Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
COOK UP AN AMERICAN FOOTBALL FEAST WITH NEWMAN’S OWN FOR THE NFL’S ARRIVAL IN LONDON
America’s National Football League will be coming to Wembley for three games in October and November making the perfect opportunity to cook up a winning spread that’s every bit as American as the national sport! With the pre-match entertainment previously including Calvin Harris and Joss Stone, you’ll need flavoursome food to match the show, so Newman’s Own have put together some mouth watering recipes for you to try.
The matches on 4th and 25th October as well as 1st November will see six clubs from across the US bring a huge and exciting part of American culture to the UK. Newman’s Own has got delicious burgers to serve up with loaded skins, as well as pork and rice with a twist. Newman’s Own, the all-profits-to-charity family favourite, has a range of salad dressings, BBQ sauces, pasta sauces and marinades available throughout the UK. Newman’s Own has already donated over £1million to a wide range of charities in the UK alone and over £250 million donated around the world.
*HERBED CHICKEN WITH RANCH COLESLAW*Preparation time: 12 mins
Cooking time: 20
mins
Crisp breaded chicken strips served with a fabulous coleslaw from the people at Newman's Own.
Ingredients:
Ingredients:
1 ½ tsp (7 ml) dried sage
1/2 cup (120 ml) plain flour
2 eggs, lightly beaten
20 oz (600 g) chicken tenderloins
Oil, for shallow frying
For the Ranch Coleslaw
2 cups (475 ml) finely shredded green cabbage
1/2 cup (120 ml) finely sliced shallots
1 small green capsicum, seeded, deveined and finely sliced
1 stick celery, trimmed & finely sliced
1 red apple, finely sliced & tossed in 2 tablespoons lemon juice
1/2 cup (120 ml) walnuts, lightly toasted
6 tbsp Newman's Own Ranch Dressing
Method:
1.
Make coleslaw. Combine all ingredients, except for dressing in a large
bowl and mix to combine. Add dressing and stir. Set aside.
2.
Preheat oven to 150ºC. Combine breadcrumbs and sage in a medium size
bowl. Coat chicken in flour, then egg and then coat in breadcrumb
mixture.
3.
Pour oil into a large frypan to a depth of about 5mm. Heat over a
medium-high heat. Cook chicken in 2 batches for 3 minutes each side
or until cooked. Drain on paper towel (keep first batch warm in oven).
4. Serve chicken with coleslaw.
*STICKY HICKORY BBQ SAUSAGES WITH CARAMELIZED BALSAMIC ONIONS*Makes: 6
Preparation time:
10 minutes, plus 30 minutes marinating
Deliciously sticky BBQ Bangers served in crusty rolls with deliciously sweet caramelized onions courtesy of Newman's Own.
Ingredients:
6 premium pork sausages
250 ml bottle Newman’s Own Sticky Barbecue Hickory Sauce
1 tablespoon olive oil
3 large red onions, thinly sliced
2 teaspoons soft brown sugar
1 tablespoon balsamic vinegar
Large handful rocket leaves
6 hot dog rolls or French stick, cut into 6
Method:
1.
Place
the sausages in an ovenproof dish and cover with the sticky barbecue
sauce, turning to ensure evenly coated in the sauce. Cover and leave to
marinate in the refrigerator for about 30 minutes.
2.
Meanwhile,
heat the oil in a large frying pan and cook the onion over a low heat
for about 20 minutes, stirring often, until they are soft and starting
to turn golden. Don’t be tempted to turn the heat up or they’ll burn.
3.
Add the sugar and balsamic vinegar and cook for another 5 minutes, stirring often, until they are caramelized.
4.
Meanwhile
cook the sausages under a preheated hot grill or barbecue for 5-6
minutes each side, basting with the marinade, until golden and cooked
through.
5.
Split each roll and top with a handful of rocket, a sticky sausage and a generous helping of the caramelized onions.
