BANH MI STYLE HOT DOGS

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RECIPE DEVELOPED FOR WOOLWORTHS

Quick Pickle
1 cup rice wine vinegar 
1 cup water
3/4 cup sugar 
1 carrot, peeled using julienne peeler 
1/4 large white radish*, peeled using julienne peeler 

1 packet Woolworths Classic Cumberland Pork Sausages 500g

1 packet Woolworths Jumbo Crusty Long Rolls 6 pack, sliced to open 
3 tbs Woolworths Sriracha mayo 
1 cucumber, cut in eighths 
1 large red chili, sliced 
2 spring onions, sliced 
1/2 cup coriander, leaves only  

Step 1. Start off with the quick pickle. This can be done the day before to really pickle overnight, or just the day of. In a small saucepan add the vinegar, water and sugar. Bring to the boil and stir to dissolve the sugar.

Step 2. Adding the carrot and the radish to two separate bowls, pour over the pickle liquid and mix well to coat, place in fridge overnight or until serving.

Step 3. Cook the pork sausages in a pan or outside on the bbq, once cooked, allow to cool slightly and slice in half.

Step 4. Build your bun. Start with a good smear of sriracha mayo and then build how you like, adding sausage, pickled veg, cucumber, chili, coriander and spring onions.

*Note: As an alternative to white radish, use your choice of radish or alternatively cabbage works well.

CHRISTMAS HAM W/ MANGO CHILI GLAZE

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Recipe developed for Woolworths

1 Woolworths Half Leg Ham

Mango Chili Glaze
1 tin Woolworths Mango slices, in syrup
1 tbs chili flakes
3 tbs sweet chili sauce
1 tbs coriander powder
2 tbs white wine vinegar
Lime leaf

Step 1. Preheat oven to 170°C, ensure oven / racks allow sufficient space for your ham. You may need to remove some oven racks from the oven, placing one rack on the bottom shelf of the oven.

Step 2. Remove ham from its packaging and  using a sharp knife, cut around the shank of the ham, about 10-15 cm from the end. Run a knife under the rind around just the edge of ham. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece. Score the surface of the ham in a diamond pattern, making shallow cuts with a sharp knife. You only want to score the fat layer and not into the meat. Place ham on a rack in a roasting pan lined with foil or baking paper.

Step 3. Make the Mango Chili Glaze by adding all glaze ingredients into a blending jug and using a stick blender, blend until smooth. If needed adjust the quantities of spice to taste, depending on your preferred level of heat and sweetness.

Step 4. Pour the glaze into a saucepan and place over medium heat. Simmer, stirring occasionally, for 5-10 minutes, until the glaze thickens and is sticky and glossy.

Step 5. Glaze the Ham. Brush 1/3 of the glaze over the entire surface of the ham. Make sure to get the glaze into the scored cuts. Bake, brushing with glaze every 30 mins, for 1 hour 30 minutes.

Step 6. Allow the ham to rest slightly (15-20 minutes) before carving. Slice the ham and serve with any remaining glaze on the side for extra drizzling and garnish with fragrant lime leaf threads.

PULLED PORK BOWL

RECIPE DEVELOPED FOR WOOLWORTHS

I love a bit of pulled pork and Woolworths makes it easy with their Slow Cooked Mild Mexican Pork Shoulder. All you need to do is pop it in the oven (or microwave), pull the pork and you have the base of a really delicious meal, like this Pulled Pork Bowl. 

Prep 00:15

Cook 00:40 (or 6 mins if using microwave)

Serves 4

Easy

Ingredients
1 x packet Slow Cooked Mild Mexican Pork Shoulder 
3 cups cooked Woolworths Brown Rice 

Green Spicy Cream
2 small ripe avocados
100ml Woolworths Natural Greek Style Yoghurt
Juice, half lime
1tbs your favourite green hot sauce 

To garnish 
1 cup Woolworths Light Tasty Shredded Cheese 
250g Woolworths Cherry Tomato, cut in half
2 x jalapeno, finely sliced
1 small white onion, diced, rinsed in fresh water
1/2 cup coriander roughly chopped
Lime wedges, to serve 

Method

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Step 1. Cook the Mexican Pork Shoulder as per packet instructions, keep warm and set aside.

