Cooking: Cutting through my anxiety

Cooking: Cutting through my anxiety

Lately I have found myself wanting to write things that are more meaningful to me while also sticking to what I love and talking about food. With this in mind I feel like it is a good time to talk about something quite close to my heart and I assume this may even surprise a few people that know me. Since a very young age I have had two constants in my life which are a love of food and a constant, crippling anxiety that can sometimes make my life incredibly difficult.

In recent years I have felt the stigma surrounding depression and anxiety slowly lift away and I have seen a certain amount of understanding starting to develop within our society. I think there is an element of people tweeting and sharing posts on ‘World mental health day’ without really considering what it means and how much of this is genuine I am not sure – but what it has done is allow people like myself to feel more comfortable in talking about it. Many people spend their nights hoping they wake up the following morning feeling less exposed and vulnerable than they went to sleep only to wake up in the same vacuum of dread, while not allowing themselves to talk to their closest friends and family for fear they will not understand. I have always been one of those people.

Mostly my anxiety is tied to a constant and unrelenting awareness of my own mortality which has more often than not manifested itself as health based anxiety. What this does is completely preoccupy you with thoughts of long term or life threatening illnesses and makes every day life almost impossible to deal with – I think that in isolation this would lead some people who haven’t suffered with a similar problem to think something along the lines of ‘Just get over it’ or ‘ Don’t worry about it’ but unfortunately the reality is this isn’t possible. Health anxiety alone often isn’t the culprit. Obsessive Compulsive disorder also likes to get involved and I am not talking about the cliché tropes of cleaning the house constantly or tapping my foot 3 times when I close a door – these problems do exist for some people however OCD very often comes in the way of obsessive and compulsive thought. To put it into context someone who functions in a very matter of fact way might watch the news and see something about a foreign country’s aggressive rhetoric towards another and take it at face value, maybe even ignore it completely and change the channel. However what someone with anxiety or compulsive thoughts may jump to are thoughts of world war 3, conscription and the idea of being sent against their will to fight a war and dying in some trench somewhere in the desert.. or worse yet nuclear war and mutually assured destruction. I know as that is something I myself had during the build up to our involvement in the Iraq war in 2003. I was 14 at the time.

Nowadays though my problems almost exclusively hit home due to the aforementioned health anxiety and to put that into context at a fairly young age I had a cancer scare. I had some discomfort in my groin for near enough 2 years and liked to put it down to a rollerblading injury externally while worrying and having panic attacks every single day during the year of my GCSE’s internally. I was worried about testicular cancer but in my naivety was too terrified to get it checked out, of course after a certain point I didn’t go for fear of being told I was terminally ill. I just couldn’t face it. Until one day when I actually found a lump. That was the day everything changed. I had always run on the logic that if I couldn’t find a lump then I was probably ok (Disclaimer: Do not adhere to this logic. It is the logic of a teenager too scared to face up to the possibility something may be wrong, If in doubt GET CHECKED) …But there it was. I was hysterical. I spent the next 4 days leading up to my doctors appointment unable to eat, sleep or even talk to people about how I felt. The panic attacks got worse and I felt like I was under water 90% of the time – my hearing came in and out, I went from cold flashes to hot sweats, involuntary muscle twitching and tremors to wave after wave of extremely painful headaches. It was the culmination of 2 years of utter panic, denial and an inability to deal with the cards I believed to have been dealt. I was checked out by the doctor who wasn’t particularly concerned but I refused to believe her and was booked in for an ultrasound. Long story short the scan came back fine and I have it checked every now and then to make sure everything is ok. The point is no matter what the ailment is I have at least 2 of these episodes a year about one thing or another. In 2017 It was an absolute fact I had MS, then Leukaemia and subsequently finished the year with Motor Neuron Disease, which in itself I find a dark humour in looking back on it as I must have felt really unlucky having all 3 at once.

