Pulled Pork with Cannellini Beans, Butternut Squash and Tomato I miss proper barbeque.  More so, I miss Dinosaur BBQ.  There’s nothing that comes close in Australia, and there are certainly no sauces you can get that compare. Note: If anyone from Dinosaur is reading this, for the love of God, open up a restaurant in Sydney. In the meantime, I found a recipe for their sauce online, and made so many substitutions that it was hardly the same recipe.  And you know what?  It was pretty damn good.  The below is enough for two big batches of pulled pork, so stock up and freeze it if you have 20 minutes to put this together.  Hell, even double it. Ingredients (BBQ sauce): 1.5 cups of diced onion 1 apple, cored and diced 1/2 red pepper, diced 2 bullseye red chilis, diced 4 garlic cloves, diced 1/2 cup red wine vinegar 1/2 cup worcheshire sauce 1/4 cup wholegrain spicy mustard 1/4 cup ketchup 1 cup brown sugar 1/4 cup rice malt 1/4 cup maple syrup 1 cup water 3 400g cans of diced tomato Salt, pepper, cayenne pepper Olive oil 1 tbsp chili powder 1/2 tsp nutmeg Juice of half a lemon Saute the onions, chili and garlic in a splash of oil.  Add the apple and cook for a couple minutes before adding in the powdered spices, and seasoning with salt, pepper, and cayenne.  Add everything else.  Cook for about 20 minutes, stirring occasionally, until it has a nice thickness.  Process with a hand blender or food processor, check the spices, and go nuts. Ingredients (pulled pork): 1-2 kg pork butt or shoulder.  I used a bone-in pork leg with the fat still on top because I couldn’t find a shoulder, and it was alright, but it definitely needs the fat on it. Half the above BBQ sauce recipe (about 4 cups) Salt and pepper I’ll give you a few options for cooking this; 1) Season the pork with salt and pepper, and put it in a slow cooker with the sauce for 8 hours.  Stick a fork in and pull it apart. 2) Season the pork with salt and pepper, sear it on a grill or in a pan, and put it in a slow cooker with the sauce for 8 hours.  Stick a fork in and pull it apart. 3) Season the pork with salt and pepper, roast in the oven for about 20 minutes on high heat, until browned.  Add the sauce, cover, and cook at 170C for about 3-4 hours.  Stick a fork in and pull it apart. Ingredients (cannellini beans): 1 can of cannellini beans, drained 2 cups of diced butternut squash, in 1cm cubes 1 punnet of cherry tomatoes 1/4 cup fresh thyme leaves 1/2 cup verjuice or white wine 1/2 tsp of nutmeg Salt and pepper Saute and serve. High-res

Pulled Pork with Cannellini Beans, Butternut Squash and Tomato

I miss proper barbeque.  More so, I miss Dinosaur BBQ.  There’s nothing that comes close in Australia, and there are certainly no sauces you can get that compare.

Note: If anyone from Dinosaur is reading this, for the love of God, open up a restaurant in Sydney.

In the meantime, I found a recipe for their sauce online, and made so many substitutions that it was hardly the same recipe.  And you know what?  It was pretty damn good.  The below is enough for two big batches of pulled pork, so stock up and freeze it if you have 20 minutes to put this together.  Hell, even double it.

Ingredients (BBQ sauce):

  • 1.5 cups of diced onion
  • 1 apple, cored and diced
  • 1/2 red pepper, diced
  • 2 bullseye red chilis, diced
  • 4 garlic cloves, diced
  • 1/2 cup red wine vinegar
  • 1/2 cup worcheshire sauce
  • 1/4 cup wholegrain spicy mustard
  • 1/4 cup ketchup
  • 1 cup brown sugar
  • 1/4 cup rice malt
  • 1/4 cup maple syrup
  • 1 cup water
  • 3 400g cans of diced tomato
  • Salt, pepper, cayenne pepper
  • Olive oil
  • 1 tbsp chili powder
  • 1/2 tsp nutmeg
  • Juice of half a lemon

Saute the onions, chili and garlic in a splash of oil.  Add the apple and cook for a couple minutes before adding in the powdered spices, and seasoning with salt, pepper, and cayenne.  Add everything else.  Cook for about 20 minutes, stirring occasionally, until it has a nice thickness.  Process with a hand blender or food processor, check the spices, and go nuts.

