Spicy Mango Pulled Pork

Pulled Pork Sandwich

It was my brother’s birthday last weekend and I was lucky enough to spend it at my family’s cottage.  Every year we celebrate my bro’s birthday by consuming a few pigs and whole lotta beer.  We call it Pig Fest (my family is ever so refined).  Sausages, ribs, pulled pork, bacon, pork chops; you name it and we’ve probably served it to mark the occasion.   Clearly the movie Babe never really got to my brother; then again no animal related movie ever does.  The first time I ever ate venison my brother told me it was Bambi’s mother… I was four and yes, I’m still scared from the experience, although it was infinitely less painful than the time he convinced me that Keens Hot Mustard was butterscotch pudding.

Gotta love siblings, they’re so friendly.

Garlic

This was the first time we served pulled pork at our annual family pig out and I was left in charge of the preparation.  The pressure was on!  I knew I had a lot to live up to.  We’ve been throwing these shindigs since my brother’s fifteenth birthday and that was… well; I feel like I shouldn’t say or I may find myself being force fed spicy mustard all over again.  Anyway, it was a touch risky to add a new item to the menu of such a legendary event, but I persevered and wound up with the deliciousness you see before you now.

Mango

I knew going in that the ribs (the pièce de résistance of every pig fest to date) would win out, but I think I gave it my best effort and although I may be slightly biased, I favored the pulled pork over the ribs, but don’t tell my mom.  Since the ribs were slathered in Phil’s (an a amazing BBQ joint in San Diego) BBQ sauce, I wanted the pulled pork to be completely different, so I wouldn’t invite anyone to compare the two.   I chose to contrast the smoky sweetness of the Phil’s sauce with a vaguely Asian concoction that was sweet, tangy and spicy but in a very different way.

Pureed mango with jalapenos and green onion

Since pork and fruit of any kind get along like a house on fire, I grabbed a sad little mango languishing in the crisper and went from there.  For a touch of spice I threw in some jalapenos and fresh ginger.  I added a healthy dose of soy sauce to balance the sweet and enhanced the overall taste with a burst of citrus, courtesy of some lemongrass, a touch of marmalade and a splash of lime juice.  Then I simply doused the pork shoulder in this lovely blend and cooked the hell out of it.

Pork shoulder and marinade

Many of my family members ate it all on it’s own, but that was not enough for me.  Oh no, I had to take it to the next level.  I served this delectable treat in a bun (sadly, this was the only half-way decent bun I could find out in the boonies) and topped it with this coleslaw, which you’ve already met.  The creaminess of the coleslaw melted into the saucy pork and the crunch of the pepitas definitely added something special.  If at all possible consume both these recipes together… unless you’re not a fan of citrus in which case I wouldn’t make either.

Pulled Pork Sandwich with Cilantro Lime Coleslaw

But if you happen to have won a lemon-eating contest at the tender age of fourteen (you may want to forget that tidbit of information) then welcome home!  This sandwich was made for you!

Enjoy!

Spicy Mango Pulled Pork: Serves 8

6-8 pound bone-in boston butt

1 mango, cubed

5 cloves of garlic

1/8 cup lime juice

2 tbsp pureed lemongrass

3 tbsp fresh ginger, roughly chopped

3 tbsp sweet chili sauce (I used President’s Choice)

2 tbsp marmalade

2 jalapenos, divided

2 stalks of green onions, sliced

1/8 cup soy sauce (or to taste)

2 tsp sesame oil

2 cups of water

Directions:

Preheat oven to 300°

In a food processor place mango, garlic, lime juice, lemongrass, ginger, chili sauce, marmalade and one intact jalapeno.

Blend until smooth.

Deseed and dice the second jalapeno.

Pour puree into a medium sized bowl and stir in soy sauce, green onions, diced jalapeno and sesame oil.

Pat pork shoulder dry with paper towel and place it in a large dutch oven.

