Shredded Chilli Pork

Shredded Chilli Pork is a very easy one-pot dish that produces gorgeously tender pork in a super flavourful chilli sauce.

Advertisements

My blogging has become erratic again. I blame the fact that my work space is affectionately referred to as ‘The Black Hole’. It’s basically in the store room – a room created in what was the garage (and not particularly well, it’s got to be said – not by us I may add). So it has no natural light and is full of crap. I’ve tried to prettify it by adding fairy lights (obvs) but really, there is no polishing a turd. So now that the nights are getting lighter, and the weather better (allegedly), holing myself up in the arse-end of the house is not so appealing.

But we’re currently in the middle of decorating the living room, so have removed the doors separating the kitchen from said room. This means I have no escape from the deafening volume of my children. Hence even the Black Hole is appealing.

Shredded Chilli Pork - Gorgeously tender and flavourful pork in a chilli sauce | thehecticcook.com

And thus here I am. With a recipe I’ve had waiting to blog for several weeks. It’s a real ‘throw-it-all-in-a-pot’ type of recipe, and the result is really tasty. It isn’t complicated (when are my recipes ever complicated?) and uses mostly stuff you’ll have in the kitchen cupboard already. I’m a big fan of shredded meat, so this ticked that box too. Give it a go, I promise its worth it.

I made this for 4 adults and 4 kids, hence used almost 1kg of meat. If you don’t want to make this much, just halve all quantities (it will freeze really well too though).

Shredded Chilli Pork - Gorgeously tender and flavourful pork in a chilli sauce | thehecticcook.com

Ingredients

2 x 450g pork fillets
1 stick of celery, finely diced; 1 onion, finely chopped; 1 carrot, finely diced (or just use the frozen bag from Sainsburys, about half a bag)
4 cloves of garlic, crushed / 4 tsp of garlic paste
2 tins of chopped tomatoes
1 tin of beans (kidney, black eye, cannellini – whatever your choice), drained and rinsed
1 oxo cube
1 heaped tsp of ground coriander
2 heaped tsp of ground cumin
1/2 tsp cayenne
1 tsp smoked paprika
1 tsp salt
1 tsp sugar
150ml water

Shredded Chilli Pork | thehecticcook.com

1. Place the meat into the slow cooker or ovenproof casserole dish (that looks fairly unappealing doesn’t it?!)

Shredded Chilli Pork | thehecticcook.com

2. Top with the veg.

Shredded Chilli Pork | thehecticcook.com

3. Add the garlic and the tomatoes.

Shredded Chilli Pork | thehecticcook.com

4. Throw in the beans.

Shredded Chilli Pork | thehecticcook.com

5. Top with the oxo cube, spices, salt and sugar.

Shredded Chilli Pork | thehecticcook.com

6. Add in the water and give it all a good stir/moosh around. Cook in the slow cooker on low for 7-8 hours (halve the time on high if necessary), or in the oven at about 150°C for 2 hours.

Basically, chuck everything into the pot, stir, and leave to cook until done.

Shredded Chilli Pork | thehecticcook.com

7. Once the meat is lovely and tender, remove it from the sauce and shred it using a couple of forks.

Shredded Chilli Pork | thehecticcook.com

Pop it back into the sauce and mix it through.

Shredded Chilli Pork - Gorgeously tender and flavourful pork in a chilli sauce | thehecticcook.com

Serve it up with rice, bread, salad, cheese, soured cream… whatever takes your fancy. Or all of the above.

Shredded Chilli Pork - Gorgeously tender and flavourful pork in a chilli sauce | thehecticcook.com

Happy cooking!

[amd-zlrecipe-recipe:50]

 

 

Simple Stew & Dumplings

Deliciously warming, this classic stew and dumplings dish is super simple and well worthy of Sunday dinner.

I tend to cook a lot more in the winter. I especially love Sunday cooking. I’ll spend most of the day in the kitchen given half the chance. The Husband appears to think that I use cooking as an excuse to dodge childcare. I have no idea what he means.

There are certain meals that I tend to make a lot of for Sunday dinner. We love a roast in the HC house. My favourite is gammon – pair it with cheesy tatties and I’m in food heaven. A warming casserole or stew always goes down well too. This stew is the basic stew I always return to. I just love it. It’s the stew my Mum taught me to make. And even the family seem to appreciate it. The dumplings are not essential, but it would be like having the fish without the chips. The balti without the naan. The treacle sponge without the custard. You get the idea.

I made this stew in the slow cooker, but if I don’t have all day, I’ll cook it on the hob for a couple of hours. The recipe is exactly the same, just cook it over a low heat on the hob for about 2 hours.

Ingredients (Serves 4)

2 tbsp plain flour
500g stewing steak
1 tbsp oil
1 onion, chopped
400ml beef stock
seasoning

1. In a bowl (or a plastic freezer bag works well) tip in the flour and season. Add the beef and toss to coat – I tend to do this in 2 batches.