Step 2.  To make the green spicy dressing, add all ingredients into food processor or blender and blitz until smooth. 

Step 3. Assemble the bowl by laying down a layer of rice then topping with generous amounts of the pork shoulder and beans, sprinkling over cheese and a dollop of the green spicy cream, garnish with coriander, sliced chili, onion and lime wedges. 

MORE MEX 👇🏻👇🏻

BEEFED UP BOLOGNESE

RECIPE DEVELOPED FOR HEALTHY MALE DURING MEN’S HEALTH WEEK

Bolognese with a few sneaky extras thrown in! This is a great way to not only bulk out your bolognese with heaps of veg but it also adds a great flavour base. This dish is all about layering the flavours and extracting all the goodness from each ingredient. Feel free to double (or even triple) this recipe so you can have these prepped and frozen for when you need a quick and healthy meal option.

Prep 00:15

Cook 00:25

Serves 4

Easy

Ingredients

2 tbs extra virgin olive oil

1 x brown onion, finely diced

4 x cloves garlic, crushed

1 x large carrot, peeled and diced

1 x bulb fennel, diced

1 x zucchini, diced

150g cup mushrooms, diced

250g bolognese mince (mix of pork and beef)*

2 x 400g can lentils, rinsed and drained

1 tsp fennel seeds

1 tsp chili flakes

1 tsp dried oregano

2 x 400g can crushed tomatoes

Sea salt & crushed black pepper, to taste

400g you pasta of choice, cooked as per packet instructions*

Extra virgin olive oil, to serve

Parmesan cheese, to serve

Basil, leaves only, to serve

Method

Step 1. Heat a large heavy based saucepan or cast iron pot to medium high heat and in batches of the different veggies, cook until softened and slightly caramelised / coloured.

Step 2. Once all veggies are cooked off, set aside. Brown off mince, then add lentils along with spices. Stir well to combine and cook until fragrant. Add back all the precooked veg.

Step 3. Add crushed tomatoes, using the tomato can add in a can full or water and season well with salt and pepper. Cook, gently simmering for 15-20 mins.

Step 4. Serve on top of your pasta of choice, with a drizzle of olive oil and garnish with basil and parmesan.

Notes

* for all the veg, if you want to cheat, feel free to use a food processor using the grate or chop attachment.

* for the mince, you can use only pork or only beef depending on your preference and availability.

*choose your favourite pasta shape, spaghetti is the classic but sometimes I love a short pasta to have with my bolognese.

BEAN, KALE & CHORIZO SOUP

SORT OF LIKE A RIBOLLTA

3 good quality chorizo, cut into bite sized chunks

1 tbs extra virgin olive oil

3 cloves garlic, crushed

1 onion, grated

1 carrot, grated

2 tsp fennel seeds

1 tsp chili flakes

1 tbs tomato paste

750 ml chicken stock (home made it the best)

2 can cannellini beans, rinsed and drained

1/2 bunch kale, roughly chopped

*optional - parmesan rinds, if you have any of those lying around, throw them in

To serve

Extra virgin olive oil, to dress

Chili flakes, to taste

Parmesan, grated

Sourdough bread, cut into chunky croutons

Step 1. In a large pot over medium high heat add chorizo sausage in batches and cook until golden and crisp on the outside. Once all chorizo is coloured remove from pan and set aside until serving

Step 2. Retain any chorizo cooking juices and add olive oil and cook off garlic, onion, carrot along with fennel and chili. Sweat off until aromatic and onion has turned translucent and carrot has softened. Add tomato paste and cook for 2-3mins, pour over chicken stock, bring to the boil and add beans (at this point you can add the parmesan rind if using). Cook simmering for 15mins, taste and season where needed. Add kale and stir through, cook for a further 3-5mins until kale is tender.

Step 3. While soup is cooking, coat your bread croutons in oil and cook in oven until crispy, save for serving.

