mole shredded pork enchiladas

How to make mole shredded pork enchiladas recipe - Mole is a traditional Mexican sauce flavored with chile and a little dark chocolate for a deep, rich flavor.

SERVES 4

PREP TIME 20 mins, COOK TIME 1 1⁄2 hrs

Ingredients:
2lb (900g) pork tenderloin or filet
1 cup grated Cheddar or Monterey Jack cheese
4 large tortillas

For the mole sauce:
1 tsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 tbsp semisweet or dark chocolate
2 x 15oz (400g) can chopped tomatoes
1 tsp chipotle paste
pinch of cayenne pepper
pinch of ground cinnamon
pinch of sugar
salt and freshly ground black pepper

Method:
1 For the mole sauce, heat the oil in a large saucepan over medium heat. Add the onion and sauté for 4 minutes until soft, then add the garlic and sauté for a further minute. Stir in the chocolate, tomatoes, chipotle, cayenne pepper, cinnamon, and sugar. Season well. Reduce the heat to a simmer.

2 In a frying pan, seal the pork for about 30 seconds on each side over high heat. Transfer the pork to the saucepan containing the mole sauce, turning once to coat. Simmer the meat in the sauce
for 1 hour, stirring occasionally. Remove the pork from the sauce and pull the meat apart with a fork.

3 Preheat the oven to 350ºF (180ºC). Divide the meat and half the cheese between the 4 tortillas. Roll up the tortillas tightly.

4 Spoon half the mole sauce into a large flameproof casserole or baking dish. Lay the stuffed tortillas, seam-side down, in a row over the sauce. Top them with the remaining sauce and cheese and
bake for 25 minutes. Serve hot alongside the Refried black beans with pico de gallo.

mole shredded pork enchiladas

stovetop brunswick stew

How to make stovetop brunswick stew recipe - The county of Brunswick, Virginia, and Brunswick, Georgia, both claim this thick, tomato-based stew as their own.

SERVES 6–8

PREP TIME 15 mins, COOK TIME 3 hrs

Ingredients:
1 tbsp butter
1 3⁄4lb (800g) skin-on, bone-in chicken thighs
12oz (350g) bone-in pork loin
2 garlic cloves, crushed
10oz (300g) onion, diced
31⁄2oz (100g) celery stalks, sliced
9oz (250g) white potatoes, skin on, chopped
12oz (340g) can corn, with its juices
14oz (400g) can lima beans, with their juices
2 x 14oz (400g) can chopped tomatoes, with their juices
1 tsp red pepper flakes
2 tbsp Worcestershire sauce
salt and freshly ground black pepper

Method:
1 In a large soup pot, heat the butter and brown the chicken and pork over medium heat for 1–2 minutes on each side. Remove from the pot and set aside.

2 Add the garlic, onion, celery, and potatoes to the pot and sauté for 4–5 minutes, or until the onions soften. Stir in the corn, beans, tomatoes, red pepper flakes, and Worcestershire sauce. Return the meat to the pot and stir well.

3 Add 1 cup of water. Bring to a boil, reduce the heat, and simmer, uncovered, for 3 hours. Remove the meat from the pot with a slotted spoon and transfer to a plate. Discard the chicken skin and shred the meat using a fork. Discard the bones and return the meat to the stew. Season to taste and serve hot.

stovetop brunswick stew

slow cooked pulled pork wraps

How to make slow cooked pulled pork wraps recipe - Here, the pork is cooked until it is juicy and falls apart easily, then it is shredded and smothered in delicious sauce.

SERVES 6–8

PREP TIME 30 mins, plus marinating, COOK TIME 3 hrs, plus resting

Ingredients:
4 1⁄2lb (2kg) bone-in pork shoulder
salt, for rubbing

For the marinade:
2 tbsp peanut or sunflower oil, plus extra for rubbing
1 onion, finely chopped
2 garlic cloves, crushed
1⁄2 cup ketchup
1⁄4 cup apple cider vinegar
1 tsp Tabasco or other hot sauce
1 tsp Worcestershire sauce
1 tsp dried mustard powder
2 tbsp honey

To serve:
selection of tortilla wraps
sour cream
peach salsa or salsa verde
guacamole
lettuce
finely sliced red onions

Method:
1 To make the marinade, heat the oil in a small, heavy-based pan. Cook the onion over medium heat for 5 minutes until softened. Add the garlic and cook for 1 minute. Add the remaining ingredients along with 1⁄2 cup of water, and whisk well.

