Vietnamese Pulled Pork Sliders with Asian Slaw
Roasted meat sliders are the hot new food trend to pop up in café's and truckstops all over Sydney.
This version is like a mini pork roast in a sweet soft roll, so serve up these cute little sliders at your next party.
Makes 24 sliders
This version is like a mini pork roast in a sweet soft roll, so serve up these cute little sliders at your next party.
Makes 24 sliders
Ingredients
1 onion, roughly diced
1 onion, roughly diced
1 x 2kg skinless pork shoulder
1 stalk lemon grass, bruised
2 cloves garlic, crushed
2 tablespoons grated ginger
½ cup char siu sauce
½ cup rice vinegar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons sugar
24 small brioche buns or small bread rolls
extra, char siu, for serving
1 quantity Asian slaw
Method
1. Sprinkle the onion over the base of a slow cooker and place the piece of pork on top.
If the pork is too large for your cooker it can be cut in half. Add the lemon grass.
1. Sprinkle the onion over the base of a slow cooker and place the piece of pork on top.
If the pork is too large for your cooker it can be cut in half. Add the lemon grass.
2. In a jug, combine the garlic, ginger, char sui sauce, vinegar, fish sauce, soy sauce and sugar, stir to combine,
pour over the pork and cover the slow cooker.
pour over the pork and cover the slow cooker.
3. Turn the slow cooker onto low and cook for 8 hours. When cooked the pork should just fall off the bone.
Place onto a large tray that will collect the juices and gently tease and pull the meat apart with your fingers or 2 forks.
Before returning the pork to the juices, skim any excess fat. Return the pork to the slow cooker and toss through the pan juices. Cover and keep warm.
Place onto a large tray that will collect the juices and gently tease and pull the meat apart with your fingers or 2 forks.
Before returning the pork to the juices, skim any excess fat. Return the pork to the slow cooker and toss through the pan juices. Cover and keep warm.
4. Slice open buns and lightly toast, top with a spoonful of the pulled pork mixture.
Drizzle with a small amount of char siu sauce if desired and spoon on some Asian slaw. Serve immediately.
Cook's tip: If you don’t have a slow cooker, place pork into a baking dish and cover tightly with foil, bake in a low oven 110°C (225°F) for 8 hours. Extra pulled pork and can be frozen in its juices for up 3 months.Drizzle with a small amount of char siu sauce if desired and spoon on some Asian slaw. Serve immediately.
Asian slaw
Ingredients
2 cups finely shredded wombok cabbage
1 small carrot, peeled and shredded or finely grated
6 snow peas, trimmed and thinly sliced on the diagonal
½ cup coriander leaves
½ cup mint leaves
2 green shallots, thinly sliced on the diagonal
¼ cup rice vinegar
2 tablespoons caster sugar
2 tablespoons fish sauce
1 clove garlic, finely chopped
1 small red chilli, seeded and finely diced
Method
1. In a large mixing bowl toss together cabbage, carrot, snow peas, herbs and shallots.
1. In a large mixing bowl toss together cabbage, carrot, snow peas, herbs and shallots.
2. Combine rice vinegar, sugar, fish sauce, garlic and chilli in a jar and shake until sugar has dissolved.
3. Just before serving toss the dressing through the slaw ingredients and use as required.
If you have made friends with a flavoursome sausage, then you will be cooking this quick pasta every week.
However, if you are still looking for the perfect sausage, then go for an Italian, they really are very reliable in the kitchen.
Serves 4
Ingredients
500g thick Italian pork sausagesHowever, if you are still looking for the perfect sausage, then go for an Italian, they really are very reliable in the kitchen.
Serves 4
Ingredients
2 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
½ teaspoons dried chilli flakes
½ teaspoons fennel seeds
½ cup (125ml) red wine
3 cups (750ml) tomato passata (recipe above, or use store-bought)
2 tablespoons oregano leaves, finely chopped, plus extra leaves to serve
½ cup Ligurian olives or other small, black olives
400g spaghetti
Crumbled parmesan, to serve
Method
1. Squeeze the sausage meat from casings and break up any lumps. Set aside.
2. Heat oil in a large frypan over medium heat and cook onion and garlic, stirring, for 5 minutes or until soft and golden.
