Recipe: Barbecue pulled pork bake

I’m back! I know it’s been pretty quiet on Eating Covent Garden recently as I’ve been doing a lot of travelling. Gathering exciting stories and recipe ideas for all my readers, naturally. While I do love exploring the world it’s always great to get home – and to get back into the kitchen. And I was particularly looking forward to creating some exciting new recipes using my new range from Morsø.

Morsø‘s new Nordic Cookware collection is crafted from stainless steel, so they are great for cooking on while also looking really stylish, as you can see. All items offer great versatility as they can be used in the oven, on all types of cookers, including induction, on the grill and the barbecue.

Exclusive offer

Check out the whole fantastic Morsø range at morsoe.com.  And exclusively for Eating Covent Garden readers there’s a 15% discount if you order cookware on the Morsø website. Simply quote the code nac15 when you order.

Today I’m cooking in my beautiful new Morsø Piaf. I love the look and feel of this dish and it inspired me to come up with a wonderfully tasty recipe.

My brand new, stylish Morso Piaf

Barbecue pulled pork bake

Barbecue pulled pork bake

Crisp and golden straight out of the oven

Serves 4

I love the comfort of a shepherd’s pie and here I’ve come up with a kind of pork version using slow cooked pork with a tangy barbecue sauce. If you don’t have a slow cooker you can do the pork in the oven on very low, just make sure you keep an eye on it.

I added sour cream and finely chopped spring onions to the mash which gave it a lovely something extra.

For the pulled pork

1 tbsp sunflower oil

1 boneless pork shoulder roast (crackling removed)

1 can French onion soup

1 cup of tomato ketchup

2 tbsps cider vinegar

3 tbsps brown sugar

Heat the oil in a frying pan to a medium-high heat. Fry the pork until it is well browned on all sides.

Pour the onion soup, ketchup vinegar and sugar into your slow cooker and stir. Add the pork and make sure it’s well coated with the sauce.

Cook on a medium-low heat for 4-5 hours.

Remove the pork and let it rest for about 10 minutes. Then shred it, using two forks.

Barbecue pulled pork bake

The pork simmers slowly in the tangy sauce

For the potato topping

1kg potatoes

3 tbsps sour cream

1 bunch of spring onions, finely diced

Peel the potatoes and boil until the are soft.

Mash with the sour cream and spring onions.

For the bake

2 tbsps barbecue sauce

1 can sweetcorn

1 egg, beaten

Add the barbecue sauce to the mixture you cooked the pork in.

Now start layering. First layer the pulled pork on the bottom.

Barbecue pulled pork bake

The melt-in-the-mouth pulled pork makes the base

Then spoon over about three-quarters of the sauce.

Barbecue pulled pork bake

The tangy sauce is added to cover the pork

 

Add the sweetcorn as the next layer.

Barbecue pulled pork bake

Sweetcorn adds colour and crunch

Top with the mashed potatoes.

Brush the top of the potato with the beaten egg.

Barbecue pulled pork bake

The pie is topped with potato and ready for the oven

Cook in the oven for about 30mins at 180C until it’s golden on top and slightly bubbling.

Barbecue pulled pork bake

Up close to the luscious filling

This is one of my favourite recipes I’ve ever come up with. The best pork pie ever!

Now that I’m inspired by my exciting new range of pans, there’s plenty more to come, so watch this space. I’ll be doing lots more cooking with Morso.

Recipe: Summery chicken casserole

Okay, so the not-so-good British summer limps along with odd sunshine appearances making us briefly happy before plunging us back into the inevitable rain and grey-sky-punctuated days of July. So while I’d love to be lounging in my garden with the barbecue sizzling, practical considerations (barbecues aren’t so much fun when it’s raining) mean that my cooking mind is heading in a different direction…a stew direction.

Today I decided I needed to come up with a satisfying chicken casserole that also has a taste of summer about it. The flavour combination of honey, orange juice and tomatoes is beautifully light and zesty and works perfectly with the tender chicken thighs and creamy butter beans.