Stew & Dumplings | thehecticcook.comNote:

I buy whatever beef is cheapest for this, whether it be stewing steak, a joint, skirt, shin, whatever. It’s going to be slow cooked so will tenderise really well during cooking. You don’t need anything fancy.
Stew & Dumplings | thehecticcook.com

2. In a frying pan, heat the oil over a medium heat and add the meat to brown (do this in a couple of batches if you have a fair bit of meat so as not to overcrowd the pan).

Stew & Dumplings | thehecticcook.com

3. Once browned set the meat aside and in the same pan add the onions to soften. If there’s any meaty goodness left in the pan the onions will help to scrape these up.

Stew & Dumplings | thehecticcook.com

4. Add everything to the slow cooker (or pan if cooking on the hob) – I added some carrot too – and pour in the stock. I tend to use the Stock Pots you can buy as they’ve got a lot of flavour.

Stew & Dumplings | thehecticcook.com

Season well (there’s nothing worse than tasteless stew) and cook on low for about 6-7 hours.

Stew & Dumplings | thehecticcook.com

5. To make the dumplings I simply follow the instructions on the side of the suet box. They’re good, so why bother overcomplicating the issue? Make sure to season well so your dumplings aren’t tasteless.

Dumplings (makes 8)

50g suet
100g self-raising flour
5 tbsp water
seasoning

Stew & Dumplings | thehecticcook.com

I make 1.5 times the quantity on the box which produces 12 dumplings (75g suet, 150g self-raising flour, 8-10tbsp water).

Stew & Dumplings | thehecticcook.com

Mix the suet with the flour, season well, then gradually add the water. It’s quite a sticky dough, so just add enough water to bring it all together.

Stew & Dumplings | thehecticcook.com

Roll the mixture into balls and place on top of the stew. Pop the lid back on the slow cooker and leave for another hour.

Stew & Dumplings | thehecticcook.com

It’s very hard to take an attractive photo of dumplings (especially without natural light), but believe me when I tell you that they are little balls of yumminess, and well worth popping on top of your stew.

Stew & Dumplings | thehecticcook.com

You can also cook this in the oven, just cook your stew (covered) for at least 90 minutes at about 160°C, then top with the dumplings and cook (uncovered) for another 30 minutes.

Simple Stew & Dumplings - a super simple dish that epitomises comfort food | thehecticcook.com

This recipe makes quite a lot of gravy, because with dumplings, I don’t believe you can have too much gravy. It’s dead simple, but proper comfort food. I think that everyone (who isn’t vegetarian) should have stew and dumplings in their cooking repertoire.

Simple Stew & Dumplings - a super simple dish that epitomises comfort food | thehecticcook.com

Happy cooking!

[amd-zlrecipe-recipe:26]

 

 

Honey Garlic Chicken

A gorgeous mix of sweet and salty, this Honey Garlic Chicken is addictively good!

I feel slightly guilty. I posted on my Facebook page our dinner from the other night – Slow Cooked Char Sui Pork Belly – but then didn’t deliver. In all honesty I couldn’t. I made that dish without the thought of blogging it. Bar the Instagram one I took on my phone, there are no photos. Thus I can’t blog it. The OCD in me just can’t. However, I do intend to make it again (fairly soon as the Husband seemed to like it) and will post the recipe.

I’m hoping though that this will do in the meantime. I actually made it a little while ago – ok, so hands up, I have a backlog of recipes ready to blog. I have to. Life is fairly hectic (ha ha, get it?) so I’m never sure when I’ll get time to blog. But I’ve been wanting to post this for some time, as it’s one of the nicest recipes I’ve made in a while. I made this for Ma and Pa HC, and my Mum said she’d happily just eat the chicken out of the bowl.

This is good enough to be a totally stand alone dish. Once again I found this recipe on Pinterest. Yes I do spend a considerable amount of my time on Pinterest. I’m sure there’s a help-group out there somewhere for folk like me. But anyhow. It has its uses. I’ve changed the recipe slightly though to suit me – it called for a fair bit of blackberry jam which I felt would make it too sweet. It’s a fairly sweet dish as it is. And I’ve simplified it a wee bit.

Ingredients

4 chicken breasts
130g honey
100ml soy sauce
65g hoisin sauce
2 tbsp olive oil
4 tsp garlic/cloves of garlic, crushed
1/2 onion, diced (I used frozen)
1/4 tsp chilli flakes (or as hot as you’d like it)

Note:

I weighed the honey and hoisin sauce as I found it easier to weigh them out than try to measure them in a jug.

1. Arrange the chicken breasts in your slow cooker. Honey Garlic Chicken | thehecticcook.com

2. In a bowl, chuck in all of the remaining ingredients.

Honey Garlic Chicken | thehecticcook.com
Honey Garlic Chicken | thehecticcook.com Honey Garlic Chicken | thehecticcook.com

3. Whisk until the honey dissolves. This sauce is really good, a lovely mix of sweet and salty – you can lick it out of the bowl. If you do that kind of thing.