2 Bring to a boil, reduce the heat to a simmer, and cook, uncovered, for 20 minutes until reduced to a thick sauce. Use a hand-held blender or food processor to blend it until smooth. Leave to cool. Rub the pork with the marinade, then place in a large, shallow dish. Cover and marinate in the fridge for at least 4 hours, but preferably overnight.

3 Preheat the oven to 350ºF (180ºC). Put the pork and marinade in a baking pan just big enough to fit it. Put a piece of parchment paper over the top (to stop the skin sticking to the foil) and seal with a double layer of foil. Cook the pork for 21⁄2 hours.

4 Prepare a grill for grilling. Remove the meat from the oven. Pat the skin dry with paper towels and rub in a little oil, then some salt. Cook it over the hot grill for 10–15 minutes on each side, skin-side down first; carefully turn with tongs, but do not turn it until the skin is crispy and charred in places.

5 Meanwhile, pour the juices from the oven sheet into a saucepan and first pour, then skim off all the fat. Reduce the sauce over medium heat to a thick pouring consistency.

6 Cut the skin off the meat and leave it uncovered (or it will go soft) while you rest the meat, wrapped in foil, for 10 minutes. When ready to serve, cut the crispy skin into shards. Shred the pork into a juicy pile, pour over the sauce, and serve with the wraps and accompaniments.

Dry rub steak with chimichurri sauce

How to make Dry rub steak with chimichurri sauce recipe - Crusty on the outside and juicy on the inside, this sweet, spicy steak pairs beautifully with the fresh and piquant sauce.

SERVES 4

PREP TIME 15 mins, plus, minimum 1 hr resting, COOK TIME 8–20 mins, plus resting

Ingredients:
1 flank or skirt steak, about 1 1⁄2 lb (675g)

For the dry rub:
1 tbsp light brown sugar
1 tbsp thyme leaves
1⁄2 tsp dried mustard powder
1⁄4 tsp garlic salt
1⁄4 tsp smoked paprika or ancho chile powder
freshly ground black pepper

For the chimichurri sauce:
6 tbsp olive oil, plus extra for brushing
1 1⁄2 tbsp red wine vinegar
1 tbsp lemon juice
handful of flat-leaf parsley leaves, about 1 tbsp
2 tbsp chopped cilantro leaves
1 tbsp chopped oregano leaves
2 garlic cloves, chopped
1 tsp dried red chile flakes
salt and freshly ground black pepper

Method:
1 In the small bowl of a food processor, grind all the ingredients for the dry rub together to form a fine powder.

2 Place the steak on a large piece of plastic wrap and rub half of the mixture into each side. Wrap it tightly in the plastic wrap and chill for at least 1 hour.

3 Place all the ingredients for the chimichurri sauce in a blender, or the small bowl of a food processor, and process to a thick, emulsified green sauce. Place in a serving bowl, cover in plastic wrap, and chill for at least 1 hour, to allow the flavors to develop.

4 When you are ready to cook, take the steak and the sauce out of the fridge and allow them to come to room temperature. Brush the steak with a little oil, and grill for 4–10 minutes on each side, depending on how you like your meat. For rare, allow 4–6 minutes on each side; for medium, 6–8 minutes; and for well done, 8–10 minutes.

5 Remove from the heat and allow the meat to rest, covered lightly in foil, for at least 10 minutes before slicing and serving with the chimichurri sauce.

Dry rub steak with chimichurri sauce

american classic burgers

How to make american classic burgers recipe - Using very lean meat can make the burger dry. A little fat keeps the meat juicy, basting it from within.

