Tag Archives: Coleslaw

Apple Coleslaw

Posted in Recipes, Vegan / Veggie Friendly by

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I whipped up this lovely apple coleslaw after I received my WWOOF box of organic goodies. The apple is such an amazing addition that I now will not make coleslaw without it. I have actually made it about three time since. The Fat Boyfriend and I can’t get enough of it, we are both sneaking to the fridge and eating it by the spoonful. I mix things up depending on what’s cheapest, but I generally like to use a red onion or a red cabbage to give it a bit of color. You can also add cheese. I love cheesy coleslaw but cheesy apple coleslaw is insane. Smeared on some french bread and roast chicken it’s divine.

Ingredients

1/2 a small cabbage (red or green)

1/2  onion (red or white)

1/2 a carrot

1 apple

100g of grated cheddar (optional but delicious)

300ml of mayonnaise

3 tablespoons of sweet chili sauce

1/2 a teaspoon of celery salt

1/2 a teaspoon of black pepper

Directions

1. Finely shred the cabbage and onion and put into a bowl.

2. Grate in the carrot and apple and mix with the cabbage and onion.

3. Stir in the mayo and make sure everything is coated. Use less or more as desired.

3. Stir in the sweet chili sauce and grated cheese if using.

4. Season with celery salt and black pepper to taste. Voilà the best coleslaw you will ever eat!

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Pulled Pork

Posted in Recipes by

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I had been planning on making pulled pork for weeks now. Ever since I discovered how cheap the belly pork is at Costco it has been on my shopping list. For 25,000 you can get a 4 kg slab of belly pork. That might seem a lot to the humble person living alone, but those of you of two or more, it’s certainly a bargain. I have already made slow roasted belly pork with a delicious apple gravy. But now I thought it was time to throw my hand at making pulled pork. I am a big fan of pulled pork sandwiches and regularly enjoy them at various pubs  around Itaewon. I often enjoy the one at Poutine Factory although at 8,000 it’s not so cheap, especially when you can buy belly pork and make it at home. For true and authentic pulled pork you have to roast it for many hours so you get some crispy skin in amongst all that lovely spiced meat.  However since I have already tried roasting I decided to make it in my rice cooker. Everyone has a rice cooker so I think this a great recipe for everyone. It cooked slowly in the juices and turned out great. The pork comes in such a huge piece that you have to do it in two lots. Sadly when you buy the belly pork it is already frozen so once it’s defrosted you do have to use it pretty quickly, but you can always share with a friend. The good news is though once it’s cooked you can keep it in the freezer for future use, unless you having a lot of people over for dinner. I tried two different methods of making the rub and I don’t think the outcome varied that much. You can either use a bought barbecue spice mix available at Homeplus etc or you can make your own. Just do whatever is easiest for you.

Ingredients

2kg of belly pork (you could also use shoulder)

1 large onion

6 cloves of garlic

1 litre of beer (Cass is fine)

1 bottle of barbecue sauce

Spice mix rub

3 tablespoons of molasses or dark brown sugar

1 tablespoon of paprika

1 tablespoon of garlic powder

1 tablespoon of cumin

1 tablespoon of mixed herbs

1 tablespoon of sage

1 teaspoon of cinnamon

1 teaspoon of coriander

1 teaspoon of rosemary

1 teaspoon of black pepper

Directions

If making your own spice mix put all of the herbs and spices in a bowl and mix thoroughly. I just used a little bit of everything I had. There are lots of recipes online if you want to be more authentic though. Place your pork fat side up into the rice cooker then top with the spices. Pour about 500ml of beer on top then place on the cook setting. After one cycle the liquid will have evaporated a lot so top it up with beer and put on another cycle. You will want to do this about 3 or 4 times overall, topping up with more beer or water when necessary. After about 4 cycles pour in half the barbecue sauce and just leave on the keep warm setting for at least 4 hours or overnight. When you awaken there will be a lot of fat on the top of the pan. Pour the fat off but try to save the juices at the bottom. Take the pork out of the rice cooker, remove the fat on the meat then shred the meat using two forks. Once the meat is has been shredded put back into the pan with the juices and pour on the other half of the barbecue sauce. Put on  for one more cycle. Skim any remaining fat that has floated to the top and enjoy your delicious pulled pork. Serve in bread rolls or tortillas. I made my own wholemeal bread rolls to make it slightly healthier. I also served it with a homemade lemon coleslaw and baked sweet potato fries. Voilà a thoroughly satisfying southern style meal.