Honey Garlic Chicken | thehecticcook.com

4. Throw this over the chicken and ensure it’s fully covered.

Honey Garlic Chicken | thehecticcook.com

5. Slow cook this on low for around 4 hours, turning the chicken breasts a couple of times during this time (this isn’t essential but I convinced myself it helped, as I can’t leave stuff alone). Honey Garlic Chicken | thehecticcook.com

6. It’s not particularly pretty at this stage, but once cooked, take the chicken out of the sauce and shred it on a board using a couple of forks.

Honey Garlic Chicken | thehecticcook.com Honey Garlic Chicken | thehecticcook.com

7. You can either return it to the slow cooker bowl with the sauce, or place it into a serving bowl and pour the sauce over it. Either way, soak it in the sauce. Chicken is one of those meats that doesn’t really need to be slow cooked particularly (it just saves on electricity and can be left to its own devices), so if you don’t have a slow cooker, just make this in a casserole dish and bung it in the oven, on about 170°C/325°F/Gas 3, for about an hour and a half, ensuring the chicken is cooked through.

Honey Garlic Chicken - a gorgeous mix of sweet and salty, this Honey Garlic Chicken is addictively good! | thehecticcook.com

I served this with boiled rice and stir-fried veg – I used a little of the sauce from the chicken to stir-fry the veg. You could serve this in wraps; on rolls; on top of chips; tossed through noodles. The options are fairly varied. I think I’ll cook this next time I have visitors as it’s so simple, but definitely a crowd pleaser. I love how cooking doesn’t need to be complicated to appear impressive 😀

Happy cooking!

[amd-zlrecipe-recipe:29]

Honey Garlic Chicken

A wonderfully flavoursome dish, this slow-cooked chicken dish is so simple, and yet totally delivers on taste.

I feel slightly guilty. I posted on my Facebook page our dinner from the other night – Slow Cooked Char Sui Pork Belly – but then didn’t deliver. In all honesty I couldn’t. I made that dish without the thought of blogging it. Bar the Instagram one I took on my phone, there are no photos. Thus I can’t blog it. The OCD in me just can’t. However, I do intend to make it again (fairly soon as the Husband seemed to like it) and will post the recipe.

I’m hoping though that this will do in the meantime. I actually made it a little while ago – ok, so hands up, I have a backlog of recipes ready to blog. I have to. Life is fairly hectic (ha ha, get it?) so I’m never sure when I’ll get time to blog. But I’ve been wanting to post this for some time, as it’s one of the nicest recipes I’ve made in a while.

I made this for Ma and Pa HC, and my Mum said she’d happily just eat the chicken out of the bowl. This is good enough to be a totally stand alone dish.

Once again I found this recipe on Pinterest. Yes I do spend a considerable amount of my time on Pinterest. I’m sure there’s a help-group out there somewhere for folk like me. But anyhow. It has its uses. I’ve changed the recipe slightly though to suit me – it called for a fair bit of blackberry jam which I felt would make it too sweet. It’s a fairly sweet dish as it is. And I’ve simplified it a wee bit.

Ingredients

4 chicken breasts
130g honey
100ml soy sauce
65g hoisin sauce
2 tbsp olive oil
4 tsp garlic/cloves of garlic, crushed
1/2 onion, diced (I used frozen)
1/4 tsp chilli flakes (or as hot as you’d like it)

I weighed the honey and hoisin sauce as I found it easier to weigh them out than try to measure them in a jug.

1. Arrange the chicken breasts in your slow cooker.

DSC_0088

2. In a bowl, chuck in all of the remaining ingredients.

DSC_0091 DSC_0092 DSC_0094

3. Whisk until the honey dissolves. This sauce is really good, a lovely mix of sweet and salty – you can lick it out of the bowl. If you do that kind of thing.

DSC_0096

4. Throw this over the chicken and ensure it’s fully covered.

DSC_0099

5. Slow cook this on low for around 4 hours, turning the chicken breasts a couple of times during this time (this isn’t essential but I convinced myself it helped, as I can’t leave stuff alone).

DSC_0125

6. It’s not particularly pretty at this stage, but once cooked, take the chicken out of the sauce and shred it on a board using a couple of forks.

DSC_0126 DSC_0129

7. You can either return it to the slow cooker bowl with the sauce, or place it into a serving bowl and pour the sauce over it. Either way, soak it in the sauce.

Chicken is one of those meats that doesn’t really need to be slow cooked particularly (it just saves on electricity and can be left to its own devices), so if you don’t have a slow cooker, just make this in a casserole dish and bung it in the oven, on about 170°C/325°F/Gas 3, for about an hour and a half, ensuring the chicken is cooked through.

DSC_0140

I served this with boiled rice and stir-fried veg – I used a little of the sauce from the chicken to stir-fry the veg. You could serve this in wraps; on rolls; on top of chips; tossed through noodles. The options are fairly varied. I think I’ll cook this next time I have visitors as it’s so simple, but definitely a crowd pleaser. I love how cooking doesn’t need to be complicated to appear impressive 😀

Happy cooking!