Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
This is the kind of weeknight supper that will have both you and your family jumping up and shouting for joy! The family because its delicious and you because it is quick, easy and not a lot of faff involved!
Soft white buns . . . spread with a horseradish mayo, topped with tender juicy BBQ Beef, and then slathered in a delicious cheese sauce . . . mmmm . . . what's not to like about that!
When you first look at the list of ingredients, you might be tempted to think its far too much trouble to put it all together, but each element is very simple and doable, and once you get them all done and in place, the rest is a doddle!
The horseradish mayo is simply some mayo whisked together with horseradish sauce, this gets spread on the bottom bun . . .
The BBQ beef as well is really quick and simple. Just whisk the sauce ingredients together in a pan, bring to the boil, then add the beef and reduce the heat until the beef is heated through. Buy the thinnest sliced roast beef that you can buy! At the deli-counter if possible!
The cheese sauce is also very simple . . . as simple as whisking together some grated cheese, corn flour (cornstarch) and evaporated milk and heating it up in the microwave until the cheese is melted and its all blended together and smooth. Yum yum!!
60ml water (1/4 cup)
2 tsp soft light brown sugar
First make the horseradish sauce. Whisk the ingredients together in
a small bowl. Set aside. For the cheese sauce, mix the cheese and
cornflour together in a bowl. Stir in the evaporated milk. Heat in the
microwave on high, stirring every 30 seconds, until the mixture comes
together and is smooth. Keep warm. (If you think it is too thick, you
may whisk in a bit more milk and reheat.)
Whisk the tomato ketchup, water, brown sugar, vinegar, all seasonings and hot sauce together in a pan. Bring to the boil, then reduce to a low simmer. Add the roast beef and heat through gently until heated thoroughly.
Whisk the tomato ketchup, water, brown sugar, vinegar, all seasonings and hot sauce together in a pan. Bring to the boil, then reduce to a low simmer. Add the roast beef and heat through gently until heated thoroughly.
While the meat is heating, split your buns, wrap in foil and warm in a hot oven for about 8 minutes.
To serve spread the bottom of each bun with a portion of the horseradish mayo. Top with a portion of the BBQ Beef, and finally the cheese sauce. Place the top of the bun on top and serve immediately.
To serve spread the bottom of each bun with a portion of the horseradish mayo. Top with a portion of the BBQ Beef, and finally the cheese sauce. Place the top of the bun on top and serve immediately.
We had some oven chips on the side with this, but coleslaw would be great or a salad. This is a real winning sandwich. Hearty and delicious! Bon Appetit!
This is an old, old recipe gleaned from a Mennonite Community Cookery book many moons ago. Its such a simple dish and yet so delicious!
Proof positive that food doesn't have to be complicated to taste good. Everything simply gets layered in the crock pot and then cooked.
Long and slow until the meat is falling off the bone and the potatoes and green beans are tender . . .
Served spooned into bowls with some of the broth and crusty bread . . . it's simply fabulous.
Sometimes you can get really brave and throw in a jar or can of sauerkraut, you have drained and rinsed. That's good too.
It would not win any beauty contests, but I think beauty is oftimes largely over-rated, don't you?
You cannot beat this for taste and convenience. It leaves you hands free to get on with your day, knowing that something quite simpy tasty is bubbling away in wait for you at the end of it all.
Smoky ham, tender and delicious . . . the potatoes flavoured with ham stock, and the tender green beans . . . a slice of buttered crusty bread. Manna from heaven, this is . . . manna from heaven.
*Crock Pot Ham, Beans & Potatoes*
Serves 4
240ml water (1 cup)
3 large potatoes
freshly ground black pepper
Place the ham hocks into a slow cooker along with the water. Peel the
potatoes, cut in half lengthwise and then into half moons, about 1/2
inch thick.
Place the potatoes into the slow cooker on top of the ham
hock. Wash and trim the green beans. Lay them in the slow cooker on
top of the potatoes. Cover and cook on high for about 5 hours.
