Category Archives: TexMex

Slow Cooker Spice Rack Pork


At the beginning of winter I bought a slow cooker and a few months later I am a complete convert on nights when we are all coming and going.

The seasoning for the pork is very simple but don’t be tempted to add more liquid, it really doesn’t need any.

I love chimichurri and it goes so well here, cutting through the rich meat and adding a gorgeous splash of colour.

Serves 8. Any leftover meat freezes well with the pan juices and the boys have wraps with salad, pork and chimichurri for school in the days after we have this.

Ingredients

2kg boned pork shoulder/pork butt cut into 5-7cm dice

1 large orange, juiced

3 teaspoons dried thyme

4 teaspoons dried oregano

3 teaspoons sweet paprika

1 teaspoon cayenne

1 teaspoon garlic powder

2 teaspoons onion powder

2 teaspoons salt

1 teaspoon freshly ground black pepper.

Chimichurri Ingredients

20g parsley leaves

80g fresh coriander, leaves and stalks

1 green chilli, deseeded

1 lime juiced

2 garlic cloves

75mls olive oil

Salt and pepper to taste

Method

Combine all of the pork ingredients in the slow cooker.

Cook on high for six hours.

To make the chimichurri…….

Process all of the ingredients, add a little more oil if you need to.

Advertisements

Texan Breakfast Sausage

One of the most versatile skinless sausages I know.

Here I’ve made the sausage into a pattie and used it in the Texan gravy too with a gluten free buttermilk biscuit to keep it company.

Makes 14 patties. The raw sausage meat freezes really well.

Ingredients

1kg minced pork

2 teaspoons dried oregano

2 teaspoons dried marjoram

2 teaspoons dried sage

1 teaspoon ground chipotle chilli

1-2 teaspoons salt

1/2-1 teaspoon freshly ground coarse pepper

Method

Combine all of the ingredients to make your sausage meat.

Form into patties, heat a non stick pan over high heat or get your BBQ nice and hot and then cook until cooked through.

Homemade Barbecue Sauce

This is easy to make, has tonnes of flavour and is a huge hit with my boys.

Uses wise, I have slow cooked pork and beef with it, brushed it onto meat and chicken on the BBQ, stirred it through noodles for a quick after school feed and middle son uses it as pizza sauce!

I triple the recipe to give me four jars of sauce as it keeps well if you sterilise your jars and lids.

Ingredients

15mls oil

1 red onion, diced

4 garlic cloves, roughly chopped

50mls balsamic vinegar

75g brown sugar

250mls passata

50mls gluten free soy sauce

50mls gluten free Worcestershire sauce

1 red chilli, deseeded and chopped roughly

1 teaspoon ground cumin

1 teaspoon dried oregano

Method

In a medium pan, heat the oil over a medium heat and add the onion, cook for 7-10 minutes and then add the garlic. 

Cook for two minutes and add the balsamic vinegar, scrape any caramelised bits off the bottom of the pan and simmer the vinegar until it has reduced by half.

Now add the sugar, passata, soy sauce, Worcestershire sauce, chilli, cumin and oregano.

Bring up to the boil and simmer for 15-20 minutes until thickened and darkened.

Sterilise your jars now if you are making extra.

Use a stick blender to whizz to a lump free sauce.

Pour into sterilised jars if you have made extra.

Taco Coleslaw

I’ve found that the best way to get raw vegetables into the boys is make them an essential component of their tacos!

We have this coleslaw with most of our tacos, fajitas and burritos. Due to the creamy dressing I tend not to have sour cream as well, another incentive to get the boys to eat veg and not just meat and sour cream!

We love dill so there is a fair whack of it in this salad but cut it back if you aren’t a fan. I do deseeded the pickled chillis but if you love spicy food, leave them in.

Serves 6-8.

Ingredients

1/4 large white cabbage, very finely sliced

2 large carrots, peeled and julienned

25g fresh chives, snipped

25g dill, fronds picked and roughly chopped

2 pickled jalapeños, deseeded and finely diced

DRESSING

130mls mayonnaise

100mls sour cream

1 lime, juiced

Salt and pepper

Method

Combine the dressing ingredients.

Pour over the slaw ingredients and mix well, I use my hands.

Allow to sit for 30 minutes if you have time and then serve.


Red Chilli Rice


I love this rice for popping into burritos along with what we call taco coleslaw.

Apart from being a gorgeous colour, this rice has bags of flavour and can really stand alone if you are having it as a side dish.

Leftovers reheat well and I send the boys to school with rice filled wraps too, anything to fill them up!

Serves 6-8.

Ingredients

1 x 400g tin crushed tomatoes

1 small onion, peeled and quartered

2 garlic cloves, peeled

1 chipotle chilli in Adobe sauce

1 tablespoon dried oregano

1 tablespoon dried dill tips

1 lime, juiced

75g butter or oil

400g basmati rice

750mls water

Method

Combine the tomatoes, onion, garlic, chipotle chilli, oregano, dill, lime juice and salt in a food processor and whizz to make a loose paste.

Heat the butter in a pan that you will use to cook the rice.

Pour in the tomato paste and simmer gently for 30mins until dark and thickened.

Add the rice to the pan and cook for 1 minute and then add the water, stir, cover and bring up to the boil.

Simmer for 18 minutes, turn the heat off but leave the lid on.

After 10 minute rest, remove the lid, stir the rice and serve.

Baked Beans With Chorizo


As the weather cools down in Western Australia I can’t help going back to comfort slow cooking.

I used to always make baked beans with pork belly or bacon but these days, with the boys happy eating spicier food and enormous quantities of it, I’ve started using chorizo.

It’s best to use a chorizo that you have already tasted, cooked, so you can fiddle with the recipe, you may need more garlic etc. The chorizo I get here if beautifully smoky so I don’t need to add much to make a delicious dinner, served on toasted gluten free bread with avocado and a fried egg on top, heaven!

Serves 6-8 depending on sides.

Ingredients

1 large onion, finely diced

A splash of oil

300g chorizo, skin removed and diced finely, 2mm

2 x 400g tins cannelini beans

1 x 400g tomato pulp or finely chopped tomatoes

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

Salt and pepper to taste

Method

Preheat the oven to 170 degrees centigrade.

Heat the oil in a large oven proof pan over a medium heat.

Add the onion and cook until soft.

Turn the heat up to high and add the chorizo, cook for 5-7 minutes until the chorizo has released all of its fat and is crispy get up.

Now add the remaining ingredients.

Bring up to the boil and place in the oven for 90 minutes.

Check and if too thick add a little water, season if needed and serve.

Mexican Peanuts


With no added fat, these little peanuts pack a punch, especially if you add more cayenne. As these were made as a nibble for one of my youngest sons party they are less spicy to suit the younger taste buds!

Ingredients

375g raw peanuts

4 limes, juiced

1 teaspoons smoked paprika

1 teaspoons garlic powder

A pinch of cayenne pepper

1/2 teaspoon salt

Freshly ground pepper

Method

Preheat your oven to 110 degrees centigrade. Line a baking sheet with baking parchment.

Pour the nuts onto the prepared tray and bake for 30 minutes.

While the nuts cook, mix the lime juice, smoked paprika, garlic powder, cayenne pepper, salt and pepper.

After the thirty minute bake, tip the nuts into the lime mix and tip back onto the tray with the baking parchment still on it.

Return to the oven and bake for 20 minutes.

Allow to cool before serving.