I’m a big fan of multitasking. So much so it’s probably more procrastination than multitasking. When I’m doing something, I feel like I should be doing something else.
So today when I had important stuff to do, I really wanted to be doing something else. Cooking a meal. And so I did. In the slow cooker. It’s the perfect way to cook a meal when you’ve got stuff to do. And it’s like a reward at the end of that important stuff.
I am obsessed with Mexican food now. I had tacos from the Taco Truck yesterday. And I wanted more today. But I didn’t have the time to make and assemble tacos the way I wanted.
And I needed meals for weekday lunches. And I wanted it to be cheap. A slow cooked meal ticks all these boxes.
I bought a few ingredients for this dish, but I also had some in the pantry and fridge.
First step: marinade pork scotch fillets (low fat and cheap, and freerange at $8 for six). I cut each fillet into four with kitchen scissors. My marinade was half a cup of lemonade, the juice of one lime and one lemon, chopped coriander, chopped chilli and a garlic clove. I lay the pork fillet in the marinade and put it in the fridge for an hour.
While it was marinading (and my dishwasher was washing the slow cooker pot from last night’s meal (Moroccan lamb and apricots) I cut a heap of veggies – carrot, onion, garlic, red and green capsicum and mushrooms.
Once the dishwasher was finished, I layered the veggies and pork in the slow cooker with half a tin of tomatoes, a tin of kidney beans and sprinkled half a sachet of fajita mix over it. And I poured over the marinade. I put the lid on and cooked it on low heat for five hours.
I’ve had a spoonful and it is amazing – the pork is melt in your mouth soft and it’s such a tasty dish. I’ll be serving it on rice with corn, plain yoghurt and more chilli, plus some cheese.
While it’s been cooking I’ve been able to work on that very important task. 🙂