I really, really like mango. Not only does it have a fantastic taste, but the texture is so thick that it can be used for a great many things. That thickness is the reason it’s so adept at smoothie-ing… and at making marinades, dips, and other thick sauce-like items. As per usual, the boyfriend was hungry, I was in the mood to experiment, and thus decided to try out a few things I had been meaning to look into for some time: a curry-marinade and the odd marriage of strawberry cucumber. I had long heard of this myth but was wary- cucumber is such a strong flavour in my opinion, and it’s hard to say what it will happily make off with… and strawberry was not a prime suspect on my list. But you never know until you try, right?
The result was quite nice, on both ends. The marinade was thick and flavourful (long live yellow curry powder and garam masala!) and the salad was fresh fresh fresh! That’s really the only word I can use to describe it. I’ll post the recipes in two pieces here below:
Mango Curry Marinade Grilled Pork Loin
Ingredients (for two people):
- 1/2 lemon’s juice
- 1/8 tsp lemon zest
- 2 mangoes, peeled, cut into 1-inch cubes
- 1/2 tsp of paprika, garam masala, and coriander
- 1 tsp yellow mild curry powder
- 1 tsp orange juice, no pulp
- 1.5 tbl low fat sour cream
- 4 pork loin cutlets
- 1 tsp organic canola oil
- pinch sea salt, freshly-ground black pepper
- Place lemon juice, lemon zest, paprika, coriander, garam masala, curry powder, orange juice, sour cream, salt, and pepper in a bowl; mix together
- Puree mango in blender or food processor until creamy and smooth. Add to rest of mariande and mix thoroughly.
- Place pork in bowl and make sure it is fully covered by the marinade. Cover with plastic wrap and cool for 30 minutes- preferably longer (overnight will be the most flavourful).
- Once the marinade has cooled thoroughly, heat grill pan with canola oil drizzled over the pan.
- Place pork (try to keep as much coating on as possible) in grill pan and grill on all sides, flipping over every 5-6 minutes until grill marks have a golden colour and prok is firm to the touch.
- Season with freshly-chopped chives or parsley on top for garnish
Fresh Spinach, Cucumber, and Strawberry Salad
Ingredients (salad for two):
- 2 cups fresh spinach leaves (can leave stems on)
- 1/2 cucumber, sliced very thinly (paper-thin)
- 10 dried apricots, quartered
- 2 tbl raspberry dressing or 1.5 tbl balsamic vinegar
- 1 tsp extra virgin olive oil
- Clean spinach, drain, and place in large mixing bowl
- Slice strawberries rather thinly (about 1/4-inch thick) and add to bowl
- Add thinly-sliced cucumber to bowl along with quartered apricots
- Drizzle on raspberry dressing or balsamic vinegar and olive oil
- Toss thoroughly to mix!
It’s a bit of a fusion dish, these two things together, but it’s quite delicious, and very fresh. The heat, though mild, from the curry marinade is offset by the freshness of the salad. Pair these together for an irresistable summer dinner!