All posts tagged “mexican

Epic Post Xmas Lunch Feast – Part 2 – Pulled Pork Tacos

Okay I hope you left the majority of your stomach space free after the epicness that was Part 1 but…

…Oooohhh baby, are you ready for some pulled pork tacos? Here’s part 2 of my post Christmas lunch feast, the good stuff, the main stuff, the stuff…that matters…

Pulled Pork Tacos with Apple Slaw, Pickles & Mustard Mayo

Post Christmas Feast - Pulled Pork Tacos

Oh mai GAI…will you look at that? Is it speaking to you? 3 months later and it’s still speaking to me. This has got to be one of my most ambitious projects ever. When you get up at 7am to put shit in the oven, you know you’re going big. For the pulled pork, to provide the best result you HAVE to plan ahead, at least 1 day in advance, more if you value your sanity, this is definitely not a wing it type job. I store bought my tortillas but if you have the time and energy to make your own after cooking this much food then kudos to you. Also don’t forget the pico de gallo and guacamole from part 1 are perfect to add to the taco, as well as some sliced tomato, coriander (cilantro) sprigs & jalepenos. But enough fluffing about, let’s get to it!!!

Post Christmas Feast - Pulled Pork

Pulled Pork

1.5-2kg pork shoulder (preferably on the bone but my supermarket had it as a shoulder roast without the bone so that’s what I used)
3 medium brown onions

RUB
2 tablespoons garlic powder
2 tablespoons smoked paprika
2 teaspoons cayenne pepper
2 tablespoons sugar
1 tablespoon salt
1 teaspoon ground black pepper
4 tablespoons apple cider vinegar
2 tablespoons olive oil

Combine all the ingredients for the rub in a mixing bowl. Mix well, then apply and massage into the pork shoulder. Wrap and leave to marinate for at least 2-3 hours or even better overnight in the fridge (Especially if you’re cooking it for lunch, I marinated mine overnight and threw it in the oven at 7am and it made the table by 1pm).

Preheat oven to 155C/311F. Cut the onions roughly into quarters and line the bottom of a large baking dish. Place the pork on top of the onions and then cover dish with foil.

Bake for 2.5 hours. Then take foil off, continue to bake uncovered for 1.5-2 hours or until pork is nicely coloured and falling apart. (You may have to turn the heat up a little bit for the last couple of hours if you’re on a tight deadline)

Take the pork out of the oven, cover with foil and rest for 20min. Using 2 forks roughly pull the pork apart (ha) and making sure to mix in the gravy and onions from the bottom of the pan.

Try not to demolish it before it makes it onto the tortilla

Post Christmas Feast - Apple Slaw

Apple Slaw

1/4 head purple cabbage (shredded)
1/4 head white cabbage (shredded)
2 granny smith apples (cored & sliced into matchsticks)
2 scallions/shallots (finely chopped)

DRESSING
1 tablespoon whole egg mayonnaise
2 tablespoon sour cream
2 teaspoons dijon mustard
2 tablespoons apple cider vinegar
salt & pepper

Combine dry ingredients in a large salad bowl. Combine dressing ingredients, mix well and add dressing to the salad, making sure to coat everything. (Use your hands!)

Leave the slaw to sit for 20-30min in the fridge before serving. (As a kid I used to think coleslaw was “coldslaw” because it was meant to be served cold. And even now warmish slaw gives me the heebie jeebies. Serve yours cold please!

Post Christmas Feast - pickles

Quick House Pickles

2 radish bulbs (thinly sliced)
1/2 spanish onion (thinly sliced)
1 tablespoon sugar
2 tablespoons apple cider vinegar
salt & pepper

Add the radish and onions to a mixing bowl. Combine the sugar, vinegar, salt & pepper in another bowl, mix until sugar is completely dissolved. Add the pickling liquid to the radish & onions. Allow to seep for 20-30min. Squeeze excess vinegar out before serving.

