The Ultimate BBQ Guide is free today on Amazon Kindle.
This great ebook (also available in paperback) includes marinades, dry rubs, sauces, smoking, meat, fish, poultry, sides and salad recipes. It is the perfect book for any type of BBQ.
Here are the all important links:
I have decided to re-name today, and every Tuesday from here on in, Taco Tuesday! Who doesn’t love tacos? Especially on a drab Tuesday… They are tasty, easy and best of all MESSY!
Mexican spiced pork with a hint of smokey barbeque (or barbecue / BBQ?) served in a crispy corn tortilla shell and topped with avocado. These are great for dinner parties as everyone gets stuck in and makes their own. They are also perfect for kids as they will love assembling. Gluten and wheat free too. Let’s get down to business……
Prep Time: 5 minutes
Cook Time: 20 minutes
- 2 tsp vegetable oil
- ½ red onion – diced
- 2 tsp smoked paprika
- 2tsp ground cumin
- 1lb / 500g pack lean pork mince
- 1 ¼ cup / 300ml passata
- 5 tbsp barbecue sauce
- 14oz / 400g can black beans – drained and rinsed
- Small bunch cilantro (coriander) – chopped
- 8 taco shells
- 1 ripe avocado – peeled and sliced
- ½ iceberg lettuce – finely shredded
- Cherry tomatoes
- Sour cream and grated cheddar – to serve (optional)
- In a large frying pan add the oil and when hot add the onion. Add the spices and cook for one minute then add the pork ensuring to break up the mince so it separates, stir until cooked through (it will go white)
- Add the BBQ sauce and passata along with four tablespoons of water. Turn the heat up until the sauce starts to bubble and thickens slightly then add the beans. Stir through the cilantro.
- Heat the corn tortillas then fill with the pork and bean mixture top with shredded lettuce, avocado, cherry tomatoes, cheddar (if using) and spoon over some sour cream
If this doesn’t cheer you up on a Tuesday I don’t know what will. Tomorrow being Wednesday we will have a day of full eat’s ahead with some more new recipes.
What is your go to food when you’re feeling miserable?
Today’s post is a recipe from my book Gluten-free Meals in Minutes
It is so unbelievably easy to prepare and tastes amazing! It would be a great make ahead starter for Christmas day. You can substitute the mackerel for salmon if you prefer.
4 smoked mackerel fillets
2 cloves of garlic – crushed
225g / 1 cup cream cheese
Juice of a lemon
2 tbsp fresh herbs chopped (I like parsley)
1 tbsp Worcestershire sauce
Sea salt and cayenne pepper to taste
Fresh chives, cucumber and gluten-free crackers to serve
- Break up the mackerel fillets and place in a food processor with the garlic, cream cheese and lemon juice.
- Blend the mixture for a few seconds then add the parsley. Blend again until it is almost smooth. Add the salt, cayenne and Worcestershire sauce to taste and blend to mix well.
- Pour the pate in to a dish and cover with cling film. Chill if you have the time.
- To serve garnish with the chopped chives and serve with my homemade crackers & sliced cucumber or gluten-free toast. Delish!!
What I ate Wednesday is here again! Lets jump straight in…
Breakfast – Gluten-free Blue cheese, Walnut and Thyme bread… I understand it is not everyone’s cup of tea but it is sooooo darn tasty! Recipe will be up later..promise!
Lunch – Homemade Cauliflower and Carrot Soup. It’s freezing here in Ireland now so this is comforting!
Dinner – Tapas in The Port House, Dundrum with my friend when we were Christmas shopping on Friday. There was prawns pil pil, chickenpeas with chorizo, meatballs, chicken skewers and olives. Delicious!!