Pour mango mixture over the meat making sure to get it in every nook and cranny.  Add water.

Cover the pot and place it in the center of the oven.

Cook for one hour then turn the pork and spoon the juices over the top.

Repeat for six hours or until the meat comes easily off the bone.

Remove the fat and bone and shred the pork using two forks.

You can serve it right away, but I let mine cool and popped it in the fridge over night and reheated it the next day.

Serve it on it’s own or in a sandwich.

Smoked Gouda Fusilli

IMG_4210

This recipe was the result of a shopping trip I took to St Lawrence Market in downtown Toronto.  While I would love to be virtuous and say I frequent the Market for its fantastic produce, that would be a downright lie.  It’s not that the produce at the market is bad, far from it, I just happen to find the Peameal Bacon Sandwiches and the stinky cheeses much more alluring.

Mushrooms

Every market is magical in it’s own way, whether it be large or small, but St. Lawrence Market is remarkable in it’s variety; you can find just about anything there.  One shop had well over thirty kinds of flour.

Mushrooms and Rosemary

There is nothing quite like wandering past shops offering up products that were so lovingly crafted; something as simple as a handmade croissant represents years of training, trial and error and passionate perseverance.  Each product tells a personal story.  Try getting something like that from your local grocery store.

Smoked Gouda

I wandered past my favorite cheese shop to pick up a little smoked Gouda and that’s when inspiration hit.  I ran home and made this Smoked Gouda Fusilli with little hesitation and I’m so glad I did; it garnered rave reviews from my beau.  This dish was as comforting as macaroni and cheese, but twice as flavorful.  The addition of sautéed mushrooms brought a new level of decadence to the dish and the red pepper gave the meal a sweet counterbalance to the salty, smokiness of the sauce.  The smoked Gouda melted smoothly into the silky white sauce and coated each piece of Fusilli beautifully.  The smokiness of the cheese was even more apparent after it had melted into the sauce.   Oh, and please don’t skimp on the black pepper; it gives the dish a certain something.

Smoked Gouda Fusilli

Smoky and seductive, this pasta dish is familiar enough to be comforting, but unique enough to raise a few eyebrows. For this recipe I got my inspiration from Victor’s cooking blog.

Smoked Gouda Fusilli: Serves 4

375g dried whole wheat Fusilli

4 tbsp olive oil, divided

1 cup cremini mushrooms, sliced

½ red bell pepper, diced

1 ½ tbsp fresh rosemary, finely chopped

1 cup smoked Gouda, shredded

1 cup milk (I used 1%)

2 tbsp butter

2 tbsp flour

1 ½ tbsp whole grain mustard

Salt and pepper to taste

Directions:

Fill a large pot with water and bring to a boil over high heat.

Liberally salt the water and add pasta.

Cook according to package directions or until al dente.

Drain and toss with 2 tbsp of olive oil.  Set aside.

In a large skillet heat the rest of the olive oil over medium heat.

Add mushrooms, red pepper and rosemary.  Sauté until tender.

Remove from heat and set aside.

In a small saucepan melt butter over moderate heat.

Whisk in the flour until it forms a paste.

Slowly whisk in milk until combined.

Cook until slightly thickened.

Reduce heat and whisk in cheese, stirring constantly until melted and fully incorporated.

Add mushrooms, pepper and rosemary to the sauce and stir to combine.

Pour over pasta and toss until coated.

Serve immediately with extra Gouda.

 

Tomato Sauce with Tuna and Capers

Tomato Sauce with Tuna and Capers

I know you guys are probably getting tired of all this ‘resourceful in the kitchen’ nonsense.   You’re probably asking yourself, “Man, does this chick ever have food in her kitchen?”

onion skin

Well, I do buy groceries, I promise, but without fail by the end of the week I’m scrounging.   Oddly enough the meals I don’t plan to make often turn out the most blog worthy (go figure).  But, I do have a personal mission to be as resourceful in the kitchen as possible.  I want to be able to make something amazing out of a ridiculous hodgepodge of ingredients like it ‘aint no thang!  What it really comes down to is I hate waste, I love creativity and can’t abide bad food.  Simple really.

