Carnitas (Mexican Pulled Pork)

Everyone loves Mexican food, and while I make no claims that someone from Mexico would say this is just like their Mum would make, I think it tastes amazing. If you like pulled pork but never thought of trying it at home, you should give this a go. It really is simplicity itself, all you need is time, so perfect for the weekend when you kick back or get on with other things while the oven does all the work for you.

I love this in tacos but you can add it to burritos or sandwiches. While this does take some time, it’s a simple recipe and is ideal to feed a group of people cheaply. I used pork shoulder which is inexpensive and really benefits from being marinated and cooked long and slow.

Delicious in wraps too.

Ingredients

1 Kg Pork shoulder

100 ml Orange juice (I used the juice of 2 oranges)

1 Tbsp Tomato puree

1 Tsp Oregano

1 Tsp Chilli powder

2 Tsp Smoked paprika

1 Tsp Ground Cumin

1 Tsp Ground Coriander

1 Tsp Minced Garlic

Method

  1. Cut your pork into 4 chunks
  2. In a sealable freezer bag add all the other ingredients and squish together to make sure they are well mixed
  3. Add the pork to the bag and seal, rub the bag to make sure the marinade covers the pork and then put in the fridge. If you can marinade this for 24 hours this is ideal. If you don’t have that sort of time try to marinade for least an hour
  4. Pre-heat your oven to 160 degrees (Celsius). Put your pork and the marinade in an oven proof dish with a lid and place in the oven for 3.5 hours.
  5. Remove from the oven and shred the meat with two forks and mix in with the cooking juices for super tasty pulled pork

Sichuan Pork and Green Beans

I have to give a shout out to my friend Nuala for turning me into this, and I love it.

If you haven’t used Sichuan pepper before you can by it ready ground in most big supermarkets. You can also buy packets of the whole peppercorns, and are reddish black in colour. While there is some heat, they are also really aromatic and work nicely in lots of other recipes.

This makes a great mid week dinner and is ideal for anyone following a low carb diet. If you’re not then enjoy this with rice or noodles. I used frozen greens to save time.

Ingredients

250 Grams Minced pork

500 Grams Green beans blanched on boiling water

Thumb sized piece of ginger (grated)

2 Cloves of garlic (finely chopped)

2 Scallions/spring onions (finely chopped)

1 Red chilli pepper (finely chopped)

2 Tbsp Soy sauce

1 Tbsp Sesame oil

1 Tsp Ground Sichuan pepper

Method

  1. Blanch the green beans in boiling water and drain
  2. Fry the minced pork in a large frying pan or wok until no longer pink
  3. Add the rest of the ingredients and cook for a further 5 minutes. If the mix starts to catch in the pan you can add a little water to stop this

Lockdown Chilli

Yep, we’re in bloody lockdown again and we’re all trying to limit how much we go out.

With this in mind, like last time I decided to have a look and use up food I already had at home. I first made this type of chilli years ago when I was a flat broke student. My Mum would sometimes send me home with a bag of tinned food. I came up with this version of chilli and it’s surprisingly flavoursome.

I know most people wouldn’t use corned beef in a chilli, but it works well. If you don’t want to use baked beans you can use whichever beans you like, just maybe add some vegetable stock to loosen up the mix. This is also a good dish to use up any vegetables that have been hanging around your fridge or freezer for a while.

It’s cold and miserable outside and while I’ll admit it’s not fine dining it’s quick, cheap and proper comfort food. This goes well with rice, or pasta, in a baked potato or with garlic bread.

