Pull That Pork…I Dare You…!!!

Smoky Pulled Pork and Slaw

This would be my last meal here on Earth and my first meal when I got to where I was going in the afterlife! (you and I both know where that’s gonna be…right?!?!)

I don’t even want to bother with a story.

My love for Pork is a prodigious one. Homer Simpson once said “Pork and Bacon – my 2 favourite animals” – or something along those lines and he spoketh the truth. We have a lot in common, Homer and I, when it comes to Pork. But our biggest similarity is the tongue hanging drool fest when just even thinking about it.

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I followed a recipe I found quite a while ago on SBS Food and I will post the link to that page so you can have it too. I do like this recipe but like everything I do in life I added more spice and more smokiness just because it’s in my nature to be spicier and smokier…

smokey bbq spice rub - rub it all over baby!

smokey bbq spice rub – rub it all over baby!

 

 

Pulled and sticky in its smokey bbq sauce!

Pulled and sticky in its smokey bbq sauce!

 

 

Plated up with crackling on the side...perfect Sunday.

Plated up with crackling on the side…perfect Sunday.

http://www.sbs.com.au/food/recipe/17728/Smoky_pulled_pork_and_slaw

Saturday Mayhem

Sausage Rolls

Today I paid the price for having such a great day yesterday!

Yesterday we had been given the day off work to concentrate on writing our mid year reports. I had already completed 3 of my 5 classes and as my partner was home as well I thought I’d skip the report writing and go out and have a leisurely lunch at a great Vietnamese restaurant. I wasn’t going to get much done with both him and my daughter home anyway and as I would have the house to myself on Saturday I thought I was set…I thought…

So…let’s see…my mum was having a plant sale and no one had helped her set up, so out of the house early to help her out (what a good daughter)…then…off to see a house that we were interested in…then I had to look for a Bolero jacket for a wedding I’m going to in 2 weeks (I swear they were everywhere 2 weeks ago and now – NOTHING!)…then food shopping…my favourite thing to do!…BUT…not when some reverses into my car!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Having just just got our other car back yesterday after it had been smashed by the mechanic after a routine service, this was not what I needed…add another wasted hour to my day to check out damage and swap details!

Before the day could get any worse I took myself off to my favourite gourmet international deli/supermarket, where things are wonderful but extremely pricey. Never mind…I had many wonderful food loving moments and everything felt slightly better.

No gourmet dinner tonight but really felt like getting my hands dirty. So, I made sausage rolls. Squishing up the minced beef and pork with herbs, egg and sauces and downing a glass of red wine while doing it was messy but extremely satisfying.

Not an out of this world recipe but wonderful all the same. I’ve said it before…the simple things in life are always the best!

pork mince

beef mince

grated carrot

grated onion

salt & pepper

parsley

1 egg

tomato sauce (ketchup)

bbq sauce

worcestershire sauce

puff pastry

Squelch together well with your hands (the best part) and let sit for around 10 mins.

Cut each sheet of puff pastry in half and spread a decent amount of the prepared mixture along each. Roll and cut 3 slits along each roll. Brush with beaten egg or milk and place on baking trays. Bake in a very hot pre heated oven (200 degrees) for around 20 mins.

Cut them up and serve with tomato sauce. My daughter and I just like to eat them like this…nothing else with them…just scrummy sausage rolls!

Mid Week Brain Mush

Mini Meatloaves In Pastry

Mid week is always tough and today was no exception. On top of a big day of teaching, the administration decided to have an evacuation drill during my only  free period. I had to hold up a sign and wait for instructions…banged my knee on the corner of the wooden bench seat which really hurt and the weather was cold!

By the end of the day my brain felt like mush and the thought of making dinner just did not appeal to me at all. I’m always going on about how cooking relaxes me and is the best cure after a long tiring day…today I wanted to forget all that and just get take away.