Step 4. Add serves of the soup to large bowls, finishing with olive oil, chili flakes, chorizo, grated parmesan, and serve with crusty croutons

HOW TO PREPARE A CHRISTMAS HAM

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AND ONCE YOU HAVE FINISHED THE PREP, YOU CAN MAKE THIS…

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Cubanos (Cuban Sandwich)

RECIPE DEVELOPED FOR CAPILANO HONEY

The yearly question, what do we do with all that leftover Christmas ham? Well this recipe is a lot of fun and packs some serious flavour into some leftover sandwiches in the form of the famous Cubano! My Hot Chili Honey & Chipotle Glazed Ham gives you the perfect starting point for this leftover delight. 

Prep 00:10

Cook 00:10

Makes 2

Easy 

Ingredients List

Chopped Ham
1 cup leftover Hot Chili Honey & Chipotle Glazed Ham*, chopped into small chunks

2 tsp ground coriander 

2 tsp ground cumin
2 cloves garlic, finely grated
2 tbs chipotle in adobo, sauce only 

2tbs fresh orange juice
1tbs Capilano Honey

Sliced Ham
200g thinly sliced leftover Hot Chili Honey & Chipotle Glazed Ham

2 Cuban bread rolls*

Yellow mustard, to serve

Whole egg mayonnaise, to serve

6 slices Swiss cheese

2 dill pickles, sliced into thin strips

1 tbs butter, melted 

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Method

Step 1. Prepare the chopped ham component of the sandwich by heating a non stick pan to medium high heat, add chopped ham and saute until beginning to warm through. Add ground coriander, cumin, garlic, chipotle, orange juice stir well to combine. Increase heat slightly and once hot add the Capilano honey. Cook until the juice has evaporated and the chopped ham is sticky and golden. Set aside and allow to cool slightly. 

Step 2. Assemble the sandwich starting with a base layer of yellow mustard and swiss cheese slices, top with sliced ham, followed by the spiced chopped honey ham, topped with dill pickle slices and a scaping of mayonnaise on the top of the bun. 

Step 3. Heat a griddle pan over medium heat. Brush tops of bread with melted butter, place the sandwiches top down and using a weight of some kind (fish weight, another pan) cook until roll is crisp and bar marks show on bread, brush base of bread with butter, flip and cook on the base until cheese is melted. Serve warm and enjoy 

Notes
* The best section of the ham for this dish is the part around the hock, dig in there to get the good stuff and make sure nothing goes to waste!
* Cuban rolls are obviously quite hard to find in Australia, so as an alternative use small Turkish rolls. 

WHO DOESNT LOVE A GOOD SANDWICH, MORE BELOW…

PEKING PORK PANCAKES

RECIPE DEVELOPED FOR RIVERVIEW FARMS PORK

Take the classic “Peking style” flavours and make the most of your roast with this little twist! A fun way to get hands on and serve your pork all wrapped up in a tasty pancake.. 

Prep 00:05

Cook 00:05

Serves 8 as part of a shared meal

Super Easy

Ingredients List
1 x Riverview Farms Pork Roast, crackle removed (saved for later) and shred pork
5cm thumb ginger, finely grated
3 cloves garlic, finely grated

1 tsp Chinese Five Spice

1 Tbs Hoisin Sauce (plus extra for serving)
2 Tbs Rice Wine Vinegar

16 Peking pancakes*

2 Lebanese cucumber, cut into thin batons
Shallot, sliced and curled in ice water

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Method

Step 1. In a small bowl, prepare the marinade for the pork; combine ginger, garlic, Chinese Five Spice, Hoisin Sauce, and 2 tablespoons of Rice Wine Vinegar. Mix well to combine. 

Toss the shredded pork in the marinade coating well. 

Step 2. Heat a skillet or fry pan over medium heat. Once hot, add the marinated shredded pork to the pan and stir-fry for a few minutes until it's heated through and slightly caramelised.

Step 3. Warm the pancakes, there are a few options here; in a hot dry pan (not the classic method) or you can either steam the pancakes in a bamboo steamer or warm them in the microwave according to the package instructions. 