3. Increase the heat to medium-high and add the sausage meat. Cook, stirring, for 8-10 minutes until the meat is cooked through. Add the chilli flakes and fennel seeds, then cook for a further 1 minute or until fragrant.
4. Pour over the wine and allow to bubble until almost evaporated, then add the passata, oregano and olives. Season, then reduce heat to low and simmer for 15 minutes or until sauce has thickened. Meanwhile, cook spaghetti in a pan of boiling, salted water according to packet instructions until al dente. Drain.
5. To serve, divide spaghetti among 4 serving plates and top with the sauce.
Garnish with parmesan and extra oregano.
Beef Burger with Mustard Mayonnaise
Ingredients
1 kg topside
mince
2 tablespoons
Worcestershire sauce
1 clove garlic,
crushed
1 tablespoon
finely chopped continental parsley
salt flakes and
black pepper, to taste
1 tablespoon
olive oil
8 rashers streaky
bacon
8 slices Colby
cheese
½ cup whole egg
mayonnaise
2 tablespoons
American mustard
8 seeded burger
buns, cut open
8 oak leaf
lettuce leaves, washed
2 vine ripened
tomatoes, sliced
½ cup spicy tomato
relish
Method
1. In a bowl combine mince, Worcestershire sauce, garlic and parsley, mix well and divide by 8. Using hands, form into 2cm patties and season patties.
1. In a bowl combine mince, Worcestershire sauce, garlic and parsley, mix well and divide by 8. Using hands, form into 2cm patties and season patties.
2. Heat
a bbq plate to medium, drizzle on oil and cook patties for approximately 5
minutes each side and bacon until crispy. Remove, place a slice of cheese on
each patty, cover loosely and rest for 5 minutes.
3. While
burgers are resting, combine mayonnaise and mustard in a bowl.
4. Toast
inside of buns until golden, spread with mustard mayonnaise. Top the bun with
lettuce, tomato, beef patty, bacon and a dollop of spicy tomato relish.
Cajun fried chicken wings with coriander dressing
Refrigeration 2 hours + cooking time 10 minutes
Serves 4-6
Method
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 teaspoon chilli flakes
1 tablepoon ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon dried oregano
2 teaspoons dried thyme
2 tablespoons salt flakes
1kg chicken wings, tips removed, fat trimmed and halved
1 cup buttermilk
1 egg, lightly beaten
2 cups plain flour
vegetable oil, for deep-frying
Ingredients
1. To make the Cajun spice mix, combine the first 9
ingredients in a jar.
2. Place the chicken pieces with 2 tablespoons of
spices in a plastic bag and toss to coat, refrigerate for 2 hours.
3. To coat chicken; whisk together buttermilk and
egg in a bowl.
Combine flour with another 3 tablespoons of spices on a tray.
Combine flour with another 3 tablespoons of spices on a tray.
4. Toss the chicken pieces in flour; dip into egg mixture,
then again in flour, shake off excess.
5. Deep-fry chicken pieces in medium/hot oil for
8-10 minutes or until cooked,
if needed finish cooking in oven 180C for larger pieces.
if needed finish cooking in oven 180C for larger pieces.
6. Drain on absorbent paper and serve with the Coriander
dressing and an extra sprinkle of spice mix.
Cook's tip: Extra spices can be stored in a jar in pantry for up to
6 months.
Coriander dressing
In the bowl of a food processor combine ¼ red onion, 1 clove
garlic, 1 green chilli, 1 cup roughly chopped coriander, zest 1 lemon, salt
flakes and black pepper. Process until finely chopped. Stir through 1 cup
buttermilk.
