Simon Holst's recipe - Southern pork and spicy Indian Mince and rice - 11 November
Southern-style Barbecue Pork
Although making this requires a little forethought, because for best flavour the pork should be marinated in the sauce overnight before cooking, all you have to do the next day is pop it in the slow cooker in the morning and turn it on! It's worth noting here that while smoked paprika is an optional ingredient, it does add a lovely subtle smoky flavour.
For 6-8 servings
1 medium-large onion
3-4 cloves garlic
2 Tbsp olive or canola oil
1 x 400g can tomato purée
1/4 cup lightly packed brown sugar
1/4 cup wine vinegar
1/4 cup Worcestershire sauce
1 Tbsp dark soy sauce
1/2 tsp smoked paprika (optional)
1/4 tsp chilli powder or to taste
1.5kg pork leg or shoulder roast
Peel and chop the onion and garlic very finely (a food processor does this well). Heat the oil in a large frypan or saucepan, then cook the onion and garlic, stirring occasionally, until soft but not browned.
Add the remaining ingredients except the pork to the pan and stir to combine. Heat until boiling, then simmer gently for about 5 minutes, stirring occasionally. Remove from the heat and leave to cool for 10-15 minutes.
While the sauce cools, remove the skin from the pork. At this stage you can choose to remove any bones from the pork, or you can wait until it is cooked and lift the meat from them then.
Place the prepared pork in a large, sturdy plastic bag, then pour in the cooled sauce. Keeping the bag closed so you don't lose any sauce, massage the meat so that it becomes entirely coated. Squeeze out any air from the bag, seal it tightly and place in the refrigerator to marinate overnight.
Preheat the oven to 150�C. Place the pork and sauce in a heavy casserole dish, cover tightly and bake for 2 1/2-3 hours, turning the pork once or twice, or until very tender.
When the pork is ready, lift it out and shred or slice the meat, then toss it gently with a little of the sauce.
Serve the meat piled into bread rolls with extra sauce and coleslaw on the side.
Spicy Indian Mince & Rice
This Indian-style mince and rice dish is a delicious one-pan meal. Like many Indian-style recipes, the ingredients list may look long, but this is due to the number of spices used, but as these are added at the same time, it really is quite simple to prepare.
For 4 servings
2-3 Tbsp canola or other oil
1 large onion
2 cloves garlic
2 tsp curry powder
2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp whole cloves
2 bay leaves
3-4 cardamom pods, crushed (optional)
400-500g lamb or beef mince
1 cup long-grain or basmati rice
1 x 400g can whole or diced tomatoes in juice
2 cups hot water
2 tsp instant chicken or beef stock powder
2 tsp garam masala (optional)
1 tsp salt
1/4 cup each toasted whole or slivered almonds and currants (optional)
1-2 Tbsp chopped fresh coriander
Heat the oil in a very large frypan (an electric frypan is ideal). Add the chopped onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onion begins to brown. Add the spices and cook for 1-2 minutes further, then stir in the mince. Cook, stirring frequently to break up any lumps, until the mince has lost its pink colour, then add the rice, the tomatoes in their juice, the water and instant stock. Break up the tomatoes if necessary and bring the mixture to the boil. Reduce the heat to a gentle simmer.
Cover and cook, stirring occasionally, for about 15 minutes, or until the rice is tender. Add the garam masala if using, and salt to taste.
If using the almonds and currants, quickly dry fry or bake the almonds for a few minutes until brown, and puff up the currants by heating them in a little oil in a small pot. Stir both into the mixture with the chopped coriander leaves.
Cook for 1-2 minutes before serving as is, or accompanied by poppadums or other Indian breads.