Shakshuka

 North African eggs with optional extras.  You can add anything to this including eggplant or minced meat.

Serves:  6.  Cooking time: 30mins

Ingredients:-

    1 tbsp olive oil
    1 medium brown or white onion, peeled and diced
    3-4 clove garlic, minced
    1 medium green and 1 red bell pepper, chopped
    4 cups ripe diced tomatoes, or 2 cans (400g each) diced tomatoes
    2 tbsp tomato paste
    1 tsp chill powder (mild)
    1 tsp cumin
    1/2 tsp coriander
    1 tsp paprika
    Pinch of cayenne pepper (or more to taste spicy!)
    Pinch of sugar (options, to taste)
    300 - 500g raw chorizo sausages, cut in thirds and pricked.  (or browned minced meat of choice)
    3/4 Salt and 1/4 pepper to taste
    5-6 eggs
    150g  (1.25 cups) Fetta Cheese crumbled (Optional).
    1/2 tbsp fresh chopped parsley or cilantro (optional, for garnish)

Method:-

1.  Heat oil on medium in a deep skillet or targine.

2.  Saute chopped onion until it softens and not browned.

3.  Add garlic and continue saute until fragrant.

4.  Add Capsicum and saute 5-7 minutes until softened.  The secret is in cooking the capsicum well.

5.  Add tomatoes and paste to pan and mix well.

6.  Add spices and sugar, mix.

7.  Add the chorizo and submerge them below the sauce and allow to simmer for 5-7 minutes or until mixture thickens.  Beware of drying out or sticking.  For runny yolks, simmer for an extra 2-5 minutes.

8.  Season to taste and adjust spices (Sugar, Cayenne etc) if required.

9.  Make wells for each egg and crack eggs evenly spaced, into mixture.  Sprinkle fetta cheese over top.  Cover pan and simmer 10-15 minutes.  For runny yolks, simmer for 2 -5 minutes less.  Can be baked if preferred at 180deg.


10.  Garnish with parsley or cilantro. 

Inspiration:-  BBC goodfood
                      From James to Jamie

Slow Cooked Pulled Pork

A cheap cut of pork, or a good one at a sales price and a slow cooker is a combination for the lazy cooks ultimate comfort food.

Ingredients

• 3 Tablespoons fennel seeds, 
• 20 fresh sage leaves finely sliced, 
• Tablespoon fresh rosemary finely sliced, 
• pinch Celtic salt, 
• 2 Tablespoons olive oil 
• 2 cloves of crushed garlic 

•  1kg Free-range Pork Shoulder 

Method

Crush all the fennel seeds, sage, rosemary and salt in a mortar and pestel or a food processor until the fennel is powdery.

Add the garlic and oil and mix into a paste.

Score the pork and make a few incisions on either end (depending on cut) and insert the paste into the incisions and rub the rest all over the flesh and skin. 

Place in a covered tray and place in fridge for at least two ours, preferably overnight.

Add 50mls of water to slow cooker and add pork.  (I generally use a small trivet to keep the pork out of the water, but not essential).  Cook on low for about 9 hours (depending on cooker).

Cut skin off the joint and keep the joint covered and warm for 10 minutes before pulling with two forks.  Thicken the remaining liquid in the slow cooker if necessary and return the shredded pork to the slow cooker, and stir the meat into the juices.

Add salt and place in preheated over at 250dec C for 10 minutes.  (Again, I use a trivet to keep the underneath dry).

Voila!  Pulled pork and crackle.  Wack the pork in some fresh buns with slaw and crackle on the side, or serve on a plate with veggies.  

Source:  Natural Kitchen Adventures