However, for some reason the thought of my brain being mush made me think of minced meat and the idea of mini meatloaves in pastry for dinner made me anxious to get home to cook. A simple recipe topped with a tangy BBQ sauce was all it took to bring a smile to my face…now I’m wondering if I should also bake tonight…such is the pleasure I get from my kitchen 🙂

Ingredients

  • 2 small carrots, peeled
  • 1 small zucchini
  • 550g lean beef mince
  • 70g (1 cup) breadcrumbs made from day-old bread
  • 1/2 small brown onion, coarsely grated
  • 2 1/2 tbs tomato chutney
  • 1 egg, lightly whisked
  • puff pastry

Method

Use the coarse side of a grater to grate the carrots and zucchini. Use your hands to squeeze out as much liquid as possible. Place the carrot and zucchini in a large bowl. Add the beef mince, breadcrumbs, onion, tomato chutney and egg, and use your hands to mix until well combined.

Divide mixture evenly and shape into loaves and wrap in foil that has been sprayed with olive oil.

Bake in preheated oven for 20 minutes and then unwrap from foil and cook for a further 15 mins or until browned nicely.

Remove from oven and allow to cool slightly. Glaze each loaf with warmed tangy (or spicy) BBQ sauce and wrap in pastry. Brush pastry with milk or beaten egg and cook in very hot oven until pastry is puffy and golden. Top with more BBQ sauce.

Serve with mash and steamed vegetables.

Slow Is Sometimes Better

Slow Cooked Beef Spare Ribs

Today I received my first blogging award. It was a “One Lovely Blog” Award. I had just woken up and hadn’t even left my bed yet when I reached over to log on to all my social networks etc. It was still a little dark and of course I hadn’t put on my reading glasses so I spent half the day thinking I had received a “One Lovely Lady” award!

Ummm…odd I thought for a food blog…but nice!

Later in the day at work, I thought I had better take a closer look to see what I had to do in honour of receiving such an award. With a much clearer head and not as slow (and wearing my glasses) I read that it was a lovely blog award!!!

I’m a Gemini and am used to being quite quick in the mind department and the only thing I do slowly is…well…very little actually!

That’s not to say that I don’t like my food to sometimes take its time and cook slowly and gently. I’m quite happy to wait for Beef Spare Ribs to take all day if they so please before they fall apart and melt in my mouth.

I served this dish with steamed jasmine rice and as I had baked beetroot the day before, I turned it into a dip with yoghurt and garlic and served that with the whole thing too. It was really delicious. Enjoy!

Ingredients

6 large whole asado beef spare ribs

2 large onions, chopped

4 cloves garlic (unpeeled)

1 – 2 tblspns flour

I cup wine (red or white…I used sweet red sparkling)

2 cups water or beef stock

sprigs of thyme

bay leaf

Marinade

1/2 cup maple syrup

1/2 cup bbq sauce

1/4 cup dark soy sauce (use sweet soy if you like)

Method

Cut each long beef rib between the bones, so each rib is cut into three smaller pieces. Coat the ribs in the marinade. Marinate for at least an hour or overnight if you can. The longer they marinate, the better.

Brown the ribs on the stove in a little oil in a baking tray or casserole dish. Remove ribs and set aside.

Saute onions until soft and add flour. Mix well. Add the wine and deglaze pan, making sure nothing is sticking to the bottom. Return ribs to the pan and add water or stock and whole unpeeled garlic cloves. Season with salt and pepper and add the thyme and bay leaf.

Place lid on casserole dish or cover baking tray with foil. Place in oven and cook on a low temp, around 150. The longer these cook the better they taste. This could take 2 hours…I left mine in all afternoon…around 4 hours. They are cooked when the meat is falling off the bone and are very tender.

They seem to take a long time to cook but you don’t have to do anything..put them in the oven and forget about them for a few hours…They are delicious and the gravy is to die for. The flour that was added at the beginning will thicken the gravy.

Serve with garlic mashed potatoes, steamed rice or spiral pasta. I love rice with this dish 🙂

 

Beetroot Dip

Ingredients

  • 1 beetroot
  • 250g (1 cup) Greek-style yoghurt
  • 2 tbs white vinegar
  • 2 cloves garlic
  • 2 tbs good olive oil
  • Salt & freshly ground black pepper

Method

Wrap beetroot in foil and bake in oven for about an hour or until the beetroot is soft. Test with a skewer.

Peel beetroot and grate corsely with  a grater.

Grate garlic and mix with grated beetroot. Add to yoghurt and combine gently. Add salt, vinegar and a little of the oil and fold mixture together gently with a spoon. Add a little more olive oil and mix again.

Pour the dip into a serving bowl and top with some ground pepper and drizzle with the rest of the olive oil.