Grilled rib eye with porcini salt and Lemony salsa verde
Cooking and resting time 15 minutes
Serves 4
Ingredients
10g dried porcini mushrooms
½ teaspoon black peppercorns
¼ cup salt flakes
4 rib eye steaks, 2cm thick
1 tablespoon olive oil
Method
1. Combine porcini mushrooms and peppercorns in a food
processor and process until fine, toss through salt flakes.
2. Bring rib eye to room temperature, truss with cooking string
to create a round shape, rub with olive oil and porcini salt (1 teaspoon porcini
salt per steak).
3. For medium rare
steaks, heat bbq grill until hot.
Place steaks onto barbecue and cook 1 minute, give steaks a ¼ turn on same side and cook for another 1 minute.
Place steaks onto barbecue and cook 1 minute, give steaks a ¼ turn on same side and cook for another 1 minute.
4. Turn steak over and cook for 1 minute, give steaks a ¼ turn and
cook for another 1 minute.
5. Remove steaks from barbecue, cover loosely with foil and rest
for 5 minutes.
Serve with the Lemony salsa verde.
Cook's tip: Store extra porcini salt in pantry for up to 6 months.
Lemony salsa verde
In a food processor, combine 1 clove garlic, grated rind 1
lemon, 1 ½ cups continental parsley leaves, 1 tablespoon capers, 2 anchovy
fillets, juice ½ lemon, salt flakes and black pepper, to taste. Process until coarsely
chopped. Stir through ¼ cup olive oil.
Pan-fried pork and chilli dumplings with chilli infused red vinegar
These make great party nibbles. Serve them on a platter with the dipping sauce or serve them individually on ceramic Chinese soupspoons, drizzle each with a little sauce.
Makes approximately 48
Ingredients
500g pork mince
½ cup chopped garlic chives
2 tablespoons soy
2 teaspoons sesame oil
2 tablespoons finely julienned ginger
1 tablespoon Chilli jam
2 small red chillies, seeded and finely chopped
1 tablespoon corn flour
2 packets round dumpling wrappers
2 tablespoons vegetable oil
¾ cup water
¼ cup Chinese red vinegar
1 large red chilli, finely sliced on the diagonal
• black sesame seeds, to garnish
1. In a large mixing bowl combine the pork mince, garlic chives, soy, sesame oil, ginger, chilli jam, chopped chilli, and cornflour. Mix well.
2. To make the dumplings place a dumpling wrapper in the palm of one hand and brush around the entire edge lightly with water.
3. Place a teaspoonful of the pork mixture onto the centre of each wrapper and fold the wrapper in half to enclose the pork. Pleat and seal the top layer of the wrapper 3 times towards the centre on each side of the dumpling. Pleating only the top layer of the wrapper will cause the dumpling to get that crescent shape. Press the sides together firmly and place on a lined tray. Lightly cover to prevent the wrappers from drying out and refrigerate until ready to cook. These can be assembled several hours before they are needed.
4. Heat a large non-stick frying pan with a tight fitting lid, over a medium heat. Add the oil and arrange all of the dumplings over the base of the pan. fry for 1-2 minutes or until the wrappers are golden on the base only.
5. Pour over ¾ cup of water or just enough to come 1/3 of the way up the side of the dumpling. Cover tightly with the lid and cook for 6-8 minutes.
6. Remove the lid and cook for another 1–2 minutes to evaporate any remaining water.
7. Combine the Chinese vinegar with the sliced chilli and serve alongside the dumplings. Sprinkle with black sesame seeds and serve immediately.
Lemon Roast Chicken with Parsnip Puree and Beans
It's a marriage made in heaven, and a great alternative to roast chicken and potato mash.
Succulent lemon chicken balances perfectly with the sweetness of the parsnip puree.
Serves 4
Ingredients
It's a marriage made in heaven, and a great alternative to roast chicken and potato mash.
Succulent lemon chicken balances perfectly with the sweetness of the parsnip puree.
