Pulled Pork Burgers

Who doesn't love pulled pork? I've been wanting to give it a try for ages, so we invited a few friends over for lunch and gave it a shot. And it was amazing! This is how I did it.

Pork: I used a rolled pork shoulder. Remove the netting and the rind. Pat down and rub with olive oil, the coat with spice rub (recipe below). In the bottom of a heavy casserole dish put one slice onion and several sliced garlic gloves, and one cup of water. Sit your pork on top and let rest in the fridge overnight.

Some 4-5 hours before you want to eat the pork, put the dish in the oven and turn on to 150C. At this point I went back to bed for a couple of hours....

Spice mix:

1 tablespoon paprika
1 tablespoon packed golden brown sugar
1 1/2 tsp chilli powder
1 1⁄2 tsp ground cumin
1 tsp coarsely ground black pepper
1 tsp sea salt
1/2 tsp ground cayenne pepper 

BBQ sauce. Combine, bring to boil then put aside.

1 1/2 cups apple cider vinegar
1/2 cup water or apple juice
2 tbsp ketchup
2 tbsp granulated sugar
1 tbsp hot pepper sauce
1/2 tsp crushed red pepper flakes
Sea salt and freshly ground black pepper to taste

Slaw

Dressing
1 cup good quality mayonnaise
3 tsp smoked paprika 
1 tsp Tabasco 
juice of 1/2 lemon 
Sea salt to taste

2 granny smith apples, finely julienned
1 small to medium white cabbage, shredded 
8 jalapenos finely diced (reduce quantity if you don’t like heat) 
1/2 bunch coriander, finely chopped 
4 spring onions, finely chopped

Check the pork, it should fall apart when you stick a fork into it. I took mine out of the oven and let it sit for a little while. Then remove from the pan, and use two forks to shred or "pull" the pork. Return to the pan and mix through the onion/garlic mix. Also add enough BBQ sauce to your liking and even a bit of spice mix if you want.

Toast some brioche buns, top with pork and slaw mix and you are ready to go!

Raspberry Ice Cream

It might be winter, but there is always a place for ice cream in my life. I had some raspberries in the freezer that I picked at the Kinglake farm back in January that was just begging to be used.

I used this recipe, though there are many around. Just make sure not to cook it too quickly or your eggs curdle.

 

And I've got this cute container especially made for home made ice cream.

So yum!

Beef Casserole

With the cooler weather upon us, there isn't much better than a slow-cooked meal to fill the belly. This beef casserole is a new discovery of mine and it was so good I'll definitely be making it again.

I used Oyster Blade for the meat; not too expensive and it always cooks beautifully.

 

I also added carrot and zucchini to mine, and excluded the mushrooms as I don't like them. This is what it looked like after almost three hours in the oven:

And with the dumplings cooked on top. My only suggestion is to make sure there is plenty of liquid before this step, as what was left in my pot evaporated with the lid off. 

 

You can find the recipe here.

Sunday Morning Jam Session

I feel like I've been neglecting my blog lately, and I'm sorry...but its definitely that time of year! Fabric is coming in and out of the shop at a ridiculous rate, there are social events to attend, food to make, and quilts to finish. The last week vanished before my eyes between being in Hobart for the weekend, then in Queensland Wednesday/Thursday. I promise I've finished all my travelling for the year.

This mornings job was apricot jam; last summer's batch disappeared way too early in the year. So I bought a huge bag of the yummiest fruit and set about turning my kitchen into a super-sticky mess. But so worth it!

I've posted the recipe before, over here; it's the Stephanie Alexander one and I wouldn't use any other. It has never failed me.

 

Now I'm off to hide the finished product before anyone else gets their hands on it....

Chicken and Tomato Risoni

I love an easy mid-week meal, and this one really fits the bill. The original recipe was for a prawn and fennel risoni, but I don't eat prawns so I worked a little magic on it. There were also enough leftovers for lunch.

Ingredients:

One punnet cherry tomatoes, cut in half

Garlic, clove(s) sliced

One chicken breast, sliced

350g risoni (also known as orzo)

1 litre chicken stock

Handful green beans, halved

Handful frozen peas

Fresh parsley or other herbs

Method:

Cook your tomatoes with a splash of olive oil and a sprinkle of salt for three minutes or so. When softened slightly, remove from the pan.

Cook your chicken, until golden and cooked through. Put aside with the tomatoes. 