Ingredients (pulled pork):

  • 1-2 kg pork butt or shoulder.  I used a bone-in pork leg with the fat still on top because I couldn’t find a shoulder, and it was alright, but it definitely needs the fat on it.
  • Half the above BBQ sauce recipe (about 4 cups)
  • Salt and pepper

I’ll give you a few options for cooking this;

1) Season the pork with salt and pepper, and put it in a slow cooker with the sauce for 8 hours.  Stick a fork in and pull it apart.

2) Season the pork with salt and pepper, sear it on a grill or in a pan, and put it in a slow cooker with the sauce for 8 hours.  Stick a fork in and pull it apart.

3) Season the pork with salt and pepper, roast in the oven for about 20 minutes on high heat, until browned.  Add the sauce, cover, and cook at 170C for about 3-4 hours.  Stick a fork in and pull it apart.

Ingredients (cannellini beans):

  • 1 can of cannellini beans, drained
  • 2 cups of diced butternut squash, in 1cm cubes
  • 1 punnet of cherry tomatoes
  • 1/4 cup fresh thyme leaves
  • 1/2 cup verjuice or white wine
  • 1/2 tsp of nutmeg
  • Salt and pepper

Saute and serve.

Moroccan Spiced Scrambled Egg Sandwich with Crispy Prosciutto and Brie Ingredients (serves 2): 4 eggs 1/4 cup milk 1/4 cup fresh thyme leaves 2 garlic cloves 1 tsp Moroccan seasoning Salt and pepper Prosciutto, fried Brie, sliced tomato, and 2 rolls Mash the garlic, whip with the eggs, and mix in the milk, thyme, Moroccan seasoning, and season with salt and pepper.  Cook, whisking constantly, until it changes colors and starts to form solid chunks.  At this stage, using a spatula, scrape the bottom of the pan and create folds.  One the eggs are more or less in one pieces, flip over and finish cooking on the other wise. Serve on the roll with the brie, tomato, and prosciutto. High-res

Moroccan Spiced Scrambled Egg Sandwich with Crispy Prosciutto and Brie

Ingredients (serves 2):

  • 4 eggs
  • 1/4 cup milk
  • 1/4 cup fresh thyme leaves
  • 2 garlic cloves
  • 1 tsp Moroccan seasoning
  • Salt and pepper
  • Prosciutto, fried
  • Brie, sliced tomato, and 2 rolls

Mash the garlic, whip with the eggs, and mix in the milk, thyme, Moroccan seasoning, and season with salt and pepper.  Cook, whisking constantly, until it changes colors and starts to form solid chunks.  At this stage, using a spatula, scrape the bottom of the pan and create folds.  One the eggs are more or less in one pieces, flip over and finish cooking on the other wise.

Serve on the roll with the brie, tomato, and prosciutto.

Red Wine Braised Short Ribs with Sweet Corn Polenta and Mushroom Tomato Sauce I tried out the sweet corn polenta recipe out of Plenty, which was nice, but not necessarily worth the extra effort unless you’re trying to use up corn you have on hand.  Make some polenta however you do it, with plenty of cheese and garlic, and give the sauce and short ribs a shot.  Serves 4. Ingredients (short ribs): 12 small or 8 large short ribs 2 cups of red wine 2 cups of beef stock 1 onion, diced 1 carrot, diced 1 cup of flour, seasoned with salt and pepper 2 tbsp worscheshire sauce Equivalent of 1 bunch of chopped herbs, but mix it up between some thyme, oregano and rosemary Olive oil, salt and pepper Coat the ribs in the flour, and in a pan, brown in a few tablespoons of olive oil.  Remove from the pan and sauté the onion, carrot and herbs.  Season with salt and pepper, and add the worcestershire.  Then add the wine and stock and bring to a simmer before adding back the ribs.  Cover and cook on low for 2.5 hours. Ingredients (sauce): 3 tomatoes, diced 1 pack of oyster mushrooms, sliced 1 small can of tomato paste 3 tbsp fresh thyme 1 cup red wine 2 cups of water 2 cups of the cooking liquid from the ribs (after its cooked for 2 hours) Olive oil, salt and pepper Sauté mushrooms in olive oil and thyme, seasoning with salt and pepper. Add the tomatoes and cook for 5 minutes before adding the wine and tomato paste. Stir to combine.  Add the cooking liquid, then the water. Cook for 30 minutes on low heat, stirring occasionally.  Season with salt and pepper, and serve on the polenta.  Top with the ribs and a scoop of the veggies and cooking juices. High-res