Step 4. Assemble. Top the warmed pancakes with thin layer of extra Hoisin Sauce, add a portion of the caramelised shredded pork in the centre of the pancake, then top with cucumber batons and the curled shallots. Serve the Peking Pork Pancakes while they are still warm, and you can also serve the reserved crackling on the side for extra crunch and flavour.

Repeat the assembly process for the remaining pancakes,and enjoy your homemade Riverview Farms Peking Pork Pancakes!

MORE GREAT PORK RECIPES BELOW….

HOT CHILLI HONEY & CHIPOTLE GLAZED HAM

RECIPE DEVELOPED FOR CAPILANO HONEY

Mix it up this Christmas adding a little spice to your ham! A fun way to theme up your Christmas lunch with my Hot Chili Honey & Chipotle Glazed Ham. Pair this with my Sweet Corn w/ Hot Honey Butter, Feta & Coriander and other choice sides! 

Prep 00:20

Cook 01:30

Serves the whole family as part of a shared meal (with leftovers!)

Easy

Ingredients List

1 whole leg ham, on the bone (approx. 9kg)

1/2 cup Capilano Hot Chilli Honey 

2 tablespoons chipotle in adobo sauce*

2 tablespoons apple cider vinegar 

1/2 tbs ground cumin 

1/2 tbs ground paprika
1 tsp ground cinnamon

Sea salt, to taste

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Method

Step 1. Preheat your oven to 170°C, to fit the ham you will have to remove all the oven racks from the oven, placing one rack on the bottom shelf of the oven.

Step 2. Remove the ham from its packaging and place it on a rack in a roasting pan lined with foil or baking paper. Use a sharp knife to cut around the shank of the ham, about 10-15 cm from the end. Run a knife under the rind around edge of ham. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece. Score the surface of the ham in a diamond pattern, making shallow cuts with a sharp knife. You only want to score the fat layer and not into the meat. 

Step 3. Make the hot honey glaze. In a medium-sized bowl, whisk together the hot honey, adobo sauce, apple cider vinegar, ground cumin, paprika, cinnamon, salt, and black pepper. If needed adjust the quantities to taste, depending on your preferred level of heat and sweetness.

Step 4. Glaze the Ham. Brush 1/3 of the glaze over the entire surface of the ham. Make sure to get the glaze into the scored cuts. Bake, brushing with glaze every 30 mins, for 1 hour 30 minutes.

Step 5. Allow the ham to rest slightly (15-20 minutes) before carving. Slice the ham and serve with any remaining glaze on the side for extra drizzling. Serve alongside Street Corn Hot Honey Feta Coriander

Notes: 

* Chipotle in Adobo sauce can be found in larger supermarket chain stores and speciality grocers. As an alternative you can use your favourite chipotle hot sauce. 

MORE FESTIVE RECIPES HERE….

Sausage and Mushroom Pizza w/ Hot Honey

RECIPE DEVELOPED FOR LEGGOS + EVERDURE KILN + MUSHBOOM!

Sausage, mushroom, hot honey - getting up there with an ultimate combo when it comes to pizza and cooked in the Everdure Kiln with a good lather of Leggo’s Squeezy Pizza Sauce on the base it is sure to be a simple crowd pleaser next time you are entertaining! 

Prep 00:15

Cook 00:02

Makes 4 pizzas*

Capable Cooks

Ingredients List
3 squirts, Leggo’s Squeezy Pizza Sauce
250g  fresh mozzarella cheese, pinched into small chunks
2 good quality, coarse grind, pork and fennel sausages, squeezed out of their cases into little balls 

500g White Cup Mushrooms
2 tbs hot chilli honey

2 tbsp extra-virgin olive oil 

1/2 small red onion, finely sliced, to garnish 

1 stalk thyme, leaves picked, to garnish
1 stalk oregano, leaves picked, to garnish
Sea salt, to taste 

Your favourite pizza dough recipe*

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Method

Step 1. Preheat Everdure Kiln to high.
Step 2. Stretch out your pizza dough until it’s a thin, 12-inch pizza base and place onto the Everdure Pizza Peel. Squirt on the Leggo’s Squeezy Pizza Sauce and spread evenly over base with the back of a spoon, scatter over half the sausage and half the White Cup Mushrooms, ensuring not to overload or overcrowd the pizza and drizzle with a little olive oil.  
Step 3. Place pizza into the Kiln, start the turntable and cook for 90 seconds, or until the pizza crust is charred and puffed up and the mushrooms are nicely browned and the sausage is sizzling.

