Monday, 24 October 2011

Pulled Pork Burgers + Pear Tarte Tatin

Well well well, I must say I am quite impressed with myself! :D
Last night I cooked for 10 people and the food was goooood. Just 2 courses though, but who could enjoy any more than that and not feel stuffed?

A few weeks ago I tried Simply Bread's Pulled Pork Sandwich and decided that I'd have to make that sometime. I had heard of the awesome meat before from Lick The Bowl Good and decided to follow that recipe - of course, I tweaked it a lil'.

  • 1 tsp ground black pepper
  • 2 tsp chilli poweder
  • 2 tsp ground cummin
  • 2 tbs brown sugar
  • 1 tsp dried oregano
  • 4 tsp paprika
  • 2 tsp salt
  • 1 tsp granulated sugar
  • 1 tsp mustard paste
  • 1-2 cups pf BBQ sauce
  • 1/4 cup water
  • approx. 600g pork tenderloin
  • Mix all spice ingredients in a bowl
  • Cut the pork into smaller pieces and clean
  • Place pork into sauce and massage the sauce into the meat
  • Cover with cling wrap and refrigerate from 3 hrs - 3 days depending on how strong you want your meat to taste
  • Place marinated meat into slow cooker and cook on low for 7-9 hrs
  • Remove meat from crock pot and shred using 2 forks (you can wait til the meat has cooled)
  • Place all meat back into the crock pot with the sauce and cook on low for 1-2 hrs
  • Remove meat and serve
This recipe makes about 10 burgers. You can serve the sauce with potatoes. Be careful not to add too much sauce to the burgers else they turn soggy.

The next course was dessert. :D Pear Tarte Tatin! A Gordon Ramsay recipe.
The sauce is quite strong and definitely an acquired taste. Rum, licorice and burnt sugar.

  • 5 pears
  • 100g granulated sugar
  • 100g margarine
  • 2 star anise
  • 2 cinnamon sticks
  • 1 1/2 tbs Rum essence
  • 300g block puff pastry
  • Core, peel and halve the pears
  • Leave them out to dry for about an hour or even 1 day uncovered in the fridge
  • Find a round pie dish or cake tin that can fit all your pears neatly
  • Melt the butter with the sugar, star anise and cinnamon in a pan large enough to take all the pears
  • Lay the pears in the pan and leave to caramelise, stirring once in a while, for about 10-15 mins
  • While the pears are cooking, roll out your pastry to about 0.5-1cm thick and cut the pastry about 2 inches large that the circumference of your pie dish/cake tin
  • When the pears are done take them off the heat
  • At this point you can pre-heat the oven to 180C and warm up your pie dish/cake tin
  • After the pears have cooled for about 10mins, dish & arrange the pears with the sauce in your pie dish/cake tin leaving space around the edges
  • Lay your cut out pastry over the pears and tuck the edges into the dish/tin
  • Pierce a few holes in the pastry and bake for about 10-15 mins until golden brown
  • Turn off the oven and leave pie to sit for about 10 mins
  • When ready, invert the pie carefully into a plate/pie dish (you may want to do it over the sink in case the syrup decides to run)
  • Serve warm with vanilla ice cream
This recipe serves nine very nicely. (:



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