SERVES 4

PREP TIME 20 mins, plus chilling, COOK TIME 10 mins

Ingredients:
14oz (400g) good-quality ground beef
1⁄2 cup fresh white breadcrumbs
1 egg yolk
1⁄2 red onion, finely chopped
1⁄2 tsp dried mustard powder
1⁄2 tsp celery salt
1 tsp Worcestershire sauce
freshly ground black pepper

To serve:
4 burger buns, halved
1 head lettuce, shredded
2 tomatoes, thickly sliced
1 small red onion, finely sliced
1 pickle, finely sliced
1⁄4 cup No-cook spicy summer relish

Method:
1 Prepare a grill for cooking. In a large bowl, mix together all the burger ingredients until well combined.

2 With damp hands (to help stop the mixture sticking to your fingers), divide the mixture into 4 balls and roll each between your palms until smooth. Flatten each ball out into a large, fat disk to a thickness of 11⁄4in (3cm), and pat the edges in to tidy them up.

3 Place the burgers on a plate, cover with plastic wrap, and chill for 30 minutes (this will help them to keep their shape during cooking).

4 Cook over a hot grill for 6–8 minutes, turning as needed, until the meat is springy to the touch and the edges charred. While the hamburgers are grilling, grill the buns for 1–2 minutes on the insides only, until lightly charred. Serve the burgers and buns with a selection of accompaniments, and let everyone assemble their own burgers as they prefer.

american classic burgers

slow cooked pot roast

How to make slow cooked pot roast recipe - This rich dish is cooked long and slow, until the meat almost falls apart, and is served with buttery egg noodles.

SERVES 4

PREP TIME 20 mins, COOK TIME 4 hrs

Ingredients:
6 tbsps butter, softened
3 garlic cloves, finely chopped
2lb (900g) topside or chuck roast
1 onion, roughly chopped
12 cremini or button mushrooms, halved
2 beets, roughly chopped
2 carrots, roughly chopped
2 yellow or gold potatoes, cut into cubes
1 sweet potato, peeled and roughly chopped
1 bay leaf, finely chopped
1 tbsp chopped rosemary
1 tbsp chopped oregano
1 tbsp chopped thyme
1 cup hot chicken stock
1 cup red wine
salt and freshly ground black pepper
9oz (250g) dried egg noodles

Method:
1 In a Dutch oven or flameproof casserole, melt 2 tbsp of the butter and sauté the garlic over medium heat for 1–2 minutes. Add the meat and cook for 1 minute on each side to brown. Remove the meat and set aside.

2 Add the onion and mushrooms to the casserole and cook for 2–3 minutes. Then add another 2 tbsp butter, the beets, carrots, potatoes, and sweet potato, and stir in the herbs. Add the stock and
wine, and season well.

3 Return the meat to the casserole, nestling it on top of the root vegetables. Cover and simmer, checking and stirring occasionally, for 31⁄2–4 hours, or until the meat is tender. Remove the meat and cut it into thick slices; it should fall apart easily. Strain the gravy into a pitcher.

4 Cook the noodles in a saucepan of salted boiling water until soft, or according to the instructions on the package. Drain and toss with the remaining butter. Lay out the vegetables on a serving plate and top with the sliced meat. Serve hot with the noodles and the gravy.

slow cooked pot roast

spicy grilled brisket

How to make spicy grilled brisket recipe - Cooking the brisket long and slow, wrapped in foil to preserve the juices, means the meat will be tender and falling apart.

SERVES 6–8

PREP TIME 5 mins, plus chilling, COOK TIME 4–5 hrs, plus resting

Ingredients:
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp oregano
1 tsp black pepper
2 tbsp ground coffee
1 tsp chipotle paste
1 tsp peanut or sunflower oil
1 tbsp sea salt
beef brisket, about 5lb (2.25kg)
grilled corn or potato salad, to serve

Method:
1 The night before you plan to cook the brisket, mix together the cayenne pepper, garlic, oregano, black pepper, coffee, chipotle paste, oil, and sea salt. Rub this mixture evenly across all sides of the brisket. Wrap the beef with foil and let it chill overnight.

2 On the top rack of a gas grill, cook the brisket in the foil for 4–5 hours at 250–300ºF (130–150ºC), with the lid closed. Alternatively, cook in the oven at 300ºF (150ºC) for 4–5 hours, or until a thermometer inserted into the meat reads 195ºF (90ºC). Remove from the heat and let it rest, covered in foil and its juices, for 1 hour. Slice and serve warm with grilled corn and potato salad.

