Pizza, Hotdogs & Tacos! Oh My!

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…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. 

 

menu.
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.

butcher
pork roast
chicken breast
kransky

grocer
red cabbage
coriander (or now is a good time to start growing your own)
onion
garlic
tomatoes
thyme (see the note for coriander)
mushrooms
corn
limes

misc.
mozzarella cheese
mini tortillas/hard shell tacos
olive oil
canola (vegetable) oil
salt
paprika
butter
white vinegar
chilli powder
cinnamon
cloves
garlic powder
onion powder
fennel seeds
dry yeast
plain flour (00)
semolina

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

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Pizza

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ingredents

pizza dough – 4 large pizzas

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

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

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ingredients

pulled pork (see recipe)
mini tortillas
sour cream
coleslaw

red cabbage
coriander/cilantro
lime
olive oil
seasoning
corn

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

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ingredients

pork shoulder/roast

dry rub

3 tablespoon chilli powder
1 tablespoon onion powder
1 tablespoon garlic powder
3 minced/finely grated garlic cloves
salt
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. 

HotDogs

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ingredients
“sauerkraut”

red cabbage
sliced onion
fennel seeds
vinegar
veg oil

kransky
bun
mustard

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

Teriyaki Glazed Pork

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Ingredients

Serves 2

500g Pork Scotch Fillet (cubed)
100g Spinach Leaves
200g Long Grain Rice
200mL Water
Sliced Spring Onion (for Garnish)   **Slice on a long angle for added flair
2 Large Eggs (at room temperature)

Teriyaki Glaze
250mL Soy Sauce
200mL Cooking Sake
200mL Mirin
50g Brown Sugar

Method

  1. Put a heavy-based frypan on the highest heat setting your stovetop will allow (for electric, Gas stoves set to Mid-High), and let it heat right up (continue with the other steps while this is happening, as this is for the pork and final stages)
  2. Place the rice and water in a small pot and leave covered, allowing to come to the boil and sit for 3 minutes before reducing to a simmer.
  3. In a third pot, add the ingredients for the glaze together and cook over a medium heat, stirring until all of the sugar has dissolved. Remove from heat and pour into a container, setting aside to cool slightly.
  4. Rinse the glazing pot out well and fill with enough water to boil your two eggs. Remember, adding cold eggs to boiling water runs the risk of cracking your eggs, so it’s important to let your eggs come to room temperature to be on the safe side.
    (~9-10 minutes for hard boiled eggs)
  5. Add your spinach to your scorching hot frypan along with two tablespoons of your teriyaki glaze mix until the Spinach has wilted (This should only take about 20 seconds) and place to the side of your serving bowl.
    (This can be allowed to cool down as it will have hot pork, rice and glaze poured over it soon enough)
  6. Add a tablespoon of vegetable oil to the frypan and reduce the stovetop to a medium-high heat, adding your pork and turning quickly so as not to get too much colour on the meat. When it is cooked to the rare stage, pour in 3/4 of your glaze, turning the pork through the now bubbling liquid. (This is the important stage, as you don’t want to overcook your pork!)
  7. Cooking time will depend on your cube sizes, so just keep checking it as it cooks. It is time to remove the pork (leaving the bubbling glaze in the pan) when it is slightly pink in the middle (as this will continue cooking from the residual heat).
  8. Let the glaze continue thickening while you place the rice (which should be ready by now) next to the Spinach.
  9. Slice your spring onion and toss with the cooked pork, placing on top of the rice.
  10. When you’re ready to eat and the glaze is a thick, syrupy consistency, pour all over the dish, adding a split egg per bowl and serve immediately.

B’stilla

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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

 

Method

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.