Last night, I almost didn’t pull it off.  I was feeling creatively drained and since the beau’s birthday is tomorrow I knew I had a lot of cooking and baking ahead of me (not that that’s a hardship), so I was considering conserving my energy by ordering a pizza.  But then I thought of dear Audrey in Sabrina, and I managed pulled this little number together.

Tuna, zucchini, capers, lemon

Have you ever seen the movie Sabrina, the original with Audrey Hepburn and Humphrey Bogart?  Well do remember the part where Sabrina somehow makes dinner for Linus out of maraschino cherries, stale crackers, tomato juice, puffed rice and sardines?  Of course we never see the finished product, but I spent a large portion of my adolescence trying to figure what she could’ve concocted and I still have nothing.  Anyway, for some reason that part of the movie stuck with me (clearly I was born to be a food nerd) and out of that simple scene my life long ambition to make something out of nothing took root.

zucchini

So here is my riff on Marcella Hazan’s tomato sauce with butter and onion that has been floating around the blogisphere for sometime now.  I of course ignored the simplistic beauty of the recipe by adding a bunch of other stuff (I always take things a step too far), but I was quite pleased with the results.  My beau said it was his new favorite pasta sauce.  I nodded and smiled stoically, while I did back flips of joy in my head!  My love is a man of few words, so when I get a compliment I know he means it!

lemon, capers

In the recipe they suggest you discard the onion, but why waste something so delicious.  I served it atop the pasta, but I think placing it on garlic bread would be unbelievable as well.  So many options, so little stomach space.

Onion

So, so yummy and relatively summer friendly!

Tomato Sauce with Tuna and Capers: Serves 4-6

Loosely adapted from Essentials of Classic Italian Cooking by Marcella Hazan via Steamy Kitchen

1 can crushed tomatoes

5 tbsp salted butter

1 medium sized onion, peeled and halved

1 can flaked tuna, drained

2 tbsp capers, drained

1 zucchini, shredded

1 tbsp salt

1 tbsp sugar

Zest of half a lemon

2 tbsp fresh parsley, chopped

Splash of balsamic vinegar

Garnish:

Splash of balsamic

Fresh parsley

Fresh ground pepper

Directions:

Place tomatoes, butter and onion in a heavy bottom pot over medium high heat.

Bring to a simmer and reduce heat to low and cook for 35 minutes.

Place shredded zucchini in a small bowl and toss with salt (the salt will extract moisture). Set aside for ten minutes.

Transfer the zucchini to cheesecloth and squeeze out excess moisture.  Set Aside.

When the 35 minutes is up check the sauce. Remove onion.

Add sugar and balsamic and stir to combine.

Stir in tuna, zucchini, capers and lemon zest and cook for an additional ten minutes.

Remove from heat and stir in parsley.

Serve over cooked pasta of your choice (I used bucatini) and top with onion.

Serve with fresh parsley, ground pepper and a drizzle of balsamic.

Thin Crust Genoa Salami Pizza

Whenever I ask my beau what he would like for dinner the answer is inevitably pizza and I can honestly say I am not always happy to oblige.  If this surprises you I challenge you to try eating an unreasonable amount of pizza for the next three years and see how you feel about it. Every now and then, however, my beau and I are on the same page and experience a mutual craving for that classic Italian pie.

Red Pepper

To me, Friday is the perfect pizza night. As a child my family never really ate takeout that much, but on the odd Friday, and it was always a Friday for some reason, my parents would spring for a pizza and it would be like Christmas came early.

Genoa Salami

In honor of this beloved childhood tradition I whipped up a pizza last Friday night. I came across an astounding recipe for a no-rise crust (yes, such a thing does exist) and in mere moments the pizza was dressed and bubbling in the oven.