Add the garlic to the pan with a little extra oil, then add the risoni, stock, beans and peas. Simmer for approximately eight minutes or until risoni is cooked and all stock absorbed. Stir through chicken, tomatoes and your chopped herbs and serve.

Chicken and Leek Pie

Something a little yummy for a cool winters evening when you aren't feeling as good as you'd like; Chicken and Leek Pie! The recipe comes from The Age and was easy to follow. You uses a few pots but the results are certainly worth it.

The recipe can be found here.

I used skinless chicken thighs as I couldn't be bothered mucking around with bones and the like. I also excluded the mushrooms as I don't like them, and only used one leek. A very yummy way to end the weekend.

Chicken and Chorizo Paella

Because I work at home on Fridays, it gives me a little more time than usual to make dinner, so I often make something that I wouldn't do on a normal weeknight. This week I found a recipe for Paella and I just had to make it. It takes a little bit more time and effort, but it's not difficult, and the results were worth it.

The recipe can be found here. Follow all the steps, including leaving it sitting with a tea towel over the top. I was worried that the rice was still a little firm on top, but once I dug in it was just beautiful. This recipe is definitely a keeper (and I sent mum home with leftovers to her tea tonight).

The only changes I made were using three thigh fillets, and a whole chorizo. Yum!

Hello Friday

It's a gorgeous day here in Melbourne, far too nice to be stuck inside sewing. But before I head outside to potter around in the garden, I quickly finished off the Quince Jelly I started on Wednesday. It turned out beautifully! It's not quite as red as I would like, but its a fine line between developing the colour, and over-cooking it. Last time I made beautifully red quince jelly it needed to be microwaved every time you wanted to spread some on toast.

Miss Lola is settling in well, and Millie seems to be opening up more to her. They enjoy a game of rough and tumble around the lounge room at night. Millie looks so vicious, but her tail is wagging madly and she never actually hurts Lola.

I did catch Lola stealing clothes from my bedroom last night though...I'm not sure what she planned to do with them!

Pumpkin Lasagnette

Now that the weather in Melbourne has turned cold, the evenings are perfect for filling meals like curries and pastas. I came across this yummy Pumpkin Lasagnette the other week and really enjoyed it. It's a little fiddly (cooking pasta sheets in a saucepan is not ideal), but overall not too difficult. Great if you have a vegetarian friend coming for tea.

(recipe from here)

½ kent (jap) pumpkin, peeled and sliced thinly (5mm slices)
Extra virgin olive oil
Salt flakes
Freshly ground pepper
500g lasagnette (dried) - broad-ribbon pasta with ruffled edges
350g piece fresh ricotta, sliced thinly
120g taleggio - Italian washed-rind cheese, cut or broken into knobs
5 sprigs oregano, picked, or 2 tbsp dried oregano
120ml cream
100g grana padano parmesan, grated
5 anchovies (in oil)

1. Preheat the oven to 180 degrees fan-forced, 200 degrees conventional.
2. Toss the pumpkin in oil, season with salt and pepper and lay on a lined baking tray. Bake for 25 minutes.
3. Cook the lasagnette in plenty of boiling salted water, then drain.
4. Place a third of the pasta in a large ceramic dish, then season and drizzle with oil. Layer on a third of the ricotta, taleggio and cooked pumpkin. Sprinkle with oregano, spoon over a third of the cream and scatter with grated parmesan. Repeat the layers twice until the ingredients are done. Finish with parmesan, salt, pepper.
5. Tear the anchovies in half lengthways and criss-cross over the top. Cover with paper and foil and bake for 25 minutes. Take off the cover and put the lasagnette back in the oven to brown for 15 minutes.

I made a few changes; I used bocconcini in place of taleggio, and excluded the anchovies (I don't like them), but I reckon some prosciutto would bring back that salty tang.  I also used sage instead of oregano as it matches perfectly with pumpkin.

I'd love to know if anyone gives this one a try!

Pumpkin Farro Salad

Last year at a lunch I went to I was served a pumpkin farro salad. I'd never heard of farro before but I really enjoyed it. So I did a little searching and found that you can buy locally grown farro at Thomas Dux (Mt Zero brand). It's a grain that looks a little like wheat, but you can use it as a substitute for pasta or rice, in salads, soups etc.

