2-3 pound pork shoulder roast 2 cups blueberries ½ cup apple juice ¼ cup maple syrup 1 teaspoon cinnamon 1 teaspoon dried parsley ½ teaspoon dried sage ¼ teaspoon nutmeg lots of salt dash of black pepper 4-5 strips of bacon fresh parsley, chopped (to garnish)
Place pork roast in the slow cooker. Pour in the apple juice into the bottom of the slow cooker. Pour the maple syrup over the roast then add the cinnamon, dried parsley, dried sage, nutmeg and salt and pepper on top of the roast. Then finish by topping the roast off with blueberries. Cover and cook on low for 8 hours. Once the pork is done cooking, pull the meat out and shred. Pour some of the remaining liquid in the slow cooker on top of the pork to keep in moist and flavorful. Now cook the bacon in a pan on the stove top. When the bacon is done cooking, remove half of the fat, leaving behind some in your pan. Then place the bacon on a paper towel covered plate and let cool. Dice into pieces. Take half of the diced bacon and mix with your newly shredded pork. Mix together. Place your bacon fat pan over medium high heat. Use your hands or a large spoon to collect a ball of the shredded pork and bacon, then press down to create a patty. Put on skillet, press down more with a spatula, and let cook for about 3-4 minutes per side, or until crispy, then flip. Once your carnitas are crispy, add to plate, top with more bacon and some fresh chopped parsley. Serve.
500 grams feijoas (8 small or 4 large) 1/2 cup red wine 1/2 cup apple juice 1/2 cup green ginger wine 1 cinnamon stick 1 vanilla pod 6 whole cloves 6 julienned strips of lemon peel 1/4 cup brown sugar French toast (recipe below) bacon
French Toast 4 eggs pinch of salt 1 cup milk 8 slices of white bread butter
Break eggs into a wide shallow bowl, add salt and milk and whisk together. Heat a flat fry pan over medium heat and coat with butter. Place the bread slices in the egg mixture and allow to soak both sides. Place in fry pan and cook on each side until golden brown. Grill or fry bacon rashers until crispy.
Peel the feijoas, leaving flower end intact. Cut across bottom so that the fruits sit upright in saucepan. Mix all remaining ingredients together and pour over the fruit. Bring to the boil and simmer gently for 10 minutes until fruit softened. Remove fruit and set aside with half of the poaching syrup. Continue to simmer the remaining syrup until it has reduced by half and thickened. Serve the poached feijoas alongside French toast and crispy bacon with a small dish of the reduced syrup.
bacon recipe courtesy of: New World Supermarket, Foodstuffs Limited, PO Box 5401, Wellington, New Zealand
For the cider brine: 3 quarts cold water 1 quart apple cider? 1/2 cup cider vinegar 1 1/4 cups kosher salt3/4 cup sugarFor the maple black pepper bacon chutney:1 slab bacon (about a pound), cut into medium dice1 small onion, diced3 cloves garlic, minced1 cup maple syrup2 tablespoons black pepper, coarsely ground1 tablespoon mustard powder2 cups apple juice1 bay leafsalt, to tasteCombine all ingredients for the brine. Add the pork chops to the brine and let sit for 12-18 hours. In a medium pot, sweat the bacon until about half-cooked. Drain the rendered fat, add the onions, garlic and sweat until translucent. Add remaining ingredients and simmer until thick and syrupy. Remove the bay leaf and adjust seasoning to taste. Drain pork from the brine and pat dry before grilling. Place pork on a medium high to high temperature grill, flipping and turning as required, about 5-7 minutes per side. Cook to desired doneness and top with the warm bacon chutney.bacon recipe courtesy of: Rick Gresh, David Burke’s Primehouse, 616 N Rush Street, Chicago, Illinois 60611; Food Republic, October 16, 2012