Red Wine Braised Short Ribs with Sweet Corn Polenta and Mushroom Tomato Sauce

I tried out the sweet corn polenta recipe out of Plenty, which was nice, but not necessarily worth the extra effort unless you’re trying to use up corn you have on hand.  Make some polenta however you do it, with plenty of cheese and garlic, and give the sauce and short ribs a shot.  Serves 4.

Ingredients (short ribs):

  • 12 small or 8 large short ribs
  • 2 cups of red wine
  • 2 cups of beef stock
  • 1 onion, diced
  • 1 carrot, diced
  • 1 cup of flour, seasoned with salt and pepper
  • 2 tbsp worscheshire sauce
  • Equivalent of 1 bunch of chopped herbs, but mix it up between some thyme, oregano and rosemary
  • Olive oil, salt and pepper

Coat the ribs in the flour, and in a pan, brown in a few tablespoons of olive oil.  Remove from the pan and sauté the onion, carrot and herbs.  Season with salt and pepper, and add the worcestershire.  Then add the wine and stock and bring to a simmer before adding back the ribs.  Cover and cook on low for 2.5 hours.

Ingredients (sauce):

  • 3 tomatoes, diced
  • 1 pack of oyster mushrooms, sliced
  • 1 small can of tomato paste
  • 3 tbsp fresh thyme
  • 1 cup red wine
  • 2 cups of water
  • 2 cups of the cooking liquid from the ribs (after its cooked for 2 hours)
  • Olive oil, salt and pepper

Sauté mushrooms in olive oil and thyme, seasoning with salt and pepper. Add the tomatoes and cook for 5 minutes before adding the wine and tomato paste. Stir to combine.  Add the cooking liquid, then the water. Cook for 30 minutes on low heat, stirring occasionally.  Season with salt and pepper, and serve on the polenta.  Top with the ribs and a scoop of the veggies and cooking juices.

Skillet Baked Eggs with Red Peppers, Tomato and Pancetta I had put together a quick sauce the night before for “pizza night”, and had a few leftover toppings to use.  I slow roasted the peppers, but I’ll give you the quick and easy version. Ingredients: 2 eggs 1 red pepper, sliced thinly 1 red onion, sliced thinly 2 cups of tomato sauce, or 1 can of diced tomatoes plus a half cup of chopped herbs (I had sage in my sauce, but extra cilantro would be better) 1/2 cup roughly chopped cilantro 3 or 4 slices of pancetta 1/2 tsp nutmeg A pinch of chili flakes 1 tbsp brown sugar Juice of half a lemon Salt, pepper and olive oil Toss the red peppers, onion, nutmeg, salt, and chili in some olive oil in an oven proof skillet.  Cook for about 5-7 minutes, stirring occasionally, until they start to get soft.  Add the cilantro and sugar, mixing in, before adding the tomato sauce and lemon.  Cook for about 5 more minutes until it’s reduced slightly, then lay in strips of the pancetta so it’s half poking out of the sauce.  Bake for 10 minutes at 200C / 375F. Remove from the oven and crack the eggs into 2 holes (don’t break one like I did!), season with a bit of salt and pepper, then bake for 4-5 more minutes.  Serve with fresh bread, or just dig in. High-res

Skillet Baked Eggs with Red Peppers, Tomato and Pancetta

I had put together a quick sauce the night before for “pizza night”, and had a few leftover toppings to use.  I slow roasted the peppers, but I’ll give you the quick and easy version.