Serves 4
Ingredients
1 x 1.5 kg free range chicken
2 lemons, thinly sliced
2 cloves garlic, sliced
1 bunch lemon thyme
Extra virgin olive oil
Salt and black pepper, to taste
1 cup good quality chicken stock
1 quantity Parsnip puree
Method
2 lemons, thinly sliced
2 cloves garlic, sliced
1 bunch lemon thyme
Extra virgin olive oil
Salt and black pepper, to taste
1 cup good quality chicken stock
1 quantity Parsnip puree
Method
1. Preheat the oven to 200˚C (400˚F). Rinse the chicken and pat dry with paper towel. Fill the cavity of the chicken with the lemon slices, garlic and ½ bunch of thyme sprigs. Tie the chicken legs together to keep the lemon slices, garlic and thyme in place.
2. Place the chicken in a roasting pan and rub the skin with olive oil, season with salt and pepper. Sprinkle over remaining thyme sprigs and bake in the oven for 1 hour, or until the skin is golden and the juices run clear when tested. Remove the chicken from the oven and place onto a warm platter. Loosely cover with foil and leave to rest in a warm place until ready to serve.
3. Place the pan and pan juices over a medium heat, deglaze the pan with stock and reduce to a simmer. Simmer until glossy and syrupy, approximately ¼ cup.
Serve the chicken with the pan juices, parsnip puree and some steamed green beans.
Parsnip Puree
Serves 4
Ingredients
2. Place the chicken in a roasting pan and rub the skin with olive oil, season with salt and pepper. Sprinkle over remaining thyme sprigs and bake in the oven for 1 hour, or until the skin is golden and the juices run clear when tested. Remove the chicken from the oven and place onto a warm platter. Loosely cover with foil and leave to rest in a warm place until ready to serve.
3. Place the pan and pan juices over a medium heat, deglaze the pan with stock and reduce to a simmer. Simmer until glossy and syrupy, approximately ¼ cup.
Serve the chicken with the pan juices, parsnip puree and some steamed green beans.
Parsnip Puree
Serves 4
Ingredients
750g Parsnips, approx 6 large, peeled
30g butter
1 small onion finely diced
1 clove garlic crushed
2 cups good quality chicken stock
White pepper to taste
Method
30g butter
1 small onion finely diced
1 clove garlic crushed
2 cups good quality chicken stock
White pepper to taste
Method
1. Cut the parsnips into quarters lengthways, removing the woody core, as it makes the puree stringy. Roughly chop the parsnip into chunks and set aside.
2. Heat butter in a large saucepan until bubbling, add the onion and garlic and sauté until onion is softened but not browned. Add the parsnip chunks and sauté for a further 5 minutes. Add the stock and bring to a boil, reduce the heat and simmer 15 minutes, remove the lid and simmer for a further 15 – 20 minutes or until most of the stock has evaporated.
3. Blend the parsnip with the remaining stock from the pot until smooth. If you would like the puree a little thinner adjust with a little extra stock or cream. Season to taste and serve hot.
Prep time: 24 hours Cook time: 2 hours Serves: 4-6 people
2 star anise
1 tablespoon grated root ginger
2 small red chillis, finely sliced
2 tablespoons soy sauce
2 tablespoons fish sauce
¼ cup fresh lime juice
Fried shallots, coriander leaves and julienned chilli, for garnish
Steamed rice and Asian greens, for serving
3 Rub pork rind well with the salt mixture and sesame oil, place rind side down in a baking dish and bake for 1 hour. Turn pork over, reduce to 180C and cook for another 1 hour or until tender.
Method
1. Heat oil in a frying pan and sauté onion, garlic and cumin, for 5 minutes, remove from heat and cool. Combine with chipotle peppers in adobe sauce, cider vinegar and maple syrup in a processor and blend until smooth.
2. Remove leaves from lower part of rosemary stalks and thread on chicken. Rub ½ the chipotle paste onto the chicken and marinate for 30 minutes.
3. Bbq chicken skewers over medium heat for 2-3 minutes on each side or until cooked through.
4. Serve chicken on a platter with chargrilled tortillas, Lime and black bean salsa, avocado and sour cream.
2. Heat butter in a large saucepan until bubbling, add the onion and garlic and sauté until onion is softened but not browned. Add the parsnip chunks and sauté for a further 5 minutes. Add the stock and bring to a boil, reduce the heat and simmer 15 minutes, remove the lid and simmer for a further 15 – 20 minutes or until most of the stock has evaporated.