Step 4. Remove from the Kiln, drizzle with hot chilli honey, garnish with onion, thyme and season to taste with sea salt. Slice and eat while it's hot! 

Notes:
* Use your own favourite pizza dough recipe or find good quality store bought pizza bases. 

SIMPLE PORK RISSOLES

Rissoles have been a classic weekly menu staple for many families for decades if not longer. This is my take on a pork rissole. Simple, but delicious. 

Prep 00:20

Cook 00:10

Serves 4

Easy 

Ingredients 

500g pork mince 

1/2 brown onion, finely diced  

3 cloves garlic, minced

1 tbs finely chopped fresh rosemary

1 tbs fennel seeds 

1 egg

1 tbs honey 

1/2 cup breadcrumbs 

Plain flour to coat 

Method
Step 1. Place all of the ingredients together in a bowl and season with salt and pepper. Mix together until well combined. Shape into 8 even sized rissoles. 

Step 2. Place some plain flour in a shallow bowl and season with salt and pepper. Coat each rissole in flour and place on a plate. Refrigerate for around 10 minutes.  

Step 3. Cook the rissoles on medium heat with olive oil for around 4 minutes on each side. Drain on some paper towel and serve with your favourite sides and sauce.

STICKY HONEY BOURBON RIBS

IN PARTNERSHIP WITH MAKER’S MARK & BEECHWORTH HONEY

I love love love ribs, I love the tactile nature of them, the moorish glaze, the sticky fingers and the need to wash it down with an ice cold drink (preferably a bourbon!) 

Prep 00:15

Cook 02:15

Serves 4-6 

Capable Cooks

Ingredients 

2 racks (appox. 1.5-2kg) baby back pork ribs

Rub

4 tbs American mustard

2 tbs smoked paprika

1 tbs garlic powder

2 tsp chilli powder

1 tbs salt

2 tsp pepper
1/4 cup apple juice. 

Glaze
1/2 cup Maker’s Mark Bourbon (reserve 2 tbs for finishing sauce)

3 tbs Beechworth Bee Raw Honey
1/4 cup tomato sauce
1/4 cup bbq sauce

1/4 cup apple cider vinegar
1 tsp chili powder
2 cloves garlic, crushed
2 tbs butter

Serve
Lemon wedges 

Method

Step 1. Remove ribs from fridge 20mins before cooking. Preheat oven to 160C.  

Step 2. Combine all the dry rub ingredients, mixing well. Lather the pork ribs in american mustard, this will act as the “glue” for the rub. Evenly and liberally sprinkle the rub mix over the ribs, on a large baking sheet or tray, lay out foil and individually wrap each rack of ribs sharing the apple juice evenly between each rack. Seal and place in oven for 2 hrs. 

Step 3. While the ribs are cooking, in a medium saucepan bring together the glaze over a low heat. Add all ingredients, reserving 2 tbs of bourbon. Mix together well to combine and bring to a very gentle simmer and then turn off the heat and set aside for later. 

Step 4. Once the ribs have been in the oven for 2hrs, carefully remove from the foil (watch for steam), discard foil and place back on the baking tray coating well with half  the glaze. Increase oven to 200C and place ribs back into oven uncovered for 10-15 mins or until caramelised. Remove from oven and pour over the remaining glaze, cut into sharing portions, garnish with fresh lemon wedges and enjoy. 