Ingredients:

  • 2 eggs
  • 1 red pepper, sliced thinly
  • 1 red onion, sliced thinly
  • 2 cups of tomato sauce, or 1 can of diced tomatoes plus a half cup of chopped herbs (I had sage in my sauce, but extra cilantro would be better)
  • 1/2 cup roughly chopped cilantro
  • 3 or 4 slices of pancetta
  • 1/2 tsp nutmeg
  • A pinch of chili flakes
  • 1 tbsp brown sugar
  • Juice of half a lemon
  • Salt, pepper and olive oil

Toss the red peppers, onion, nutmeg, salt, and chili in some olive oil in an oven proof skillet.  Cook for about 5-7 minutes, stirring occasionally, until they start to get soft.  Add the cilantro and sugar, mixing in, before adding the tomato sauce and lemon.  Cook for about 5 more minutes until it’s reduced slightly, then lay in strips of the pancetta so it’s half poking out of the sauce.  Bake for 10 minutes at 200C / 375F.

Remove from the oven and crack the eggs into 2 holes (don’t break one like I did!), season with a bit of salt and pepper, then bake for 4-5 more minutes.  Serve with fresh bread, or just dig in.

Five Minute Lasagna This isn’t fancy, it’s my answer to “the pizza guy will take an hour… now what?”  It takes 5 minutes to put together, get your stopwatch out. Ingredients (serves 4): 2 cans of diced tomatoes 2 cups of ricotta cheese 1 cup of shredded cheese 2 cups of shredded vegetables (I used zucchini and sweet potato) 1 cup roughly chopped / ripped up fresh basil (or other herbs) 1/2 cup water Lasagna sheets Olive oil, salt and pepper Turn the oven on to 200C / 375F.  In a 9x13 pan, cover the bottom with half of one of the cans of tomato.  Layer on lasagna sheets in a single layer.  Top with half the veggies, 1/3 of the ricotta, 1/3 of the basil, half can of the tomatoes, season with salt and pepper and layer on more lasagna sheets.  Repeat, topping with another layer of lasagna sheets.  Pour the water over, then top with the remaining tomato, ricotta, basil, and the shredded cheese.  Season and drizzle on a bit of olive oil.  Cover with foil and bake for 40 minutes, then uncover and bake for another 10. High-res

Five Minute Lasagna

This isn’t fancy, it’s my answer to “the pizza guy will take an hour… now what?”  It takes 5 minutes to put together, get your stopwatch out.

Ingredients (serves 4):

  • 2 cans of diced tomatoes
  • 2 cups of ricotta cheese
  • 1 cup of shredded cheese
  • 2 cups of shredded vegetables (I used zucchini and sweet potato)
  • 1 cup roughly chopped / ripped up fresh basil (or other herbs)
  • 1/2 cup water
  • Lasagna sheets
  • Olive oil, salt and pepper

Turn the oven on to 200C / 375F.  In a 9x13 pan, cover the bottom with half of one of the cans of tomato.  Layer on lasagna sheets in a single layer.  Top with half the veggies, 1/3 of the ricotta, 1/3 of the basil, half can of the tomatoes, season with salt and pepper and layer on more lasagna sheets.  Repeat, topping with another layer of lasagna sheets.  Pour the water over, then top with the remaining tomato, ricotta, basil, and the shredded cheese.  Season and drizzle on a bit of olive oil.  Cover with foil and bake for 40 minutes, then uncover and bake for another 10.

Dukkah Crusted Chicken Stuffed with Goat’s Cheese and Basil Served with a side of green beans, you could also make this by tying the chicken or wrapping it with pancetta, but it works out fine the “lazy” way.  Takes about 30 minutes total. Ingredients (serves 4): 6 pieces of boneless chicken thighs 6 tbsp goat’s cheese 6 tablespoons of chopped fresh basil 4 tbsp dukkah 1/2 onion, sliced 4 tomatoes Salt, pepper, olive oil Get an ovenproof skillet warm on the stove and saute onions in a bit of olive oil.  Mash up the goat’s cheese and basil and season the inside of the chicken with salt and pepper.  Split the cheese mixture between the 6 pieces of chicken, and wrap it so it’s on the inside (it will probably come apart a bit while cooking).  Place the chicken in the pan with the tomatoes and sprinkle the whole dish with dukkah, and season with salt and pepper.  Bake for 20 minutes at 200C / 375F. High-res

Dukkah Crusted Chicken Stuffed with Goat’s Cheese and Basil

Served with a side of green beans, you could also make this by tying the chicken or wrapping it with pancetta, but it works out fine the “lazy” way.  Takes about 30 minutes total.