2018 though was different. I find myself a lot more equipped to deal with this after many, many years of trying and failing. I feel like I am finally winning the war. A war that I know will never truly be over but nonetheless one that I have never felt more ready for. Every day when I wake up in bed, staring at the emptiness presented to me by the ceiling I try to conduct a certain level of mindfulness about my position in the world, what I am and what is around me. The tastes and smells of life and the joys to be found within them… it is within this that my personal cure is rooted. The first brief sip of coffee that alerts, hydrates and prepares us for the 12 hours to come, the heat and texture of the liquid. The finer details available to us in this world can make all the difference if we allow ourselves to take a brief moment to really appreciate and savour them. That is where my tonic comes from and my ability to shut out the unhealthy noise of my inner demons comes from the creation and consumption of food. I never really appreciated it during my time at school but I have an insatiable hunger to learn and create, which isn’t necessarily satisfied by my work life. I love my job I really do but I am a firm believer in having an escape from the pressure and the up’s and down’s of your 9 to 5, for me that is coming home and cooking a meal for myself and my family. It has been that way since I first started working.

I think it is important to mention at this point I am not talking about compulsive eating or gorging but rather the method and the principals of cooking that can take my out of my ‘bad place’. What it enables me to do is take me away from a place where the only thing I can consider is ‘Insert health concern here’ and take me to a place where I have to solve a problem. When done correctly, cooking is simply problem solving with incredibly enjoyable consequences and what I love about this is that it is so subjective and malleable. When looking at an open fridge I find myself doing equations, adding and subtracting items from a mental image of the prospective dish I want to create. Shopping is not something we simply have to do so we have food in our house it is an event of inspiration and promise for the week ahead. The fishmonger is my muse, The butcher my influence and the green grocer is my insight. This passion can be so much stronger than the darkness that dwells beyond logical thought and it allows me to cut through it and be myself, as we are never more ourselves than when we are doing something that we truly love.

The key thing for me is that I had to embrace who I was and what I loved doing to tread on the neck of my anxiety and not allow it to ruin my life. It inevitably still bubbles from time to time and there is no silver bullet for this ailment unfortunately, however this shouldn’t stop us from looking for answers. Whether it is exercise, cooking, playing an instrument or drawing there is sanctuary to be found there and within that sanctuary are the weapons and armour you need to fight the battle. For example when I had my rough patch in 2017 I got my pasta machine out and made at least 9 different types of pasta and copious amounts of it at that, but it was a physical and mental challenge that allowed me to escape the continuous loop of negativity and thoughts laden with impending doom.

My advice for anybody who struggles is to be mindful of the smaller joys in this life and don’t allow the demons to steal away your opportunity to enjoy this life we have been given. The world is an incredible place and we have the ability to do incredible things be it on a canvas, a plate or a stage. Never let it steal away from who you are. It will never truly go away but neither will a chronic physical injury – but yoga could help that…So make your passion your ‘mental yoga’ and keep yourself stretched and prepared to allow yourself to be yourself every day.

There’s nothing wrong with struggling and not being ok – but it is a fight you can win if you sharpen the right tools. It just so happened my tools are a smoker and a set of knives.

Advertisements
Wing King – Chicken Alchemy

Wing King – Chicken Alchemy

At the time of writing it is 5/7/18 and we are on the cusp of UK BBQ week 2018, arguably the most wonderful time of the year, regardless of what the friends of buddy Christ will tell you.

buddy christ wings

A time where the UK BBQ community is encouraged to come together and cook a daily theme to show the diversity and adaptability of cooking over coal and wood, showcasing the true art of what we do and why we love it. In the spirit of this jovial holiday of wood fired unity I wanted to share my method of smoking a tray of perfect chicken wings. This sounds easy, but if you really want something done… one must do it right.