*CAROLINA STYLE PORK WITH PINEAPPLE RICE*
Serves: 4
Preparation time:
10 minutes, plus marinating time
Cooking time: about
20 minutes
Printable Recipe
A tasty entree from Newman's own. Tangy glazed chops and a spice pineapple rice. What's not to like?
Printable Recipe
A tasty entree from Newman's own. Tangy glazed chops and a spice pineapple rice. What's not to like?
Ingredients:
4 x 175-200 g pork chops or steaks
250 ml bottle Newman’s Own Tangy Carolina BBQ Sauce
For the pineapple rice:
250 g basmati and wild rice
250 g fresh pineapple chunks, finely chopped
1 red chilli, deseeded and finely chopped, optional
3 spring onions, finely chopped
4 tbsp freshly chopped coriander
Method:
1.
Place
the pork in a shallow dish and add 6 tbsp of the sauce. Turn the meat
to ensure it is evenly coated, then cover with cling film. Place
in the fridge and allow to marinate for at least 30 minutes.
2.
Preheat
the grill or barbecue until hot and cook the pork for 6-8 minutes each
side, depending on thickness, until cooked through and the juices
run clear, basting occasionally with the marinade.
3.
Meanwhile, cook the rice according to pack instructions. Drain well and
stir in the pineapple, chilli, if using, spring onions and coriander. Serve the rice with the pork and a spoonful
of the remaining sauce.Newman’s Own Tangy Carolina BBQ Sauce, from Tesco, RRP £1.99 · Newman’s Own Ranch Dressing, from Tesco, Asda, Sainsbury’s, Morrison’s and Waitrose, RRP £1.49 · Newman’s Own Sticky Barbecue Hickory Sauce is available from Asda, RRP £1.99
One thing my Todd has always wanted to do is to go to a diner to eat. You know . . . just like the ones on the telly that you see in all those American movies.
All chrome and formica . . . and juke boxes, waitresses named Sally, and a coffee cup that has no bottom.
Club sandwiches, gravy fries and mile high pies.
I thought I would try to recreate a Diner meal for him here at home tonight, but in as low fat as possible. One of my favourites back home use to be the Hot Hamburger Sandwich Platter.
A big oval platter, loaded up with hot fries, a huge hamburger pattie on a toasted bun, with oodles of gravy slathered over top and a small bucket of coleslaw on the side. Washed down with an ice cold soda pop. It can't be beat!
It might not be much to look at, but what it lacks in looks, it more than makes up for in flavour. I used extra lean ground steak, which I flavoured with onion powder, garlic, seasoning salt and black pepper . . . lots of onion and garlic. I then divided the meat into four equal shapes and then flattened them as thin as I could into a huge flat irregular sized burgers, so they had lots of little nooks and crannies on the edges.
Because they were really thin, they cooked in quick time and all the moisture stayed inside the burger, so they were moist as well as flavourful, with a nice sear on the outside. The chips . . . why oven baked of course, and cut so thin that they also turned out nicely browned with crisp golden edges.
You can make your own pan gravy if you wish. (I tell you how) or you can just open a tin of beef gravy. Me, I opted for Bisto, coz there is not much fat in it., and it's as easy as boiling the kettle.
Even the coleslaw, my own homemade, was low in fat . . . as I used a fat free mayo and low fat creme fraiche. The only thing I didn't do was to put on a short dress and ask him to "kiss ma grits!" (I also didn't ask for a tip!) Oh, and there was no pie . . . sigh . . .
*Hot Hamburger Platter Dinner*
Serves 4
Printable Recipe
It's diner food for the UK! A delicious well flavoured hot hamburger patty on a toasted bun half, topped with gravy and served with crispy fries and coleslaw!
1 pound extra lean minced steak
1 TBS minced garlic
1 TBS onion powder
1 tsp seasoned salt
5 TBS flour
1 litre of beef broth
4 large baking potatoes
oil
seasonings for the fries (I like the smoked paprika, sweet red pepper and thyme mix from M&S)
salt and black pepper
Toasted Bun halves
Coleslaw, your own or purchased
Preheat the oven to 225*C/425*F/ gas mark 7. Have ready a large baking sheet.