Remove
the ham hocks and shred the meat, discarding any bone or fat. Return to
the crock pot and mix all gently together. Pour into a serving dish,
sprinkle with some black pepper and serve immediately.
Those Mennonites sure know how to cook. I have never cooked one of their recipes but it wasn't lip smacking tasty at the end. You could serve this with mustard pickle or pickled beetroot, and a salad on the side (or coleslaw)for a complete meal. Bon Appetit!
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!
We are having one set of the Missionary Elders for supper tonight (Friday as I write this). As you know I always love to spoil the missionaries. I know how hard they work.
They are far, far from home, and family, and always bring such a special spirit into our home. I always say to my friends, if you want your home to be filled with light for an hour or so, feed a Missionary. They are always really appreciative. Its a win/win situation really!
Its been a bit hot for cooking and so I decided to make them an easy meal of BBQ ham sandwiches, macaroni salad, coleslaw, potato chips and then this fabulous refrigerated White Chocolate Cheesecake for dessert!
I can't show you a piece of it cut out because the dinner hasn't actually happened yet and I don't want to take away from the joy of the Missionaries when I bring it to the table, but from here you can clearly see how light and fluffy it is.
The filling is super simple and super easy to make. You simply beat cream cheese and sugar together with a bit of vanilla.
Melted white chocolate gets beaten into this. I used milky bar chocolate buttons because they melt really easy, but you can use any good white chocolate, broken into bits.
I melt it in a heatproof bowl over simmering water. So long as you keep the water from touching the bottom of the bowl, this works very well.
You let the melted chocolate cool a bit. Not too much because you don't want it to be hard at all. You want it to be at the right consistency to stir it into the cream cheese, but at the same time not hot enough to melt the cream cheese.
Once the chocolate is stirred into the cream cheese mixture, you whip some cream, just until soft folds form. Any more than that and you won't be able to mix it properly into the rest of the filling. Once it is softly whipped, fold it in.
The crus is simply digestive biscuits made into fine crumbs, mixed with melted butter. That gets pressed down into a baking tin with removable sides.
A spring form pan works great. You actually do this before you make the filling and place it into the refrigerator to chill while you make the filling. Bad me, I got ahead of myself, lol.
Once you have the filling all done, take the crust out of the fridge and spoon the filling on top of the crust. I use a back of a spoon to press it down compactly, taking special precautions to press it well against the sides and then filling in the middle.
You don't want there to be any gaps or air spaces in the filling. Patience is your friend here and will reward you well when it comes time to serve.
After you have it all in the pan, you can decorate the top of the cheesecake as you wish. I used more chocolate buttons and placed them decoratively around the top of the cake. Then I sprinkled some milk chocolate flakes in between these to give the cake some definition, and provide some contrast.
You could also scatter some fresh raspberries on top, which look really nice, in which case I wouldn't do that until I was ready to serve it.
I just know they are really going to enjoy this. It is the perfect summer dessert. Easy to make. Doesn't heat up the kitchen. Delicious as well. I hope you will give it a go!
*White Chocolate Cheesecake*
Serves 8 to 10Whip the cream until it forms soft
folds. Don't over beat it. Gently fold it into the cream cheese
mixture. Spread this over the chilled crust, smooth it out. Place
back into the refrigerator to chill for at least 2 hours. Top with your
chocolate and berries (if using) and serve, cut into wedges.
I think this is a dessert you and your family and any guests would love. I hope you will try it out for yourself! Candy sprinkles would also look really nice on top! Bon Appetit!
We are not partakers of red meat very often. When we do it is usually in the form of a roast or pork chops, sometimes a stew . . . sausages. Maybe we might have red meat about once every two weeks if that. Todd does love a good chop and he adores this BBQ Pork that I make from time to time. Its done in the oven, not on the BBQ, but it has a lovely spicy rub and I serve it with a zingy sauce for dipping!
One of the most versatile leftovers has to be leftover roast chicken! I just love it. There is so much that can be done with it.
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