Pizza

I selected a decadent outfit of chewy Genoa salami, juicy red pepper, bitter-sweet red onions, lush basil leaves and, of course, a hefty helping of shredded mozzarella cheese. After a brief 15-minute stint in the oven dinner was served and I was chowing down on a sumptuous slice in my sock feet in front of Netflix.

Thin Crust Genoa Salami Pizza

The perfect kick-off to a stellar weekend, this thin crust Genoa salami pizza will more than fit the bill.

Pizza Slice

Thin Crust Genoa Salami Pizza: Serves 4

FOR THE CRUST: Adapted from here.

1 package of yeast

1 cup warm water

2 ½ cup all purpose flour

2 tbsp olive oil

1 tsp sugar

1 tsp salt

TOPPINGS:

1 cup Mozzarella cheese, shredded

6 slices Genoa salami

½ red bell pepper, sliced

¼ red onion, diced

I cup pizza sauce

6-10 Basil leaves

Sprinkling of crushed red pepper flakes

Fresh ground pepper to taste

Directions:

Preheat oven to 400°

Place water and yeast in a mixing bowl and let stand for 5-10 minutes or until frothy.

Add olive oil to the water yeast combo.

Shift together salt, sugar and flour in a separate bowl.

Using a dough hook attachment, add dry mixture to wet in ½ cup increments until the dough comes together to form a slightly tacky ball.

Remove dough from mixer and lightly knead.

Leave to rest covered by a clean tea towel for ten minutes.

Divide dough in two and stretch one half to fit an 11-inch pizza pan.

Place other half in the fridge for another time or form into a second pizza.

Spread pizza sauce over the dough and sprinkle with chili pepper flakes and ½ the red onion.

Sprinkle with cheese and arrange the salami so it is evenly distributed over the entire pizza.

Top with remaining red onion, red pepper and basil leaves.

Place in the oven and bake for 12-15 minutes rotating halfway through.

When golden and bubbling, remove from the oven and let stand for ten minutes before slicing.

Serve with a sprinkling of fresh ground pepper and a nice cold beer.

Apple Sausage Galette

Apple Sausage Galette

One of the first things I learned how to make in the kitchen was pastry. In truth cinnamon rolls may have been first, but pastry was definitely a close second.

Whole-wheat Pastry

Pastry may be an odd place to start out, but at the tender age of… some point before ten I was already well versed in carefully adding flour to our temperamental Kitchen Aid mixer.  I was ready for a challenge.

Apples

From the time I patched the last hole in my first of many awkwardly rolled out pastries, I had embarked on a nearly twenty year long love affair with all things wrapped in butter and baked with love.

Cored, Sliced Apples

Pies are my specialty. If I get invited to a potluck, I arrive with fresh pie in hand. If I’m heading over to a friend’s for a low-key birthday celebration, you bet I have her favorite pie waiting in the wings.

Red Onion

Pie is fairly universal. You don’t encounter many people who would say no to a slice of pie. Regardless of taste and temperament everyone has a type of pie they would gladly eat any day of the week. Even if you were born without a sweet tooth (is that even possible?) I doubt you could resist the charms of a gorgeously golden Chicken Pot Pie.

Apple Sausage Galette

Whether you live for this flakey indulgence or you approach pie with a hesitant fork this week’s recipe is bound to catch your eye. Prepared to be amazed by this enticing salty-sweet Apple Sausage Galette. At the center of this tawny, homey treat is a generous layer of spiced Cortland apples, which sit atop of a bed of sautéed red onions. The whole mess is enveloped in a rich nutty whole-wheat pastry crust and, to up the naughty factor further, sprinkled with a crumbling of honey garlic sausage. With so many winning attributes, you’ll be hard pressed to find a reason not to invite this crisp buttery guest to your next get together.

Apple Sausage Galette

Soulfully rustic and an intriguing compilation of contrasting tastes and textures, this Apple Sausage Galette is a pastry fanatic’s dream come true.

