Spicy Pulled Pork Rissoles

Hope you are all doing well.
Growing up in a Portuguese/Chinese household, I have been exposed to fusion food quite a lot.
So I have decided to make these lovely Spicy Pulled Pork Rissoles – in Portuguese Rissóis – I am basically filling this Portuguese snack with an amazing American meat.

 
For the Spicy Pulled Pork,  you will need:

  • Shoulder or Pork Butt
  • 2 onions
  • 1/2 tablespoon of chili powder
  • 1/2 tablespoon of chili flakes
  • 1 tablespoon of paprika
  • 500ml Pear cider
  • 2 tablespoons of brown sugar
  • Salt and Pepper

Start by turning on your oven on 150C.
Cut the onions in quarters and scatter the pieces all over a big roasting tin. Place the pork on top of the bed of onion and rub all of the dry ingredients on the meat – don’t forget to wash your hands thoroughly after.. you don’t want to be touching anywhere sensitive after.

Pour over the cider and cover the tin with foil and let it cook covered in the oven for 4 hours, and 1 additional hour with the tin uncovered. The meat should be fork-tender, that’s when you know it’s done.
Remove the meat from the pot and shred completely with two forks and return the shredded meat to the pot and keep in with the juices until you need it. You can always tweak the quantities of spices to your taste and add on other herbs and spices. You can also use cheap cola or a stout instead of pear cider – the world is your oyster.

To make the dough:

  • 125g all purpose flour
  • 2 tablespoons butter
  • 125ml water
  • Salt
  • 1 beaten egg
  • Breadcrumb
  • Oil for frying

Bring water to a boil in a pot and add the salt and butter, turn the heat off and stir in the flour stirring with a wooden spoon until a ball is formed and leave it to cool completely.

Once the dough has cooled down, dust your work surface with flour and knead the dough. I find it easier to use the pasta machine to roll the dough out, but you can do it with a rolling pin too, or your favourite bottle of wine. Roll the dough to about 0.5cm in thickness and using a cutter (or a pint glass in my case) cut disks of dough, the diameter should be about 7cm, but again that’s to your discretion, if you want to make one giant rissol, I am not going to stop you. In fact, please do and let me have half of it!

Place the pulled pork filling in the middle of a circle and fold the dough over to form a half circle (fat half circle), pressing the edges together and set aside. When you run out of dough or run out of filling you are one step closer to AMAZINGNESS!
Brush the pastries in beaten egg, and quickly dip them in breadcrumb. Fry until golden brown in hot oil, doing so in batches. You can check if the oil is hot enough by putting one of the rissoles in.

You definitely need to try this! Let me know how it goes for you guys!

Ana

Toulouse Sausage Roll 

Sunday fun day!

Hello my darling readers, today I have made sausage rolls made with Toulouse sausage meat, thy are usually gluten free and quite garlicky.

 

For this recipe, I used left over puff pastry sheet (half a sheet more or less!), finely chopped spring onion, smoked paprika, salt and black pepper. Combine all ingredients and unroll the pastry sheet.

I find it easier to shape the sausage meat in cling film first, make sure the mixture is solid and lay it in a long ‘roll’ just off centre down the pastry length. Brush the edges of the pastry lightly with egg wash and bring the sides up to meet over the filling. Pinch the edges firmly together to form a seal.

Make four slits in one side of the rolls, to allow steam to escape.Brush the pastry with the remaining egg wash and bake for 20-30 minutes or until pastry risen and golden brown on gas mark 7.

You can serve it with some nice mustard or chili sauce. Guess what’s my preferred sauce? 😉

Let me know what you think!
Ana xx

I’m Mac N’ Cheese Balls 

If you knew my person, you would know that I absolutely love mac and cheese! I love pasta and I love cheese! 

I had deep friend Mac and Cheese balls before but they were quite big size – not as small as a golf ball but not as big as a tennis ball! In my opinion, this sort of food is good in bite size! 

For this recipe, you will need left over mac and cheese. 

I used ditalini rigati pasta, lots of single cream, butter, Parmesan cheese, cheddar cheese and mozzarella. Make sure you leave the Mac and Cheese in your fridge for over night before using it for the recipe. 

Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and scoop into balls.

Whisk the bread crumbs with the paprika, chili powder and black pepper  in a shallow dish; set aside. Beat the 1 egg with the 3 tablespoons milk in a small bowl. Coat the balls in the egg wash, and then dredge in breading.

Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel plate; serve hot – I should have made a salsa sauce to go with it. 

I’ve made a quick sauce out of tomato purée, honey, soya sauce and chili. 

  

  Enjoy!

Ana x