Recipe of the Week: Slow Cooker Pulled Pork Sandwiches

Ingredients

  • 3-4 pound boneless pork roast
  • 1 1/2 tbsp barbecue rub seasoning
  • 2 tbsp canola oil
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 3/4 cup Coca Cola
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Cut the pork into 2-3 separate chunks and cover with the barbecue rub seasoning.

  2. Heat the oil in a pan over a med-high heat and sear each piece of pork quickly on each side. Transfer to the slow cooker.

  3. In the same pan with the heat on low, add the ketchup, vinegar, sugar, Coke, Worcestershire sauce. salt and pepper and whisk until it comes together.

  4. Pour the sauce over the pork and seal with the lid.

  5. Cook on low setting for about 8 hours checking often to turn the meat and stir the sauce.

  6. Once the meat has become fork tender, shred it with two forks in the slow cooker combining it with the sauce.

Thirsty Thursday: Apple Cider Old Fashioned Cocktail Recipe

INGREDIENTS

  • ½ teaspoon sugar
  • 2 dashes of bitters
  • 4 oz apple cider
  • 3 oz bourbon
  • apple slices for garnish, optional
  • 4 ice cubes

INSTRUCTIONS

  1. In a glass add the sugar and bitters, stir to dissolve the sugar.
  2. Pour in the apple cider and bourbon. Add ice cubes, stir to combine. Garnish with fresh apple slice(s) if desired, and enjoy

Recipe of the Week: Cheesy Baked Meatball Sandwiches

Ingredients

  • 12 Meatballs (use whatever meat you like, we used pork)
  • Olive Oil
  • Salt and Pepper
  • 1 Onion chopped
  • 2 cloves Garlic chopped
  • 700g Passata
  • 6 sprigs Thyme
  • 1 tsp Dried Oregano
  • 2 tbsp Worcestershire Sauce
  • Pinch Chilli Flakes (use more if you like it spicy!)
  • 1/2 tbsp Tomato Puree
  • 1 ball Mozzarella sliced
  • 50 g Parmesan grated
  • 4 Bread Rolls
  • Truffle Oil
  • Extra Parmesan to serve

Instructions

  1. Preheat the oven to 200°C. Start off by browning your meatballs in a drizzle of olive oil until they’re golden and a little crispy on all sides. Remove and set aside on a plate.

  2. In the same pan heat another drizzle of olive oil and add your onion, fry until softened, about 5 minutes. Add the garlic and cook for another couple of minutes. Pour in the passata followed by the thyme, oregano, Worcestershire sauce, chilli flakes, tomato puree and a sprinkle of salt and pepper. Simmer for about 20 minutes until the sauce is thickened and is really unctuous.

  3. Place the meatballs in a heatproof dish and pour over the sauce. Cover the meatballs with the mozzarella and parmesan and place in the oven for 15 minutes until the cheese is all melty and the meatballs are cooked through.

  4. Serve the meatballs in bread rolls with a drizzle of truffle oil and extra parmesan.

Thirsty Thursday: Lemon Basil Gin & Tonic Recipe

Ingredients:

  • 1/2 oz fresh lemon juice
  • 4 basil leaves
  • 2 oz gin
  • Tonic
  • Garnish: lemon twist

Instructions:

  1. In the bottom of a cocktail glass, muddle together basil leaves and lemon juice. Add gin and stir.
  2. Fill the glass with ice. Top with tonic water.
  3. Give it one final stir before serving with a lemon twist.

Recipe of the Week: Bacon Cheeseburger with Baked Parmesan Onion Rings

INGREDIENTS

Onion Rings:

  • 1 large onion
  • 4 tbsp plain (all-purpose) flour
  • ½ tsp garlic salt
  • ¼ tsp black pepper
  • 1 egg
  • 4 tbsp grated parmesan cheese
  • 75g (1½ cups) panko breadcrumbs
  • ½ tsp fajita seasoning
  • 2 tbsp olive oil

Burgers:

  • 1 tbsp vegetable oil
  • 450g (1 pound) minced (ground) beef — ideally 20% fat
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 4 slices cheddar cheese
  • 8 rashers streaky bacon
  • 4 brioche buns, toasted
  • Large handful curly lettuce
  • 6 cherry tomatoes, sliced

Special sauce:

  • 3 tbsp ketchup
  • 3 tbsp mayonnaise
  • ½ tsp yellow mustard
  • ¼ tsp black pepper
  • 1 tsp sweet BBQ sauce
  • ½ tsp sriracha