I am incredibly proud of my wings to the point where it’s currently my go to cook on my newest barrel smoker. I like the fact you can get a really powerful smoke without having to go overnight or light the pit at 5am, while being able to serve something that can make people leave your house in firm belief that you know your shit. So below I have broken down the steps to creating the perfect wing tray. You can do these in the oven if you don’t own a smoker but for best results cook low and slow over wood.

What you need

  • 12 Whole chicken wings
  • Hot paprika
  • Smoked black pepper
  • Brown sugar
  • Thyme (can sub for mixed herbs)
  • Oregano (Can sub for mixed herbs)
  • Cayenne
  • Nutmeg
  • Cinnamon
  • Salt
  • Your favourite BBQ sauce

Prep

Go to your local butcher and ask for the volume of wings you need by all means and upscale the recipe as required but this will be to make 1 tray (12 whole, 22 when jointed/ split). Cut the tips from the wings if bought whole as they add literally nothing, then take your knife and find the joint on the inner bend of the wing. Cut through it to get an even split of drumstick and dual bone wings. repeat and place them in a bowl that will go into your fridge.

Smokers – Start you pit and get it up to 225 C. I use either cherry or apple wood for this cook.

Rub

I already have this premixed usually but for one single batch take 2 tbsp. paprika, 2 tbsp. smoked black pepper and 1 of brown sugar, 1 tbsp. thyme and oregano (or mixed herbs), 1 tspn cayenne, large pinch of nutmeg, cinnamon and sea salt to taste. Rub the wings through the spice mix until evenly covered and fridge them for a minimum of 2 hours.

The cook

Place on a tray that enables fat to escape and smoke to get in from below and cook for around 1.5 hours or until they read 160 on a probe thermometer (don’t touch the bone when taking a reading as it can screw the reading up). Remove from the smoker and DIP the wings in your chosen BBQ sauce, this will give you a much more glazed feel than brushing and enables a good even spread across the wings. Then put them back in the smoker or oven for another 20 minutes so the heat can help the sauce bond to the wings and render down the glaze a little.

Remove and serve outside with a beer.

 

Generally it’s an easy cook when you look at it like that but it’s the finer details that matter just like any cook you do with indirect heat. Enjoy with your family or just smash a plate on your own an save that shit for the gram. Either way people will want to get involved.

 

 

Brew Shack Hot Chicken

Brew Shack Hot Chicken

Anybody who likes cooking and also likes their fair share of comedy has probably already seen ‘Something’s Burning’ with Bert Kreischer. Bert is a stand up comedian best know as ‘The Machine’ and a famous accessory to theft for the Russian mafia. Seriously, google it. He is a hilarious comic and if you aren’t aware of the show mentioned above it is a YouTube based platform for Bert to welcome a variety of famous faces into his (studio) kitchen to cook with largely hilarious results.

I love Bert. He loves life and his brand of party hard comedy is something that doesn’t usually rear it’s head in the UK due to our generally vanilla attitude to brash, vibrant personas. I just feel like people such as him see the joy in things and make everything fun, I mean the path he chose in life is to literally spread joy. So much so that I would watch 20 minutes of him just making toast talking to Brian Callen or Bill Burr let alone something like Nashville Hot Chicken, which is what the latest episode gave us featuring his wife and musician Wheeler Walker Jr. It’s a really easy watch and I fully recommend it, check it out below.

 

 

If you are in the UK and have never been to the USA I’m guessing like me, you have never heard of Nashville Hot Chicken. After watching the above episode I started googling and did a bit of research and I found it to be right up my street, as it is essentially fried chicken with a seriously spicy kick. So naturally I made my own version but I have never been a fan of deep frying at home so decided it best to do a breaded version to save the mess and hassle. Thanks for the inspiration Bert.

This was the result:

IMG_5026

Would be rude to not leave you with the recipe I guess… Serves 2.

