Despite the sweltering heat of Melbourne today I needed to post tonight. So with having decided that I must blog and with it being such a warm day I knew dinner would need to be easy and flavoursome. Mexican on a warm day was my first thought strangely. Easy to cook easy to eat was my theory behind the choice!!
These Pulled Pork and Bean Burritos by all means fit the bill... the pork was slow cooked in an Orgopot for a few hours on a low heat so there was no over the stove top sweats with the preparation. Shredded and mixed with kidney beans and the sauce it was cooked in gave the meat texture and also a nice delicate yet a little spicy flavour. A quick colourful salad all combined in a tortilla wrap ensured this was the perfect meal.
Pulled Pork and Bean Burritos
(recipe sourced from WW Takeaway At Home Cookbook)
Serves: 4
ProPoints per Serve: 12
1 tablespoon olive oil
400 gram peice of lean pork neck (scotch fillet) fat trimmed
1 brown onion, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon ground chilli
2 tablespoons tomato paste
3/4 cup chicken stock
400 gram can kidney beans, rinsed and drained
2 cups (150 grams) finely shredded red cabbage
1 carrot, cut into matchsticks
1 red capsicum, thinly sliced
100 grams snow pea sprouts
1 tablespoon lime juice
8 x 20cm flour tortillas
Preheat oven to 160 degress Celsius or 140 degrees Celsius fan forced.
Heat half the oil in a medium stove/oven proof pan over high heat. Cook pork, turning for 5 minutes or until browned. Set aside.
Heat remaining oil in the same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, cumin and chilli and cook, stirring, for 30 seconds or until fragrant. Stir in tomato paste and stock.
Place pork on top of onion mixture. Cover with foil and bake for 2 hours or until very tender. Uncover and cool slightly. Using 2 forks, shred pork. Add beans and stir to combine.
Combine cabbage, carrot, capsicum, sprouts and juice in a medium bowl.
Heat tortillas following packed instructions.
Divide pork mixture among tortillas. Top with cabbage salad and roll to enclose filling. Serve.
(click here for a printable version of this recipe)
Tonight's post also brings a special giveaway.
I recently brought two Orgopots for my own use through a work colleague's recommendation who had purchased one herself. Bottom line all I can say is that they are wonderful to use. Both for use on the stove top and in the oven these pots make cooking a dream and I have also noticed that due to the pan surface I have actually reduced the use of oil while cooking. The pots are lightweight, dishwasher safe, metal utensial safe and very easy to clean. Measuring 28cm in diameter, 9.5 cm deep and hold 4.5 litres. A glass lid also allows you to see what you are cooking at a glance.
Now for the giveaway - I have one of these Orgopots (valued at $69 each) to giveaway. To be in with a chance of winning please tell me what is your family favourite "one pot wonder" recipe that you love to cook. Leave a comment on this post - if I like the sound of your dish I may even cheekily request the recipe. Should you leave an anonymous comment please ensure you leave your name and email address on the comment or email me me confirmation of your comment including contact details to houseofmurray@optusnet.com.au so I can contact you.
However should you wish to own your own Orgopot it's easy to purchase one. You can own one for $69 each plus delivery of $9.95. Total being: $78.95.
You can order your Orgopot by clicking here. I have been told by the supplier, Orgolife, that if you order before Christmas you will not be charge Postage and Handling - so you will save $9.95!!
Here is a video of OrgoPot in action, the Youtube link is: http://youtu.be/xltzljs1Ix4.
Good luck to all that enter and I will be contacting one of you Sunday night via email.
One of our favourite one-pot meals is Oven Baked Chicken and Vegetables with Couscous - chicken always stays super tender and moist, while the couscous soaks up all the lovely flavoured stock in the pan, yum!
ReplyDeleteMine is Sante Fe Chicken. Chicken, rice, black beans, coriander, corn kernels, cream of celery soup, salsa and topped w/ low fat yoghurt instead of sour cream. It's as spicey as the salsa you use. Total comfort food. Perfect to cook in that pot! :-)
ReplyDeletethanks
Lamb shanks, baked beans and pineapple onepot wonder-sounds iffy but try it and the kids loveit too. For variation also try baked beans in ham sauce
ReplyDeleteNumerous processor-grated vegies, bacon, eggs, no real prepartion fuss.
ReplyDeleteCrispy cheese on top: a definite must.
Easiest one-dish “ORTS AND SORTS QUICHE”… Family winner! [And no crust!]
My favourite one pot started out as a Bill Granger recipe but I have made amendments. I sometimes use just lima beans or a mix of beans & chicken instead.
ReplyDelete2 tablespoons olive oil
8 chicken thighs
1 bulb of fennel, halved and sliced crossways
1 onion sliced
2 garlic cloves crushed
1/2 teaspoon fennel seeds
2 teaspoons paprika
1/2 teaspoon saffron
wide strip orange peel
tin of tomatoes
500ml chicken stock
1 red pepper roasted and sliced
2 teaspoons of honey
salt and pepper
Heat casserole dish then add a little olive oil (not too much as the chicken is enough)
Cook chicken thighs skin down until nice and brown
Turn the chicken and cook for another couple of minutes – Remove chicken
Pour off extra fat – most of it – don’t want the dish to be oily at the end
Add onion, fennel and garlic. Stir and brown off.
Add tin tomatoes, roasted red capsicum, paprika and saffron (grind with fingers), ½ teaspoon fennels seeds, chicken stock and orange zest.
Bring to boil and add chicken – push under
Cover and reduce heat to low.
Simmer ½ hour (25 minutes)
Then add 2 teaspoons honey.
Finally sprinkle with some fresh parsley
The leftovers are just as nice the next day.
I love creating a beautiful chicken soup with pasta. It's warm, tasty, soothing and cures everything - sickness, broken hearts and is perfect in one pot.
ReplyDeleteOne of my favourites is Railway Pork. It's an indian curry dish that was once served in the railway dining cars.
ReplyDeleteIt has delicious spices, including asafoetida (which really makes the dish!) potatoes and carrots. Once it's cooked you can add cooked rice.
It really is a hit!
Rachel Somers
racsomers@aol.com
(I can't remember my google account!!)
Ohhh I can't choose! I have two favourites :) One is red wine, beef and vegetable casserole. I usually make this in the slow cooker but I have made it in the oven too. It always has chuck or oyster blade steak, onion, garlic, red wine, salt, pepper, carrot, and diced potato and sometimes I throw in other things if I feel like it! Then it's all topped off with beef stock to cover.
ReplyDeleteMy other favourite is pulled pork, you use a pork shoulder or rolled pork roast, and cook it really low and slow. You break it up and stir it all together, at the end it will have nearly absorbed all of the stock you covered it with at the start. Then add dried garlic, salt, pepper and spices if you like. It's fabulous on a sandwich or roll, or served with chips and salad.