Rosemary Pork Sliders with Spicy Mustard

Pork Sliders

 

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.

Serves: 10-12

  • 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

    Instructions:
    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 🙂

Don’t forget to give me page on Facebook a ‘Like’ for all up to date recipes and general banter!

QBK x

 

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Buckwheat & Walnut Bread > Gluten-free

This is such a treat for you guys 😉 This is a recipe from my brand new Gluten-free Bread book which is available on amazon. The US link is here

As I mentioned in my WIAW post earlier I have had this bread nearly every morning for a week! It is just so nice, I know self praise is no praise but I have had some awful gluten-free breads in my time! Fresh with soup or toasted with a range of toppings, it is very adaptable. The recipe is easy too ~ no need to proof the dough 🙂

buckwheat walnut bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

  • 1 ½ cup /145g buckwheat flour
  • 1 cup / 100g almond flour
  • 1 tablespoon baking powder
  • ¼ / 30g cup walnuts – roughly chopped
  • Handful sunflower seeds
  • 3 tablespoons natural yogurt (I use low fat)
  • 1 ¾ cup / 415ml of buttermilk
  • 1 teaspoon treacle
  • 1 teaspoon honey

Directions:

  1. In a bowl combine the buckwheat flour, almond flour, walnuts and baking powder
  2. Make a well in the center and add the yogurt, honey and buttermilk
  3. Add the sunflower seeds and treacle
  4. Pour the mixture in to the bread tin and bake for 35 minutes
  5. Check to make sure the top is not burning, if it is cover with foil before returning back to the oven for 15 minutes
  6. Remove from the oven and insert a skewer to check if it is done. Leave in the tin for 10 minutes before putting on to a wire rack to cool completely before slicing

Steamed mussels in white wine sauce

Mussels in white wine sauce

Mussels in white wine sauce

Mussels in white wine sauce always reminds me of being on holidays. I have to admit I wasn’t a great fan of them to start with but they have grown on me A LOT! This recipe is so quick and easy to prepare. Serve with lemon wedges on the side and also in a finger bowl with hot water to clean your fingers afterwards (it is a little messy but worth it!) A freshly baked french stick to mop up the sauce afterwards is a great accompaniment, if you are that way inclined 🙂

Ingredients

  • 1kg of live mussels
  • 50g garlic butter
  • Splash of oil
  • 100ml cream
  • 1 glass white wine
  • Lemon wedges

Method

  1. Start by preparing your mussels. Peel off any beards or seaweed that is left on the shells. If any of them are open give them a little knock and if they do not close discard them.
  2. Wash the mussels in cold running water and give them a scrub
  3. Heat a large pan of frying pan (with a fitting lid) and add the garlic butter and oil
  4. Once melted add the wine and turn the heat up
  5. When the wine is boiling turn add the mussels. Put the lid on and cook (steam) for about 1 minute shaking every now and again
  6. Put the lid back on and cook until the mussels are open (3-4 minutes)
  7. Pour mussels in to a warmed bowl. Add cream to the pan stir until thickened then pour over the mussels

Yes it really is that easy!

What are your favorite dishes that remind you of holidays?

Do you recreate dishes at home you have eaten while on holiday?

 

WIAW #10 – Christmas Market Edition

christmas market

 

Hi all and happy hump day 😀

As any of my avid readers will know I am attending my first Christmas Market this Sunday and I am very excited and nervous at the same time! It’s hard to know what to expect when you have never had a stall before but I have a couple of great helpers on hand so I know everything should will run smoothly. Big should out to our What I ate Wednesday host Jenn over at Peas and Crayons.

My What I Ate Wednesday this week is a little bit different from my usual Wednesday posts, it could be described as ‘What I am making for my Christmas Market’

I thought I would share with you guys what will be available on my stall this Sunday. I will add photos to my blog as the items are produced and ready.  Obviously all items are homemade by my good self 😉

  • Wholemeal Brown Bread
  • Sun-dried Tomato & Cheddar Wholemeal Spelt Bread
  • Walnut & Banana Wholemeal Spelt Bread
  • Chicken Live Pâté
  • Spiced Apple Chutney
  • Red Onion Marmalade
  • Gingerbread Men
  • Chocolate chip Cookies
  • Gluten Free Cookies
  • Different flavoured Muffins and Cupcakes
  • Gluten Free Muffins and Cupcakes

The photo below is of the Spiced Apple Chutney – it is so delicious with cheese and crackers and on a Meat board!

Spiced Apple Chutney

I have made my own stickers for the jars too, which I have to print off still ~ this is one big learning curve let me tell you but fun also LOL

So we are only three weeks away from Christmas Day now, is everyone set? I still have some presents to get but almost there

I want to know (please)

Are you going to any Christmas Markets this week?

