Nachos with BBQ Pulled Pork

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Nachos with BBQ Pulled Pork and Sriracha Crème Fraiche

When eating nachos I want it to be loaded with some type of meat, vegetables and lots of cheese. Seriously, l mean a lot of cheese! My usual go to would be chili but today I went for BBQ pulled pork which was a nice change. Vegetable wise I kept it simple but I did add feta which adds a nice salty taste. For that extra heat that I always love, I added Sriracha sauce to the crème fraiche. You will probably devour this just as quickly as we did!

After taking the pictures I realized that I completely forgot about the avocado! However, it definitely adds that extra flavor so please don’t forget yourself.

This recipe serves 3.

Ingredients:

200g nachos

1 red bell pepper, chopped

1 avocado, cubed

3 spring onions, thinly sliced

200g black beans, drained

150g, corn kernels, drained

100g feta, crumbled

150g Gouda cheese, grated

For the pulled pork:

300g boneless pork shoulder

½ cup BBQ sauce (plus extra for drizzling)

¼ cup beef stock

Salt

Black pepper

Cajun seasoning

2 tablespoons olive oil

For the crème fraiche:

1 cup crème fraiche

1 tablespoon Sriracha sauce

1 tablespoon lime juice

Pinch of salt

 

For the pulled pork, heat the olive oil in a Dutch oven over medium heat. Season the pork with salt, pepper and Cajun seasoning. Now sear the pork on both sides until it has nice brown color. Turn the heat to the lowest setting and add ½ cup of BBQ sauce and beef stock to the pot. Make sure the pork is completely covered and cover. Cook the pork for 2 ½ – 3 hours or until it is very tender. Check on the meat every 30 minutes to make sure that it has enough liquid. Once the pork is done transfer it to a cutting board and shred the meat with two forks. Return the shredded meat to the pot and mix with any remaining sauce. Add more BBQ sauce if you prefer.

Preheat the oven to 200C. When using an oven tray line it with a sheet of parchment paper or use an ovenproof dish.

Spread out ½ of the nachos on the bottom of the tray and layer with half of the following ingredients: pulled pork, bell pepper, spring onion slices, black beans, corn kernels, grated Gouda cheese and crumbled feta and a drizzle of BBQ sauce. Now repeat this step with the remaining nachos and ingredients.

Place the oven tray or dish in the oven and cook for 10 minutes until the cheese has melted. Set the oven to broil and cook until the cheese is bubbling. Keep an eye on the nachos because it could burn easily.

For the crème fraiche, whisk all the ingredients together in a small bowl and keep in the fridge until ready to use.

When ready to serve add the avocado to the nachos and place a few dollops of the Sriracha crème fraiche on top. Enjoy!

 

Cashew Fried Cauliflower Rice

 

Cauliflower Fried Rice1

Cashew Fried Cauliflower Rice with Grilled Chicken Tenders

Here I go again with the cauliflower, I can’t help myself! I am so obsessed with how many different ways you can prepare this vegetable, and it is all very tasty and healthy. I love cashew chicken, but decided to go a different direction and make cashew fried cauliflower rice, and I will probably make it more often that’s how delicious it was!

To accompany the rice I grilled chicken tenders which have been marinating in soy sauce and garlic, it was a nice combination.

Cauliflower Fried Rice.3JPG

This recipe serves 2

Ingredients:

For the chicken:

250g chicken tenders

2 tablespoons olive oil

2 tablespoons soy sauce

1 clove garlic, minced

Salt

Pepper

For the rice:

1 small head cauliflower, cut into florets

½ cup cashews, unsalted

1 tablespoon olive oil

1 clove garlic, minced

½ tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

2 tablespoon soy sauce

½ tablespoon sriracha

4 scallions, white and green parts, sliced (keep a tablespoon separate)

Salt

Pepper

Mix together the olive oil, soy sauce, garlic, salt and pepper, add the chicken tenders and marinate for at least 3 hours.

Add the cauliflower florets to a food processor, a few at a time, and pulse each batch to get the same consistency as rice, set aside.

Dry roast the cashews until fragrant, about 5 minutes, they will become crispy once cooled off.

Heat the olive oil in a large pan, add the garlic and scallions and fry for a minute. Now add the remaining ingredients, except the rice and cashews. Once the mixture is hot add the cauliflower rice and stir-fry for about 5 minutes or until the rice if cooked.

In a very hot grill pan, cook the chicken tenders about 5 minutes, turn over half way. Make sure your pan is very hot; this will add a nice grilled flavor to your chicken.

To serve, stir the cashews through the rice and transfer to two plates, now add the grilled chicken tenders, the extra scallions and enjoy!