Pulled Pork with Homemade BBQ Sauce and Autumn Slaw


I am so incredibly excited to share this recipe with you. Not because it’s hands down and for real one of the tasiest things I have ever consumed (modesty is a virtue), but because it’s one of those meals that makes you believe you have a stomache capacity similar to that of Adam Richman. It’s You v. Food and you want it all.

Ok maybe that’s just me, and I’m thankful that I had my family to intervene and pry the succulent meat from my hands and the slaw from my grasp. 1.6kg of pork belly lasts more than a lifetime on the hips my friends. Close call. Continue reading

Pan-friend Salmon Fillet with Rocket Pesto

At first I was going to suggest this as a dish to cook for your man/lady friend on Valentine’s day, but let’s be real – salmon breath and garlic don’t typically bode well on the kissing front. This is definitely more like a “I keep a toothbrush at your place” kinda meal. No qualms about kissing.

But seriously, jokes aside, this is a quick and simple meal to cook – and perfect for two. Total indulgence, in the non-chocolate related sense. Continue reading

Pesto

Pesto

Pesto, in the words of the great Marcella Hazan, is ‘the most seductive of all sauces for pasta’. I completely agree…so seductive.

The first time I had spaghetti al pesto as a child I remember contemplating never eating any other kind of pasta sauce ever again. Obviously I was an irrational child and clearly that never happened, but pesto is still, hands down, my all time favourite sauce for pasta. We’ve had a little bit of a love affair going on for a while now…

Pesto by law of the Genovese is not to be cooked nor heated through – what a crime it would be! Instead, reserve a couple of tablespoons of the water in which your pasta has cooked in, add it to the pesto to loosen, then simply toss it with your beautiful al dente pasta.

But who likes rules? I say go pesto mad wherever and whenever possible in whichever way you want.

Recipe adapted from Marcella Hazan

Ingredients:

  • Roughly 100g fresh basil leaves, rinsed with cold water
  • 2 cloves of garlic, roughly chopped with salt
  • 3 tablespoons pine nuts
  • 2 tablespoons walnut halves
  • 50g fresh parmigiano reggiano, finely grated
  • 25g fresh pecorino romano, finely grated
  • 8 tablespoons good quality extra virgin olive oil
  • 40g butter, room temperature
  • Salt
  • Pepper

Method:

In a food processor add the basil leaves, garlic, pine nuts, walnuts, olive oil and a generous seasoning of salt and pepper and blend to a creamy consistency.

Transfer to a bowl and by hand mix in the two cheeses until fully incorporated, then stir in the softened butter until is it distributed evenly throughout.

Easy, right?

Makes around 400g of seductive pesto.

Note: To store your pesto pour roughly ½cm of olive oil on top to prevent oxidation and discolouration. It should keep for around 1 week in the fridge. Bring to room temperature before use in order to re-soften the butter.