Ingredients

340 Gram Tin of corned beef (cut into cubes)

500 Gram Carton of passata (or a tin of chopped tomatoes)

410 Gram Tin of baked beans

1 Tbsp Oil

1 Tbsp Tomato purée

1 Onion (chopped fairly finely)

1 Carrot (grated)

1 Red pepper (cut into 1 cm chunks)

1 Tsp salt

1 Tsp Ground cumin

1 Tsp Chilli powder

1 Tsp Ground coriander

3 cloves of garlic

Method

  1. Heat your oil in a large flat bottom pan. Fry the carrot, pepper, and onion over a medium heat until the the onion becomes translucent
  2. Add the garlic, spices, tomato puree and corned beef, and stir through the vegetables and cook for 5 minutes until the corned beef starts to break down.
  3. Stir in the passata, and baked beans, mixing well. Cook over a medium heat for a further 15 minutes. Stir occasionally to prevent sticking
  4. Serve with your favourite carbs. This keeps in the fridge for 3-4 days

Red Pepper and Chorizo Gnocchi

The Summer has pretty much been a wash out, (when I made this I was watching torrential rain battering my window). So comfort food was the order of the day. Chorizo makes anything taste good, add some gnocchi and cream and you have a little bowl of heaven.

Bursting with flavour

Ingredients

500 Grams Gnocchi (I use shop bought)

75 Grams Chorizo (finely sliced)

1 Onion (thinly sliced)

1 Large red pepper (cut into 2cm cubes)

50 Grams Sun dried tomatoes (finely chopped)

2 Tbsp Olive oil (I sometimes like to use the oil that the sun dried tomatoes comes in, as it has loads of flavour)

1 Tbsp Tomato puree

125 ml Double cream

Salt and pepper

Method

  1. Heat 1 table spoon of oil in a large pan, and fry the chorizo, red pepper and onion until soft, remove from the pan and set to one side
  2. Add the rest of the oil to the pan to heat, add then and the gnocchi, and brown gently all over.
  3. Stir in the tomato puree and cook for another 1-2 minutes, add the sun dried tomatoes and the chorizo and peppers and onion you removed from the pan earlier
  4. Add the cream and stir well ensuring everything is well coated, check if you think it needs salt or pepper. Cook for another 2-3 minutes to reduce the cream if necessary

Pork Chops with Sauerkraut

I know this recipe might divide opinion and I’ll admit sauerkraut isn’t something I normally buy. I ended up with a monster sized pack of it from my vegetable box delivery as a substitution.

I asked round family and friends if there was anyone who was a sauerkraut lover, and couldn’t find a taker. One of them come back to me to explain that I should try to do something with it, as sauerkraut along with other fermented foods like kimchi are amazingly good for your gut health and we should all be eating more of these.

The only recipe I could think of was one I tasted about a million years when I lived in Germany. Kathy, the love lady I worked for made this dish for me once. It might sound a bit strange, and I know sauerkraut and pineapple aren’t two ingredients you would naturally think of together, but give it a chance. When they’re teamed up with pork chops, it works kind of like sweet and sour pork. The sauerkraut also helps make the pork really tender. This makes a great uncomplicated mid week dinner.

Ready for the oven

Ingredients

4 Pork chops

500 Grams Sauerkraut (drained)

350 Grams Can of pineapple rings

Method

  1. Place pork chops in an oven proof baking dish
  2. Cover with the drained sauerkraut, and top with the pineapple rings
  3. Cover with foil and bake in an oven pre-heated to 200 degrees for 20 minutes. Remove the foil and bake for a further 20 minutes

Sausage Rainbow Tray Bake

Loaded with packs of colour and flavour.

OK, the name of this dish is maybe a bit flouncy, but this is a really tasty and colourful dish, so I decided to go a bit whimsical.

One of the few upsides of the whole pandemic is that hopefully people’s behaviour is changing. More and more people are trying to support small local businesses, to help sustain them and avoid the lines in supermarkets.

I’ve starting going back to my local butcher, and found that they offer great value meat parcels. Part of the meat parcel I bought contained sausages, and I had to think about what I could do with them that was a bit more exciting than a sausage sandwich.

While I love food I don’t think you have spend hours slaving away to eat well. This recipe needs about 5-10 minute prep time at the start, and then the oven does most of the work while you get on with your life.