3. Blend the parsnip with the remaining stock from the pot until smooth. If you would like the puree a little thinner adjust with a little extra stock or cream. Season to taste and serve hot.
Pork Belly with Caramel Sauce
Crunchy and crispy on the outside, succulent and juicy in the centre. This pork belly recipe is worth every second of the cooking involved in this recipe. Prep time: 24 hours Cook time: 2 hours Serves: 4-6 people
Ingredients
1 x 1½kg boneless pork belly, skin scored
2 teaspoons salt flakes
1 teaspoon white peppercorns
1 teaspoon Chinese five spice powder
1 tablespoon salt flakes
2 teaspoons sesame oil 1 cup coconut sugar
1/3 cup water2 teaspoons salt flakes
1 teaspoon white peppercorns
1 teaspoon Chinese five spice powder
1 tablespoon salt flakes
2 teaspoons sesame oil 1 cup coconut sugar
2 star anise
1 tablespoon grated root ginger
2 small red chillis, finely sliced
2 tablespoons soy sauce
2 tablespoons fish sauce
¼ cup fresh lime juice
Fried shallots, coriander leaves and julienned chilli, for garnish
Steamed rice and Asian greens, for serving
Method
1 Rub the pork belly rind with 2 teaspoons salt flakes and place on a tray, refrigerate uncovered overnight to dry rind. The next day, pat rind dry and brush of any remaining salt.
2 Preheat oven 200C. Crush white peppercorns in a mortar and pestle, mix through Chinese five spice and 1 tablespoon salt flakes.3 Rub pork rind well with the salt mixture and sesame oil, place rind side down in a baking dish and bake for 1 hour. Turn pork over, reduce to 180C and cook for another 1 hour or until tender.
4 While pork is cooking, combine coconut sugar and water in a saucepan, stir over medium heat until dissolved. Bring to boil, add star anise, ginger, chilli, soy, fish sauce and lime juice and simmer for 10 minutes or until syrupy.
5 Slice pork and serve drizzled with sauce, sprinkle over fried shallot, coriander and chilli. Serve with steamed rice and Asian greens.
Slow-roast leg of lamb with tomato & garlic crust
This is the easiest dish to prepare in advance, pop it into the oven and 4 hours later you have a wonderful soft shredded lamb. The juicy tomatoes make a glorious rich sauce to pour over the lamb when serving. Serve with roast potatoes and salad.
Serves 4-6
Ingredients
Serves 4-6
Ingredients
2kg leg of lamb, trimmed
1 garlic bulb, cloves separated (unpeeled)
2 tablespoons tomato paste
2 tablespoons olive oil, plus extra to drizzle
1½ cups (375ml) verjuice or white wine vinegar
500g kumatos, halved
500g vine-ripened tomatoes, halved
½ bunch thyme sprigs
2 rosemary sprigs
Handful fresh bay leaves
Method
1 garlic bulb, cloves separated (unpeeled)
2 tablespoons tomato paste
2 tablespoons olive oil, plus extra to drizzle
1½ cups (375ml) verjuice or white wine vinegar
500g kumatos, halved
500g vine-ripened tomatoes, halved
½ bunch thyme sprigs
2 rosemary sprigs
Handful fresh bay leaves
Method
1. Preheat the oven to 150ºC. Place the lamb in a large flameproof roasting pan.
2. Peel 2 garlic cloves and crush. Combine with tomato paste and oil, then season and brush over lamb. Pour verjuice into the pan around the lamb. Cover pan with a sheet of baking paper, then cover with 2 sheets of foil, sealing the edges so the steam doesn’t escape during cooking. Place in the oven and roast for 4 hours.
