SMOKING HALLOWEEN DRINKS RECIPES

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VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIV…



Vegetarian enchiladas | Vegetable recipes | Jamie Oliv… image

Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 14

2 red or yellow peppers
2 corn on the cob
olive oil
1 x 400g tin black beans
½ teaspoon ground cumin
6 spring onions
1 fresh red chilli
1 bunch of fresh coriander (30g)
1 lime
2 cloves of garlic
1 x 400g tin quality plum tomatoes
8 small corn tortillas
70 g mature Cheddar cheese
40 g feta cheese

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
    2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
    3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
    4. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
    5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
    6. Squeeze in the lime juice and season well with sea salt and black pepper.
    7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
    8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
    9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
    10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
    11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
    12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
    13. Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
    14. Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.

Nutrition Facts : Calories 530 calories, FatContent 19.9 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 62.5 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.8 g salt, FiberContent 15.6 g fibre

PULLED PORK SOUP RECIPE - TABLESPOON.COM



Pulled Pork Soup Recipe - Tablespoon.com image

A delicious and easy slow-simmered soup.

Provided by Macheesmo

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 14

3 lbs pork butt, cubed
2 tablespoons neutral oil
1 large white onion, diced
4 cloves garlic, minced
4 oz. tomato paste
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon ground cumin
2 tablespoons brown sugar
1 can (28 oz.) diced tomatoes
1 quart beef broth
1 can (15 oz.) white beans
Salt and pepper
Parsley, for garnish

Steps:

  • In a large heavy pot, add neutral oil over medium-high heat. Once the oil is hot, add the cubed pork butt (1-2 inch cubes) and brown well on all sides, cooking for 8-10 minutes total.
  • Add onion and garlic to the pot along with the pork. Add tomato paste and spices as well. Cook for 2-3 minutes, stirring constantly until veggies soften.
  • Add diced tomatoes, brown sugar and beef broth to pot. Bring to a simmer and scrape up any bits stuck to the pan.
  • Cover pot and turn heat down to low. Simmer pork until it’s very tender, 75-90 minutes. Stir occasionally.
  • Remove pork and shred. Add pork back to soup along with beans. Season soup with salt and pepper.
  • Serve pork garnished with parsley.

Nutrition Facts : Calories 630 , CarbohydrateContent 29 g, CholesterolContent 140 mg, FatContent 2 , FiberContent 7 g, ProteinContent 55 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 12 g, TransFatContent 0 g

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