What you will need:

  • 4 boneless chicken thighs
  • 250g flour
  • 250g breadcrumbs
  • 2 tbsp. cayenne pepper
  • 1 tbsp. Paprika
  • pinch salt and pepper
  • 3 eggs
  • Hot sauce (just choose your level… I’m not taking responsibility if you melt your face)
  • Mayonnaise
  • Pastry brush
  • 3 clean, shallow bowls

 

Method:

  1. Preheat oven to 175C (Fan)
  2. Bowl 1 -Flour, Cayenne, Paprika and Salt/ pepper, Bowl 2 – beat the eggs, Bowl 3 – Breadcrumbs
  3. Roll the chicken thighs in the flour mixture, then dip in the egg and hit the breadcrumbs.
  4. Bake for 30 minutes, turn over then bake again for another 30
  5. Remove from the oven and turn again, brush the now crispy chicken with hot sauce and place in the oven for a final 5 minutes
  6. Mix 3 parts hot sauce with 4 parts Mayonnaise.
  7. Serve. Devour. Enjoy.

BEER MATCH:

A fruity hop forward golden ale such as Kona Brewing Co’s Big Wave

kona-bigwave

 

Local heroes: Feast Foods

Local heroes: Feast Foods

Something that has always really bothered me in Wolverhampton is the lack of choice when it comes to food and I am mainly referring to the city center, as there are a few small independent businesses that have fashioned a place for themselves within the boundaries of WV, but the city centre has always been a bit of a joke. If your satisfied with KFC, McDonald’s and Subway then you’re going to love it here but the majority of us (millennial’s especially) want and need a lot more. We are all increasingly enthusiastic to experience new things and try food and drink we maybe haven’t had access to before.

This is why I am trying to do a series of write ups centered around the few local newcomers that are trying to make a difference and offer us an element of choice, innovation and food with some heart. If you are local and you care about food enough to take a leap of faith on that idea that you have had bubbling away under the surface for as long as you can remember, then we want to speak to you. Whether your making waves in Wolverhampton or within your own town or city, you deserve as much spotlight as we can give you.

First off the bat is the wonderful Feast Foods. Feast Foods are a vegan and vegetarian food delivery service based in Wolverhampton that offer clean, natural lunches available Monday to Friday and right to your place of work. After trawling through the city streets desperate not to settle for a Sainsbury’s meal deal many times it is music to my ears knowing that someone is putting their energy into giving people a healthy alternative to the usual suspects. I caught up with the mind behind Feast foods, Nadiah to find out more.

Hi Nadiah, so How did Feast foods come about?

I have always enjoyed making a lovely lunch to look forward to – it’s all I think about and I count down the hours until I get to sit and eat something delicious. Everyone would comment on my lunch that I had rustled up and would always ask for a little taste. There was defiantly a lot of food envy going on! It wasn’t until a friend of mine approached me to make what I was going to have for lunch for him as well, that I started making extra lunches for friends and family. Before I knew it, friends of friends and colleagues were asking if they could also order a lunch from me, and so FEAST was born. It’s as simple as that.

Who are the Feast foods team?

Me, myself and I. The FEAST team simply consists of just me (Nadiah). I am the brains behind FEAST and I cook every order myself. I do everything.

Are you looking to challenge the common attitudes towards vegan and vegetarian diets? Some people might think it can be quite limiting.

 I am not necessarily trying to convert people to become a vegan or vegetarian. However, I do think it is very important for people to understand where their food has come from and what they are eating. People are not aware of the health and environmental issues eating meat and dairy have, and there’s a misconception that a meal has to contain meat or dairy to be tasty.

For me FEAST is not only about creating healthy vegetarian and vegan dishes but also a way to educate people on what they can eat with it being not only tasty but healthy too. For instance, did you know…

‘Vegetarians and vegans live, on average, six to 10 years longer than meat-eaters.’

 ‘A typical pig factory generates the same amount of raw waste as a city of 12,000 people. According to the Environmental Protection Agency, raising animals for food is the number-one source of water pollution.’