Chicken Goujons with Cheesy Coleslaw

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I love KFC! I love KFC so much I could devour a bucket myself in one sitting (probably two). I can’t always manage all the chicken myself, I’m usually kind enough to pass on the legs and thighs to my boyfriend, though they are generally always minus the skin,( KFC chicken skin is one of my greatest pleasures in life and I would have to love someone an awful lot to be willing to share it with them. Luckily my boyfriend seems to accept this fault in me and I hopefully won’t grow into a fat, lonely old woman with nothing but a bucket of KFC chicken for company). But enough about me and on to today’s post.

As you probably gathered from above I’m rather partial to fried chicken, however this delicacy does not come cheap (yes its fine if you can be satisfied by a 3 piece set, but in the quantities I eat it’s rather costly).  It’s also very calorific which is why I usually confine it to weekends and special occasions (Mondays are special right?). In the meantime the craving for chicken, coleslaw and beans still lives on, I’ve found that this slightly healthier and much cheaper version I make at home usually does the trick.

Cheesy Coleslaw

Ingredients

1 carrot

1 onion

¼ – ½ of a red cabbage

10 tablespoons of mayonnaise

6 tablespoons of coleslaw dressing (salad cream if you are making it back home)

2 tablespoons of sweet chilli sauce

100g of grated cheese

6 spring onions

A pinch of salt and pepper

Directions

Thinly slice the red cabbage and onions then put into a bowl (you can of course use white cabbage but I personally think red looks and tastes better).  Grate the carrot and mix with the cabbage and onion.  Add the mayonnaise, coleslaw dressing and sweet chili sauce and mix thoroughly. Stir in the grated cheese, salt, pepper and spring onions. If the mixture is too dry add more mayonnaise.  Voilà the perfect coleslaw, far superior to any one you can buy premade here in Korea.

Chicken Goujons

Ingredients

3 chicken breasts

2 beaten eggs

Seasoned flour (flour with salt and pepper in it)

Bread crumbs made from 3 slices of bread

1 table spoon of mixed herbs (add to the bread crumbs)

3 cloves of crushed garlic (add to the bread crumbs)

Directions

Slice the chicken breast into to fillet size pieces,  one breast  usually makes 3 or 4. I find it best if you put the seasoned flour on a plate (just enough to cover it) and have your beaten eggs in bowl and your garlic herb breadcrumbs in another already laid out and waiting. Roll the chicken breasts in the flour until coated.  Then dip the flour coated chicken into the beaten egg then roll in the bread crumbs, repeat this until all your chicken pieces are ready. Fry the chicken pieces in a hot frying pan with enough oil to cover the bottom. I generally just fry mine for long enough so they are brown on both side then finish them off in the oven but by all means keep them in the pan on a gentler heat until the chicken is completely cooked through. If you prefer you could also chicken legs or thighs but personally I’m a breast girl.

Potato Wedges

Ingredients

10 small – medium potatoes (normal or sweet, I used both) cut into wedges.

4 tables spoons of oil

1 tablespoon of mixed herbs

Salt & pepper

Directions

In a bowl coat the potato wedges with the oil then stir in the herbs, salt and pepper and cook in your toaster oven for 20 – 30 minutes until brown and crispy.

I usually make the coleslaw first and set it aside then start the wedges off first in the oven, whist I prepare the chicken, that way everything is ready at the same time. If you want to make this even simpler you can buy frozen breaded chicken pieces in Homeplus for those times your feeling really extra lazy (or you could just send out your boyfriend to get KFC, either way). You could also serve this with jacket potatoes instead of wedges, just make sure to add plenty of beans.