Pulled Pork Sandwiches with Grilled Pineapple
Deliciously Tender and Succulent. Whether its made for a packed lunch or home snack, this right here can make it to your top favourite list of sandwiches.
- 2kg pound pork shoulder
- 1 fresh pineapple, cut into 8 rings
- 2¼ cups of pineapple juice, divided
- 2 cups of light brown sugar
- 1 cup of low sodium soy sauce
- ¾ cup of tomato sauce
- 2cm piece of fresh ginger, grated
- 5 cloves of garlic, minced
- 2 teaspoons of red pepper flakes
- 8 sandwich buns
- Place the pork in the pot. DO NOT SALT. (There will be enough salt flavor later from the soy in the sauce).
- Pour in ¼ cup of pineapple juice.
- Cook on low heat till shredding (about 4 hours).
- When your pork is ready, drain the juices from the crockpot and retain the meat.
- To a medium saucepan, add the tomato sauce, soy sauce, 2 cups of pineapple juice, brown sugar, grated ginger, garlic, and red pepper flakes.
- Bring to a boil, then reduce the heat and simmer for 25-30 minutes.
- Let the mixture cool slightly.
- Pour half of the sauce over the pork and half into a container to serve alongside the pork.
- Shred the pork with two forks, while combining the BBQ sauce along with it.
- On a hot grill or grill pan, toast the buns for 30 seconds.
- Then grill the pineapple slices for about a minute on each side.
- Place a pineapple slice on the bottom bun, top with pulled pork, drizzle with more sauce if desired before topping your sandwich.
Choc-Caramel Brownie Pudding & Hot Fudge Sauce
Brownie meets biscuit in this crazy good pud that’s packed with chocolate.
- Melted butter, to grease
- 200g dark cooking chocolate, coarsely chopped
- 200g butter, chopped
- 3 eggs
- 2 egg yolks
- 270g (1 1/4 cups) caster sugar
- 115g (3/4 cup) plain flour
- 35g (1/3 cup) cocoa powder, sifted
- 200g Arnott’s Caramel Crowns
HOT FUDGE SAUCE
- 200g dark chocolate, finely chopped
- 250ml (1 cup) thickened cream
Vanilla ice-cream, to serve
- Preheat oven to 160°C. Brush a 16 x 26cm slice pan with melted butter. Line with baking paper, allowing the sides to overhang.
- Place the chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until melted and smooth. Set aside to cool slightly. Transfer to a large bowl.
- Whisk the eggs and egg yolks in a jug until combined. Add to the chocolate mixture and stir until combined. Stir in the sugar, flour and cocoa powder.
- Pour half the mixture into the lined pan. Place the biscuits on top of the mixture, spacing evenly and pressing down slightly into the mixture. Pour over the remaining chocolate mixture and gently spread to cover the biscuits. Smooth the surface.
- Bake for 40 minutes or until crumbs cling to a skewer inserted into the centre. Set aside to cool slightly.
- To make the hot fudge sauce, place the chocolate and cream in a small saucepan over low heat. Cook, stirring, for 5 minutes or until smooth.
- Cut brownie into pieces. Serve with ice-cream and hot fudge sauce.
PEANUT BUTTER & CHOCOLATE FONDANT CAKES
Your sweet tooth is going to Love you for this one…Its chocolate adventure time.
• 200g dark chocolate, chopped
• 7 tablespoons unsalted butter, chopped
• 2 eggs
• 2 egg yolks
• 1/2 cup superfine sugar
• 1/4 cup all-purpose flour, sifted
• 8 tablespoons smooth peanut butter
• Cocoa powder, for destining
4 x 1-cup baking molds
- Preheat oven to 205C.
- Place the chocolate and butter in a glass bowl over a pot of hot water over low heat and stir until the chocolate is melted and smooth.
- Place the eggs, egg yolks and sugar in a bowl and whisk until well combined. Add the chocolate mixture and flour and whisk until well combined.
- Spoon two-thirds of the mixture into 4 (1-cup) well-greased baking molds. Spoon 2 tablespoons peanut butter into the center of each mold and spoon the remaining chocolate mixture over. Place the molds on a baking sheet and bake for 16–18 minutes or until puffed. Gently turn out the cakes immediately and dust with cocoa powder to serve.
Serve these immediately to ensure they have a lovely, molten center.
Chicken Curry Bunny Chow
A South African explosion of flavours and textures. Perfect to keep you warm and the chills at bay.
- 2 tablespoons sunflower oil
- 6 chicken thigh fillets, cut into 3cm pieces
- 1 onion, chopped
- 3 garlic cloves, crushed
- 4cm piece ginger, grated
- 1 star anise
- 1 cinnamon quill
- 1/2 teaspoon fennel seeds
- 2 teaspoons garam masala
- 1/4 teaspoon chilli powder
- 1 tablespoon tomato paste
- 2 cups (500ml) Massel chicken style liquid stock
- 400g can butter beans, rinsed, drained
- 4 large round bread rolls
- Olive oil, to brush
- 1/3 cup (95g) thick Greek-style yoghurt
TOMATO & RED ONION SAMBAL
- 1 red onion, sliced
- 1 long green chilli, seeds removed, chopped
- 2 tomatoes, seeds removed, finely chopped
- 1/2 bunch coriander, leaves chopped
- 1 tablespoon white wine vinegar
- 1 teaspoon caster sugar
- Preheat the oven to 180°C. Heat 1 tablespoon sunflower oil in a large saucepan over medium heat. Season chicken, then in 2 batches, cook, turning, for 4-5 minutes until browned. Remove from the pan.
- Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic, ginger and spices, then cook for 2 minutes or until fragrant. Add tomato paste and cook for a further 1 minute. Return chicken to pan and add stock. Bring to a simmer, then reduce heat to medium-low and cook for 20 minutes.
- Add beans and cook for 5 minutes or until chicken is cooked through and sauce is slightly reduced. Remove from heat.
- Meanwhile, cut the tops off the rolls and hollow out, discarding filling and tops. Brush with olive oil and bake for 5 minutes or until slightly golden, then set aside.
- For the sambal, combine all the ingredients in a small bowl and set aside.
- Stir the yoghurt through the curry and season, then divide among bread rolls. Top with sambal, then serve.