Throw it all in a dish and let the oven do the work

Ingredients

500 Grams Sausages (whatever flavour you like)

500 Grams Butternut Squash (cut into 2 cm cubes)

2 Red peppers (cut into 2 cm chunks)

1 Large or 2 small courgettes (cut into 1 cm think slices)

2 Large red onions (each cut into 8)

2 Tbsp Olive oil

1 Tsp Dried Thyme

Method

  1. Pre-heat your oven to 200 degrees
  2. Add the oil to an oven proof dish, and then add the butternut squash and time to the dish and bake for 20 minutes
  3. After 20 minutes remove the dish form the oven and add the other vegetables. Mix the vegetables to makes sure they are coated with the oil
  4. Lay the sausages on top of the vegetables and bake for 20 minutes, give the vegetables and sausage another mix and bake for another 10-15 minutes or until the sausage are browned. I like this served with crusty bread, but it also tastes good with mashed potatoes or rice.

Corned Beef, Potato and Onion Pie

Simple and delicious dinner.

I first had this as a teenager when a school friend’s Mum made this one night when I was at their house. It was a taste revelation to me. Up until then I had only had corned beef (chipped beef in the US) in sandwiches.

I had the idea to make this when looking in a cupboard I found the strange shaped tin with the stupid little key and strange opening mechanism. Honestly, after all these years, why does corned beef have to be stored in these weird shaped tins. And don’t even start me about the stupid key thing you need to open it, that you cut yourself on every single time. I mean it, if anyone knows why this still happens please tell me.

Cheap and simple ingredients make a really delicious filling

Anyway, rant over. You can make this with ready made pasty if you want this to be super quick. I have included details for anyone who prefers to make their own pastry. It’s a good way to use up left over potatoes, and makes an easy inexpensive meal.

Use a loose bottom pie tin to make it easier to remove the pie.

Ingredients

For the pastry

225 Grams Plain flour

100 Grams Butter (cut into cubes)

Cold water

For the filling

300 Grams Potatoes (cooked)

1 Onion (finely sliced)

340 Gram Tin of corned beef

Salt and pepper

Method

  1. My hand are always really warm, so I’m not best suited to make pastry, this is part of the reason I add the flour and butter to a food processor and pulse until I get a mix that looks like bread crumbs (you can also use the traditional rubbing in method, but generally I’m too lazy for this).
  2. When your mix looks like breadcrumbs, start by adding a little cold water at a time until the mix comes together to form a ball. Wrap in cling film and chill in the fridge for 30 mins. If you’re stuck for time or just can’t be bothered, it’s totally fine to use shop bought pastry
  3. Pre-heat your oven to 180 degrees and put a baking sheet in the oven to heat. Grease a 9 inch loose base cake/pie tin and set to one side, ready for your pastry
  4. Remove your pastry from the fridge and let it sit for 5-10 minutes so it isn’t too stiff to roll out. While you wait on this, chop your onion finely, and cube your cooked potatoes (which should be cold), after you have wrestled your corned beef out of the tin and tried really hard not to scream f*ck at it, you should cube this as well
  5. Mix the potatoes, corned beef, and onion together and season with salt and pepper
  6. Put the pastry on a floured surface and cut approx 1/3 off and set to one side (this will be the lid for your pie)
  7. Roll the remaining pastry out as thinly as possible, and make sure it’s big enough to fit your pie tin. Line the tin with the pastry, making sure that you have pushed into the edges
  8. Put your corned beef mix into the lined pie dish, and then roll out the remaining pastry to form a lid. brush the edges of the pastry lining the tin with beaten egg and then place the lid on top. I press down the edged with a fork to make sure it’s sealed
  9. Brush the pie with some more beaten egg (it will help it look pretty when it’s cooked) and add a couple holes to allow steam to escape. Place the completed pie on top of the baking sheet that has been heating in the oven (this help ensure the base if cooked).
  10. Bake for 30-40 minutes or until the pastry is a deep golden brown

Halloumi Fajitas

It’s not totally authentic, but it is totally delicious.

Like everyone else I’m trying to go out as little as possible at the moment. I took a craving for fajitas and didn’t have the chicken I would normally use, or tortillas.

What I did find in the fridge was halloumi, which worked brilliantly. The saltiness of the cheese is yummy with the sweet peppers and onions, with little kick of chilli heat. I didn’t have tortillas, but I substituted these with Carribbean flat breads, I made using a recipe provided by the fantastic Debbie at D Rum Pot. Fusion cooking by accident rather than design.