If you don’t have a mandolin slicer or something like that to slice your pickles really thin then make sure you leave them to pickle a little longer.

Mustard Mayo

2 tablespoons whole egg mayonnaise
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar

Combine everything and mix well.

Post Christmas Feast

Post Christmas Feast- Finished Plate

And if you still have room for more food…next up in Part 3 is DESSERT

White Chocolate, Macadamia & Lime Semifreddo with Macerated Summer Fruits

Semifreddo

Epic Post Xmas Lunch Feast – Part 1 – Entree

Well well, I’ve been sitting on this lunch feast for 3 months because of the mammoth task of cataloguing everything I cooked and prepared. The issue is if I sit on it any longer I’m going to absolutely forget what I actually did, curse my laziness for not actually taking notes when coming up with recipes. But it was still an awesomely fun, sun filled day! And good company with good food and drink is pretty much all you need in life really….well until you run out of money for the food I guess. This is also the first lifestyle type shoot I’ve done. It was ridiculously tricky trying to get the requisite shots whilst all the food was sitting there with hungry guests circling the table. But without time to style, think or plan very much, it was all a little haphazard, but a lot of lessons learnt for next time I think.

The main theme of the day was Pulled Pork Tacos so I went a little Mexican chic with everything else. Here are the starters.

  • Moscato Jug
  • Tortilla Chips with Pico De Gallo (Salsa Fresca) & Guacamole
  • Baked Corn with Lime Butter

Post Christmas Lunch Feast

Moscato Jug

large handful of mixed berries (blueberries, raspberries, strawberries)
large handful of mint
1/2 lime (sliced thin)
1 bottle of Moscato (Or Prosecco)
Lemonade to top up

Moscato is a lovely sweet, effervescent wine with a beautiful fruity aroma, perfect for light summer cocktails. But be careful because this is so easy to drink that in a blink of an eye the entire jug will be gone.

Lightly Mull the berries, mint and lime together, pour in the moscato and top up the jug with lemonade and copious amounts of ice. Mix well and serve.

Post Christmas Lunch Feast

Post Christmas Lunch Feast

Pico De Gallo (Salsa Fresca)

(yields 1 medium bowl)
1/2 medium spanish onion
1 jalapeño
1 handful coriander
3 medium tomatoes
1 tablespoon olive oil
juice of 1 lime
salt and pepper to taste

Finely dice the spanish onion and the jalapeno and add to a mixing bowl. Remove the seeds from the tomato, dice and add to the bowl. Finely chop the coriander and add to the mixture with the oil, lime juice and salt and pepper to taste.

Post Christmas Lunch Feast

Guacamole

(yields 1 medium bowl)
2 ripe avocados
1/4 Spanish onion (finely diced)
1/2 tomato (seeds removed and finely diced)
juice of 1/2 lime
salt and pepper to taste

Remove the avocado flesh into a mixing bowl. Roughly mash with a fork, and then add onion, tomato, lime juice, salt and pepper to taste. Mix well. Either serve immediately or cover with glad wrap to prevent oxidation.

Post Christmas Lunch Feast

Post Christmas Lunch Feast

Baked Corn with Lime Butter

4 corn cobs (cut in half)
2 tablespoons salted butter
zest of 1 lime
salt & pepper

Preheat oven to 180C/356F

Soften the butter and add the lime zest. Cover each corn cob with the butter mixture. Then season with salt and pepper. Individually wrap each cob with foil. Then them all in a baking dish.

Bake for 20-30min or until corn is cooked through. This is a non-messy way of doing the corn because I was lazy and didn’t want to clean the grill pan. But if you don’t mind the mess and the cleanup then by all means grill or BBQ the corn to get a nice char flavour and then top with the lime butter.

Check out Part 2 – The Main Event

Pulled Pork Tacos with Apple Slaw, Pickles & Mustard Mayo

Pulled Pork Tacos