HONEY AND ORANGE CHICKEN WITH BUTTER BEANS AND TOMATOES

Serves 6

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The final dish topped with chopped parsley

900g boneless chicken thighs, chopped into generous bite-sized pieces

2 tbsp olive oil

2 onions, finely chopped

3 garlic cloves, crushed

4cm piece of root ginger, peeled and finely chopped

4 tbsp runny honey

Half tsp saffron strands

1 tsp cinnamon powder

1 x 400g can chopped tomatoes in juice

5 tbsps passata

1 litre chicken stock

2 x 400g cans of butter beans

Juice of 1 orange

Salt and pepper

Two handfuls flat leafed parsley, chopped

Heat the olive oil in a heavy-based casserole dish or pan on the stove. Fry the onion, garlic and ginger over a medium heat until the onion is soft and translucent.

Add the honey, saffron, cinnamon, tomatoes, pasta and stock. Bring to the boil.

Reduce the heat to a simmer and add the chicken pieces. Season to taste. Cook for about 20mins on a low simmer.

Add the orange juice and butter beans and cook for another 15 minutes on low, until the chicken is tender and everything else is thoroughly heated through.

Sprinkle generously with chopped parsley.

Serve with rice and vegetables.

I got my chicken from The Black Farmer. The company was set up by Wilfred Emmanuel-Jones and produces gluten-free products that are also RSPCA assured which means the company has a vision for all farm animals to have a good life and be treated with compassion and respect. The products are also of the highest quality, these thighs were packed with flavour.

TBF_FR_thigh-filletsThe Black Farmer produces a range of sausages, burgers, free range chickens, bacon, eggs and meatballs. Much of the range is available online at Ocado and you’ll also find the beef burgers at Asda and the chickens at selected Budgens.

Find out more at theblackfarmer.com

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The chicken stew simmers on the stove


Recipe: Delectable chicken satay

I love satay in all forms and eat it frequently when I’m in Thailand – alternating between beef, chicken and pork. I just can’t get enough of it. The dishes vary quite a bit from restaurant to restaurant – different marinades, different-shaped kebabs and most importantly different-flavoured dipping sauces.

So I’ve been experimenting and come up with a truly tasty chicken satay. The marinade makes the kebabs so sweet and moist as well as adding a spicy bite and the sauce tastes really nutty and indulgent. I used my fabulous new Stellar Chef’s pan to make the sauce – most definitely are a pleasure to cook in. Read more about it and where to get one below.

MY SCRUMPTIOUS CHICKEN SATAYS

Serves 4

600g deboned chicken thigh fillets

For the marinade

1 clove garlic

2 medium chillies, chopped

3 tbsp soya sauce

2 tsp honey

2 tbsp sesame oil

Slice the chicken thighs into three equal, long pieces.

Mix together the ingredients for the marinade and add the chicken. Make sure it is well coated.

Leave covered in the fridge for at least two hours.

Just before cooking thread the long slices of chicken onto the skewers, folding them.

Remember to soak your skewers if they are wooden so they don’t burn.

Grill or barbecue the skewers for about 10 minutes on each side, turning and basting regularly with the marinade.

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Glistening chicken satays with nutty dipping sauce

For the satay sauce

You can make the sauce way ahead and keep it in a jar in the fridge – in fact it will last a few weeks, if you can resist eating it for all that time, that is.

2 tbsps coconut oil

1 small onion, peeled and finely chopped

1 clove garlic, chopped

2 medium chillies, chopped

150g peanut butter

1 tsp honey

200ml coconut milk

A splash of fish sauce

Heat the coconut oil over a medium heat on the hob and add the onion, chilli and garlic. Cook for about 10 mins until nicely softened.

Add the peanut butter and honey and stir thoroughly making sure it doesn’t stick. This will only take a few minutes to melt and blend together.

Allow to cool a little and transfer to your blender. Add the coconut milk and blend.

Stellar Chef’s pan

I made my sauce in this Chef’s pan from Stellar. It’s suitable for all hobs, dishwasher and oven safe and a pleasure to cook in with its non-stick surface and flat, wide base and tall sloping sides. The pan comes in three different sizes with prices starting from £20 for the 16cm one.

For stockist information call 0117 940 000 or email sales@horwood.co.uk

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My Stellar chef’s pan ready to go

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Reheating the nutty sauce before serving

I served my satays with a simple salad using ingredients I had in the fridge and made a zesty dressing using fresh lime juice, chopped chilli, fish sauce and sugar. Simply chop cabbage, cut carrots into batons, top with mint leaves and dry roasted peanuts and pour over the dressing.

