TM's pork burritos and mango fool
Published Friday, 29 August 2014
With the last weekend of the summer holidays approaching, what better opportunity to sit round the table, share some delicious food and enjoy some quality family time?
Phil Vickery whips up some delicious pork burritos followed by a refreshing quick mango fool.
Pork and Chilli Burritos
- 1 x 450g belly pork free of skin and bone
- 200mls chicken stock
- Salt and pepper
- 4 tbspn olive oil
- 1 small onion, peeled and chopped
- 1 red pepper, de seeded and chopped finely
- 1 yellow pepper, deseeded and chopped finely
- 6 tbspn chopped coriander
- 3 cloves of garlic, peeled and chopped
- 1 tbspn chopped fresh chilli
- 250mls strong chicken stock
- 2 tbspn red wine vinegar
- pinch castor sugar
- 1 tspn ground cumin
- Pre heat the oven to 180°C, Gas 4.
- Place the belly pork in a frying pan with a little oil and brown well all over and season well with salt and pepper.
- Place in an ovenproof dish and cover with the boiling stock. Cover with a tight fitting lid and place in the pre heated oven for 2 hours, or until very soft and tender.
- Meanwhile make the sauce, heat the olive oil in a pan and add the onions, cumin, chilli, garlic, peppers and sugar and cook over a high heat for 10 minutes to take a nice golden colour. This is important to get flavour into the sauce.
- Once coloured add the stock, vinegar and season well, bring to the boil and cook for a couple of minutes until slightly thickened.
- Add the coriander and liquidize the whole lot until smooth.
- Remove the cooked pork from the oven and chop very fine; add enough of the sauce to moisten the pork well, re season.
- Fill large flour tortillas with the pork sauce and wrap up well serve with sour cream, the rest of the sauce, pickled Jalapenos, guacamole and sour cream.
Quick Mango Fool
- 400g can mangoes
- 150ml carton double cream
- 150g tub Greek yogurt
- Juice of half a lemon
- 8tbsp Carnation Condensed Milk
- Fine almond biscuits, to serve
- Drain the mangoes, reserving the juice. Place in a food processor and blend with a few tablespoons of the juice to make a smooth puree.
- Whip the double cream until soft peaks form and then combine with the Greek yogurt, lemon juice and condensed milk.
- Swirl the mango puree and cream mixture into glasses and serve with a fine almond biscuit to dunk!
© UTV News