Whats your favourite item or items on the list above?

 

WIAW #5 – Happy Halloween!

what i ate wednesday october breast cancer awareness halloween button

Happy Wednesday and Halloween to everyone! I hope you are all enjoying the spooky festivities and either got dressed up or are getting dressed up tomorrow / at the weekend. I dressed up as a 20s Flapper on Sunday night and had a great night catching up with friends and cocktails 🙂 The evidence is on my instagram 😀

Soooooooooo this is my fifth WIAW and its great! Linking up with the brilliant Jenn @Peas and Crayons, make sure you check out other bloggers WIAW’s as there are some very interesting recipes and ideas there.

It has turned very cold here in Ireland and winter is definitely popping its cold head up Brrrrr. Bearing that in mind I could have had a warmer breakfast!

Breakfast: Pineapple, Mandarin and Apple with low fat natural yogurt and sunflower seeds

Breakfast: Pineapple, Mandarin and Apple with low fat natural yogurt and sunflower seeds

So I had to get the heat in to me by lunch time as I was perishing, it was the old but warming and tasty reliable…….SOUP

Chicken and Vegetable Soup

Chicken and Vegetable Soup

Dinner was Chicken. But not just any old chicken…..Chicken breast stuffed with Brie, Sun-dried tomatoes and spinach. Served on a bed of stir-fry vegetables and topped with a chunky tomato and basil sauce. Gluten and Grain free, very low fat and carb BUT one hell of a tasty plate!

Stuffed Chicken Breast

Stuffed Chicken Breast

These muffins were made for the Sunday night cocktails – Carrot and Pistachio (gluten free) – and they went down a treat! I made a frosting of natural yogurt and honey for them also (which I let firm up in the fridge beforehand)

Carrot & Pistachio Muffins / Cupcakes Delish!

Carrot & Pistachio Muffins / Cupcakes

Here is a pic of one of the yummy daiquiris from Sunday night 🙂 🙂

Frozen Strawberry Daiquiri - one of your 5 a day :)

Frozen Strawberry Daiquiri – one of your 5 a day 🙂

Recipes up tomorrow….

What are you dressing up as for Halloween?

Are you going trick or treating with your children?

What is your favourite Halloween Snacks / Food?

Pumpkin Slices – Gluten Free

Pumpkin slices

Some of you may find this weird but this was my first time cooking with pumpkin!! Its not an ingredient you would see much of here in Ireland apart from Halloween, you wouldn’t see that many recipes or dishes in restaurants with it but I am now a LOVER of pumpkin! I saw this recipe on Madison’s blog Eating4Balance and she called them pumpkin pie bars 🙂 I have to say they were truly scrumptious! I then proceeded to make  pumpkin soup, pumpkin curry and pumpkin calzone (another one of Madisons recipes) along with a second batch of these gorgeous slices with the rest of the pumpkin. I amended the recipe a little as I couldn’t get my hands on some of the ingredients.

Ingredients

  • 1 cup / 100g of Almond Flour
  • 1 Banana Mashed
  • 1 Cup of Pumpkin Puree
  • 1/2 Cup / 125 ml Organic Honey
  • 2 Tsp of Cinnamon
  • 2 Tbsp Water
  • 1 Free Range Egg
  • 3/4 tsp Sea Salt
  • Spray Oil

Pre-heat Oven to 180c / 350f

Line your baking dish (a square one preferably) with baking parchment / greaseproof paper and spray with oil

Mix the banana, egg, pumpkin, honey and water together in a bowl

Mix the almond flour, sea salt and cinnamon together in a separate bowl

Put the pumpkin mixture in to the flour mixture and mix well

Pour the mixture in to the lined dish

Bake for an hour and check, it could take a little longer.  It should be golden and a crust should be visible on top.

The first time mine took one hour and 10 minutes but was ready in 55 minutes the second time so just keep an eye on it

Remove from the oven and let cool in the dish for 10 minutes before moving to a wire rack.  Cut in to 9 pieces and munch up ! Delish

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Whats your favourite pumpkin recipe?

What I Ate Wednesday #3

WIAWbutton

Hello all and welcome to my third week of WIAW – I feel I am getting in to my stride with this WIAW party now 🙂

Big shout out to our host Jenn at Peas and Crayons

This morning was a complete washout here in Ireland. It was actually like a monsoon out there! It cleared by afternoon though so not so bad. Here are today’s meals:

Breakfast: 2 soft boiled eggs with one wholemeal slice of toast

20131016-150927.jpg Boiled Eggs

Lunch: Homemade Tomato Soup

Best Tomato Soup :)

Best Tomato Soup 🙂

Dinner: Breast of Chicken Tagine – Queen Bee Style (served with baked potato)

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Tagine Recipe will be up tomorrow 😉

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