COOK’S TIP
For a smoky flavor, add a pan of hickory chips tossed in 1 cup of water to the grill.

spicy grilled brisket

sweet and spicy meatloaf

How to make sweet and spicy meatloaf recipe - Sweet pepper jelly makes a tasty alternative to the traditional ketchup topping for this classic family dish.

SERVES 6

PREP TIME 15 mins, COOK TIME 1 hr

Ingredients:
1lb (450g) ground beef
1 onion, chopped
2⁄3 cup panko breadcrumbs or day-old breadcrumbs
3 garlic cloves, crushed
1 tsp red pepper flakes
1 tsp chipotle paste
salt and freshly ground black pepper
1 egg, beaten
4 tbsp Hot pepper jelly
mashed potatoes (see p156), to serve

Method:
1 Preheat the oven to 350ºF (180ºC). In a large bowl, combine the meat, onion, breadcrumbs, garlic, red pepper flakes, and chipotle paste, and season well. Add the egg and, using your hands or a large spoon, mix all the ingredients together until well combined. Shape the meat mixture into a loosely formed ball.

2 Line a baking sheet with parchment paper and transfer the meatball to the baking sheet. Using your hands, mold the meatball into a rectangular loaf. Top generously with hot pepper jelly and bake for 1 hour, or until a thermometer inserted into the meat reads 170ºF (77ºC).

3 Slice the loaf with a sharp, serrated knife and serve hot with mashed potatoes and additional pepper jelly on the side.

three bean chili

How to make three bean chili recipe - A big pot of chili is an easy way to make a little meat go a long way.

SERVES 4–6

PREP TIME 10 mins, COOK TIME 2 hrs

Ingredients:
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
1 onion, roughly chopped
1 jalapeño or other mild green chile, roughly chopped
2 tbsp olive oil
2 x 15oz (425g) can chopped tomatoes
12oz (340g) can corn, drained
140z (400g) can each of red kidney beans, black beans, and cannellini beans
3 garlic cloves, finely chopped
1lb (450g) ground beef
1⁄2 tbsp salt and 1⁄2 tsp freshly ground black pepper
1 tsp red pepper flakes
1 tbsp chili powder
1 tbsp ground cumin

To serve:
Southern-style cornbread
grated cheddar cheese
sour cream

Method:
1 Combine the peppers, onion, and jalapeño in a Dutch oven or large flameproof casserole with a drizzle of oil. Add the tomatoes, corn, and beans. Stir well to incorporate.

2 In a heavy-based frying pan, heat the remaining oil over medium heat. Add the garlic and fry for 1 minute, then add the beef and cook, stirring occasionally, for 3–4 minutes, or until browned all over. Transfer to the casserole, season with the salt and pepper, and add the spices.

3 Place the uncovered casserole over low heat and simmer for 2 hours, stirring occasionally, or until the vegetables are tender. Alternatively, place the dish in an oven preheated at 350ºF (180ºC). Season to taste. Serve hot with cornbread, cheddar cheese, and sour cream.

WHAT’S THE STORY?
The official state dish of Texas, chili (also known as chilli con carne) was popular with the American frontier settlers of the 19th century. Today, there is much debate about whether it should be made with or without beans. Some purists insist on a simple combination of onions, tomatoes, chilies, spices, and meat, but more often canned or dried beans are added too.

three bean chili

spaghetti and herbed turkey meatballs

How to make spaghetti and herbed turkey meatballs recipe - Ground turkey makes a healthy, low-fat alternative to ground beef in this popular family dish.

SERVES 4

PREP TIME 20 mins, COOK TIME 1 hr 10 mins

Ingredients:
olive oil, for cooking and drizzling
1lb (450g) dried spaghetti

For the sauce:
3 garlic cloves, crushed
1 onion, chopped
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried thyme
2 tbsp tomato paste
2 x 15oz (400g) can chopped tomatoes

For the meatballs:
1lb (450g) turkey, ground
1 cup breadcrumbs
1 shallot, sliced
bunch of basil, chopped
1 egg, beaten
salt and freshly ground black pepper

Method:
1 First, make the sauce. Heat a little oil in a saucepan over medium heat. Sauté the garlic and onion briefly, then add the rosemary, oregano, and thyme. Cook for 2–3 minutes, or until the onion has softened slightly. Stir in the tomato paste, then add the chopped tomatoes with their juices. Reduce the heat and simmer to thicken for 1 hour.

