These pulled pork tacos are inspired by the super flavourful Cochinita Pibil; it’s a Mexican slow-roasted pork dish from the Yucatan Peninsula. Traditionally this is made with Mexican bitter oranges and wrapped in banana leaves to cook. This pays homage to those delicious traditional flavours in a fun and colourful way. Your friends and family will love this; provecho!
INGREDIENTS
Pulled Pork
1.5 kg pork shoulder (skin off)
250ml fresh squeeze orange juice
1 medium lemon juiced
100g ch..
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INGREDIENTS
CRUST
1 ½cups plain Flour
2 tbsp raw sugar
½ tsp salt
120g cold unsalted butter
5 tbsp cold water
1 egg
1 tbsp milk
½ tbsp demerara sugar
60g raw macadamias
100g double thick cream
FILLING
2 large granny smith apples
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tbsp raw sugar
1 tbsp milk
60g melted unsalted butter
Zest o..
0 comments INGREDIENTS
½ bunch broccolini, larger stalks halved lengthways.
6 eggs, separated
¼ cup (60ml) pure cream
2tbs extra virgin olive oil
½ cup Paris Creek cheddar, coarsely grated
½ cup fresh ricotta (we used buttermilk ricotta)
½ bunch English spinach, leaves separated
Finely grated zest of 1 lemon
Finely grated parmesan to serve
DIRECTIONS
Whisk egg whites in a bowl until stiff peaks form. Whisk egg yolks, cream and ½ teaspoon each salt and pepper in a ..
0 comments INGREDIENTS
50g dried shitake mushrooms
400g mixed mushrooms (we used swiss brown and button)
1 1/3 cup jasmine rice
2tbs toasted sesame seeds
2tsp dulse flakes
Juice of 1 lemon
2tbs tamari soy sauce
2tbs peanut oil
2 garlic cloves
5cm ginger, finely grated
1 bunch green shallots, white part finely chopped, green part thinly sliced on the angle
1 tbs extra virgin sesame oil
¼ cup hoisin sauce
1 butter lettuce, leaves separated
1 (100g) small..
0 comments Pork belly is a staple in Chinese cuisine; it is such a versatile meat and besides being delicious on its own, it can be used to add wonderful flavour to most dishes. This dish is simple yet super delicious and that sticky sweetness will be a treat for all the senses.
INGREDIENTS
1kg pork belly
300g semi firm tofu, cubed
1/3 cup brown sugar
2 tbsp tamari
4cm piece of ginger; half grated half thinly sliced
2 cloves garlic, crushed
2 tbsp red wine vinegar
1 tsp gro..
0 comments Serves 6 | Prep 10 | Cooking 30
INGREDIENTS
400g lamb mince
1 red onion, 1/2 thinly sliced, 1/2 coarsely grated
2 garlic cloves, finely grated
1 tbs middle eastern spice blend
400g Lebanese eggplant (approx. 2)
2 tomatoes, sliced
6 red radishes, thinly sliced
1 bunch parsley, leaves picked
1/2 bunch mint, leaves picked
Juice of 1 lemon, plus extra wedges to serve
2 tsp sumac
1/3 cup (80ml) olive oil
1tbs sesame seeds
Pitta
300g organic self-raising..
0 comments Serves 4 | Level Medium | Prep 20mins | Cooking 1:30mins
This is a great way to step up that traditional roast chicken and bring in that Middle Eastern flare. The beautiful spices on the chicken can be traditionally found in Egyptian and Lebanese cuisine. This will sure become a family favorite.
INGREDIENTS
Chicken
1 large chicken (approx 2kg), butterflied
1tsp garlic powder
1 1/2 tsp sumac
1 1/2 smoked paprika
1 1/2 tsp salt flakes
2 tsp ground coriander..
0 comments Serves 6-8 | Prep 15min | Cooking 25min
INGREDIENTS
1kg gold sweet potato, cut into thick wedges
1/3 cup (60ml) ghee, melted (sub with coconut oil)
2tsp Indian curry powder
1 brown onion, finely chopped
1 long red chilli, seeds rmoved, finely chopped
5cm piece ginger, finely grated
5cm piece of turmeric, finely grated
2 cups (400g) split red lentils
1/2 cup roasted cashews, roughly chopped, plus extra to serve
1tbs dried curry leaves
1L (4 cups) vege..
0 comments Keralan curry is a less common know curry from Kerala; a southern region in India. It is fragrant and features a rich fennel and sweet spice base. For this recipe we are taking that tremendous flavour and using it to marinate and season crispy chicken thighs; which are served with a fresh slaw and raita dipping yogurt.
INGREDIENTS
For The Chicken
1 kg thigh fillet cutlet (approx. 6 thighs with bone)
6 tbsp full fat yogurt
6 cloves garlic crushed
3 cm piece of ginger finely grat..
0 comments This is a soul warming pumpkin soup that has a wonderful fragrant Thai twist. you can make this soup the day before to allow the fresh made curry paste to infuse and create a wonderful spicy dish.
INGREDIENTS
1 medium Japanese pumpkin (about 2-3kg)
1 litre vegetable or chicken stock
1 cup coconut cream
4 tbsp laksa curry paste
1 tbsp coconut oil
FOR THE PASTE
See Sara's recipe for Thai Laksa paste in a previous recipe post or substitute it with your favourite ye..
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