Snacks – My mini donut (doughnut) maker arrived yesterday so I decided to whip to a batch of pumpkin mini donuts. They are unbelievably light and so tasty. Recipe to follow
That’s my what I ate Wednesday for this week guys!! Go check out the other bloggers at Peas and Crayons
Happy Thanksgiving Eve to my American readers, I hope you all have an amazing day tomorrow! xx
Mince Pie Crumbles
You guys are in for a real treat today as I am now going to share another one of my favorite holiday recipes.These are a twist on the traditional mince pies and I love them. The crunch from the crumble really complements the mincemeat filling. They’re easy to make too!
Makes: 16 pies
Prep Time: 20 minutes
Cook Time: 20 minutes
- 5oz unsalted butter – chilled and diced
- 1 and 2/3 cups gluten-free flour (I use brown rice flour as I love the crunch it gives but you can use plain white flour like doves farm) – plus a little extra for rolling
- 1 egg yolk
- 1 tbsp icing sugar
- Grated zest 1 orange
- 1 cup gluten-free mincemeat (I use luxury mincemeat)
- ¼ cup ground almonds
- 2 tbsp flaked almonds
- Pinch ground cinnamon
- 1oz unsalted butter, melted
- 2 tbsp soft light brown sugar
- Pre-heat oven to 375F / 180C
- To make the pastry place the butter and flour in a food processor until it resembles breadcrumbs. Add in the icing sugar, orange zest and egg yolk until it becomes a dough. If it is still too dry add tablespoons of water until you get the correct consistency (do not add more than 3 tablespoons)
- Sprinkle some extra flour on your work surface and roll out the pastry. Cut in to sizes to fit your muffin tray by using a cutter or a glass works just as well.
- Top each pastry with 1 teaspoon of mince meat
- To make the crumble rub combine all the ingredients in a bowl and sprinkle some over the top of each pie.
- Bake for 20 minutes until the pastry is cooked and golden brown. Leave in the tray for 5 minutes before transferring to serving plates. Serve with whipped or pouring cream! Mmm mmm mmmmmm
What is your favorite Christmas / Thanksgiving Recipe??
With winter well and truly here it was time to start using the slow cooker once again! It is such an amazing appliance and I haven’t had any bad experience with slow cooking, ever! The meat is always so tender and juicy, the flavors have had time to really deepen and the sauce always reduces to a lovely consistency. It really is the only way to make a stew ~ Comfort food at its best!
This recipe is for Rosemary Pork Slider with spicy mustard and can be made in the summer also, I change the sauce and make a homemade BBQ sauce to put on the sliders. I use gluten-free sandwich / burger buns but feel free to use whole-grain ones if you aren’t gluten or wheat intolerant.
- 1 tablespoon olive oil
- 1 (1 ½ lbs.) boneless pork loin, trimmed
- Freshly ground pepper
- 1 cup water
- 1 cup chicken broth
- 1 small onion, chopped
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon minced garlic
- Wholegrain gluten-free sandwich buns (or whole grain / wheat ones if you can eat them)
- Spicy whole-grain mustard
- Rocket / green leaves – to serve
1. Heat the oil in a large skillet / frying pan over medium-high heat.
2. Season the pork with pepper then add to the skillet.
3. Cook for 2 to 3 minutes on each side until browned then transfer to the slow cooker.
4. Stir together the water, chicken broth, onions, rosemary and garlic then pour into the slow cooker.
5. Cover and cook on low heat for 8 hours until the pork is tender.
6. Remove the pork to a cutting board and shred with two forks.
7. Strain the cooking liquid through a mesh sieve and discard the solids.
8. Return the pork to the slow cooker with 1 cup of the cooking liquid and mix through.
9. Serve the pork hot on top of toasted buns with spicy mustard and some salad leaves.
Thanksgiving is just days away now! What are you plans and who is cooking in your family?
We don’t celebrate Thanksgiving here but shops have started to incorporate Black Friday and Cyber Monday deals which is great!!
I am cooking Christmas Dinner again this year and we have family coming over from England so it will be LOTS of fun! I cannot wait 🙂
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