AMERICAN VIBES…

BUFFALO DIP

Ok, so I’ve stolen this recipe from Bunny and Duff (friends from the US) and when I say I have stolen it, I haven't really because I haven't been able to get their secret recipe from them! But in any case I have tried to recreate this moorish dish below. It's the perfect dish for any BBQ or footy game or moment where you just need to feel comforted with a drink in hand.. 

Prep 00:10

Cook 00:10

Serves 6-8

Super Easy

Ingredients 

250g pork mince

125g cream cheese 

1 cup sour cream 

1 cup grated cheddar cheese 

1/2 cup Frank’s Hot Sauce*

1 spring onion, finely sliced  

Celery sticks to serve 

Corn chips to serve

Method

Step 1. Fry the pork mince in some olive oil until browned. 

Step 2. Add the cream cheese, sour cream and grated cheddar. Melt and mix through. 

Step 3. Mix in the hot sauce and pour into a serving dish. Sprinkle with spring onion and serve with celery sticks and corn chips.

Notes:

* If you can’t find Frank’s hot sauce, this will work with any acid-forward hot sauce, something with a little zing

CHORIZO & BEAN DIP

The ultimate chip and dip combo that goes hand-in-hand with a cold beer and good company.

Prep 00:10

Cook 00:20

Serves good for sharing 

Super Easy 

Ingredients 

200g chorizo, skin removed, broken into small chunks 

1 brown onion, diced 

2 tsp ground cumin 

2 tsp ground coriander 

2 tsp smoked paprika 

1 tsp chilli powder 

2 400g tins black beans, drained and rinsed  

1 can beer 

1 x 454g jar Desert Pepper Chile con Queso

1/2 cup shredded tasty cheese 

Corn chips to serve

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Method

Step 1. Preheat the oven to 200C. Heat some olive oil in a pan and cook the onion and chorizo until browned. 

Step 2. Add the beans and the spices and mix together. Cook for around 2 minutes.  

Step 3. Add the can of beer. Simmer until almost all the liquid has reduced and mash the beans slightly. Pour into an oven dish (or use the pan you have cooked it in). Add the queso over the top and sprinkle over the shredded cheese 

Step 4. Bake for 10 minutes or until the cheese is melted and golden. Serve straight away with corn chips.

MEATBALL SUB

The ultimate lunch to feed the family or the masses any day of the week. Simple and loaded with flavour. For that extra hit of nostalgia, top it with a generous sprinkling of Kraft grated parmesan. 

Prep 00:20

Cook 00:40

Serves 4

Easy 

Ingredients 

4 fresh sub rolls or mini baguettes

60g fresh rocket leaves 

200g provolone, sliced 

Meatballs

500g beef mince 

4 cloves garlic, minced 

1 large egg 

1/4 cup breadcrumbs

1 tsp dried oregano  

1/3 cup Kraft grated parmesan or regular grated parmesan, plus extra to serve

Salt 

Pepper 

1/2 cup plain flour 

Sauce 

1 brown onion, diced 

4 cloves garlic, sliced  

700g passata 

2 tsp dried oregano 

2 tsp chilli flakes

Small handful fresh basil, finely chopped  

Method

Step 1. To make the meatballs, mix together the mince, garlic, egg, breadcrumbs, oregano and parmesan and season with salt and pepper. Make sure the mixture is well combined and binds together when pressed. Place the flour in a shallow dish and season with salt and pepper. Make 12 even sized meatballs and roll them in the seasoned flour.

Step 2. Fry the meatballs in a generous amount of olive oil until golden. Remove from the pan and set aside. 

Step 3. To make the sauce, add a little more oil to the same pan and add the onions and garlic. Season with a little salt and cook until soft. Turn the heat down to low and add the passata, oregano and chilli. Once simmering, add the meatballs to the sauce. Cover with a lid or tray and simmer gently for around 20 minutes. Add the fresh basil and stir through.

Step 4. To assemble, set the oven to grill on high heat. Place the rolls on a tray and make a long slice in the rolls without cutting all the way through. Spoon a generous amount of sauce on each roll and add 3 meatballs. Top with a little more sauce and thin slices of provolone. Place under the grill to melt the cheese. Once melted, sprinkle extra parmesan over the top and fill with fresh rocket leaves. Serve straight away. 