Wash the potatoes and dry well. Cut into thin chips. Toss them onto the baking sheet. Pour about 1 TBS of oil over top along with some of your chosen seasoning and some salt and black pepper. Toss together with your hands. Place into the heated oven and bake for about 35 to 40 minutes, until golden brown and crispy.
Mix together the minced steak, garlic, onion powder, seasoned salt and a bit of salt and lots of black pepper to taste. (You can pinch off a little bit and fry it in a pan to see if you have the seasoning correct if you wish.) Shape into large flat irregular shaped patties.
Place a large skillet over mediium high heat. Add a bit of oil and fry the patties until well browned on both sides and cooked through. Remove and keep warm. Reserve any drippings in the pan. There probably won't be much. You will need about 4 TBS. You can add some butter to the pan drippings to make this up. Once the fat is melted and hot, stir in the flour, whisking it in well. Slowly whisk in the broth a bit at a time, whisking until the gravy thickens. Simmer for several minutes then taste and adjust seasoning as required.
Divide the fries between 4 heated plates. Place a toasted bun half on each and top with a burger. Spoon over some of the gravy, making sure it covers the burger and some of the chips. Serve with coleslaw on the side. Enjoy!
I don't know if it is really common elsewhere in the world, but I know here in the Maritime Provinces of Canada, a very popular meal in the summer time will the what is known as the "Cold Plate."
These are very popular options at some restaurants in the summer months, a real favorite of family get togethers and a wildly successful option for community fund raisers and the like!
Cold plates are also a delicious option after a big holiday meal. A delicious opportunity to enjoy some of the meats that were previously served cooked along with a few special and tasty additions.
Usually a supper option Cold Plates are hearty, uncomplicated, rustic, not fancy in the least and quite a delicious meal. One of our local restaurants always offers a turkey dinner on the menu, 365 days of the year and in the warmer months a delicious cold plate will be on the special's menu, offering a nice cold plate of sliced turkey and a variety of salads on the side, with a dinner roll as well.
That is at the very heart of the cold plate. Some kind of protein, cold meats and cheeses, and an assortment of delicious salads to go along with them and for the really hearty eater a dinner roll or baking powder biscuit on the side.
On Prince Edward Island, a Cold Plate is an essential part of the local Lobster Dinner's they serve. People will be treated by a beautifully cooked lobster and then a cold plate of salads. I can tell you ain't nobody complaining.
The British Equivalent of a Cold Plate would be a Traditional Ploughman's Lunch.
Today, in honor of the stinking hot weather we have been having I wanted to share with you how to put together a delicious Cold Plate supper that will have everybody licking their lips and coming back for seconds.
It can be completely vegetarian, or a carnivore's delight. It can be as complicated (as in homemade salads) or as simple (as in store purchased salads) as you like, but it will always be delicious.
At the heart of every cold plate should be some type of protein. If you are a vegetarian this could be some kind of cheese, or even fish, if you are pescatarian. Mom often served cold plates in the summer months with tinned salmon.
Perhaps you are on your way home from work and you are feeling just too tired to put together anything complicated. A rotisserie chicken is perfect for this!
I have enjoyed cold plates in which an assortment of deli meats were at the center of the feast. Cold sliced ham, turkey or beef all go very well with a cold plate. In fact I cannot think of a deli or luncheon meat that wouldn't.
Canned corned beef, or spam are also tasty options.
I like for my proteins to be cold when I am doing a cold plate. That is where deli meats or leftover cooked meats are perfect to serve. Whatever you choose to serve, some kind of condiment or pickle to go along with them is also always welcome, be it mayonnaise, horseradish, mustard, piccalilli or whatever. A bit of sauce always goes down nice.
I always like to include fresh vegetables of some sort on my cold plates. On this particular day I chose to serve some fresh lettuce and sliced ripe tomato. I also included baby cucumber spears.
Fresh and crisp, juicy ripe. You could even add some grapes if that is your thing. I have enjoyed cold plates that had nothing but grapes and cheese along side of the salads and they were delicious!
