Pizza, Hotdogs & Tacos! Oh My!


…And it’s already f****n Friday.

I wanted to nail some, to me anyway, iconic “junk food” items. Sure, these items can just be grabbed at your local guzman, but why not funk it up at home a touch?

Amounts aren’t given for produce items or items where it really is up to the cook. Create your dishes how you like them, where you want them to go.

It’s also an excellent time (in Australia at any rate) to start growing a herb garden if you’re able. It’s such minimal work for maximum payoff and frees your wallet in the long run.
My picks are: Parsley, Thyme, Sage, Rosemary, Basil, Coriander & Mint.
rosemary and thyme are woodier plants, thus will take much longer to establish a root system than many others, so be patient with them.
watch your sage and mint and be prepared to throw it away or start throwing weekly mojito parties! These guys grow like crazy. 


homemade pizza (chicken/bbq pulled pork)
pulled pork and zesty slaw tacos
kransky hotdogs with “sauerkraut”


mix’n’match ideas.
replace kransky with pulled pork in buns.
replace taco shells with mini burger buns for cheeky sliders.
pulled pork & cheese toasties.

shopping list.

pork roast
chicken breast

red cabbage
coriander (or now is a good time to start growing your own)
thyme (see the note for coriander)

mozzarella cheese
mini tortillas/hard shell tacos
olive oil
canola (vegetable) oil
white vinegar
chilli powder
garlic powder
onion powder
fennel seeds
dry yeast
plain flour (00)

please note: future recipes may assume ownership of these items.





pizza dough – 4 large pizzas

dry yeast -7g/1 sachet
plain flour (00)
olive oil

a good video can be found here.

topping – chicken

thinly sliced chicken breast
napoli/tomato sauce (recipe here) | stir with pasta for extra meal
basil leaves
mozzarella cheese
sliced onion
sliced kalamatta olives

topping – pulled pork

pulled pork (see recipe)
bbq sauce
sliced mushroom (thick so they won’t burn)
sliced onion

1. This recipe will skip teaching pizza dough making. Refer to the video and one will be added to this site in the following weeks.

Serious pizza makers should consider investing in a baking stone (quite cheap from your local homewares store).
Pizza is cooked at 250°c for approximately 8 minutes (keep an eye on it).

Pork Tacos



pulled pork (see recipe)
mini tortillas
sour cream

red cabbage
olive oil

1. Wrap corn in alfoil with a stick of butter, salt and paprika.
cook in 160°c for 25 minutes

2. Remove corn from alfoil, cut cobs in half and then slice kernels away from the stalk.

3. Slice cabbage very thinly, rough chop the coriander and mix with corn kernels.

4. Lime, olive oil and salt to taste.

Pulled Pork



pork shoulder/roast

dry rub

3 tablespoon chilli powder
1 tablespoon onion powder
1 tablespoon garlic powder
3 minced/finely grated garlic cloves
1/4 teaspoon cinnamon
1/4 ground cloves
5 tablespoon brown sugar

veg oil
1 jar salsa

    1. Mix all ingredients of the dry rub together in the slow cooker.
    1. Completely coat pork (fat and all) in the dry rub mixture.
    1. Place lid on slow cooker (still off) and allow pork to come to room temperature.
      rest for one hour.
    1. Heat a frypan/skillet/bbq to maximum temperature and bring veg oil to heat.
      seal pork.
  1. Place pork in slow cooker with jar of salsa on high.
    cook for 5-6 hours or until falling apart. 



red cabbage
sliced onion
fennel seeds
veg oil


1. Pre-heat oven to 180°c. Heat a large frypan on mid-high heat, add 1/2 tablepsoon veg (canola) oil and fennel seeds.
fry til fragrant.

2. Add sliced onion and cook until soft and slightly translucent. Add very thinly sliced red cabbage.
fry until tender and cooked through.

3. Add 3 tablespoon of vinegar and cook for 5 minutes.
remove from heat.

4. Pierce kransky with a fork and place in oven.
cook for 12 minutes





B’stilla is a Moroccan dish that strives to maintain that perfect balance between sweet and savoury. An exotic twist to breakfast or a midday snack, this dish does take a little preparation – though as with most good things – it is well worth it.


What You Will Need

200g Dried Apricots (Sliced and soaked)

3-4 Chicken Breasts (Minced)

1 Brown Onion

1/2 tspn Ginger

Pinch of Saffron (Soaked in 50ml water)

1/2 tspn Cinnamon

1/2 tspn All-Spice

7-8 Eggs

1 Tbsp Chopped Parsley

Melted Butter

Almond Meal

Filo Pastry

Caster Sugar



1) Sauté the chicken and Onion with Ginger & Saffron in butter.

2) Add Cinnamon, All-Spice, Parsley, Saffron (water included) & Apricots (water excluded)

3) Remove from heat and allow to cool to the touch

4) Add beaten eggs and season.

5) Fill a separate container with almond meal (two generous handfuls), 1 Tbsp cinnamon & 1 Tbsp Caster Sugar.

(This will vary to taste but your aim is to find a happy medium between the ingredients that is not overly savoury or sweet). 

6) Take a baking tray and line with 4 layers of Filo, allowing each side to hang well over the edge of the tray. This will be the top of the pie.
(Filo pastry should not be stacked perpendicular. Instead, each individual layer should have its own side of the tray to hang)

NB: Time is of the essence from the moment you take the Filo pastry out of its plastic as it will dry incredibly fast.

7) Place a single layer of filo over the four already placed and lightly spoon a small amount of the mixture onto the base, making sure to not overload it as the final result will be wet and sloppy.

8)  Fold the layer of filo back over the chicken mix and brush with melted butter before sprinkling half a handful of the almond meal mix across, pressing down lightly to pack the ingredients down. Repeat until you have 6 layers of filo remaining.

9) To finish the dish place the remaining filo pieces on the top before folding the original four layers over, thus closing the sides of the dish. Give the finished product a generous brush of butter before placing in the oven at 180 degrees C for approx 30 mins. (Until filo is golden)

10) Allow to cool. Then, place a chopping board on top of the tray and turn upside down so the B’stilla comes out. Finish cooking on a wire rack in the oven for 10 mins until it is golden all over.



Screen Shot 2014-06-10 at 3.25.44 pm

Vichyssoise. One of my favourite soups (Followed closely by a legit Pea-&-Ham).

A potato and leek soup that is served chilled is an excellent addition to hot weather, or as an appetiser at a dinner party.

Vichyssoise (Pronounced Vishy-Swarz) is ridiculously easy to make when how tasty the final product is, is taken into consideration.

Being my second post I will warn you immediately that I am a Larousse-Whore, meaning that in most of my posts I will reference the book. This is not a personal preference however, as this book is over 80 years old and is still regarded as the Bible of Cooking.

I took the recipe straight from Larousse and my very first attempt came out soup-erbly. (Yeah that just happened. *ahem* movingrightalong)

Continue reading