My father, who is Jordanian used to make me the most amazing home cooked Middle Eastern dishes when I was younger. I never appreciated it until I went to university in Brighton and didn’t want to eat these unhealthy, tasteless ready meals. So, I put my apron on and started to experiment in the kitchen. Everything was cooked fresh and I developed an understanding and appreciation towards food, and some very happy, well-fed flat mates! My mind and body benefited from eating well.

Given we are currently experiencing a national obesity crisis, I think it’s more important than ever to reassess what we are eating. We should be eating all these beautiful natural fruits and vegetables instead of constantly grazing on foods that have effects on our bodies and the environment.

With your concept being so unique in the area, do you think Wolverhampton has more potential when it comes to food? 

 Definitely – Wolverhampton has huge potential when it comes to food. Compared to other cities, it’s very difficult to find somewhere to eat in Wolverhampton, especially for vegetarians or vegans or those looking for a healthier option. I really struggle to eat locally and find this frustrating.

I believe we need to give people more options than always eating at fast food chains. If we only provide these unhealthy choices it is impossible to make a healthy choice. People are now interested in keeping fit and changing their food diets so we should be offering the people of Wolverhampton a chance to use their palates instead of eating processed food.

I believe FEAST is the first step towards this, and offers people in the city an affordable way to eat at least one meal a day that is meat free, fresh, healthy and delicious. I hope others start to see the potential in Wolverhampton and continue to invest in the city’s food industry.

If you could suggest one of your dishes to convert somebody who wasn’t sure about veganism, what would you pick?

I would suggest the Black Bean Chilli with Nachos. It is so tasty! It is packed with aromatic spices, rich in flavour and completely addictive. Made with crisp peppers, black beans, mixed beans and served with mini garlic nachos, it is so simple but always a satisfying lunch.

 Whats everyones personal favourite dish from your menu’s so far?

 With an exception to the Black Bean Chilli dish I get asked frequently for the Falafel Salad Box to be put on the menu. I make authentic Middle Eastern falafel, which is served with homemade houmous, soy tzatziki, flat bread and a mixed salad. I also sell this dish in my new food trailer

Where would you love to see Feast Foods in 2 years time?

 I would love to have café or coffee shop serving delicious healthy veggie and vegan food and craft coffee. I used to work for a coffee roastery in Brighton and miss having a beautiful coffee now that I have moved back home. If I could bring this to Wolverhampton too, I would be really happy for completely selfish reasons. I would also like FEAST to be doing frequent events and food festivals with our new trailer.

img_6590

Finally, anything you would like to say to the readers?

 I really believe that Wolverhampton needs and deserves new, fresh and healthy food options. At FEAST, my mission to fill this gap by designing exciting dishes with fresh and nutritious ingredients at an affordable price.

90% of my customers are meat eaters and all of them keep coming back to order FEAST lunches because they feel happy and healthy for eating natural, meat free, delicious food. FEAST gives the people of Wolverhampton the chance to have a choice to eat delicious, nutritious and healthy lunches!

I am very passionate about contributing to where I live and hope this can make a real difference. Equally, I look forward to one day being able to provide jobs to people in Wolverhampton who share the same work ethic and passion for food that I have.

 

Thanks to Nadiah for giving up her time to tell us more about Feast foods and helping to diversify options available to the local community. It’s a brave move starting any business but starting up something that goes against the grain is even more bold. I wish her the best of luck in the future and hope you all support her if you can. You can find FF on Instagram for some beautiful examples of their dishes and visit The Feast Foods website  to get involved!

 

 

 

The ale report: Einstock white ale

It seems like it has been a while since I wrote anything on here as I have just had so much on recently blogging has had to take a bit of a back seat. This down time has given me an opportunity to think about what I want to do with the site going forward and it has really helped me get my ducks in a row as it were, so I have decided to add another string to the blogs bow.