INSTRUCTIONS

  1. Preheat the oven to 230c/450f and prepare a large baking tray.
  2. Peel the onion and slice into thick slices. Separate the slices into individual rings.
  3. Place the flour, garlic salt, and black pepper into a bowl and mix.
  4. Break the egg into another bowl and whisk lightly with a fork.
  5. Place the parmesan into a third bowl and add the breadcrumbs and fajita seasoning. Mix together and then drizzle over the olive oil. Mix in the oil so the breadcrumbs are all covered in a little oil.
  6. Dip the onion rings into the flour mixture, followed by the egg and finally the breadcrumbs before placing onto the baking tray. You may need to sprinkle on a few more breadcrumbs once on the tray to make sure they’re fully covered in the breadcrumbs. Repeat with the other onion rings. I tend to only use the larger onion rings (saving the smaller rings for another recipe).
  7. Place the onion rings in the oven and cook for 12-15 minutes until golden brown and crunchy, then take out of the oven.
  8. Meanwhile, heat a griddle or large frying pan until hot and brush with the vegetable oil.
  9. Mix together the minced beef, pepper and salt in a bowl and form the mince into 4 patties. Place the patties on the griddle and cook, turning once until well browned on the outside and no-longer pink in the middle (about 5-6 minutes). If you want the cheese melted, add the cheese on top as soon as you turn the burgers over. Take the burgers off the griddle when cooked and leave to rest for 2-3 minutes.
  10. Whilst the burgers are resting, place the bacon rashers on the griddle and cook for 2-3 minutes, turning once, until crisp.
  11. Mix the sauce ingredients together and put to one side.
  12. Now it’s time to assemble the burgers. Place the lettuce on the bottom of each of the burger buns. Add the burger to each bun, followed by slices of tomato. Top each with 2 or 3 onion rings and two rashers of bacon. Place the top of the bun on the burger and serve.

Thirsty Thursday: Pineapple Mojito Recipe

Ingredients:

  • 1/2 cup diced fresh pineapple
  • 2 oz pineapple juice
  • 1 oz lime juice
  • 1 tsp raw sugar
  • 8 to 10 mint leaves
  • 2 oz white rum
  • 4 oz soda water
  • Ice

Instructions:

  1. Muddle the diced pineapple, pineapple juice, lime juice, sugar, and mint leaves together in the bottom of a glass. Add rum and fill the glass with ice. Top the drink off with soda and garnish with extra mint leaves and pineapple.

Thirsty Thursday: Blue Hurricane Cocktail Recipe

Ingredients

  • 2 oz. Spiced rum
  • 2 oz. Orange juice
  • 1 oz. Blue Curacao
  • 1 oz. Lime juice
  • 1 – 1 1/2 oz. Simple syrup (depending on how sweet your fruit is)
  • 1/4 Cup blueberries

Instructions

  1. Add the rum, orange juice, blue curacao, lime juice, simple syrup and blueberries to a cocktail shaker.
  2. Muddle the blueberries well with either a cocktail muddler or a wooden spoon. Fill with ice, shake well and pour through a strainer into a chilled hurricane glass. Garnish with a wedge of orange and a maraschino cherry, if desired.

Recipe of the Week: Cheesy White Chicken Chili Stuffed Peppers

Ingredients

  • 6 medium green peppers
  • 1 rotisserie chicken, white meat only (about 2 cups shredded white meat chicken)
  • 1 (15 ounce) can white beans, such as cannellini or great northern, drained
  • 1 (8.5 ounce) package Seeds of Change microwave quinoa and brown rice (or 2 cups cooked quinoa and/or brown rice)
  • 1 (16 ounce) can green enchilada sauce
  • 2 cups shredded monterey jack cheese, divided
  • 1 teaspoon kosher salt
  • ¼ cup chicken broth
  • 2 tablespoons chopped fresh cilantro, for garnishing

Instructions

  1. Preheat oven to 350°. Lightly grease a medium-sized cast-iron skillet (or baking dish that will fit all 6 peppers cozily) with non-stick cooking spray.
  2. Cut tops off peppers and remove seeds. Place peppers cut side up to where they are snug in the baking dish.
  3. Remove and shred white meat from rotisserie chicken. Microwave rice according to package directions.
  4. In a large bowl, combine shredded chicken, drained white beans, quinoa/brown rice packet, green enchilada sauce, 1 cup monterey jack cheese and salt. Stir until well combined.
  5. Spoon chicken mixture into green peppers, filling each one almost full. Sprinkle remaining 1 cup cheese evenly over the chicken mixture in each pepper. Pour chicken broth into the bottom of the baking dish.
  6. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until cheese on top starts to turn golden brown in spots. Remove from oven and sprinkle a little chopped cilantro over the peppers before serving.

Thirsty Thursday: Blood Orange Margarita Recipe

INGREDIENTS:

  • 3/4 cup tequila
  • 1/2 cup Blood Orange Liqueur
  • juice from 3 limes
  • 1/2 cup juice from blood oranges
  • 2 tablespoons agave nectar
  • ice

Optional: salt for rim

INSTRUCTIONS:

  1. Combine all ingredients except for the ice into a shaker. Shake it up really good and pour in a salt-rimmed glass over ice.

Recipe of the Week: Sausage Ricotta Pepperoni Pizza

INGREDIENTS:

  • 3 tablespoons olive oil, divided
  • 8 ounces sweet Italian sausage, casing removed
  • 1/4 cup yellow cornmeal
  • 1 (13.8-ounce can) refrigerated classic pizza crust
  • 1 (8-ounce) can pizza sauce
  • 1/2 cup sliced pepperoni
  • 8 (1-ounce slices) fresh mozzarella cheese
  • 1 cup ricotta cheese
  • 1/4 cup basil leaves

INSTRUCTIONS:

  1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with 2 tablespoons olive oil.
  2. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  3. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
  4. Using a small ladle, spread pizza sauce over the surface of the dough in an even layer, leaving a 1/2-inch border.
  5. Top with sausage, pepperoni, mozzarella and dollops of ricotta.
  6. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted.
  7. Serve immediately, garnished with basil, if desired.