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Recipe Of The Week - Halloween Special!

28.10.2014

With halloween approaching at the end of the week, we thought we would present you with a main meal and dessert ideal for this time of year. Enough food to feed the whole family, bound to be popular with all ages and a delicious pudding to finish off your feast.

 

 

 

 

Succulent Pulled Pork

Tips:

- For best results: Rest the rubbed pork in the refrigerator overnight before cooking to get the most flavour.

- Cooking time is about 1½ to 2 hours per pound of meat.

- Use our delicious coleslaw recipe

 

6-8 generous servings (leftovers store well in an airtight container in the fridge for a couple days)

Ingredients

For the rub

  • 3 tbsp smoked paprika
  • 1 ½ tbsp garlic powder
  • 1 tsp ground cumin
  • olive oil
  • salt and pepper to taste

For the dressing to serve

  • ½ handful fresh mint, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp olive oil
  • 1 ½ tbsp red wine vinegar

For the pork

  • 3lb pork shoulder, preferably bone-in, but boneless works fine
  • hot water

Method

  1. Preferably the night before, combine all of the ingredients for the rub until well blended and coat the pork shoulder (be sure to remove all packaging from pork, including any ties)
  2. Once the pork is thoroughly coated, put in a food-storage bag, squeezing out any excess air when fastening, and place in the fridge overnight Tip: You can skip step two if this is not convenient, just be aware your pork may not be as flavoursome
  3. ​Preheat the oven to 120C/100C fan
  4. Place a wire rack in the bottom of a roasting pan, add hot water until it’s about half way up the legs of the wire rack (you don’t want the pork touching the water – it is there to help keep the pork moist)
  5. Place the pork on the wire rack, ensuring the pork and water aren’t touching. Place a large sheet of foil over the top of the whole roasting tin, crimping the edges to ensure as little steam escapes as possible
  6. Place in the oven for 4 ½ hours
  7. Take the pork from the oven and turn the oven down to 70C/50C fan
  8. Wrap the pork in foil, place on an oven tray and put in the oven for a further 2 hours
  9. Take the pork out of the oven and allow the pork to rest for 15 minutes
  10. Combine the ingredients of your dressing together
  11. Uncover the pork and shred using two forks and place in a large dish, pour of the dressing and stir until absorbed
  12. Serve immediately using wraps or pittas with a large salad

 

Home Baked Stuffed Apples   

Serves 4

Ingredients

  • 4 medium tart baking apples – such as Braeburn or Granny Smith
  • 1/3 cup dried fruit – such as apricots, raisins, figs…
  • ½ tsp ground cinnamon
  • 3 tsp honey
  • ¼ cup of water
  • 4 tbsp natural Greek yoghurt

Method

  1. Preheat the oven to 180C/160C fan
  2. Core the apples. Cut a slice from the stem end of the apple. Using an apple corer or a melon baller, remove the apple core, leaving the base intact so it can contain the filling.
  3. In a bowl, combine the dried fruit, cinnamon and honey
  4. Place the apples in a baking dish and spoon your mixture evenly into each of the apples, and pour the water over all of the stuffed apples
  5. Put your apples into the oven for roughly 40 minutes or until tender – baste occasionally with water from the baking dish
  6. Once cooked allow to cool for 10 minutes and serve with a dollop of natural Greek yoghurt – delicious!

 

Check out our other healthy comfort food recipes for more ideas for the future, click here.

Judith completed a programme with The Healthy Employee and has vowed that both herself and her family will be continuing with it, click here to find out why. 

If you are part of a company and would like to find out more about our healthy eating services please call 0845 533 5302.

If you are an individual and are interested in our 12 week online healthy eating programme you can find out more - here. When you're ready you can login to My Healthy Eating Programme using the login button at the top and entering the code VIP10 into the register now box. The cost of the 12 week programme for an individual is £49.99 and we have corporate rates available upon request. 



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