Apple Sausage Galette: Serves 4

PASTRY:

¾ cup pastry flour

½ cup whole-wheat pastry flour

½ cup cold unsalted butter, cut into chunks

½ tsp salt

¼ cup cold water

FILLING:

½ red onion, sliced

2 tbsp olive oil

2 honey garlic sausages, castings removed

3 Cortland apples, cored and sliced

¼ brown sugar

1/8 cup pastry flour

1 tsp ground ginger

1 tbsp cinnamon

Pinch of cloves

Pinch of nutmeg

1 tbsp fresh rosemary, chopped

1/8 cup milk

DIRECTIONS:

Preheat oven to 425°

For the Pastry: Combine flours, and salt in a large bowl.

Add butter and cut it into the dry mixture using a pastry blender until the mixture resembles a coarse meal.

Add water and stir until the dough starts to come together.

Touching the pastry as little as possible, form the mixture into a ball and flatten into a disc.

Wrap in plastic wrap and place in the fridge for a minimum of a half an hour or up to 48 hours.

When ready to use, remove the pastry from the fridge and leave to rest for 15 minutes.

Place on a cool well-floured surface.

Using a floured rolling, pin roll out pastry in a circular shape until it is 1/8 of an inch thick.

For the Filling: In a medium skillet heat olive oil over medium heat.

Add onion and sprinkle liberally with salt.

Sautee for approximately 10 minutes until translucent.

Remove from heat and set aside.

If necessary add more oil to the pan and add the sausage.

Cook until browned then remove from heat and set aside.

In a large bowl combine apples, spices, sugar and flour.

To Assemble: Place a layer of onion onto the waiting pastry leaving a 1 ½ inch border along the edge.

Top with ½ of the sausage and ½ of the rosemary.

Add apples and sprinkle with the remaining sausage and rosemary.

Wrap the edges towards the center.

Brush pastry with milk.

Slide onto a pizza pan and place in the oven.

Bake for 20 minutes then reduce heat to 350° and bake for an additional 30 minutes.

Remove from the oven and let stand for 10 minutes before cutting.

Cheesy Mexican Penne

Cheesy Mexican Penne

A hefty bowl of Macaroni and Cheese may just be the quintessential comfort food. Equipped with the non-confrontational taste kids go for, it’s hard to argue with Macaroni and Cheese.  Like grilled cheese sandwiches, which I can’t seem to stop talking about lately, Macaroni and Cheese is very simplistic in its requirements. All this soothing dish entails is pasta, cheese, butter, milk, breadcrumbs and a few odds and ends. As with anything minimalistic, the room for embellishment is seemingly endless.

Red Pepper

Call me crazy, but I’ve never been a big fan of macaroni. I prefer a larger, meatier piece of pasta. The three times my mother actually made Macaroni and Cheese for my siblings and I (my mother is a very health conscious lady and I think she found it difficult to put that much butter and cheese into a single dish) she used penne instead of macaroni and crushed saltines instead of breadcrumbs. To me this will always be Macaroni and Cheese, despite the absence of one of the dish’s headliners.

Jalapeno

Like the Mac and Cheese of my youth, this week’s recipe is mac-less. It may not look like a take on Macaroni and Cheese, but trust me it is. I took the predictable pasta dish and transformed into a creamy inferno called Cheesy Mexican Penne. I was hopelessly hungry while I was fixing this so I opted to keep it stove top and not bake it, but if you possess that virtue called patience, by all means pop it in the oven.

Diced Vegetables

This Cheesy Mexican Penne follows all the usual steps of it predecessor, but the addition of tomatoes, jalapenos, red pepper and onion lend a zesty complex flavor to the dish. A few heaping spoonfuls of habanero salsa ups the spice factor without over powering the velvety cheesy sauce.  This dish is endlessly satisfying and the picture of spicy decadence.

