In a slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
Top tortillas with shredded pork and pineapple slaw.
If you don't have a slow cooker, place the pork in a roasting pan and cook at 110 - 120C for 5 - 6 hours or until falling apart when pulled with forks. If the pork starts to brown too much while cooking cover loosely with foil.
Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour buy not watery.
Grill corn over medium heat, turning often, until cooked through and slightly charred.
Presentation is so much with this dish so have fun with it! Place grilled corn on a platter, drizzle with crema, sprikle generously with coriander, sesame seeds and sea salt flakes. Enjoy!
500gramsFish )Fillet (I used Red Snapper but you can use Cod
to taste Salt
corianderFresh and sliced Jalapenos for topping
2Mangoespeeled and diced)
1jalapenosliced or chopped)
The first step is to make the mango salsa. Combine all the ingredients under mango salsa and refrigerate while you prepare everything else for the tacos.
Cut fish fillets into bite sized pieces and place them in a plate. Whisk together the egg and salt in a separate bowl. In another plate, empty content of the flavoured saffola instant oat packets. Now you’ll have three dishes in front of you – one with fish, one with egg and one with oats.
Heat oil in a skillet. Dip each piece of fish in egg first and then coat it with oats and slide them one by one into the pan. Cook on both sides for 2-3 minutes each and remove on a plate lined with tissues.
To assemble, warm tacos on an open flame and divide fish pieces and mango salsa equally between them. Top with sliced jalapenos and fresh coriander. Serve with a mug of beer!
2tbspchocolate chips approxor a little more, optional
For empanada dough
1cupwhole wheat flour 135g
1cupall-purpose flour 140g plain flour
55gunsalted butter 55gcut into chunks
1egg lightly beatenfor egg wash
Hull and roughly chop the strawberries. Put in a pan with the honey and rosemary, mix and bring to a low boil. Boil gently for around 30 minutes until it thickens slightly. Remove from the heat and set aside to cool to around room temperature.
While the filling is cooking, make the dough. Put the flours and the salt in a food processor and pulse to mix. Add the egg, butter and oil and pulse until like small breadcrumbs.
Add the water a tablespoon at a time until the mixture is coming together in larger lumps. Remove from food processor, press together and cover and refrigerate for around 30min (less is fine).
Meanwhile preheat oven to 200C.
Roll out the dough on a floured surface until about as thin as you are comfortable with (around 2-3mm) and cut out circles - about 10cm diameter.
Put a spoonful of the strawberry filling in the middle of each circle of dough leaving around 2cm around the outside. Press in two or three chocolate chips in each if using. Brush the outside of the circle with egg wash.
Carefully pull together the sides of the pastry and stick the edges together - this is easiest by bringing together at the middle then working to one side before then working back along the whole edge. If you like, crimp the edge as you go by gently pulling the underneath side over the edge and tucking in. Alternatively press the edges together with the tip of a fork.
Lightly oil a baking sheet or line with parchment and transfer the empanadas to the tray. Brush the tops of the empanadas with the egg wash then bake for approx 15min until the empanadas are starting to brown.
In a small mixing bowl, whisk together cayenne pepper, chili powder, salt, cumin, onion powder and garlic powder.
Take the spice mixture and rub onto the pork shoulder roast. Place the roast in a slow cooker, and add any reserved spice rub. Cook on a low setting for 6-10 hoΩrs, or until the pork is so tender it falls apart.
Remove the roast from the slow cooker and place on a cutting board. Use two forks to pull meat apart into bite-sized shreds.
Place the pork shreds back into the slow cooker and toss to coat with the juice from the roast.
Serve over tostada and top with crumbled feta and diced avocado.
To make tostadas simply oven grill or deep/shallow fry small corn or flour tortillas until crispy and drain on kitchen paper.
Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown sugar and a pinch of both salt and pepper. Toss well to combine, making sure all the chicken gets coated in seasonings.
Heat a large thick based pan over medium high heat. Once hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat slightly and pour in the beer + apple cider. Scrape up any browned bits from the bottom of the pan, cover and simmer for 25-30 minutes or until the chicken is tender and cooked through.
Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, corriander, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.
Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.
To serve, add the shredded chicken to a warmed tortilla. Top with cheddar, avocado and then the apple salsa. Sprinkle with parmesan cheese and chopped corrainder.