Some other options might be sliced ripe avocado, celery sticks, sliced sweet apples, melon. There really is no wrong answer to this option. Just so long as it is cold and crisp and delicious with flavors that go along with everything else on the plate!
These things add color, texture and interest.
Some kind of pasta salad always goes well on a cold plate. Perhaps from a tub you picked up at the store the same time you picked up your chicken or deli meats. There are some very delicious options available today.
Homemade Creamy Macaroni Salad is a good choice. You can make it up ahead of time and have it chilling in the refrigerator. Aside from going well on a cold plate it is also a delicious portable lunch option any time of the year.
Another favorite of mine is Cheese, Peas and Bowties Salad. Quick and easy to make it makes good use of store cupboard ingredients and things we, most of us, will have in our homes at all times. Frozen peas, pasta, cheese and a creamy dressing. This is a visual feast as well as being delicious. We do eat with our eyes first!
I always like to include potato salad of some sort in my cold plate feast. In Newfoundland, Pickled Beet Potato Salad is very popular. This is a brilliant deep pink in color and is delicious. If you like beetroot, then you will love this.
I always favor my Mom's Potato Salad. With a rich and creamy dressing, cubed potatoes and eggs, crispy vegetables, it is always something we all love to eat. It is a very basic potato salad, but that is what you want here really, something which is only going to enhance the remaining things on the plate and not take away from them.
Some other potato salad options are Baked Potato Salad and Creamy Dilled Potato Salad.
And of course if you are stopping by the shops to pick up some deli meats and the macaroni salad, its nothing to also pick up a tub of good potato salad. Just make sure it is one you know the whole family will enjoy. Costco makes a really delicious red potato salad!
Another option I like to include is coleslaw. I like a Creamy Coleslaw myself, with plenty of color and crunch.
A coleslaw vinaigrette or Deli Coleslaw is also nice if you think there is enough creaminess on the plate already.
Cheese slaw is really nice. It is tangy and rich with the flavor of grated strong cheddar cheese. Or, you could kill two birds with one stone and serve Macaroni Coleslaw, which is also incredibly delicious! Classic Memphis Coleslaw is also really nice.
Or, once again, you can just pick up a tub of your favorite type of slaw when you are picking up everything else!
Some cold plates will offer more than one kind of potato salad. That is very common in some places. Personally I could not eat more than one kind in one sitting, but I know a few hearty eaters who could!
Deviled Eggs are also very welcome on a Cold Plate.
Some places will also offer jellied salads on the side as an option. Tomato Aspic is nice. Myself, I love LOVE Perfection Salad. This is almost like a combo of coleslaw and jellied salad and most refreshing. Crunchy and delicious.
SOME RULES APPLY
1. Make sure your plates are ice cold. This helps to keep all of your salads really cool. A lovey bonus in hot, hot weather.
2. Make sure your salads and meats are ice cold. This is good food hygiene and healthy. Keeping your food cold makes sure that nobody gets food poisoning from food that has been allowed germs to multiply and take hold at room temperature.
3. Make sure all the flavors, colors and textures work well with each other.
4. Have fun and relax. Good eating doesn't have to be complicated and should be fun!
Anyways, I hope that I have fueled your appetite for this delicious Maritime Summer tradition here today. When you are having a load of company over for supper and the temperatures are rising exponentially, nothing makes for a better feast than this type of meal.
Know that you can keep it as complicated or as simple as you like, and above all remember to enjoy the process. If your family and guests know that you are enjoying it as much as they do, it will only add to their pleasure!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
Fish for Friday here with the Ultimate Fish Finger Sandwich. Fish fingers are something we all probably keep in our freezer. They can get really boring however, and we may often find ourselves wishing that we had a fish finger recipe to help to save us from that boredom!
If you like fish you are going to love this delicious, spicy Fish Finger Sandwich. It blows the fish sandwich from most of those fast food places totally out of the water.