2 Meanwhile, preheat the oven to 350ºF (180ºC). For the meatballs, mix the turkey, breadcrumbs, shallot, basil, egg, and seasoning in a bowl. Using your hands, form the mixture into twelve 2in (5cm) balls and place them on a baking sheet lined with parchment paper.

3 Bake for 35–40 minutes, or until browned, sizzling, and cooked through. Remove from the oven and put them into the simmering sauce, stirring to incorporate.

4 Cook the pasta in a large pan of boiling salted water for 8–10 minutes, or according to package instructions. Drain, drizzle over a little oil, and toss well. Serve the spaghetti hot, topped with a generous portion of the sauce and meatballs.

spaghetti and herbed turkey meatballs

country fried steak with pepper gravy

How to make country fried steak with pepper gravy recipe - Also known as “chicken fried steak” for its similarity to fried chicken, this Southern dish is home cooking at its best.

SERVES 4

PREP TIME 15 mins, plus soaking, COOK TIME 35 mins

Ingredients:
4 x 51⁄2oz (150g) tenderized
rump or sirloin steaks, whole
1 cup whole milk
salt and freshly ground black pepper
1 tsp cayenne pepper
1 egg
1 3⁄4 cups all-purpose flour
1⁄2 cup peanut or sunflower oil, for frying

For the gravy:
1⁄4 cup all-purpose flour
2 cups whole milk

For the home fries:
2 1⁄4lb (1kg) potatoes, such as Russet
4 slices smoked bacon
1 onion, chopped
2 garlic cloves, crushed
pinch of red pepper flakes

Method:
1 Soak the steaks overnight in milk with salt and black pepper, and a pinch of cayenne pepper. The following day, take out the steaks and set aside. Beat the egg into the milk in a small bowl. In a separate bowl, combine the flour with salt and black pepper, and the remaining cayenne pepper.

2 In a frying pan, heat the oil until hot. Toss each steak in the flour, then dip into the milk mixture, and again in the flour. Fry for 3–5 minutes on each side, or until golden brown and cooked through. Watch the meat carefully so that it does not burn.

3 Once the meat is cooked, remove from the pan and set aside. Drain two-thirds of the oil. For the gravy, add the flour to the remaining oil in the pan and whisk to a thick paste. Slowly add the milk, 1 cup at a time, stirring constantly. Once a thick gravy has formed, remove from the heat and season generously with black pepper.

4 For the home fries, cook the potatoes in a pan of boiling water for 20 minutes. Drain the potatoes and set aside to cool. When cool enough to handle, leaving the skins on, cut the potatoes into 3⁄4in (2cm) strips.

5 In a large, nonstick frying pan, dry-fry the bacon until crisp. Crumble the bacon and add the potatoes along with the onion, garlic, and red pepper flakes. Season to taste. Cook over medium heat
until crisp. Serve the steaks with a generous portion of the gravy and home fries on the side.

seared tuna and creamy lima bean pasta

How to make seared tuna and creamy lima bean pasta recipe - Fresh tuna and creamy lima beans give that classic dish, tuna casserole, a sophisticated twist.

SERVES 4

PREP TIME 10 mins, COOK TIME 30 mins

Ingredients:
1 tbsp olive oil
4 tuna steaks, about 12oz (350g) in total
salt and freshly ground black pepper
1lb (450g) thin spaghetti, such as angel hair

For the sauce:
1 cup heavy cream
1 tbsp all-purpose flour
2 tbsp butter
juice of 1 lemon
salt and freshly ground black pepper
14oz (400g) can lima beans

Method:
1 First, make the sauce. In a saucepan, combine the cream, flour, butter, lemon juice, and seasoning over medium heat. Bring to a boil, then reduce the heat to a simmer and cook for 10–15 minutes. Stir in the beans and simmer for a further 5 minutes.