Ingredients (serves 4):

  • 6 pieces of boneless chicken thighs
  • 6 tbsp goat’s cheese
  • 6 tablespoons of chopped fresh basil
  • 4 tbsp dukkah
  • 1/2 onion, sliced
  • 4 tomatoes
  • Salt, pepper, olive oil

Get an ovenproof skillet warm on the stove and saute onions in a bit of olive oil.  Mash up the goat’s cheese and basil and season the inside of the chicken with salt and pepper.  Split the cheese mixture between the 6 pieces of chicken, and wrap it so it’s on the inside (it will probably come apart a bit while cooking).  Place the chicken in the pan with the tomatoes and sprinkle the whole dish with dukkah, and season with salt and pepper.  Bake for 20 minutes at 200C / 375F.

Borlotti Bean, Tomato and Egg Baked Breakfast Ingredients: 1 can of borlotti beans, drained 1 can of diced tomatoes 4 eggs 1/4 cup fresh oregano (or thyme, or rosemary) 1/2 onion, diced 1/2 cup parmesan cheese Salt, pepper, and olive oil Saute the beans and onions in a bit of oil, oregano, salt and pepper.  Add the tomatoes and bring to a simmer before making 4 holes to crack each of the eggs into.  Top with parmesan, salt and pepper, and bake for 7 minutes at 200C / 375F. High-res

Borlotti Bean, Tomato and Egg Baked Breakfast

Ingredients:

  • 1 can of borlotti beans, drained
  • 1 can of diced tomatoes
  • 4 eggs
  • 1/4 cup fresh oregano (or thyme, or rosemary)
  • 1/2 onion, diced
  • 1/2 cup parmesan cheese
  • Salt, pepper, and olive oil

Saute the beans and onions in a bit of oil, oregano, salt and pepper.  Add the tomatoes and bring to a simmer before making 4 holes to crack each of the eggs into.  Top with parmesan, salt and pepper, and bake for 7 minutes at 200C / 375F.

Polenta Baked Breakfast Ingredients: 4 eggs 3/4 cup polenta 3 cups of water 1 can of diced tomatoes 1 diced carrot 1/2 diced onion 2 diced garlic cloves 1 tbsp sugar 1 cup grated parmesan Olive oil, salt and pepper In a saucepan, saute onion, garlic, and carrot, seasoned with salt and pepper.  Once soft, add the sugar and cook for a minute before adding the tomatoes.  Let cook while you get the polenta ready. In an oven-proof skillet, boil the water.  Slow pour in the polenta while stirring so it doesn’t clump.  Cook for 3-4 minutes, and once thick add half the cheese and season with salt and pepper.  Pour the sauce on top, and make 4 holes to crack in the 4 eggs.  Bake for 7 minutes at 200C / 375F. High-res

Polenta Baked Breakfast

Ingredients:

  • 4 eggs
  • 3/4 cup polenta
  • 3 cups of water
  • 1 can of diced tomatoes
  • 1 diced carrot
  • 1/2 diced onion
  • 2 diced garlic cloves
  • 1 tbsp sugar
  • 1 cup grated parmesan
  • Olive oil, salt and pepper

In a saucepan, saute onion, garlic, and carrot, seasoned with salt and pepper.  Once soft, add the sugar and cook for a minute before adding the tomatoes.  Let cook while you get the polenta ready.

In an oven-proof skillet, boil the water.  Slow pour in the polenta while stirring so it doesn’t clump.  Cook for 3-4 minutes, and once thick add half the cheese and season with salt and pepper.  Pour the sauce on top, and make 4 holes to crack in the 4 eggs.  Bake for 7 minutes at 200C / 375F.