In fact I might even so go far as to say that once you taste one of these delicious sandwiches, you will never settle for one of those fish sandwich again!
Well, it is officially summer now the kids are all out of school. People are taking summer holidays, the mercury is rising, and many of us are looking for ways to keep things cool in the kitchen. For a lot of us this will mean grilling, picnics, BBQ's.
Here in Canada, we have just celebrated Canada Day, and I know many of my American family and friends will be celebrating the 4th of July tomorrow. One of my favorite childhood memories is of visiting our American family at this time of year and seeing all of the American flags.
Our cookouts may be as simple as hotdogs and hamburgers, or they can be as sophisticated as grilled chicken, fish, lamb, ribs, chops, or that delicious, tender perfectly grilled steak we have been waiting to enjoy since last year!
And I do look forward to all of those things. But let me tell you what I look forward to even more. Its the sides. Truth be told, to me anyways, they are the best part of any cookout, and I have my favorites!
These are dishes which add texture, color and flavor to those meals, complimenting whatever it is that you are planning on grilling. The dishes that turn any summer cookout, BBQ or Picnic into a feast and not just a meal! The dishes that no summer get-together would be perfect without.
Let me share my favorites with you, and not just any favorites, but the best of the best recipes for adding to the side of anything you might be choosing to cook be it veggie burgers, steaks, kabobs, or whatever.
MOM'S POTATO SALAD
For me, no summer get-together would be complete without a dish of Mom's Potato Salad gracing the table. I know that everyone thinks that their mom's make the best potato salad, and maybe it is true. Maybe your mom does make the best potato salad, but this potato salad recipe is a recipe that will blow most of the others out of the ball park!
This is my most often requested summer salad recipe. Whenever I am invited to someone's place for a pot luck or a BBQ they always ask me to bring my potato salad. I am not surprised actually. It is the perfect potato salad with just the right ratio of potato and veggies to dressing.
I am not fond of potato salads that are overdressed in mayo and gloopy. There is such a thing as too much when it comes to potato salad. This really IS the best potato salad recipe. Its secret is a preliminary dressing of a simple vinaigrette. This gets flavor right into the potatoes and prevents them from absorbing too much mayonnaise when it comes to adding the mayo dressing.
I also like to include plenty of chopped boiled egg, crisp chunks of celery and some onion and of course I always add a layer of sliced boiled egg to the top of the salad which really dressed it up to perfection. A dusting of paprika and we are good to go! I also have a very classic small batch recipe which is perfect for the smaller family.
BASIC MACARONI SALAD
Another must have for me and which makes a change from Potato Salad is this Basic Macaroni Salad recipe. And when I say basic I mean really basic. There is no need for bells and whistles here. This is as basic as you can get.
One thing I like about Macaroni salad is that it goes together a lot quicker than potato salad. You boil the macaroni, drain it and cool it off in cold running water. It doesn't take long. The macaroni I buy takes 5 minutes to cook and about 3 to 4 to cool down. Drain it again and its ready to add the dressing to.
It encompasses many of the flavors of a potato salad, but its faster. You get the crunch of the chopped celery and onion, the richness of the boiled egg, that creamy dressing, along with the bite of al dente macaroni.
This simple salad is about as unpretentious as it gets. Don't let its simplicity fool you into believing that its not really special however. This is the best. It is perfect just as is.
Sometimes my sister will add a can of drained tuna to it. My brother in law likes it that way, and it is very good. Myself, however, I like it just the way it is.
CAKE PAN SALAD
Cake Pan Salad. So called because it is arranged in a cake pan and is frosted with a delicious dressing on the top. Also called 7 Layer Salad, there are a ton of recipes out there for this salad. Most of them are pretty similar. You will also find some Tex Mex versions of it with corn chips and other bits added.
This basic layered salad recipe is a favorite for a reason. Its delicious! It is a beautiful marriage of layers, colors, textures and tastes!
One of the reasons I like mine the most is because I have managed (through trial and error) to reduce the fat and calorie content of it without compromising on taste! My version tastes every bit as delicious as the original. In fact I dare you to tell the difference.