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A simple salad adds crunch and zest

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The Stellar chef’s pan is a great addition to my kitchen


Recipe: The Black Farmer’s burgers with roast red vegetables

Today I’ve been asked to sample some beef burgers from The Black Farmer. The company was set up by Wilfred Emmanuel-Jones and produces gluten-free products that are also RSPCA assured which means the company has a vision for all farm animals to have a good life and be treated with compassion and respect. Well, I’m all for that.

The beef burgers look beautifully plump and juicy and I decided to think laterally and come up with a different way to cook them. Sometimes my somewhat weird cooking ideas don’t work out quite as I’ve visualised them in my head, but today this dish was even better than I’d expected.

I started off by roasting some vegetables. Colour in food is so important to me and when I was trawling around the supermarket choosing my veg, lots of vibrant reds attracted me. So red roast vegetables it is.

For two servings I used:

1 red pepper, cored and sliced

1 red onion, peeled and quartered

12 cherry tomatoes, whole on the vine (I think cooking them on the vine enhances the flavour of the whole dish)

3 tbsps olive oil

Place the pepper and onion in a roasting tray and pour over the olive oil. Make sure they are well coated in the oil.

Place in the oven at 180C for about 20 minutes until they start to soften. Then add the tomatoes.

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A tray of redness to roast

I love the large portobello mushrooms around at the moment and came up with the idea of using them as a base for the burgers instead of a bun.

Add the mushrooms to the roasting tray when you add the tomatoes and drizzle over a little more olive oil. Cook for another 10 mins.

Then place the burgers on top of the mushrooms, return the tray to the oven and cook for 10-15 mins until the burgers are mostly cooked through. I like them very slightly rare in the middle.

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Vegetables sizzle and the burgers cook atop the juicy large mushrooms

Check that your burgers are cooked and serve with mustard mayo. I make the mustard mayo by mixing three large tsps of mayonnaise with one large tsp of Dijon mustard. It’s really delicious and goes equally well with the veggies and the burgers.

The combination of sweet vegetables, earthy mushroom, meat burgers and spicy mayo is fabulous. Give it a try. Do you have any inventive ways of serving burgers? I’d love to hear your recipes, do get in touch.

TBF_Beef_Burgers

The Black Farmer produces a range of sausages, burgers, free range chickens, bacon, eggs and meatballs. Much of the range is available online at Ocado and you’ll also find the beef burgers at Asda and the chickens at selected Budgens.

Find out more at theblackfarmer.com

Recipes: Two tasty dishes using lamb mince

So I’ve been asked to enter the Lamb Recipe Challenge and come up with a tasty, original lamb recipe. Never one to turn down a challenge, I put my mind to creating something deliciously different. I had so many ideas I’ve ended up creating two dishes using lamb mince – so you’ve got double value today! #LoveLambChallenge

Here’s my take on a lamb burger first. I was thinking about putting a different twist on a cheeseburger and came up with the idea of stuffing the burger with a herby goat’s cheese mixture. And that got me to thinking of French flavours which is when I added the Dijon mustard mayo. Along with a large, juicy slice of tomato and a handful of rocket, this is a splendidly mouth-watering combination. The cheese mix keeps the meat beautifully moist and is a lovely surprise when you slice your burger open.

Don’t forget to read on for my spiced kofta kebab recipe with a special secret ingredient.

HERB AND CHEESE LAMB BURGERS

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Add Dijon mustard mayo, tomato and rocket for a dream combo

Makes 4 burgers

500g lamb mince1 onion, peeled and finely chopped

1 clove garlic, finely chopped

1 tbsp sunflower oil

1 egg, beaten

100g white breadcrumbs

Salt and pepper

For the filling

100g soft goats cheese

1 tbsp chopped fresh basil

1 tbsp chopped fresh oregano

To serve

4 ciabatta rolls

Mayonnaise

Dijon mustard

A large tomato

Rocket

Heat half the oil in a pan and fry the onion over medium heat for about 10 minutes until soft and transluscent. Allow to cool

Mix the cooked onion, lamb, egg, breadcrumbs, garlic, salt and pepper together thoroughly.

