Meat Weekend

Spicy pork tacos

Serves 4

Prep time 20 minutes

Cook time 3 hours

Ingredients:

1kg pork belly

3 onions, halved, skin on

5 cloves garlic

5 red chillies

2 star anise

3 tblsp cumin seeds

3 tblsp coriander seeds

1 thumb sized piece of ginger

50ml white wine vinegar

½ red onion, diced

½ green chilli, diced

Salt

Juice of 1 lime

2 tins kidney beans

30ml olive oil

2 cloves garlic, sliced

2 avocado

1 tbsp tabasco 

Handful coriander

Lime, juice and zest

1 large tomato, deseeded and diced

Corn tortillas

Method:

1. Preheat the oven to 200c. Place the onion, garlic, chilli, star anise, cumin and coriander seeds on a tray and cook for 30mins until softened and blackened. Remove and place in a blender, season with grated ginger, salt and vinegar. Blend to a rough paste

2. Smear this paste over the pork belly and wrap in tinfoil. Cook at 150c for 2.5 hours until the meat is soft. Remove the tinfoil and increase the oven heat to 220c for a further 10 minutes so the paste gets charred. Finish with grated lime zest and salt, then slice.

3. To make a quick salsa, dice the onion and chilli, season with lime juice and salt.

4. To make the guacamole, mash the ripened avocado with a fork, season with lime zest, lime juice, tabasco and salt, mix and season to taste. Dice the tomato and fold this through the mix

5. For the beans, heat a pan and add the oil. Slowly cook the garlic over a medium heat until golden brown, then add the beans. Fry until the beans begin to break down

6. Season with salt. Use a masher to create a pulp.

7. Serve to share, with warmed corn tortillas, and build to eat in your hands

Chicken kiev

Serves 4

Prep time 15 minutes

Cook time 15 minutes

Ingredients:

4 chicken breasts

150g butter

10g parmesan

4 cloves garlic, crushed

Handful parsley, chopped

200ml milk

4 eggs

200g dried breadcrumbs

Method:

1. Start by making the butter: add the garlic, butter, parmesan, parsley into a bowl and mix together, season with salt and set aside, place in a plastic sandwich bag or piping bag.

2. Prep the chicken by removing the inner fillet, make an incision along the side of the breast. Don’t go through the other side, or to the ends of the breast. You should have a hollow pocket.

3. Fill the pocket with the garlic butter, brush the flaps with some egg, and chill the breasts in the fridge

4. Place the breasts in the seasoned flour, followed by the egg wash, followed by the breadcrumbs.

5. Repeat the process again to create a thick layer of breadcrumbs.

6. Shallow fry the breasts in plain oil for 5-6minutes on each side, the oil should not be too hot, allow it to get golden brown all over. If unsure of the cooking, cook for a further 5mins in a 180c oven.