Holiday Recipes

Every year I have to search for the same recipes so I’m putting them here.

Instant Pot Pulled Pork I do this the day before, then reheat in bain-marie (water bath)

Ingredients
1.4kg boneless Pork
1-2 Onions
1 teaspoon chipotle powder
2 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
3 tablespoon brown sugar
2 tablespoon olive oil
300ml ounce can Coke, not diet
260g Chipotle Maple BBQ Sauce (or any tangy bbq sauce) – I added the whole jar.
1/2 cup water

Instructions
Set your pressure cooker to saute cycle. Pat the pork dry and set aside. In a small bowl whisk together the chipotle powder, smoked paprika, onion and garlic powders, salt, and pepper. Rub the mixture all over the pork. Add the oil to your pressure cooker.

Once the oil shimmers gently add the pork into the pot and sear on all sides until a crust has formed ~5 per side – deglaze as needed otherwise the pan will burn. Remove the meat from the pan and set aside.
Add 1/2 cup of Coke and the chopped onions to the pan and cook for 4 minutes. Add in the rest of the coke, water, BBQ sauce, and brown sugar. Give it a quick stir.
Place the meat in, close the lid and set the timer to 75 minutes on high. For the Instant Pot set it to either Meat/Stew with pressure high and the time to 75 minutes or hit Pressure Cook, High Pressure and time 75 minutes. Allow to release naturally.
Turn on the grill and line a pan with foil, pull pork apart so it can grill evenly.
Bring the sauce to a boil (using the saute function) and allow to thicken.
Brush some of the sauce over top of the pork. Place the pork under the grill for 5mins, until it starts to lightly char. Move the pork around grilling all sides.
Drizzle in as much or as little BBQ sauce as you’d like.

https://www.thekitchenwhisperer.net/2018/01/13/ultimate-pressure-cooker-bbq-coke-pulled-pork-break-out-the-instant-pot-folks/

Spiced Red Cabbage

Ingredients
1 tbsp olive oil
1 medium-size red cabbage, quartered, cored and shredded
1 finger-size piece fresh root ginger, finely chopped
2 onions, sliced
1 tsp ground allspice
1 tbsp mustard seed
100g golden caster sugar
150ml red wine vinegar

Method
STEP 1
Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.

STEP 2
Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.
https://www.bbcgoodfood.com/recipes/sticky-spiced-red-cabbage

Cauliflower Cheese

Ingredients
1 large cauliflower (leaves cut off), broken into pieces
500ml milk
4 tbsp flour
50g butter
100g strong cheddar, grated
2-3 tbsp breadcrumbs, if you have them

Method
STEP 1
Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked.

STEP 2
Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.

STEP 3
Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.

STEP 4
Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.

STEP 5
Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs, if using.

STEP 6
Put in the oven and bake for 20 mins until bubbling.

Blackberry Crumble

Ingredients
500g Blackberries
1 Bramley Apples or Royal Gala peeled and sliced
1 tablespoon Caster Sugar
125g Plain Flour
125g Rolled Oats not jumbo oats
150g Light Brown Sugar
125g Butter melted
2 tablespoons Cinnammon

Instructions
Preheat the oven to 180°c (160 fan/ Gas 4).
Place the blackberries, sliced apple and caster sugar into a 2 litre pie dish and give them a gentle mix.
Put the plain flour, oats, and light brown sugar in a mixing bowl, and pour over the cooled melted butter. Stir with a spoon until crumbles form.
Spoon the crumble mixture onto the fruit and bake in the oven 45 minutes until golden.
https://www.effortlessfoodie.com/easy-blackberry-crumble/#recipe

Honey Glazed Carrots

Ingredients
Butter, softened (or tbsp olive oil for less calorific option)
1 tbsp runny honey (heather honey works well)
1 tsp white wine vinegar – mixed with the honey
Xg carrots, cut lengthwise to make sticks
½ bunch of parsley, finely chopped

Par boil for 5 mins, mix with other ingredients. Oven fan 180c 10m or grill until browned.