If you are looking for something spooky and very scary for the table this Halloween then look no further. These witches fingers are brilliant and they don’t take too long to make either.
We’ve seen plenty of recipes for ‘witches fingers’ however these ones are just awesome. Both kids and adults alike will love them.
All credit and for the full ingredients of this recipe just go straight here: All Recipes
If you’ve not tasted pulled pork you don’t know what you are missing!
The pork meat which is usually used is the pork shoulder. Pulled pork is an American classic recipe, where pork is slow cooked for several hours on a reasonably low temperature which then results in a succulent, delicious soft and tender meat which can then be simply shredded with forks.
All credit for this great video and recipe goes to Home Cooking and Adventure.
Ingredients
Makes about 12-15 servings
4 pounds (1.8kg) boneless pork shoulder or pork butt
2 tbsp (30ml) vegetable oil
Seasoning
2 tbsp (30g) brown sugar
1 tbsp (15g) salt
2 tsp (6g) smoked paprika
1 tsp (3g) mustard powder
1/2 tsp (2g) ground black pepper
1 tsp (2g) ground cumin
For adding to pot
1 large onion, sliced thin
4 cloves garlic, minced
1 cup (240g) vegetable stock
1/4 cup (56ml) apple cider vinegar
1/4 cup (56g) tomato paste
Fresh thyme
To moisten pulled pork
1/3 cup (80g) BBQ sauce
Cabbage Coleslaw
1 pound (500g) red and green cabbage
2 carrots
1/2 onion
1/4 cup (56g) mayonnaise
1/4 cup (56g) sour cream
1 tbsp (15ml) lemon juice
1 tbsp (15g) mustard
1 tbsp (15g) sugar
1 tbsp (15ml) apple cider vinegar
salt and freshly ground black pepper
Method
1. Preheat oven to 300F (150C).
2. In a small bowl combine the seasoning ingredients: brown sugar, salt, smoked paprika, mustard, cumin and pepper. Rub the seasoning over all sides of the pork.
3. Heat a cast iron pot or skillet over medium heat, add oil and sear the pork for about 2 minutes on each side.
4. Remove the pork from the pot. Add vinegar, onion, garlic and tomato paste into the pot and place the pork on top. Pour the vegetable stock, add fresh thyme and bring the liquid to a boil.
5. Cover the pot and continue cooking in the oven for 3-4 hours.
6. Meanwhile prepare the coleslaw. Cut the green and red cabbage thinly. Cut the carrots into thin strips and onion into thin slices.
7. In a small bowl combine mayonnaise with sour cream, lemon juice, mustard, apple cider, sugar, salt and pepper. Pour over the cabbage mixture and Toss to coat. Refrigerate until ready to serve. Coleslaw it is best if served the same day but it keeps well refrigerated for few days.
8. Remove the pork from the pot and place on a board. Reserve some of the cooking juices.
9. Shred the pork using two forks.
10. In a small bowl combine BBQ sauce with about ½ cup (120ml) cooking juices and pour over the pulled pork, and toss to coat. Keep warm until ready to serve or reheat if needed.
11. Prepare pulled pork sandwiches.
12. Cut the bread rolls in half and top with pulled pork, add some more BBQ sauce, coleslaw and pickles if used, add the top of the bread and enjoy.
Video/Recipe Source: Home Cooking Adventure
If you’re hungry and peckish around supper time then this is certainly the best grilled cheese sandwich to go for!
This sandwich is literally oozing cheese inside yet deliciously cooked on the outside, pure yum in every bite.
We all know how good Jamie Oliver’s recipe are so why not give this sandwich a go, you definitely won’t be disappointed we can be sure of that.
Source: Food Tube
Gosh have you ever seen so many quick and simple recipes in one video!
If you are looking for some inspiration and ideas then look no further. From healthy breakfasts to tantalising chocolate treats, the choice is endless.
Let us know if you enjoyed this video and also if you made anything after watching it.
Source: 5-Minute Crafts
This is a deliciously tasty chicken biryani recipe by Chef Varun Inamdar.
Please find below the ingredients / method for this recipe.
Ingredients
For the rice
300 gms basmati rice
2 litres water
Salt as required
2 tbsp ghee
1 tsp oil
1 bay leaf
2 green cardamom
1 black cardamom
1 inch cinnamon
8 black pepper corn
4 cloves
For the chicken
3 tbsp oil
2 tsp ghee
2 no peeled potatoes
3 green cardamoms
1 black cardamom
4 cloves
1 inch cinnamon stick
1 bay leaf
Marination of chicken
600 gms chicken
Salt as required
1/2 tsp turmeric
1 tbsp chilli powder
1 cup dahi
1 tbsp ginger-garlic paste
1 large onion (golden fry)
1/2 cup chopped tomatoes
Water as required
2 boiled eggs
Garnish
1 large onion (golden fry)
Mint leaves
Method
– In a pan heat oil then some ghee and once it heats well, add garam masala and peeled potatoes and cook until the potatoes turn golden brown
– Marinate the chicken by adding yogurt, ginger garlic paste, salt, turmeric powder, red chilli powder, fried onions and tomatoes mix it nicely.
– Add the marinated chicken into the pan and mix well, then add water.
– Cover it with a lid and cook on medium flame till its done
– In a pan add ghee and oil once it heats up add garam masala,lower the flame and add water and salt.
– Add the washed and soaked rice to the boiling water and let it cook on high flame. When it’s 3/4th cooked drain the rice
– Place two boiled eggs and rice into the chicken and cover with lid on it and cook it on high flame for 8 minutes and low flame for 2 minutes
– Garnish it with fried onions, fresh mint and fresh onion.
– Chicken Biryani is ready to be served
Credit: Get Curried
Unicorns, unicorns, unicorns…
Yes if you don’t know already unicorns are all the craze right here in the UK.
If you’ve got a daughter/friends birthday or celebration coming up then why not try making one of these lovely unicorns cake toppers yourself, they are really simple once you get the hang of it. This video is great because it shows you exactly what you will need to make one and a really easy step-by-step guide to follow.
Just think how happy a little girl would be if she saw one of these on top of her celebration cake, she’d be over the moon. Once you’ve got the hang of it you will be going unicorn crazy and churning them out like I did!
Source: Just Cake It