Chorizo, Chicken, Chickpea and Tomato Salad I’m totally sick of buying $10 salads for lunch when I can make it at home.   It was very quick to throw together and made 2 big serves, and I would guestimate cost about $5. Ingredients: 2 chicken thighs 1 tbsp paprika 2 cloves of garlic 1 red chili 1 can of chickpeas, drained 1/2 bunch of oregano, chopped 1 chorizo sausage, diced 1 punnet cherry or grape tomatoes, cut in half 2 spring onions, diced Olive oil, salt and pepper Coat chicken in paprika, salt and pepper, and sauté in olive oil for 3-4 minutes on each side.  In the meantime, mash up the garlic with some salt and the chili in a mortar and pestle until you have a paste.  Remove the chicken from the pan (it’s ok if it’s not cooked through totally), and add the chorizo to the pan, scraping up the brown bits on the bottom, and cook for 3-4 minutes.  Add the chickpeas, oregano, and garlic/chili mash and sauté for another 3-4 minutes, while you chop the cooled chicken into roughly 1x1cm cubes.  Add the chicken back to the pan, and cook for 3-4 minutes until just cooked through.  Let cool before adding the onions and tomatoes, mix and season if there’s not enough salt or spice. High-res

Chorizo, Chicken, Chickpea and Tomato Salad

I’m totally sick of buying $10 salads for lunch when I can make it at home.   It was very quick to throw together and made 2 big serves, and I would guestimate cost about $5.

Ingredients:

  • 2 chicken thighs
  • 1 tbsp paprika
  • 2 cloves of garlic
  • 1 red chili
  • 1 can of chickpeas, drained
  • 1/2 bunch of oregano, chopped
  • 1 chorizo sausage, diced
  • 1 punnet cherry or grape tomatoes, cut in half
  • 2 spring onions, diced
  • Olive oil, salt and pepper

Coat chicken in paprika, salt and pepper, and sauté in olive oil for 3-4 minutes on each side.  In the meantime, mash up the garlic with some salt and the chili in a mortar and pestle until you have a paste.  Remove the chicken from the pan (it’s ok if it’s not cooked through totally), and add the chorizo to the pan, scraping up the brown bits on the bottom, and cook for 3-4 minutes.  Add the chickpeas, oregano, and garlic/chili mash and sauté for another 3-4 minutes, while you chop the cooled chicken into roughly 1x1cm cubes.  Add the chicken back to the pan, and cook for 3-4 minutes until just cooked through.  Let cool before adding the onions and tomatoes, mix and season if there’s not enough salt or spice.

Baked Prosciutto, Sage, Tomato and Egg Breakfast Another case of looking complicated when it’s dead easy to make.  Serves 2. Ingredients: 4 eggs 1/2 onion, sliced thin 12 slices of prosciutto 2 tomatoes, sliced 8 sage leaves Olive oil, salt and pepper You’ll need 2 ramekins for this, a bit bigger than a muffin tin.  Grease with a bit of olive oil and layer in 1 sage leaf, salt and pepper, and 2 slices of prosciutto.  Then add some onion, tomato, and another sage leaf.  Add 2 more slices of prosciutto, tomato, crack in 2 eggs, add sage, onion, tomato, and top with the 2 more slices of prosciutto, and the last sage leaf.  Bake for 20 minutes at 200C / 375F, and let stand for about 5 minutes before topping with plate and flipping over to remove from the ramekin. High-res

Baked Prosciutto, Sage, Tomato and Egg Breakfast

Another case of looking complicated when it’s dead easy to make.  Serves 2.

Ingredients:

  • 4 eggs
  • 1/2 onion, sliced thin
  • 12 slices of prosciutto
  • 2 tomatoes, sliced
  • 8 sage leaves
  • Olive oil, salt and pepper

You’ll need 2 ramekins for this, a bit bigger than a muffin tin.  Grease with a bit of olive oil and layer in 1 sage leaf, salt and pepper, and 2 slices of prosciutto.  Then add some onion, tomato, and another sage leaf.  Add 2 more slices of prosciutto, tomato, crack in 2 eggs, add sage, onion, tomato, and top with the 2 more slices of prosciutto, and the last sage leaf.  Bake for 20 minutes at 200C / 375F, and let stand for about 5 minutes before topping with plate and flipping over to remove from the ramekin.