Coca-Cola Pulled Pork Tacos

A great way to jazz up a store-bought pulled pork with some simple, flavourful additions. One can of humble Coca-Cola takes these tacos to the next level.

Prep 00:20

Cook 00:30

Serves 4

Easy 

Ingredients 

12 small, soft corn tortillas 

2 whole corn on the cob, husk removed

Coca-Cola Pulled Pork 

2 packed cups store-bought or your own homemade pulled pork (my recipe for that here..)*

1 x 375ml can Coca-Cola

1/2 brown onion, diced  

1 tbs smoked paprika

2 tsp ground cumin 

1 tsp chilli powder 

1 tbs chipotle in adobo, chopped  

Apple Slaw 

1 Granny Smith apple, julienned 

1/4 red cabbage, finely sliced  

1 cup Greek yoghurt 

2 tbs finely chopped fresh parsley 

2 tbs finely chopped fresh coriander 

2 tbs finely chopped fresh mint 

2 tbs apple cider vinegar

1 tbs olive oil 

To serve 

100g crumbly feta cheese 

Lime wedges 

Method

Step 1. To make the pulled pork, fry the onion in a tablespoon of olive oil on medium heat until soft. Stir in the spices and chipotle. Add the pulled pork, followed by the Coca-Cola and cook for around 5 minutes or until the liquid has reduced, creating a glossy sauce. 

Step 2. Cook the corn on a griddle pan over medium heat until charred and tender. Slices the kernels from the cob.

Step 3. To make the apple slaw, mix together the yoghurt, herbs, vinegar and oil in a bowl. Season with salt and mix in the apple and cabbage.

Step 4. Warm up the corn tortillas over the grill or in the microwave and serve them with the pulled pork, apple slaw and grilled corn. Top with crumbled feta and a squeeze of fresh lime.

Notes

* You could also make this recipe with some shredded store-bought BBQ chicken. Similar to this recipe here… 

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MORE TACOS HERE

ASIAN STYLE BEEF NACHOS

RECIPE DEVELOPED FOR KIKKOMAN

Serves: 4

Prep time: 10 minutes 

Cooking time: 15 minutes

Ingredients 

2 teaspoons rice bran oil 

500g beef mince 

2 cloves garlic, minced 

2cm ginger, minced 

Pinch dried chilli flakes

⅓ cup Kikkoman Teriyaki Marinade  

1 x 200g packet plain corn chips 

2 cups (440g) shredded Cheddar cheese 

1 small carrot, shredded

1 cup coriander, leaves picked and roughly chopped 

1 small Lebanese cucumber, finely sliced 

1 long red chilli, finely sliced 

6 spring onions, finely sliced 

Chilli Soy Guacamole 

1 large avocado

¼ cup full-fat yoghurt  

2 teaspoons Kikkoman Soy Sauce 

2 teaspoons sesame oil 

Pinch dried chilli flakes 

Method

1. Heat the oil in a large frying pan over medium-heat high. Add in the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, until nicely browned and cooked through. Add in the garlic, ginger and chilli flakes and stir through for 1 minute, or until fragrant. Add the Kikkoman Teriyaki Marinade and stir through until well coated. Remove from the heat. 

2. Preheat the oven grill to high. Spread the corn chips across a large baking tray (or two smaller baking trays). Spoon over the soy beef mince and sprinkle over the cheese. Place under the grill for 5 minutes until cheese is melted and corn chips are golden. 

3. While the nachos are under the grill, make the Chilli Soy Guacamole. Add the avocado to a bowl and mash with the back of a fork. Add the remaining ingredients and mix together until well combined and creamy. 

4. Remove nachos from the grill. Top with the shredded carrot, coriander, cucumber, chilli and spring onions. Dollop over the Chilli Soy Guacamole to serve. 

Tips / Notes:

If you’d like your Chilli Soy Guacamole a little thinner for a drizzle consistency, add 1-2 tablespoons of water and whisk through. 

WATCH THE VIDEO HERE 👇🏼

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