Comfort food

THAI PULLED PORK WITH ASIAN SLAW

THAI PULLED PORK WITH ASIAN SLAW

Thai pulled pork

Fancy a bit of pulled pork with a punch? Then this wee number is the one for you! Superbly tender and succulent served with a wonderfully contrasting crispy slaw…delish ❤️

For the Pork
1.6kg Boneless Pork Shoulder
2 tbsp Thai Red Curry Paste
6 tbsp Coconut Cream
2 tsp Thai Fish Sauce
1 Lemongrass Stalk, finely chopped
2 Kaffir Lime Leaves, torn into pieces

For the Asian Slaw
Finely Grated Zest and Juice of 2 Limes
2 tsp Fresh Ginger, peeled and grated
1 Red Chilli, deseeded and chopped
1 tsp Light Brown Sugar
2 Large Carrots, peeled and grated
8 Radishes, trimmed and finely sliced
4 Spring Onions, trimmed and finely sliced
1 Cucumber, seeds removed and cut into julienne strips
4 tbsp Fresh Coriander, chopped
1 tbsp Toasted Peanuts, roughly chopped

Preheat oven to 220c

Line a roasting tin with foil, leave enough overlap to cover the pork later.

Unroll the pork and dry it off with kitchen roll and place in the tin.

Mix the curry paste, coconut cream and fish sauce.

Rub half of the mixture over the pork both sides and roll up again.

Place in the oven for 30 mins uncovered to enable the top to brown.

Turn the oven down to 150c, remove the pork, and add the lemon grass and lime leaves to the bottom of the tin. Return the pork and cover with the foil.

Cook for at least 5 hours or until totally tender.

At the end, increase the oven to 220c and uncover the pork. Allow to cook for ten minutes to crisp up. Remove from oven, cover with the foil and allow to rest for 30 mins.

While resting make the slaw. Start by mixing the limes juice, zest, chilli, ginger and sugar. Stir until the sugar dissolves.

Add the rest of the prepared slaw ingredients to a bowl and pour over the dressing, toss to ensure everything is coated.

Finally, using two forks, shred the pork into chunky pieces and stir in the rest of the paste and mix well.

Serve with the slaw….enjoy this delightful wee combination! X

Braised Beef Shin in Red Wine

Braised Beef Shin in Red Wine

Beef Shin

Serves 6

With Autumn upon us, there could be nothing more appealing than the perfect comfort food. For me a luxurious casserole with creamy mash represents comfort food at its best!!

1.2kg Beef Shin, well trimmed and in chunks large enough to provide one for each person
100g Seasoned Flour
4 Large Carrots, cut in chunks
1 Large Onion finely chopped
350g Chestnut Mushroom, cut in half
12 Shallots, peeled and left whole (it’s easier to peel them if they are put into boiling water for a few mins)
3 Garlic Cloves, finely chopped
1 litre Red Wine
1 Bouquet Garni
Olive Oil
200g Bacon Lardons
Maldon Sea Salt and Black Pepper
Heat oven to 170c

Toss all the beef pieces in the seasoned flour.

Heat the oil in a heavy bottomed casserole dish until really hot, brown the meat on all sides and remove from the pan.

Add a dash more oil and throw in the onions and carrots, turn the heat down and fry gently for about five minutes.

Add the garlic and cook for a further two minutes.

Add the beef back to the dish along with the red wine, bring to the boil.

Add the bouquet garni and season.

Replace the lid and place in the oven for one hour.

Whilst it is in the oven, add a dash of oil to a frying pan and when really hot, tip in the bacon lardons and cook for a couple of mins.

Add the peeled shallots and cook until the shallots are nice and brown and the lardons are crispy.

After an hour, add the shallots, lardons and mushrooms.

Cook for a further 2-2 1/2 hours, until the meat is totally tender.

You may need to add a dash of water if too thick. If too thin, you could use some cornflour.

Serve with some fresh wilted spinach and super creamy mash! Lush!!

#casserole #autumnrecipe #braisedbeef #shin

A Really Lush Chicken Pie

A Really Lush Chicken Pie

Chicken pie image

Serves 4-5

I really got into my comfort food this week with the colder weather and the kids back to school! I have a slight obsession with ‘The Perfect Chicken Pie’ leading me to constantly change and experiment to improve my chicken pie. This one proved to be really lush!

4 Chicken Breasts, cut into small cubes
1 Leek, green bits removed and the White bit finely chopped
50g Butter
2 Large Carrots, peeled and finely chopped
1/2 Head Broccoli, stalks removed and cut into nice small florets
250ml Double Cream
A Large Splash of White Wine
200ml Chicken Stock
Ready Rolled Puff Pastry bring this to room temperature to prevent cracks
Maldon Sea Salt and Black Pepper

2 rounded tbsp Plain Flour

Heat oven to 180c

Start by prepping your carrots and broccoli. Either steam or boil them until they are both slightly soft. Drain and set to one side.

In a large heavy pot, heat the butter and when melted add the leeks and cook for around 5 mins until nice and soft.

Add the chicken and cook for another 5 mins until just beginning to brown.

Add the wine and bubble for a couple of mins.

Add the flour, stir well and on a medium heat cook for a couple of minutes.

Add the chicken stock stirring continuously, on a medium heat let it cook for another 5 mins.

At this point, add the double cream and the prepared carrots and broccoli.

Bring to the boil and then turn down to a gentle simmer for about 7 mins.

At this point, it should be of a nice suitable consistency.

Pour into an oven proof dish that is a suitable size for both the sauce and pastry. Leave to cool.

Put on your pastry top and brush with the egg yolk.

Put into the oven for around 35 mins until the pastry is golden.