Pork Fillet on the good ol’ Weber!

Last night saw the end of our nightime blackouts at night, well kind of. New schedule next week sees us going out every second day instead of every day, and times are changed. No night time sheds but Saturday will be out from 4pm to 6.30 pm, so I can prepare supper and cook it after lights on. Back to the ubiquitous Tuna Rolls, but I admit I have enjoyed the change over the past couple of weeks.

Last night we fired up the Weber in anticiaption and got some marinaded pork fillets, that had been prepared by the new butcher in the area. He’d wrapped them in streaky bacon and marinaded them in a honey and mustard marinade. They were divine, moist, and very very tasty. He’s the same guy who did last weeks loin roast, so he’s going to be a regular. I tried the mushrooms again (see last weeks boo boo), as I still had some from a bulk buy special offer we’d had. This time I quartered the onions instead of thinly slicing them, and I zapped in three tomatoes, cut into quarters. Lots of seasoning, fresh thyme and this time a couple of bay leaves (I think the buck are enjoying my bay tree, it’s struggling to get beyond a foot high, and yet it’s really healthy, but there’s never any leaves on the thing). Better! The tomatoes produced a whole lot of juice for everything to bubble in, and it was a much bigger success story that last weeks disaster. Although the family still insist they really enjoyed the toffee consistency of last week’s! T’was all rather yummy.

Pudding was a massive cheat. I don’t usually do pud, but felt like something fresh, well sort of. We love fruit salad, and Pete and I can whip up a pretty mean one quite fast, but there’s something amiss with our fruit at the moment. I think the suppliers are freezing it or something, altho they deny it. You buy these expensive apples, nectarines etc, and they are vrot (Afrikaans for ‘rotten’) in the middle. So I’ve taken to buying (here goes a real admission) tins! Yes, tins of diced fruit, but in fruit juice, not syrup. A couple of fruit salad tins, a couple of tins of mandain orange segments, and this time I chucked in some frozen blackberries, which we only get frozen or in tins, never fresh (I did defrost them first tho). Served it with some really nice yoghurt from one of our more upmarket shops (fat free but really creamy still), and got a nice fresh pud.

I read somewhere, I think it was Time magazine, that with the tinning processes these days tinned produce is really as good as fresh. Well, I still question that and would plump for fresh any day, but in light of our vrot stuff, I’ll go with it!

So now I’m going to have to make my normal day to day family meals sound a lot more interesting than they really are – no more night time blackouts to stretch my imagination!!

Previous dinner posts from alison

7 Comments

on “Pork Fillet on the good ol’ Weber!
7 Comments on “Pork Fillet on the good ol’ Weber!
  1. although you ARE allowed to edit your posts once they’re written and published ( in the admin, choose ‘manage’, then ‘posts’, then the ‘edit’ button next to the post you want to edit) you certainly don’t need to, I like your posts just fine the way they are.

    in my house, we do our own canning, and we have a deep freeze and vacuum freezer bags that are very effective at keeping things fresh, so, although we, too, prefer fresh, we have the ability to extend how long our fresh stuff lasts!

  2. Gee, what facilities do you have to do your own canning? I don’t know anyone here who does it at home.

    Thank you for your kind words, you are so sweet! *bats her eyelashes and smiles*

  3. well, sealing stuff in jars is a lot easier than most people think- all you need is a stove and a pot big enough to submerge the jars in to sterilize/seal them. I found a wonderful canning manual/recipe book from the 1929 San Diego World’s Fair, that has all kinds of wonders, from fresh preserves to pickles to how to can fried chicken…

  4. old canning manualHere’s a shot of the page, but I have to confess, I haven’t tried it yet. Remember, this canning manual comes from the era at the beginning of wide-spread refrigeration… so there is also all kinds of instructions for preserving other varieties of meat via salting and other methods. Notice the recipe for bunny sausage? The manual is the Kerr Home Canning Book from the 1935 San Diego World’s Fair, not 1929, sorry.

  5. That’s the kind of book I could bury myself in! Absolutely fascinating. Please try the canned fried chicken, pleeeze! I would love to know how that one turned out. *lol*

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