Divide into four and roll into balls. Cover and refrigerate until ready to use.

Mix the goat’s cheese, basil and oregano together thoroughly. Cover and chill for five mins.

When you’re ready to cook, make an indentation in the centre of the lamb ball with your finger (making sure not to pierce the other side). Fill it with a large teaspoon of the goat’s cheese and then make a meatball again around the filling. Flatten it to make a burger.

Heat the remaining oil and cook for 10 mins on each side until nicely browned.

Spread a halved ciabatta roll with a mix of half mayonnaise, half Dijon mustard. Place the burger on top and add a large slice of tomato and a handful of rocket. Serve immediately.

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A substantial burger with a cheesy centre

One of my favourite South African dishes is called bobotie. You can find my recipe for it by clicking here. It’s a kind of lamb mince bake with spices, fruit, eggs and cream added and is truly delicious. So I thought I’d try to produce something similar in the form of a kofta kebab. My special ingredient is the marmalade – make sure you use a chunky one, I used Hartley’s Olde English thick cut marmalade. It adds a lovely sweetness and balance to the spice and really brings out all the flavours. I’ve served it here in a warmed mini naan bread – but these tasty little kebabs would work just as well with a salad or vegetable dish or served as snacks. How’s that for versatile?!

SPICED AND SWEET LAMB KOFTA KEBABS

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Cucumber raita and chutney in the naan complete the delicious parcel

Makes 12 kofta

500g lamb mince

1 onion

2 cloves garlic

1 tsps cumin

2 tsps coriander

2 tsps medium curry powder

2 tbsp thick cut marmalade

1 tbsp sunflower oil

Salt and pepper

To serve

8 mini naan breads

Cucumber and yogurt raita

Chutney

Fry the onion for about 10 minutes until softened.

Mix together all the ingredients well.

Shape the mince into sausage shapes on small skewers.

Heat the oil in a pan and fry the koftas for around 15 minutes turning regularly to make sure they are evenly cooked.

Spread a dollop of cucumber raita inside a mini naan bread. Slide the kofta off its skewer, place on top of the raita. Add a dollop of chutney and serve.

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Close up to the spiced kofta

Do you have a favourite recipe using lamb mince? Or any other cut of lamb for that matter? I’d love to hear about it, so do get in touch.

Home cooking made easy with Gousto

Today I’m trying out a fantastic new concept from Gousto that’s going to make cooking tasty meals oh-so-easy. Their strapline is “Everything you need to cook delicious recipes, delivered weekly”. If you love cooking and find the decision making, shopping and organisation is putting you off, this is for you.

All you need to do is visit www.gousto.co.uk and choose from 10 delicious recipes that change every week. Your box of goodies will then be delivered with exact pre-portioned ingredients and recipe cards. It’s fantastic to have exact quantities for each dish as it means there’s absolutely no wastage.

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Your box of ingredients arrives on your doorstep

There’s a wide range of different cuisines to select from, the ingredients are all high quality and the recipe cards are easy to follow. I love the pictures of the ingredients so you can check off your list before you start cooking.

Here’s the recipe card for Miso-Crusted fish with noodle broth.

Card

Well laid out recipe cards make for easy cooking

Even unpacking is fun, it’s like you’re opening a gift. With everything packaged up and labelled it’s simple to assemble your ingredients before turning your card over for cooking instructions.

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All my pre-proportioned ingredients for a perfect fish broth

This was a fabulous dish and very easy to make. The fish was bass from Vietnam and was one of the sweetest I’ve tried for a while. The broth was spicy and flavourful.

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The sweetest of fish and a spicy broth

My other choice for the week was Hoisin beef meatballs with sesame cabbage. Obvious a week with a desire for the food of the East for me.

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All my ingredients ready to go

Clear instructions made for easy preparation again and the dish was wonderfully rich and balanced – loved the crunch of the sesame cabbage.

Meatballs

Plump meatballs with a rich, glossy sauce

I was delighted at the quality of the ingredients, the lovely recipe cards that are both well designed and easy to follow and, of course, at the delicious final product. Prices vary depending on the recipes, you can find out more at www.gousto.co.uk