In today’s society food plays a vital role in social interaction and personal expression, meaning everybody has their own way of utilising food to convey a message, express their feelings or passions and be truly creative. This type of attitude is becoming increasingly noticable in the production of beer in the UK. Craft beer is on the rise and the demand for beer’s to pair with different types of food is through the roof as people of my generation realise the complexity that a bottle of wonderfully crafted IPA or porter can hold. It’s only right that the blog helps promote that attitude.

I will admit I work for Marston’s beer company so I make a point of living and breathing the beer industry and our brands. I adore my job and I really have invested greatly into the ethos of the company, meaning I adamantly believe in great beer and I am thoroughly passionate about our products. We genuinely don’t make a beer that I don’t enjoy but with this in mind, I will avoid reviewing our own products unless it is a new one as I am quite well versed and a little biased in all of our permanent beers. I will however be reviewing as many other distinct craft beers as I can get my hands on!

The first entry in this new category on the blog is the Einstok White Ale, a product of Iceland emblazoned with a blue Viking that appears to mean serious business. First impressions are that the bottle looks awesome. It is a very simplistic design with a plain white label and the formerly mentioned viking in the middle, leading to a similar neck label and a cap that has two crossed battle axes on it. Love it. I bought it based on it’s design rather than the contents of the bottle if I am 100% honest.


Taste wise it is a real fresh, crisp ale with flavours such as the orange peel it is brewed with and a honeyed sweetness that follows, but I didn’t pick up much of the coriander that is also billed quite prominently on the label. No lingering bitterness and not as ‘Wheat’ strong as I assumed it would be, which all comes together to make a dangerously drinkable beer at 5.2% I could crack on with it all evening! Very nice. I would recommend this one with spicey food which will utilise it’s cooling, refreshing nature or a hearty poultry dish as it won’t overpower any delicate flavours you are enjoying with the meal.

 

Good beer. 4.5 out of 5.

 

Super sunday meatloaf

America has gone through quite the renaissance in terms of the worlds perception of their food in recent years, they are now supremely fashionable due to the popularity of their incredible barbeque recipes. Not a day goes by that I don’t see a new pulled pork product or a BBQ 20 hour beef option added to another menu at the bigger chains or even some of the smaller, more independent cafes and restaurants and for good reason.

America knows how to utilise great meat very effectively and create some incredible food. One dish in particular that I have always admired is the quintessential stateside family meal, the meatloaf. As somebody who grew up in the United kingdom watching shows from the USA I had always heard about meatloaf but never fully understood what it was until a few years ago when I put some effort into research. I have been working on a recipe since then and found a few pointers along the way to get the best from it and to be fair I am very happy with how it turns out now when I make it, as the first ones that I made were dry and a little bland. I didn’t really feel like I had captured the essence of the homely experience that the meatloaf represented to so many families across the pond, until now. I am happy enough with it to share the recipe for you to try at home!

What you’ll need:

  • 400g lean minced beef
  • 400g lean pork mince
  • 6 good quality pork sausage, removed from skins (I used pork and red onion sausage with 85% pork)
  • A handful of flat leaf parsley, chopped
  • 1 carrot, diced
  • 1 celery stick, diced
  • 1 red onion, diced
  • 4 cloves garlic finely sliced
  • 1 medium egg
  • 75g wholemeal breadcrumbs
  • 100g smoked streaky bacon
  • 4-5 tablespoons of maple syrup
  • Salt
  • Pepper
  • Olive oil

wpid-img_20150614_175821.jpg

What to do:

  1. In a frying pan, add 1 tablespoon of oil and add the celery, carrots, onion and garlic and fry until slightly softened and the onions start to become milder in colour. Take it off the heat and leave it to cool.
  2. Preheat the oven at 180 degrees or equivalent.
  3. In a large bowl mix the beef, pork and sausage meat with the breadcrumbs, egg, parsley and season well with the salt and pepper. Add the now cooled veg from the pan and mix well to combine.
  4. In an oiled loaf tin pack the mix in to the top and turn out to reveal a nice uniform shape onto a lightly oiled baking tray.
  5. Wrap in the bacon so it is tightly packed in around the sides, leaving both end pieces exposed.
  6. Brush the maple syrup over the top of the bacon and around the sides and top with a bit of pepper.
  7. Bake in the oven for 45 minutes to an hour. until crispy on the outside or it reads around 77 degrees on a skewer.
  8. Remove from the tray carefully, and slice into even slices to serve to your family and friends! Best served with gravy or like I do with a sour cream and chive sauce, roast sweet potatoes and a big salad. Heaven.

As always play around with it and see what you can make of it yourself, this is but a blank canvas to get your juices flowing but it does certainly work as it is, so I implore you to give it a try.

wpid-20150614_185341.jpg

Thanks for reading and enjoy!

wpid-img_20150614_192226.jpg

14 hour pulled pork with green goblin BBQ sauce

This week was a week that just seemed to come together quite well. I was looking for something to inspire me to write a new recipe for the site, then my mom came through the door with a big chunk of pork shoulder and asked me to cook it on Sunday. Problem solved.

A few years ago I tested a recipe for pulled pork and took it into my work at the time and managed to feed 8 people, it was a resounding success but I have always wanted to tweak it but never got round to it. So today I give you the fully tweaked and improved recipe for a very satisfying and very fun meal that can provide something different at your BBQ’s this year or put a new spin on your dinner parties… By the way, this one is best done before bed as it cooks while your asleep!

wpid-20150516_214808.jpg

What you will need:

  • A slow cooker
  • One 500ml bottle of green goblin cider (or preferred alternative)
  • around 2kg of pork shoulder. Fat removed.
  • 1/4 bottle of Worcestershire sauce
  • 4 tablespoons dried oregano
  • 4 tablespoons smoked paprika
  • 3 tablespoons garlic granules
  • 1 tablespoon powdered ginger
  • 100ml quality chicken stock
  • Salt
  • White pepper

To add for the sauce:

  • One tablespoon ground cumin
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1/2 tube of tomato puree
  • 3 teaspoons of cornflour

Method:

  1. Make sure the pork fits into the slow cooker, if not cut it down a little. Add the cider (take a sip just to make sure its not poisonous!)
  2. Add all of the other ingredients and mix well to create and intriguing little bath for the pork. Delicately place all of the pork into the slow cooker and put the lid on. Turn the slow cooker on to ‘slow’. Go to bed.

Day 2

wpid-20150517_120324.jpg

  1. After 14 hours of cooking I removed the pork (slowly and carefully as by this point it just falls apart) and put it onto a separate plate. Remove the cooking elixir and pour into a saucepan on a high heat. Add all of the additional sauce ingredients apart from the cornflour and reduce for 15 minutes.
  2. Transfer the pork back into the slow cooker and tear apart with a pair of forks. it wont put up much of a fight by now!
  3. Now mix the cornflour with a little water and add to the sauce, simmer on a medium to low heat for an additional 5 minutes until it thickens. Add a little salt and pepper to taste.
  4. Add a few ladles of the sauce back into the pork and mix well.
OLYMPUS DIGITAL CAMERA

14 hour pulled pork

Serve it however you like, its very versatile. On taco’s, in wraps, a big wholemeal bun…anything. Either way its very simple and effective way to feed your friends and family. I hope you enjoy it as much as I did.

TIP: You should have quite a lot of sauce left, so bottle it and make sure you use it for any meat that needs a pick me up. Ribs, steak, sausages or anything else you find appealing. Also if you want it a little bit (or a lot)  spicier don’t be afraid to just whack in a good helping of dried chili flakes when you first start the process with the pork. Alternatively use some of this beautiful stuff, available online here http://www.mysecretkitchen.co.uk/products-passport/index.html to add a real southern American kick.

wpid-20150517_120454.jpg