Ingredients:

2 cups Mount Zero Farro

2 teaspoons fine-grained sea salt

6 cups water or stock

3 cups butternut pumpkin, diced 15mm

1 large red onion cut into 1/8ths

1 tablespoon fresh thyme, chopped

4 tablespoons Mount Zero extra virgin olive oil

Juice of 1 lemon

1 tablespoon Mount Zero red wine vinegar

1 cup walnuts, toasted well

¼ cup goats cheese, crumbled (optional)

1 bunch fresh herbs, chopped (Italian parsley, basil, mint, oregano)

Method:

Place the farro in a large saucepan, cover with cold water and bring to the boil. Simmer for 20 minutes, or until tender and drain well. Dress with olive oil and lemon juice and season with salt and pepper.

Preheat the oven to 200C

Mix the diced pumpkin, onion pieces and chopped thyme in a single layer in a baking tray and toss with 2 tablespoons extra virgin olive oil and season with salt and pepper. Roast in oven for 30-40 minutes, or until cooked. Remove from the oven, sprinkle with the red wine vinegar and set aside to cool.

Toss the roasted vegetables and chopped herbs through the farro and scatter the

surface with the crumbled goats cheese. 

I used a mix of pumpkin and sweet potato, and used slivered almonds as that's what I had in the cupboard. Was the perfect accompaniment to some chicken for dinner.

Basil Pesto

Nothing says summer like basil, even when it's already half way through autumn. While we are still having lovely warm days, the nights are getting cooler, and the basil was starting to look a little weary. Pesto is the perfect solution!

My recipe is done by feel:

A colander full of basil (or a bunch, if you've bought it)

Handful of pine nuts

Handful of Parmesan

A couple of cloves of garlic

Pinch of salt

Olive oil

Whiz your basil, nuts, cheese and garlic in a food processor until finely chopped. I use a mini processor as there isn't much bulk, so it works a bit better. Add in some oil to get it to the consistency you want, and thrown in a pinch of salt.

If you aren't going to use it straight away, put it in a container or jar, and cover with a layer of olive oil to keep it green. Then put it in the fridge or freezer until you are ready to use it. It's a great back-up meal when you're in a bit of a hurry. Yum!

Last Week

Last week was pretty hectic, but I'm sorry to say, I don't have much to show for it. No time for any sewing!

I spent a day minding my friends two gorgeous little boys, who are one and almost three. I had another friend over for morning tea and we had a great time playing with the boys. I even managed a few nappies!

I also spent a day as a relief teacher, which I really enjoy. While its hard work, its nice being able to walk away at the end of the day with no responsibility.

Sweetwater's Reunion rocked up on my doorstep while I was out yesterday, so I've listed that in the shop. Its a great range if you are looking for something for boys. I've been getting all my fabrics organised for next weekend's Mathilda's Market. I'm really looking forward to it!

I also attended a function at the airport, which was an interesting experience...not just because going to the airport to not catch a plane is a bit strange, but I didn't know a single person there. I had a great night though and meet a lovely group of people.

Now I have a bit pot of Spag Bol simmering on the stove...I'm looking forward to a quiet Saturday night with some great food and wine...

Instagram

I'm no photographer; I'm more of a point-and-shoot kinda girl. I also don't know my way around Photoshop; the only skill I have there is pimple-removing when I need an ID photo to look good.

So it's no suprise that I'm loving Instagram! Take a quick snap on my iPhone, pop it into Instagram and let it work its magic. These are a few shots I've taken over the last week or so...

I love a good cup of tea; I've been drinking it every morning since I was little. Usually I'm an English Breakfast girl, but Twinings bought out an Aussie blend in time for Australia Day and I really like it.

A quick meal one night: stir fried pork with beans, wombok and cashews served with rice.

Scones cooked in the Weber BBQ with lashings of that blackberry jam I made over the weekend and thick cream.

Summer fruits; we only got one fig on our little tree this year, but that wasn't a bad effort given we moved the tree over winter. I wasn't sure it would survive...

More homegrown goodness; tomatoes, bocconcini and basil with a little olive oil, salt and pepper. Ensalada Caprese.

And of course a quick snap of Bella, who spends most of her time chilling on my bed. This little girl does not like the heat at all!

Blackberry Jam

One of my lovely friends invited me over for dinner and blackberry picking on Australia day. Not a bad way to spend the evening!