2 Meanwhile, heat the oil in a heavy-based frying pan over high heat. Sprinkle both sides of the tuna steaks with salt and pepper. Cook each steak for 2–3 minutes on each side—the tuna should remain pink in the middle.

3 Boil the spaghetti in a saucepan of salted water until tender, or according to the package instructions. Drain well and toss the pasta in the bean sauce and divide between 4 plates. Cut the tuna into thick slices and serve hot on a bed of spaghetti.

seared tuna and creamy lima bean pasta

spicy chorizo style dirty rice

How to make spicy chorizo style dirty rice recipe - This Cajun dish traditionally uses chicken gizzards to give the rice a “dirty” appearance. Here, chicken livers do the job just as well.

SERVES 4–6

PREP TIME 15 mins, COOK TIME 1 hr, plus resting

Ingredients:
1⁄4 cup olive oil
1 onion, finely chopped
1 celery stalk, trimmed and finely sliced
1 red bell pepper, seeded and cut into 1⁄2in (1cm) cubes
1 green bell pepper, seeded and cut into 1⁄2in (1cm) cubes
14oz (400g) spicy chorizo-style sausage, skinned
7oz (200g) chicken livers,
cleaned, trimmed, and finely chopped
1 red chile, seeded and finely chopped
2 garlic cloves, finely chopped
1 tsp smoked paprika or ancho chili powder
1 tsp coriander seeds, crushed
12⁄3 cups long-grain rice
salt and freshly ground black pepper
3 1⁄4 cups hot chicken stock
leaves from 1 large sprig of thyme
handful of flat-leaf parsley, finely chopped
1 tbsp finely chopped oregano
mixed leaf salad, to serve
crusty bread, to serve

Method:
1 Preheat the oven to 325ºF (160ºC). Heat 3 tbsp of oil in a large, cast-iron, flameproof casserole, and add the onion, celery, and peppers. Cook over low heat for 5–7 minutes, until softened. Remove the vegetables and set aside.

2 Add the remaining oil to the casserole, then crumble the sausage meat into the pan, along with the chicken livers. Increase the heat and cook for 5 minutes, until the sausage meat is broken up, seared, and no longer pink.

3 Add the chile, garlic, paprika, and coriander seeds, and cook for a further 2–3 minutes. Return the vegetables to the casserole, then stir in the rice. Season well, and add the stock.

4 Bring to a boil, cover, and transfer to the oven. Cook for up to 40 minutes, stirring once or twice, until the rice is cooked and the stock has been absorbed. Remove from the oven and rest for 5 minutes. Stir in the herbs, check the seasoning, and serve with a mixed leaf salad and crusty bread.

cajun andouille gumbo

How to make cajun andouille gumbo recipe - Rustic Cajun-style cooking is often a one-pot affair, and this hearty gumbo is a perfect example.

SERVES 4

PREP TIME 15 mins, COOK TIME 1 hr

Ingredients:
2 tbsp olive oil
1 large onion, finely chopped
1 green pepper, seeded and cut into 3⁄4in (2cm) cubes
2 garlic cloves, crushed
2 tbsp unsalted butter
1⁄4 cup all-purpose flour
2 x 14oz (400g) can chopped tomatoes
2 cups hot fish or chicken stock
2 dried red chiles,
finely chopped
1 tsp smoked paprika or ancho chili powder
7oz (200g) okra, trimmed and cut into 3⁄4in (2cm) chunks
9oz (250g) andouille smoked sausage, peeled and cut into 3⁄4in (2cm) chunks
salt and freshly ground black pepper
1 tbsp thyme leaves
1lb 2oz (500g) raw
large shrimp, shelled and deveined
2 tbsp finely chopped flat-leaf parsley
boiled rice, to serve

Method:
1 Heat the oil in a large, heavy-based saucepan. Add the onion and green pepper, and cook gently for 5 minutes until soft, but not brown. Add the garlic and cook for a further 2 minutes.

2 Add the butter to the pan and allow it to melt, then add the flour and stir on a very low heat for 5 minutes, until browned. Add the tomatoes, stock, chiles, paprika, okra, and sausage, and bring to a boil. Taste and season with pepper, and salt if necessary (the stock may be salty).

