Good day Bristol! After a great weekend on the harbor side, Monday gave us lots of rain to wash it all away. I really enjoyed seeing all the boats, people, and many food offerings. My favorite thing of the weekend was some garlic butter French prawns and the cardboard boat race. My least favorite thing was how the city center got a bit rough at night and felt a bit “stabby” at times. Anyhow, last night I was super hungry from all the activity and wanted to try one of the chili grinders I bought at the Three Counties Show the other month.
I decided to use the Garlic Chilli Salt made by The Wiltshire Chilli Farm. Having lived in the Southwest of the USA, I tend to have some sort of chilli or hot sauce most days with my meals. So I was surprised and excited when I saw I can have locally sourced spicy stuff. Their booth caught my eye as they had a huge variety of sauces, salts, and dried chilles on offer. The man I spoke to was very knowledgeable about the best methods for growing chilles in an English climate, which I didn’t realize was even possible. Their farm, just outside of Melksham in Wiltshire, uses poly-tunnels to grow their thousands of chilli plants and this method really seems to keep the plants in a favorable environment. They have only been producing their products for about 5 years, and already have received several awards. They were also present at the harbor festival this weekend and I look forward to ordering more online soon. They can be seen at lots of local events here, so if they are in your neighborhood, I highly recommend paying them a visit and sampling what they have on offer.
- 1/2 cup soy sauce
- 2 table spoons peanut oil
- 2 tablespoons garlic & ginger paste (you can also use 1 tblsp of each if you don’t have the paste)
- 1 tablespoon of coriander paste (one bunch of fresh coriander works as well)
- 1 medium red onion
- 2 heaping teaspoons of seaweed gomasio (or 2 tsp of seasame seeds if you don’t have this)
- 1 tablespoon of Wiltshire Farm’s Garlic Chilli Salt
Since I was using pork loin medallions (on sale at Aldi this week for 2.29), I really wanted to make sure they became tender and infused with flavor when I cook them. So what I always do when marinating meat, is to poke holes in the meat with a fork first. I also decided to marinate it in the plastic package it came in, making sure to remove the liquid absorbtion sheet on the bottom. It is recommended to marinate in a zip lock bag or glass container. I didn’t have either, but it turned out just fine.
Next, I poured the soy sauce and peanut oilover the meat, making sure they were thoroughly coated. I then spread the coriander and garlic/ginger paste on each piece of meat before topping them with the chopped red onion.
Next, I added two heaping teaspoons of seaweed gomasio. This is a spice mixture containing ground seaweed, sesame seeds, and seasalt. I used something similar when I lived in Japan, and found this brand at Wholefoods. However, I really only used it in this instance because it had sesame seeds. If you don’t have any gomasio, two teaspoons of sesame seeds will do just fine.
Next I grinded out about one tablespoon of the Garlic Chilli Salt over the top. The smell was very fragrant and went perfectly with this marinade. I then covered the container and placed it in my fridge until it was time to cook, so about 7 hours. With marinades, there’s not necessarily a magic number of hours you need to let it sit. There have been times where I put together the sauce and cooked it right away, which still made for a nice taste. But as a general rule when marinating any kind of meat whether asian inspired or south west BBQ, the longer you let it sit, the better the meat will taste.
When I was ready to cook the meat, I put another table spoon of peanut oil and coconut oil into a large pan. I then added the marinated meat, cut into strips (although you don’t necessarily have to cut it up) with a large red bell pepper, two grated carrots, and a handful of snow peas. I have a ceramic hob, so put the heat on three and let it slowly cook with a lid for about 30 minutes. When it was done, I poured the stirfry over a bed of spiralized zucchini and enjoyed every last morsel. The chilli salt gave it such a sharp flavor without being too hot. I wouldn’t say it was mild though, as every few bites had a kick when you got a bit of the chilli. Looking on the package, it uses dried “Ring of Fire” chillis in this spice blend. I can’t wait to use this again with a seafood dish, maybe shrimp actually.
Well, that’s all for now. I’m thinking of what to make next and am thinking of using some sort of berries. This week is definitely about cutting down on the sugar and carbs a bit after all the awesome things I ate over the weekend. Hope you enjoy your week despite the rain and wind. Thanks for reading, and Happy Eating!