My apologies, I realize that’s a ridiculously long title. That said, it needed to be descriptive! Last night the boyfriend, as per usual, declared his hunger, and I opted to do some fridge cleaning. I had two cutlets of pork loin left over from some time ago in the freezer, and an older chicken breast. I also had a number of tiny potatoes that were itching to be used in SOMEthing, so I thought, all right, a marinade and some mashed potatoes.
It took about an hour and a half all together to assemble, which for me is quite quick for a complex dish. The meat was incredibly flavourful and a bit spicy (for me, meaning for you not at all, chances are) and I was surprised at how well it captured the marinade’s flavour despite the short time they spent together in the fridge.
The mashed potatoes are rich and very, very creamy, thanks to skim milk, parmesan cheese, and nutmeg- the secret to mashed potatoes, just like my mother taught me. Nutmeg + potatoes = match made in Heaven. You’ll have to trust me on this one and see for yourself :)
Indonesian Curry Marinade Grilled Pork or Chicken with Creamy Nutmeg Mashed Potatoes
Ingredients (for two) (meat & marinade):
- 2 portions of white meat (I used one chicken breast and two small pork loin cutlets – go organic!)
- 1 tsp each of garam masala, minced garlic
- 1/2 tsp each of cumin, ground cloves, coriander, sea salt
- 1/4 tsp each of balinese chili powder, powdered ginger, pepper, and carry ou curry bombay
- 1.5 tbl extra-virgin olive oil
Ingredients (potatoes – makes one rather large bowl, serves 6):
- 8 small potatoes (Yukon Gold and Red, mixed)
- 1/2 stick soy butter (or 5 tbl)
- 7 tablespoons organic skim milk
- 3 tablespoons grated parmesan cheese
- 1 tsp sea salt
- 1 tsp each of pepper, nutmeg
Process:
- Mix marinade ingredients together and whisk briefly in a medium-sized bowl. Dunk in meat and drench completely in marinade. Cover bowl with plastic wrap and place in fridge for 30 minutes.
- Place softened butter, milk, parmesan, salt, pepper, and nutmeg at bottom of a large bowl.
- Rinse the potatoes, place on a plate covered by a damp paper towel, and place in microwave for 5 minutes.
- Heat a grill pan on medium high heat.
- Turn potatoes over to their flipside and microwave for another 5 minutes. Continue flipping and microwaving until the potatoes yield easily to the touch and become softened.
- Peel potatoes one by one and mash into the large bowl’s mixture with a fork, continually folding it over and under. Set aside and cover with plastic wrap to keep warm.
- Remove meat from fridge; place onto grill pan and grill for approx. 5 minutes, then flip onto reverse side and grill for another 5 minutes (timing will depend on thickness of meat cuts).
- Serve potatoes with an ice cream scooper and serve with a refreshing and light summer salad to balance the carbs.
And you’re set! It’s a rather simple recipe but chock-full of flavour and is a nice mix of down-home good ol’ Southern cooking with a flare of Indian and Indonesian curries. Yum! I plan to keep experimenting with this marinade… next time there’s yet another curry from Bali I’d like to try :).
Great food combination. Nice picture of foods.