3 Reduce the heat to a low simmer and add the thyme. Cook, uncovered, for 30 minutes, stirring occasionally, until the okra is soft and the gumbo well thickened.

4 Increase the heat and add the shrimp. Cook the gumbo, uncovered, for a further 5 minutes, until the shrimp are opaque and cooked through. Stir through the parsley and serve with rice.

COOK’S TIP
If you can’t get hold of andouille sausage, you can substitute it with smoked chorizo or kiełbasa.

cajun andouille gumbo

sweet and smoky shrimp and grits

How to make sweet and smoky shrimp and grits recipe - This popular Southern dish of creamy grits is paired with a sweet, salty, and smoky topping of shrimp and bacon.

SERVES 4

PREP TIME 15 mins, COOK TIME 1 hr

Ingredients:
4 thick-cut smoked bacon slices
2 garlic cloves, crushed
1 onion, roughly chopped
4 large tomatoes, roughly chopped
6 tbsps butter
1 tbsp light brown sugar
1 tsp red pepper flakes
salt and freshly ground black pepper
2 cups yellow grits or polenta
2 cups heavy cream or whole milk
1⁄4 tsp smoked paprika or ancho chilli powder
1⁄4 tsp cayenne pepper
2 cups cheddar cheese, grated
juice of 1 lemon
1lb (450g) raw shrimp, shelled and deveined
2 scallions, chopped, to garnish

Method:
1 In a heavy-based frying pan, dry-fry the bacon, drain on paper towels, and set aside. Drain off most of the bacon grease from the pan and return to medium-low heat. Add the garlic, onion, tomatoes, butter, sugar, red pepper flakes, and season well. Cook over low heat, stirring occasionally, for 30–45 minutes, or until the onion and tomatoes have softened.

2 After simmering the tomato mixture for 15 minutes, combine the grits, cream, 13⁄4 pints (1 liter) of water, smoked paprika, and cayenne pepper in a large soup pot, and season well. Cook over medium-low heat for 30–35 minutes, or until the grits thicken and can hold a spoon on the surface, and about three-quarters of the liquid has been absorbed. Stir in the cheese until melted and fully incorporated, then add the lemon juice.

3 Add the shrimp to the tomato mixture in the frying pan and cook for 5–7 minutes, or until the shrimp turn pink. Crumble or chop the bacon.

4 Transfer the grits to a serving dish and top with the tomato and shrimp sauce, crumbled bacon, and scallions. Serve hot.

COOK’S TIP
For a lighter take on creamy grits, try almond milk instead of heavy cream or whole milk.

sweet and smoky shrimp and grits

brown ale cioppino

How to make brown ale cioppino recipe - Traditionally made with the seafood catch of the day, cioppino can be adapted to use whatever fish or shellfish is available.

SERVES 6

PREP TIME 20 mins, COOK TIME 55 mins

Ingredients:
1 tbsp butter
1 tbsp olive oil
2 garlic cloves, crushed
1 onion, roughly chopped
2 shallots, sliced
1 celery stalk, including greens, sliced
2⁄3 cup tomato paste
salt and freshly ground black pepper
1 tsp red pepper flakes
2 x 14oz (400g) can chopped tomatoes
1 cup dry white wine
4 1⁄4 cups hot fish stock
1 1⁄2 cups brown ale
6–12 top neck clams, fresh in shells
6–12 mussels, fresh in shells
6oz (175g) salmon fillet, cut into bite-sized pieces
1lb (450g) large shrimp, heads on, peeled, and deveined
crusty bread, to serve

Method:
1 In a large, heavy-based pan, heat the butter and oil over medium heat and add the garlic, onion, shallots, and celery. Cook, stirring occasionally, for 5–7 minutes. Stir in the tomato paste, season with salt and pepper and the red pepper flakes, and cook, stirring, for 1–2 minutes.

2 Add the tomatoes with their juices, wine, stock, and ale. Stir to incorporate. Reduce the heat to a simmer and cook for 35 minutes.

3 Scrub the clams and mussels, discarding any that stay open when tapped. Add them to the pot and simmer for 5 minutes, or until they open. Discard any that do not open.