Cheddar Cheese

The perfect pick-me-up as the temperatures continue to drop, this Cheesy Mexican Penne will have you feeling like you’re south of the border.

Cheesy Mexican Penne

 

Cheesy Mexican Penne: Serves 6

450g dried penne

4 tbsp flour

4 tbsp butter

2 cups half and half

1 ½ cup cheddar cheese, shredded

¼ red onion, diced

½ red pepper, diced

1 jalapeno, deseeded and diced

1 Roma tomato, diced

1 ½ tbsp Dijon mustard

4 tbsp habanero salsa

Salt and Pepper to taste

Fresh cilantro

Directions:

Place a large pot of water to boil over high heat.

Once boiling, salt the water liberally and add pasta.

Cook until al dente and drain and rinse the pasta and set aside.

While the pasta is cooking, melt butter in a medium saucepan over medium heat.

Whisk in flour to form a paste.

Slowly add half and half, whisking after each addition until sauce is creamy and smooth.

Season with salt and pepper and add cheese.

Stir mixture until the cheese is completely melted.

Reduce heat and add veggies, mustard and salsa.

Allow to cook for five minutes until the vegetables are slightly softened.

Taste and season accordingly with salt and pepper.

Pour sauce over waiting pasta and stir to combine.

Garnish with fresh cilantro and serve.

Hawaiian Grilled Cheese

Hawaiian Grilled Cheese

Ah, cheese and bread!  Is there anything better? Nothing can rival the simplicity and the level of comfort a buttery, crisp and gooey grilled cheese affords.  I realize I’ve already sung the praises of this simple snack over the equally glorious Open-Faced Warm Mushroom and Brie sandwich, but I cannot contain my love and admiration for this humble slice of culinary bliss.

Pineapple

When cheese, bread, butter and a hot pan come together magical things happen. Since these simple ingredients and implements are all that is required to make a knock out grilled cheese sandwich, the adaptations are endless. One such creation is this sweet, spicy and sharp number that I like to call the Hawaiian Grilled Cheese.

Caramelized Pineapple

You may remember me telling you my beau discovered a love for pineapple this summer. It all started with this Hawaiian pizza. Then, to break the endless and somewhat daunting parade of Hawaiian pizzas I was badgered to prepare, I created this fruitful take on a plate of nachos. Stir-fries studded with pineapple followed and the fruit has since become a staple in our refrigerator; in fact, we gage how badly we need to go to the grocery store based on our pineapple supply.

Jalapenos

After enduring a day that felt like three, I stumbled home horrifically hangry only to find that my beau was in the same state.  The situation was dire so, I knew I had to pull a rabbit out of my hat and fast. Grilled cheese sandwiches (even fancy ones) require less than 15 minutes prep work and less than 10 minutes cook time; in other words, they are weekday perfection.

Pineapple, Cheese, Ham

I caramelized the last bit of pineapple we had in the fridge, grabbed some ham, cheddar cheese and a jalapeno. I placed the whole mess between two pieces of nutty bread and introduced the happy bundle to buttered hot pan. In mere moments I was declared a hero as the golden brown sandwiches found their way to the table. If only all victories could come this easy and taste as sweet.

Pineapple, Cheese, Ham, Jalapeno

Throw some butter and pan and prepare to rid the world of hangriness one Hawaiian Grilled Cheese at a time

Hawaiian Grilled Cheese

Hawaiian Grilled Cheese: Serves 4

8 slices of multigrain bread

¼ pineapple, sliced

2 tbsp brown sugar

4 tbsp butter, divided

1 tbsp olive oil

1 jalapeno, deseeded and sliced

8 slices of deli ham

1-cup sharp cheddar cheese, shredded

Directions:

Heat 2 tbsp of butter in a small pan over medium heat.

Add pineapple and brown sugar and sauté until golden turning once – about 3 minutes per side.

Remove from heat and set aside.

Assemble sandwiches by placing dividing cheese amongst four slices of bread.