You get the same tasty layers of crisp vegetables and lettuce. Peas, tomatoes, spring onions, cos lettuce. I use a strong cheddar cheese. If you use a strong cheese you need less of it to give you the same flavor impact that a milder one would give.
I use a low fat mayo and sour cream in the dressing. I still add bacon to the top, just not as much, and let me tell you, nobody notices. This salad is so delicious that nobody notices that it isn't slathered in an abundance of bacon. Lower in fat and calories and diabetic friendly. For me this is the best layered salad out there.
CHINESE COLESLAW
For me, every BBQ and summer get together is not complete without some coleslaw and there is no better version than Chinese Coleslaw. This is the perfect blend of crunch and color and flavor without a cloying mayonnaise based dressing. I have eaten far too many mayo soaked coleslaws in my life and if you are already having a potato or macaroni salad with mayonnaise in it, why do you need another salad full of mayonnaise?
Why Indeed?
This salad is the perfect antidote to that. It is a wonderful blend of crisp shredded vegetables. Carrots, two kinds of cabbage, the red and the green. You could use a ready blended coleslaw mix for speed if you wanted to.
Add to that the crunch of toasted almonds and sunflower seeds, and the piece de resistance . . . wait for it . . . a crumbled package of crispy ramen noodles. Crunch perfection.
Add a beautiful sweet and sour vinaigrette dressing and you have a salad that everyone will want seconds of! I always, always, come home with an empty bowl.
There are a bazillion versions of this recipe out there as well. This one uses water chestnuts and sesame seeds.
If you are wanting a slaw recipe that stands out from the crowd, is colorful and tastes delicious, with plenty of crunch then you cannot go wrong with Chinese Coleslaw. This is guaranteed to be the hit of your get-together!
PERFECT DEVILED EGGS
Finally, no cookout, picnic or BBQ would be perfect without a platter of Perfect Deviled Eggs. Again, no bells and whistles here. Just simple ingredients done well.
I don't want to brag or anything, but everyone love LOVES my Deviled Eggs. They are a very simple make. Just three ingredients, including the eggs. Oh, a bit of seasoning as well, according to taste.
When I cooked at the Manor the Mr and Mrs requested that a platter of my Deviled Eggs be in the refrigerator at all times. I wish I had a dollar for everyone that I have ever cooked. I would be a very wealthy woman.
In the above link I give all my tips for cooking eggs perfectly and my hints and tips for making the best deviled eggs ever. For instance did you know that fresh eggs are notoriously difficult to peel, but if your eggs are a bit older they peel much easier. I also like to peel mine under running water.
These are quite simply excellent, and the first thing to disappear on any buffet table, I guarantee!
And there you have it, my five favorite Summer Sides! What are some of yours? I really would love to know. Lets all share. With a bit of cooperation there is no reason why this summer can't be the tastiest one ever!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Thank you so much for visiting! Do come again!
I put my had up and admit, I have come very late to the Pulled Pork party. It has been popular for a long time in North America and has gained in popularity here in the UK over the past several years.
I first had it about four years ago at my youngest son's home. He had made it in the slow cooker by pouring a can of DR Pepper over a pork roast and letting it simmer until it was falling apart. Shredded and mixed with BBQ sauce, it was quite good!
I confess however, I am not a great lover of shredded meat. It is a texture thing. I don't like long stringy strands of meat in my mouth.
It's partly texture and partly the fact that I am missing some of my back molars, which makes long strands very hard to chew. (Even spaghetti! I know TMI!!)
Truly authentic pulled pork is actually a barbecue dish, cooked for hours over a charcoal pit until it falls apart, ready to be easily shredded or ‘pulled’ apart to serve.
Most people don't have pits to cook their meat in however, so we must resort to cooking it in the oven. My heart longs to be able to try fire pit pulled pork, but this is the next best thing!
Rubbing your meat with a spicy mixture and letting it "marinade" in that mixture for a time prior to roasting it, is a great way to really get some fire pit flavour into the meat, and works a charm. I did this in the refrigerator.
