Week 5: Community MasterChef

Ingredients:

• ½ pulled pork
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon chili powder (this can be swapped for smoked paprika if you don’t want spice or reduce the amount of chilli powder)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 100ml orange juice
• 50ml lime juice
• 1-2 tsp of sugar (this will be based on your preference)
• 100ml chicken broth
• 2 tablespoons cooking oil
• Serve in bread rolls

Optional sides

Salsa, Guacamole, salad

Instructions:

• Prepare the Pulled Pork: If your pulled pork is refrigerated, let it come to room temperature before starting.
• Sauté the Onion and Garlic: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
• Add Spices and Liquids: Stir in the ground cumin, dried oregano, chili powder, salt, and black pepper. Pour in the orange juice, lime juice, and chicken broth. Bring the mixture to a simmer.
• Combine with Pulled Pork: Add the pre-cooked pulled pork to the pot. Stir to combine and coat the pork with the sauce. Simmer for about 15-20 minutes, allowing the flavours to meld and the pork to heat through.
• Crisp the Pork: Preheat your oven or air fryer to 220°C (425°F). Spread the pulled pork on a baking sheet and drizzle with some of the cooking liquid. Bake in the preheated oven for about 10-15 minutes, or until the edges are crispy.
• Serve: Serve the pork carnitas with warm tortillas, salsa, guacamole (optional)

Ingredients:

For the Pulled Pork:

• ½ pre-cooked pulled pork
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 100ml cup orange juice
• 50ml cup lime juice

For the Pineapple Salsa:

• 50g fresh/tinned pineapple, diced
• 30g red bell pepper, diced
• 25g red onion, finely chopped
• 1 small jalapeño, minced (optional)
• 25g fresh coriander, chopped
• Juice of 1 lime
• Salt to taste

For Serving:

• Small corn or flour tortillas or taco shells
• Sour cream
• Extra lime wedges
• Salad

Instructions:

• Prepare the Pulled Pork: If your pulled pork is refrigerated, let it come to room temperature before starting. Heat the olive oil in a large frying pan over medium heat. Add the pre-cooked pulled pork to the pan. Stir in the ground cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Pour in the orange juice and lime juice. Mix well to combine. Cook for about 10-15 minutes, allowing the Flavours to meld and the pork to heat through.
• Make the Pineapple Salsa: In a medium bowl, combine the diced pineapple, red bell pepper, red onion, minced jalapeño, and chopped cilantro. Squeeze in the lime juice and add a pinch of salt. Stir well and let sit for 10 minutes to allow the flavours to meld.
• Assemble the Tacos: Warm the corn or flour tortillas on a skillet for 30 seconds per side. Or if using taco shells follow pack instructions. Fill each tortilla with a generous portion of the pulled pork. Top with the fresh pineapple salsa. Add a dollop of sour cream or crema, sprinkle with cotija cheese or feta, and serve with extra lime wedges.

Ingredients

• 500g Gnocchi
• 1 x 500g carton of Passata
• 1 x 400g tin of chopped tomatoes
• Handful of basil
• 115g of fresh or frozen onion
• 2 tsp of fresh or frozen garlic
• 75g garlic and herb soft cream cheese
• Optional 1tbsp balsamic vinegar

Instructions:

• If making ahead to freeze: place all the ingredients in a large labelled freezer bag and seal. freeze flat. Can be frozen for up to three months.
• Once ready to cook remove the bag from the freezer and leave to fully defrost.
• Tip all the ingredients into a saucepan and place over a medium heat.
• Bring to the boil, then reduce to a simmer and cook for 15 minutes, stirring regularly until the gnocchi is just tender.
• If cooking now: Saute the onions until they start to turn translucent, add the garlic and cook for a further 1 minute.
• Put all the remaining ingredients into a saucepan, mix well and place over a medium heat.
• Bring to the boil, then reduce to simmer and cook for 15 minutes, stirring regularly, until the gnocchi is just tender.