Next stack some ham followed by a roughly three slices of pineapple and top with a few jalapeno slices.

Close the sandwich with another slice of bread.

In a large pan heat the rest of the butter and olive oil over medium heat.

Add sandwiches to the pan and fry until golden brown – about 3 minutes per side.

Slide onto a plate and slice diagonally.

Serve immediately with a bowl of piping hot soup.

Almond Crusted Shrimp and Mango Salad

I am back! Hope you guys had wonderful holidays!

Meanwhile after getting a good rest, I left my zone of comfort….

…and look at me! I fried something!

Mango

I never fry anything! I have a deep-frying phobia.

Cucumber

I, like the rest of humanity, happen to love fried food! Anything deep-fried is positively out of this world. I bet if you deep-fried a boot it would taste delicious, but as much as I love these crispy edibles I’m still wary of deep-frying at home. I’m sure it would be a different story if I had a proper deep fryer, but if I had said deep fryer I would also be 300 pounds. So, I figure it’s in my best interest to make deep fat frying as cumbersome as possible. I didn’t even do a legit deep fry for this week’s recipe. It was more of a shallow fry; I couldn’t quite bring myself to add the full amount of oil, guilt was holding me back. This time, I simply borrowed a deep fryer from my friend, it was Waring deep fryer.

No. No way I am buying one myself.

Red pepper

Yes, it was messy and yes, I did fear my kitchen afterwards, but these almond crusted fried shrimp were well worth the grease burns.  I served them atop a mound of spicy mango salad and garnished the whole lot with fresh cilantro and dry-roasted peanuts. The combination of the piping hot shrimp and chilled salad was out of this world. The shrimp was beautifully juicy and it’s breading brought a subtle crunch to the dish.

Red Onion

My beau was adequately impressed with my efforts. He could hardly believe I fried anything. I’m usually a stickler when it comes to nutrition, but I justified the whole exercise by saying it was for the blog. Do you hear that? If your at all interested in the state of your waistline don’t start a food blog, it messes with your logic.

Almond Crusted Shrimp

As deep-frying adventures go this one was fairly uneventful. Shrimp cooks quickly and the breading process with simple and efficient. Salads are always low maintenance, but I will warn you there is a fair amount of chopping involved.

Almond Crusted Shrimp and Mango Salad (II)

Decadently rich and restaurant caliber, Almond Crusted Shrimp and Mango Salad is one recipe you’ll be happy to have sitting in your back pocket when all you can think about is expensive takeout. This recipe will subdue those pesky cravings and save you a bundle at the same time.

Almond Crusted Shrimp and Mango Salad: Serves 4

FOR THE SHRIMP

16 shrimp, deveined and shelled with tails on

¼ cup almond meal

1 egg, beaten

2 tbsp milk

Salt and pepper to taste

2 cups peanut oil

FOR THE SALAD

1 mango, julienned

¼ cucumber, julienned

½ red bell pepper, julienned

¼ red onion, sliced

¼ dry roasted peanuts

½ cup fresh cilantro, torn

DRESSING

4 tbsp vegetable oil

2 tbsp granulated sugar

¼ cup lime juice

1 tsp sambal oelek

1 tbsp fish sauce

Salt and pepper to taste

 

Directions:

Place veggies, mango and cilantro in a large bowl and toss to combine.

In a small bowl whisk together dressing ingredients and set aside.

In another small bowl combine ground almonds and salt and pepper.

Combine egg and milk.

One by one douse each shrimp in the egg and milk mixture then roll them in the almond mixture and set aside on a plate.

When each shrimp has been coated heat oil in a large wok until it reaches about 350°

Drop shrimp into the oil and fry, turning once, until golden brown.

Remove from oil and leave to drain on paper towels.

Pour dressing over salad and toss to coat.

Divide salad amongst four plates and top with peanuts.

Arrange four shrimp on top of each salad and serve immediately.