 150 deg until meat is tender. Baste the meat with any juices oozed from the meat. Let the meat rest for atleast 10 mins before serving.

8. To serve cut the tenderloin into medium circles. Serve with roast potatoes and salad.





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