recipebook101

[recipebook101]

Pulled Pork

Ingredients

1.5kg (3lb 5oz) pork shoulder joint

300ml (10fl oz) passata

1 tbsp sweet chilli sauce

1 tbsp Worcestershire sauce

2 tbsp balsamic vinegar

1 tbsp black treacle

1 tsp English mustard

2 level tsp smoked paprika

1 clove garlic, finely diced

Method

Remove the skin, and most of the fat, from the pork, then place in the slow cooker.

Place passata, sweet chilli, Worcestershire sauce, balsamic vinegar, treacle, mustard, paprika and the garlic into a pan. Stir continuously over a low heat until low heat until combined and hot (not boiling).

Pour liquid mixture over the pork, and slow cook for 10 hours (5 hours in oven 150°C/fan oven 130°C/Gas Mark 2, covered with foil).

Remove meat from slow cooker and pour liquid into a large pan. Boil until reduced by half.

Pull meat apart using two forks, serve with sauce and choice of sides.

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#Recipe #Savoury #Pork

[recipebook101]

Beef Stifado

Ingredients

700g (1 1/2lb) casserole beef

2 red onions, halved and finely sliced

2 cloves garlic, finely chopped

250ml (9fl oz) red wine

250ml (9fl oz) beef stock

3 tbsp tomatoe puree

2 tbsp red wine vinegar

1 tsp clear honey

1 level tsp ground cumin

1/2 level tsp ground cinnamon

3 whole cloves

1 bay leaf

1 sprig thyme

1 strip orange zest, no white pith

2 tbsp vegetable oil

2 level tbsp cornflour

Method

Heat oil in a frying pan with onions until soft, but not coloured. Add the garlic and cook for another 1 minute.

Place all ingredients, except the cornflour, into a slow cooker. Cook for 7-8 hours (3 hours 30 minutes in an oven at 150°C/fan oven 130°C/Gas Mark 2, covered with foil).

Transfer the cooked meat to serving dish, draining liquid into a pan. Remove bay leaf, cloves, thyme, and orange zest.

Add cornflour to the liquid and bring to the boil, simmer for 1 minute.

Pour liquid over meat and serve with green beans and baby potatoes.

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#Recipe #Savoury #Beef #Onion #Garlic #Honey

[recipebook101]

Pork & Apple Burgers

Serves 4

Suitable for freezing

Ingredients

500g (17oz) pork mince

1 small apple, cored and grated

Salt and pepper

Vegetable oil

2 onions, halved and roughly chopped

150ml (5fl oz) apple juice

4 burger buns of choice

Condiment of choice

Salad of choice

Method

Combine the pork and apple in a bowl, season with salt and pepper. Divide into 4 patties with wet hands.

Add oil, onions, and salt to a frying pan and cook for 10 minutes over a medium heat, stirring often.

Add apple juice to the pan, turn heat up to high and cook for a further 10 minutes, or until all liquid has evaporated and onions are sticky and golden brown.

Add oil to a frying pan over a medium-high heat, fry burgers for 5-7 minutes on each side, or until pork is cooked through completely.

Optional: Toast buns until lightly browned, add sauce of choice, burger, a spoonful of onions and finish with salad of choice.

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#Recipe #Savoury #Pork #Apple #Burger

[recipebook101]

Ingredients Index

Will be updated as more recipes are added

Apple

Banana

Beef

Burger

Caramel

Garlic

Honey

Lemon

Onion

Pork

Raspberry

Toffee

Vegetarian

Savoury

Sweet

[recipebook101]

Banoffee Pie

Serves 6

Suitable for vegetarians

Suitable for freezing

Ingredients

Pastry

125g (5oz) plain flour

Pinch of salt

20g (3/4oz) caster sugar

60g (2 1/2oz) vegetable shortening or margarine

1 small egg, beaten

Filling

2 large bananas

1 tbsp lemon juice

75g (3oz) butter

75g (3oz) light muscovado sugar

1 can (397g) full fat condensed milk

1 tsp vanilla extract

Topping

200 ml (7fl oz) double cream

1 tsp cocoa powder (optional)

Method

Sift flour, salt and sugar into a large bowl, add vegetable shortening (or margarine) and combine with fingertips until the texture is like fine crumbs.

Use a round-bladed knife to stir in 2 tbsp of the beaten egg until it creates a soft, but not sticky, dough, knead until smooth, then wrap in cling film and chill for 10 minutes.

Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Prepare a 20cm (8in) flan tin, preferably with a removable base.

Place pastry in the middle of your tin and use a spoon (or your hands) to press out over the base and up the sides of the tin.

Line pastry with a sheet of foil and blind bake (bake without a filling) for 18-20 minutes, until golden brown. Remove foil and cool.

For the caramel, combine the butter and muscovado sugar over a low heat, once fully combined add the condensed milk.

Bring to the boil and stir continuously for 2 - 3 minutes or until a golden brown, take care that the mixture doesn't burn on the bottom of the pan. (If the mixture becomes grainy it has been boiled too long.)

Add vanilla extract and pour over the cooled pastry, allow to cool before placing in the fridge for a minimum of 1 hour.

Slice the bananas and toss them in the lemon juice to prevent browning, arrange over the cooled caramel. Optional: reserve some banana slices for decorating.

Whip the cream in a chilled bowl until it holds its shape, spoon over the top of the cooled tart, arrange any decorations and dust with cocoa powder.

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#Recipe #Sweet #Banana #Toffee #Caramel #Vegetarian

[recipebook101]

Lemon and Raspberry Tarts

Suitable for vegetarians

Suitable for freezing

Ingredients

Pastry

300g (10oz) plain flour

Pinch of salt

1 tbsp caster sugar

125g (5oz) vegetable shortening or margarine

1 egg yolk

2 - 3 tbsp cold water

Filling

250g (9oz) mascarpone cheese

3 tbsp lemon curd

3 tsp raspberry jam

Finely grated zest of 1 lemon

250g (9oz) fresh raspberries

Icing sugar, for dusting

Mint leaves (optional)

Method

Sift the flour, salt and sugar into a large mixing bowl and combine with the vegetable shortening (or margarine) using your fingertips until the mixture looks like fine crumbs.

Add egg yold and chilled water to the mix and combine using a round-bladed knife until dough starts to form.

Form dough into a ball, wrap with cling film, and chill for 10 minutes.

Preheat oven to 200°C/fan oven 180°C/Gas Mark 6.

Grease six 10cm (4in) tart tins OR a 12-hole muffin tray.

Roll out pastry on a lightly floured surface and press into your baking tins.

Line pastry with foil and blind bake (bake without a filling) for 15 minutes. Remove foil and cool completely.

For the filling, combine the mascarpone, lemon curd, and lemon zest until smooth.

Cover base of tarts with a thin layer of raspberry jam, then top with the lemon mixture.

Decorate with fresh raspberries, icing sugar, and the (optional) mint leaves.

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#Recipe #Sweet #Lemon #Raspberry #Vegetarian