This is a round up of recipes I have posted using leftover Pork Carnitas (Mexican Pulled Pork). I will continually update this post when I share more recipes made using Pork Carnitas. Pork Carnitas are a brilliant standby to have in the freezer for quick midweek meals. Not only are they are ridiculously tasty and versatile, and they freeze well. My Pork Carnitas recipe is very easy but so full of flavour....
Quiche Lorraine I can’t remember when I made my first quiche, but I can tell you for sure that it was a Quiche Lorraine. Because just as Pork Carnitas are the King of Taco Carts, Quiche Lorraine is surely the Queen of all savoury tarts. Bacon. Surely it’s the bacon. I mean, how could a Zucchini Quiche possibly ever compete? 😉 This is not a REAL Quiche Lorraine. This is Quiche Lorraine as it is known outside of France....
Ratatouille: French vegetable stew I’m not going to lie to you. I was never one to jump up and down with anticipation at the thought of Ratatouille. You’d never catch me ordering it at a restaurant, and it’s not the first thing I’d think of making using leftover vegetables. It just never sounded, well, exciting. How terribly wrong I’ve been all this time. It turns out I just never knew how to make it properly, and how good it can be when it is....
After Red Velvet Cupcakes? Here they are! UK readers: Please read note 7. Red Velvet Cake recipe – tried and tested favourite! This Red Velvet Cake has been taste tested and given a big thumbs up by many people because it’s a rather large cake and I’ve made it 5 times in the last two weeks. “FIVE TIMES??!!”, I hear you exclaim (out loud or in your head). “You’re MAD!...
Particularly great served alongside Middle Eastern dishes, such as Chicken or Lamb Shawarma! Roasted Broccolini This broccolini recipe comes to your courtesy of Yotam Ottolenghi – except I found I needed to adjust the salt way down and adjust the sauce quantities to make it drizzle-able (is that a word??). As I’ve said before – in fact, very recently, when I shared how I roast carrots to make them golden – roasting is the best way to add flavour to vegetables....
HOT TIP: Great dinner party / make-ahead recipe. Keep it prepped in the fridge, then it’s just a 3 1/2-minute cook (including the sauce!). Saltimbocca The literal translation of Saltimbocca is “to jump in your mouth” which is probably in reference to the flavour that hits your palate on first bite. But also, perhaps, about the speed at which it can be made. As in: So fast, it jumps in your mouth....
This is a handy brussels sprouts side dish that’s made entirely on the stove, freeing up the oven for centrepiece roasts! Sautéed Brussels Sprouts with a creamy sauce! This is a brussels sprouts version of a green beans dish that I shared a few months ago that’s proven very popular with readers. It’s like an easier, quicker version of Brussels Sprouts cooked gratin-style. Gratins, like say Broccoli Gratin, are made with a béchamel sauce that’s poured over pre-cooked vegetables (typically steamed or braised) and finally baked in a casserole in the oven....
Crispy Sesame-Crusted Tofu Steaks Let’s get the uncomfortable truth about tofu out of the way. For many people, tofu looks weird. And has a strange texture they struggle with. It’s not helped by the fact that the internet is awash with recipes that use tofu as a meat substitute in classic dishes, but doesn’t exactly improve them. Like tofu bolognese and tofu cottage pie – no!😩 Or they try to convince you that tofu cheesecake is totally a thing and stacks up to the real deal....
With the signature delicate crumbly texture and beautiful buttery flavour, shortbread is one of those biscuits that is both nostalgic and elegant. It’s right at home with a casual coffee catch up with friends, or an elegant tea party to impress! Shortbread Cookies We have the Scotts to thank for burly men in pleated tartan skirts, haggis and shortbread. I’ll hold on the haggis, am undecided on men in skirts, but can never get enough shortbread!...
And here’s the backstory for how #ShoutAMeal evolved. Thank you for reading! ❤️ – Nagi x SHOUT a Meal for Sydney Frontliners THE MISSION: To provide delicious, nourishing food to our frontline healthcare workers in Sydney, and support local businesses struggling to stay afloat. GOAL: To raise $210,000 to provide 500 meals per day for 6 weeks to frontline healthcare workers, and provide some much needed revenue into the hospitality industry....
It’s Super Bowl Sunday this weekend. Just the biggest game day in America in the entire year. To put this into perspective for Australians, it’s like our equivalent of the Melbourne Cup. You know how we call that the “race that stops the nation”? And it literally does – I was once on the M5 and traffic almost came to a standstill for the 3 minutes the race was on....
You only need a little bit of butter. But you want lots of fresh herbs! Welcome back to Day 7 of the inaugural Holiday Salad Marathon, where I’m sharing 30 salads in a row through to Christmas Eve – just for something different to the usual sugar-loaded baking countdowns!! Today: Baby Potatoes with Butter & Herbs I realise today’s recipe isn’t technically a salad as such, with no leafy greens in sight....
“A great Mac and Cheese comes down to personal taste. I like mine extra saucy, creamy and cheesy. And it just so happens that it’s made one pot – WITHOUT cream!” There are so many Mac and Cheese recipes “out there” that it’s mind boggling. I have made it various ways. I particularly like to try “chef” versions. When I came to choose one that I wanted to share with you, I didn’t know which to go with....
This is EASY, the turkey breast is incredibly juicy, and the dressing has a beautiful golden crust but is juicy underneath. You don’t need gravy with this baked turkey breast!!! Cajun Baked Turkey Breast This is a Cajun Thanksgiving spread from a sassy Southern Lady, Dorothy from Tennessee. Dorothy, much like Dozer, has become a regular fixture here on RecipeTin Eats. Though unlike Dozer, who simply trades off his cuteness, Dorothy actually makes valuable contributions....
While the Western world goes bonkers over the vision of a glistening baked ham ready for carving, the Chinese are rubbing their hands with glee at the thought of the ham bone. Because this recipe is not just something I made up – though I wouldn’t blame you for thinking so. Chinese Ham Bone Rice Soup is a “thing”. It’s called “Congee” in Chinese, and it’s the source of much discussion over who gets the ham bone from our own Christmas ham – or a pact to use it for a Family Meal – as well as smug announcements when one is able to secure extra leftover ham bones....
No special equipment required – just a meat thermometer and strainer. (Yes, I said meat thermometer!) Chocolate Mirror Glaze If you’ve always wanted to but been too intimidated by the thought of producing beautiful French patisserie-style cakes, Chocolate Mirror Glaze is an excellent place to start because: It’s much easier than you think. It calls for patience above all else (you will read the words “cool” and “fridge” a lot!...
And no, you don’t even need a blow torch to make the toffee topping! Crème Brûlée I will never forget the first time I made Crème Brûlée because I was floored by how easy it was. I think I just assumed that something that looks and tastes so incredible, and appears on the menus of great restaurants would be really hard to make! I think you too will be so surprised how easy Crème Brûlée is!...
Baked Shrimp (Prawns) When you bake shrimp in the oven, you simply can’t achieve that same caramelisation that you get from searing prawns on the stove or grill, which means less flavour. And frankly, shrimp is pricey compared to other day-to-day proteins. So when I cook it, I’m not going to compromise! So here are the two things in this recipe that adds an extra edge to compensation for loss of flavour because we can’t caramelise shrimp in the oven:...
Until a few weeks ago, the best corn I had ever had in my life was David Chang’s Corn with Bacon and Miso butter at Momofuku in NYC. The second best corn I had ever had in my life was Mexican Street Corn in LA (the real deal, called Elotes). Both of these have now been bumped down not 1, but 2 places. For the most unexpected reason. I live in a wonderful area of Sydney, known as the Northern Beaches....
This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....