The fajitas take 5 minutes to prepare, before popping in the oven. You have a delicious meal in less than 30 minutes.

Mmm Melting cheesy goodness

Ingredients

200 Grams Halloumi (cut into 1,1/2 cm strips)

1 Onion (sliced)

1 Red pepper (sliced)

1 Yellow pepper (sliced)

2 Tbsp Vegetable Oil

1/2 Tsp Cumin

1 Tsp Smoked paprika (I used the hot version, but if you are using sweet paprika then use a 1/2 teaspoon, and add a 1/2 teaspoon of chilli powder

Method

  1. Add the spices and oil in a bowl and mix until thoroughly combined
  2. Preheat your oven to 200 degrees
  3. Add the chopped vegetables and halloumi, to the oil and spices and mix until coated
  4. Transfer to a baking sheet, and bake for 15-20 minutes (or until the halloumi is golden brown)

Vegetable Chilli

I’m not a vegan or even vegetarian, but still enjoy a good meat free recipe.

This is a good way to get your 5 a day, and is quick and tasty, with a nice range of flavours and textures. I served mine with some avocado on top, and corn bread, but it’s also really good with rice or tortillas. You can also top it with sour cream or grated cheese if you’re not vegan.

Ingredients

1 Red pepper

1 Onion

2 Stalks celery

150 Grams Sweetcorn

400 Grams Cannelli beans (you can use whatever beans you have)

400 ml Passata

1 Tsp Ground cumin

1 Tsp Smoked paprika

1 Tsp chilli powder

2 Cloves of garlic (finely chopped)

1 Tbsp Tomato puree

1 Tbsp Olive oil

Method

  1. Chop the vegetables into equal sizes (I like to keep mine pretty chunky)
  2. Heat the oil in a pan, and gently fry the vegetables for 5-10 minutes until they have softened
  3. Add the garlic, spices and tomato puree to the pan and cook for a few minutes before adding the beans and passata
  4. Simmer over a low heat for another 10-15 minutes, until the sauce has thickened

Sausage and Apple Pie

In my quest to stop food hoarding I’m trying to work through stuff hiding in my freezer. I found a pack of sausage meat that had been been hanging about the freezer since Christmas.

I don’t usually buy sausage meat but the addition of caramelised onions and sweet apples make a scrumptious combination. I’ve included details of home made pastry, but you can use ready made short crust pastry if you prefer.

Ingredients

Pastry

255 Grams Plain flour

100 Grams Butter (cut into small cubes)

Cold water

1 Egg (beaten)

For the filling

450 Grams Sausage meat

2 Apples (cores removed, and cut into small chunks)

2 Onions (finely sliced)

1Tsp Dried thyme

1 Tbsp Oil

Salt and pepper

Method

  1. Add the flour and butter to a food processor and pulse until it looks like breadcrumbs (you can use the po”rubbing in method”, but a food processor is quicker
  2. Gradually add cold water to the mix until it comes together to form a ball. Wrap in cling film, and chill in the fridge for 30 minutes
  3. Add oil to a frying pan, add the onions and fry over a medium heat for 10 minutes until browned. Allow to cool
  4. Add the fried onions, thyme, chopped apples, salt, pepper and sausage meat to a bowl. Combine the mix with you hands until all the ingredients are evenly distributed
  5. Remove the pastry from the fridge and cut approximately a third off and set to one side. On a floured surface, roll out the remaining two thirds.
  6. Grease a loose base pie tin, and then line the tin with the rolled out pastry
  7. Add the filling, and then roll out the remain third of the pastry to form a lid
  8. Brush the edges of the pastry lining the dish with the beaten egg. Lay the pastry lid on top and trim any pastry hanging over the edge of the tin with knife. Crimp the edges of the pie with a fork
  9. Brush the top of the pie with beaten egg, and cut some slices in the lid to allow steam to escape
  10. Pre heat your oven to 190 degrees, and add a baking sheet to heat as well. Put the pie dish into the baking sheet and bake the pie for 50 minutes.
  11. Allow to cool on the tin for 5-10 minutes before removing from the tin