Fakeaways
Photo: Kathrine Lynch
Pulled Pork Tortillas
4 Serves / Prep - 10 minutes / Cook - 4-6 hours
Ingredients
- 1 - 1.5kg Pork Shoulder (bone in)
- 1 tbsp American Mustard
- 2 tbsp BBQ Rub
- 1/3 Apple Juice
- 1/3 c BBQ Sauce
- 1 Bag of Coleslaw with Dressing
- 8 Tortillas
Method
1. Remove the skin and layer of fat from the pork shoulder roast and set aside to turn into crackle (optional)
2. Rub the mustard onto the pork shoulder
3. Rub the BBQ seasoning onto the pork shoulder
4. Place the pork shoulder in a slow cooker with the apple juice and cook on low for 4-6 hours, or until the meat is tender and falls off the bone. Check occasionally and add a small amount of water if needed
5. Keep the pork inside the slow cooker and shred using two forks. Add the BBQ sauce and mix well to coat the meat in the sauce. Taste and add extra BBQ sauce if required
6. Combine the coleslaw with the dressing
7. Warm the tortillas in a microwave or brown in a frying pan in a small amount of butter if you would like them crispy
8. Assemble the tortillas with the coleslaw and pulled pork, serve with a dollop of aioli (optional)
Butter Chicken
4 Serves / Prep - 10 minutes / Cook - 30 minutes
Ingredients
- 1kg Chicken Thighs (skin removed)
- 1/3 c Tandoori Paste
- 1 tbsp Oil
- 1 tbsp Butter
- 1/2 Onion
- 2 Garlic Cloves
- 1 tsp Ginger
- 1 tsp Garam Masala
- 420 g Tin of Condensed Tomato Soup
- 180ml Cream
- 2 c Rice
- 250 g Green Beans
- 4 Naan Breads
Method
1. Coat the chicken in half of the tandoori paste, brown in a frying pan in the oil. Remove from the pan once browned
2. Add the butter to the frying pan with sliced onion and cook until soft
3. Add crushed garlic cloves, grated fresh ginger and garam masala to the onion and cook until fragrant (1-2 minutes)
4. Add the chicken thighs back to the frying pan along with the tomato soup, extra tandoori paste and 1/4 c water. Cover and simmer for 10 mins; add extra water if needed
5. Add the cream to the chicken and continue to simmer for another 10 mins or until the chicken is cooked
6. Cook the rice according to packet directions
7. Steam the green beans in a saucepan in a small amount of water for 8-10 mins
8. Warm the naan bread in the microwave
9. Serve
Crunchy Coated Fish
4 Serves / Prep - 10 minutes / Cook - 40 minutes
Ingredients
- 4 Potatoes
- 1tbsp Oil
- Salt/Pepper
- 1 Egg
- 1tbsp Milk
- 3/4c Panko Breadcrumbs
- 1tsp Vegetables Stock Powder
- 1tsp Onion Powder
- 1tsp Garlic Powder
- 1tsp Dried Parsley
- 1bsp Butter
- 500g Fish Fillets
- 120g Bag of Mixed Salad Leaves
- 1 Punnet of Cherry Tomatoes
- 1 Avocado
- 1 Lemon
- 4tbsp Dressing
Method
1. Peel and slice the potatoes into wedges. Toss in a drizzle of oil and season with salt and pepper. Place on a non-stick roasting tray and bake at 180°C for 40 minutes
2. Add the egg and milk to a bowl and whisk with a fork to combine
3. Add the breadcrumbs, vegetable stock powder, onion powder, garlic powder and dried parsley to a separate bowl
4. Add the butter to a frying pan and melt
5. Dip the fish fillets into the egg mixture and then into the breadcrumb mixture. Fry in the hot frying pan for 4-5 minutes on each side
6. Assemble the salad with the salad greens, cherry tomatoes, and diced cucumber
7. Serve the fish with the salad, dressing and a squeeze of lemon juice