I topped up my haul with another picking session along my local train line, so I had enough to make a yummy batch of jam (plus save some to eat).

My jam recipe is super simple:
1kg berries (works for blackberries or raspberries)
40-50ml lemon juice
750g sugar

Get your berries and juice into a big pan (as in the pic above), then cook until they have broken right down and are super juicy.

Then add your sugar, stir until it's all disolved, then bring to the boil. I love that gorgeous purple colour!

Boil rapidly until the jam reaches setting point (about 10 mins), then bottle it up.


How awesome is the colour? I'm making a batch of scones later...its going to be divine!

The Week That Was

Such a busy week, but so little crafting!

I basted Sugar Twist, and it's been sitting beside the machine ever since.





Did some experiementing in the kitchen...

...chicken tacos with homemade tortillas...





...and spinach ricotta dumplings with tomato.







Tried out a new cafe; Mart 130, which is in an old tram stop.

Had a job interview in the country

And played around with Ruby.

What did you do this week?

When Life Gives You Lemons...

...I ask for suggestions!

My little lemon tree is heaving under the weight of all the fruit, and a little light pruning means I have 30-odd lemons in my kitchen waiting to be used.

My cupboard is already stocked with lemon marmalade and preserved lemons, and my freezer with lots of frozen juice. I've made chicken and lemon pie, lemon and yoghurt cake, and lemon delicious.

Any idea as to what I can do with the rest? Lemon butter isn't something that we use, and my mum is diabetic so we try to keep the sugar down as much as possible...and I've run out of ideas.

Sunday, Sausage Rolls and Strawberry Fields

I spent a lovely Sunday chilling at home yesterday, catching up with my best friend and her gorgeous 7 month old boy. He is at that gorgeous age where he is all smiles and giggles.

For lunch I made us some chicken sausage rolls that were so good they were eaten before the camera got anywhere near them. But they were a yummy mix of chicken, lemon, rocket and feta.

Now that the BOM is quilted and done, I've found myself a new project to fill in the time before I go away. I've decided on the Sugar Twist pattern (by The Pattern Basket), and a Strawberry Fields layer cake. I'm all ready for this months market so I'm looking forward to doing a bit of sewing just for me...

Chicken Pie

Maggie Beer's Chicken, Lemon and Olive Pie was the perfect sunday night dinner for a cool and windy evening. A few steps involved, but pretty simple overall, and very yum!

The chicken is baked in the oven with lemon, garlic and thyme.

Then combined with a rosemary sauce.

And encased in a yummy sour cream pastry.

A Pumpkin Soup Kind of Day

The cooler weather is really kicking in, the trees have mostly lost their leaves, and the lights need to be switched on in the early afternoon. Winter is definitely on its way! One of my favourite things about this time of year is pumpkin soup. This is my recipe:

Ingredients:

butter

1 diced onion

pumpkin, cut into chunks (I use about 1/3 of a pumpkin)

1L chicken or vegetable stock

Melt the butter, then add the diced onion and potato. Saute until onion is soft, then add pumpkin and stock. Simmer until the vegies are soft, then puree with a bar mix. Divine served hot with a dollop of cream, sour cream, or yoghurt if you want to keep it healthy.

Sorry for the lack of content lately; I started my teaching placement this week and I've been busy finding my feet. I'm in a really good school right around the corner from my house and really enjoying it so far. I don't imagine there will be much sewing time; I've got a huge pile of tests to mark this weekend!

Cats, Owls and Pasta

I had a delivery today that came in a long, narrow box; it didn't take Bella too long to make herself at home, right down the very end.

I'm making progress on my market sewing for next month; I've finished big owls, bunnies, and now a pack of little owls. Since I took the photo, they've been stuffed and had their squeaker inserted...just need to stitch them closed now.

I've also made some yummy home made pasta this afternoon which I'm looking forward to having for dinner. Simple and easy to make, and my recipe makes two adult serves plus a small serve of leftovers for lunch, or serves 4-5 as a side dish for something like beef stroganoff.

To make my pasta, blitz in a mixer 2 cups plain flour, 2 eggs, pinch of salt and a few slugs of olive oil. Then add some warm water and blitz till it resembles bread crumbs (the amount will vary depending on your flour). Tip onto your bench, knead until smooth, then wrap and pop in the fridge for an hour. Then use a pasta roller to roll out and cut as desired; I make mine into fettuccine.