You also don't want to use a really lean cut of pork. It would dry out too much during the long slow cooking in the oven.
You want a cut that
is succulent and that will fall apart beautifully. Pork shoulder is perfect for this use.
While the pork was roasting, I made a flavourful homemade BBQ sauce into which I inorporated some of the pork juices that are gathered during the roasting process.
This really adds another level of flavour to the finished product, but if you are feeling lazy, you can use a bottled BBQ sauce. I like Sweet Baby Rays. Paul Newman's is also very good.
As you can see I tend to leave the pork a bit chunky. I like it that way. (See above) Mixed with the sauce and served on soft white buns, it is absolutely wonderful.
You could also serve some coleslaw on this if you were truly wanting authenticity. I'll give you my recipe for a great version at the end.
On the day I served these I made homemade oven chips to have with the pulled pork.
I just cut some potatoes into thick wedges/strips and tossed them together with some garlic and onion salt, pepper and paprika and a bit of oil and then stretched them onto a large oiled baking sheet and roasted them in a very hot oven for about 20 minutes. They were great!
*BBQ Pulled Pork*
Serves 6
1/2 TBS dry mustard powder
1/2 TBS coarse black pepper
1 1/2 TBS coarse sea salt 1/2 tsp fine sea salt
To serve:
Soft white buns
Mix together all of the ingredients for the rub. Remove any rind and skin from the pork and discard. Leave a thin layer of fat. Rub the roast all over with the rub ingredients. Place on a plate and then refrigerate for several hours uncovered.
Preheat the oven to 150*C/300*F/ gas mark 3. Put the pork into a roasting pan with a small amount of boiling water. Roast in the oven, turning it every now and then for about 3 to 4 hours, or until the meat is basically falling apart.
While you are roasting the meat, make the sauce. Combine all of the sauce ingredients in a saucepan, stirring to dissolve the sugar over medim low heat. Simmer gently for about 10 minutes. Set aside.
When the pork is done, remove it from the oven. Place it on a plate, lightly tent and allow to rest for about 10 minutes. Add 1/2 cup of water to the roasting pan drippings. Cook over medium heat, stirring to deglaze the pan and get up any scrummy bits. Bring to the boil and reduce by half. Stir the mixture that is left into the BBQ sauce and reheat the sauce over low for about 5 minutes or so.
Place the pork into a bowl and pull the meat into chunks and shreds using two forks. Add half of the BBQ sauce and toss together to coat.
To serve spoon the pork mixture into white buns and pass any remaining sauce on the side. Pickles and closeslaw go very well with these.
*Creamy Coleslaw*
Serves 8 to 10
Serves 8 to 10
A deliciously cream coleslaw that has just the right amount of crunch and flavour! There is no sogginess here!!
10 ounces of white cabbage, trimmed, cored and very thinly cut
(about 1/2 of a medium cabbage)
5 ounces of carrots, peeled, trimmed and juilienned
(1 medium carrot)
4 inches of an English Cucumber, trimmed, seeded and cut into small dice
(Do not peel)
2 - 3 large dessertspoons of good quality mayonnaise
1 TBS of Dijon mustard
2 TBS white wine vinegar
1 tsp caster sugar
1/2 tsp celery salt
freshly ground black pepper to taste
1/2 tsp onion powder
Place the vegetables into a large bowl. Whisk together the mustard, mayonnaise, white wine vinegar, sugar, celery salt, black pepper and onion powder. Mix well. Pour over the vegetables and toss to coat. Cover and chill for at least one hour before serving.
Note - the amount of mayonnaise you use depends on the cabbage, some cabbages take more mayonnaise than others. It also depends on how creamy you like your coleslaw!
Whether you choose to have coleslaw with these or not, or oven chips or whatever . . . I think you will agree that these BBQ Pulled Pork Sandwiches are quite, quite delicious! Bon Appetit!
Subscribe to:
Posts (Atom)
Social Icons