4 Stir in the salmon and shrimp, and simmer for a further 5 minutes, or until the shrimp are pink and the salmon is cooked through. Season to taste and serve hot with crusty bread.

brown ale cioppino

zesty pastalaya

How to make zesty pastalaya recipe - Try a new twist on a classic jambalaya by replacing the customary rice with orzo, a rice-shaped pasta.

SERVES 6–8

PREP TIME 20 mins, COOK TIME 2–2 1⁄2 hrs

Ingredients:
1 tbsp olive oil
1lb 2oz (500g) skin-on, bone-in chicken thighs
3 garlic cloves, crushed
10oz (300g) onion, diced
1 green bell pepper, seeded and roughly chopped
3 celery stalks, about 9oz (250g) in total, sliced
2 x 14oz (400g) can chopped tomatoes
2 bay leaves
juice of 1 lemon
3 tbsp Worcestershire sauce
1 tbsp hot sauce
1 tsp cayenne pepper
1 tsp dried oregano
salt and freshly ground black pepper
1lb 2oz (500g) chorizo, sliced
1 cup orzo
zest and juice of 2 lemons, to serve
1lb 2oz (500g) raw shrimp, peeled and deveined

Method:
1 Heat the oil in a large soup pot over medium heat. Cook the chicken for 2 minutes on each side until browned. Set aside. Add the garlic, onion, pepper, and celery to the pot and cook for 4–5 minutes, or until the onions are tender.

2 Return the chicken to the pot and cover with 41⁄4 cups of water. Add the tomatoes, bay leaves, lemon juice, Worcestershire sauce, hot sauce, and spices. Season to taste and bring to a boil.

3 Meanwhile, in a frying pan, cook the chorizo for 3–5 minutes, or until browned. Add it to the pot. Reduce the heat to a simmer and cook, uncovered, for 11⁄2–2 hours.

4 In a saucepan, cook the orzo in 31⁄4 cups of water with the lid slightly open for 10–12 minutes, or until tender. Drain and toss with lemon juice.

5 When the chicken is falling off the bone, remove it from the pot using a slotted spoon and transfer to a plate. Discard the skin and shred the chicken using a fork. Discard the bones and return the chicken meat to the pot. Add the shrimp, cooking for 5–7 minutes, or until pink.

6 Stir in the orzo, season to taste, and remove the bay leaves. Serve hot, topped with a pinch of lemon zest and a squeeze of lemon.

blackened mahi-mahi with pineapple salsa

How to make blackened mahi-mahi with pineapple salsa recipe - This warm-water fish with a Hawaiian name is given a Caribbean twist with a sweet and spicy pineapple salsa.

SERVES 5

COOK TIME 20 mins, PREP TIME 4–6 mins

Ingredients:
1⁄2 stick (4 tbsps) butter, melted
2 tsp sea salt
2 tsp garlic powder
2 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
5 x 51⁄2oz (150g) mahi-mahi fillets, skins removed; or a firm, white fish, such as snapper

For the salsa:
1⁄2 pineapple, skinned and cored (see technique, right)
1 red bell pepper, halved and seeded
1 red onion, finely chopped
1 jalapeño or other mild green chile, seeded (optional) and finely chopped
1 garlic clove, crushed
juice of 2 limes
handful of cilantro, finely chopped

Method:
1 For the salsa, chop the pineapple and pepper into small, similarsized chunks and put them in a bowl. Add the onion, jalapeño, garlic, lime juice, and cilantro, and stir to mix. Set aside.

2 Pour the melted butter into a wide, shallow bowl. In another wide, shallow bowl, mix the sea salt, garlic powder, black pepper, cayenne pepper, oregano, and thyme.

3 Heat a large, heavy-based frying pan over medium-high heat. When the pan is hot, dip the fish fillets in the melted butter, coating both sides well, then dip in the seasoning.

4 Cook the fillets for 2–3 minutes on each side, or until blackened. Serve hot, topped with the pineapple salsa.

Coring a Pineapple
1 With a sharp knife, cut off the top and the base. Stand it upright and cut along the contour of the flesh, removing the skin in strips from top to bottom.

2 Turn the pineapple sideways and cut it into slices of an even thickness. Use a round metal cutter to remove the hard, fibrous center of each ring.

blackened mahi-mahi with pineapple salsa