3. Remove the foil and baking paper, then arrange the tomatoes, cut-side up, around the lamb. Sprinkle over the herbs, bay leaves and remaining garlic cloves. Drizzle tomatoes with oil and season.
4. Return the pan to the oven and roast, uncovered, for a further 1 hour or until the tomatoes have softened and the lamb is tender and falling off the bone.
5. Transfer the lamb and tomatoes to a plate and keep warm. Skim any fat from the juices in the roasting pan, then place the pan over medium heat and cook, stirring, for 8-10 minutes until reduced. Pull the lamb from the bone and serve with tomatoes, garlic and pan juices.
Cook's tip: Fresh bay leaves are available from selected greengrocers. Verjuice
is unripe grape juice and is found at delis and gourmet food shops.
2. Peel 2 garlic cloves and crush. Combine with tomato paste and oil, then season and brush over lamb. Pour verjuice into the pan around the lamb. Cover pan with a sheet of baking paper, then cover with 2 sheets of foil, sealing the edges so the steam doesn’t escape during cooking. Place in the oven and roast for 4 hours.
3. Remove the foil and baking paper, then arrange the tomatoes, cut-side up, around the lamb. Sprinkle over the herbs, bay leaves and remaining garlic cloves. Drizzle tomatoes with oil and season.
4. Return the pan to the oven and roast, uncovered, for a further 1 hour or until the tomatoes have softened and the lamb is tender and falling off the bone.
5. Transfer the lamb and tomatoes to a plate and keep warm. Skim any fat from the juices in the roasting pan, then place the pan over medium heat and cook, stirring, for 8-10 minutes until reduced. Pull the lamb from the bone and serve with tomatoes, garlic and pan juices.
Cook's tip: Fresh bay leaves are available from selected greengrocers. Verjuice
is unripe grape juice and is found at delis and gourmet food shops.
Chipotle chicken fajitas with lime and black bean salsa
Serves 6
Ingredients
2 tablespoons olive oil
2 tablespoons olive oil
1 small red onion, finely diced
2 cloves garlic, crushed
1 teaspoon cumin seeds
200g chipotle peppers in adobe sauce
2 tablespoons cider vinegar
2 tablespoons maple syrup
1kg chicken breast fillets, cut into thick slices
2 large bunches rosemary
12 tortillas
Lime and black bean salsa, avocado and sour cream, for serving
Method
1. Heat oil in a frying pan and sauté onion, garlic and cumin, for 5 minutes, remove from heat and cool. Combine with chipotle peppers in adobe sauce, cider vinegar and maple syrup in a processor and blend until smooth.
2. Remove leaves from lower part of rosemary stalks and thread on chicken. Rub ½ the chipotle paste onto the chicken and marinate for 30 minutes.
3. Bbq chicken skewers over medium heat for 2-3 minutes on each side or until cooked through.
4. Serve chicken on a platter with chargrilled tortillas, Lime and black bean salsa, avocado and sour cream.
Cook's Tip: Canned chipotle peppers in adobe sauce and canned black bens are available at specialty delicatessens. Left over marinade can be frozen.
Lime and black bean salsa
In a bowl combine 1 drained and rinsed can of black beans, the segments of 3 limes (squeeze over juice from membranes), ½ cup coriander leaves, ½ sliced red onion, 1 finely diced jalapeno chilli, 1 tablespoon olive oil, ½ teaspoon salt flakes and ½ teaspoon sugar.
In a bowl combine 1 drained and rinsed can of black beans, the segments of 3 limes (squeeze over juice from membranes), ½ cup coriander leaves, ½ sliced red onion, 1 finely diced jalapeno chilli, 1 tablespoon olive oil, ½ teaspoon salt flakes and ½ teaspoon sugar.
Uber creative developed and produced this story for Vic's Meats Market
Thank you to our fabulous team... Recipe: Sally Courtney, Creative direction: Anne Marie Cummins,
Photography: Brett Stevens, Styling: Justine Poole, Food Preparation: Caroline Ryan.
Photography: Brett Stevens, Styling: Justine Poole, Food Preparation: Caroline Ryan.
