Fr Alex's Recipes

Savoury

Pulled Pork Tacos (Mexican Style)

INGREDIENTS

For the marinade

100g/3½oz chipotle paste
2 tbsp tomato purée
3 tbsp cider vinegar
2 oranges, juice only
2 garlic cloves, grated
2 tsp dried oregano
1 tsp sea salt flakes
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp hot smoked paprika
1 tsp ground cumin

For the pork

1.8kg/4lb trimmed joint boneless pork shoulder (fat removed)

For the pickled pink onions

2 red onions, thinly sliced
1 tsp sea salt flakes
½ tsp dried oregano
½ tsp cumin seeds, lightly crushed
2 tbsp cider vinegar
1 lime, juice only

To serve

8 medium corn tortillas
sunflower oil spray
1 iceberg lettuce, shredded
400g/14oz fresh tomatoes, finely chopped
2 handfuls coriander leaves

Method

Mix all the marinade ingredients together in a small bowl. Place the pork in a non-reactive bowl, add the marinade and turn to coat. Cover with cling film and leave to marinate in the fridge for at least a couple of hours, ideally overnight.
When ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Place the pork and marinade in a roasting dish and cover tightly with foil, making sure it’s well sealed. Cook on a low oven shelf for 4 hours.
Meanwhile, for the pickled pink onions, put the onions in a small bowl, pour over 350ml/12fl oz boiling water and leave to stand for 10 minutes. Drain and return the onions to the bowl. Add the salt, oregano, cumin seeds, cider vinegar and lime juice. Mix well, then cover with cling film and place in the fridge for 2 hours. The onions will pickle and turn pink.
When the pork is cooked, remove from the oven and set aside, still covered, to rest for 20 minutes while you make the tacos.
Turn the oven up to 200C/180C Fan/Gas 6.
Take two muffin trays and turn them upside down. Lay a tortilla over one of the mounds and poke them down the sides to create a bowl shape. Spray with 4–6 sprays of oil. Repeat with the remaining tortillas. Bake for 7–8 minutes or until the tortilla cases are golden-brown.
Remove the foil from the pork and shred the meat, using two forks. Mix the pork well with the marinade and pan juices. Place back in the oven for 15 minutes or until heated through.
Place a tortilla bowl on each plate and fill with a pile of pulled pork. Arrange the shredded lettuce and tomatoes on the side. Top with the pickled pink onions and coriander and serve straight away.

Sweet

Ingredients

200g butter , plus extra for the tin
200g golden caster sugar
100g plain flour
100g ground almonds
small pinch of ground cinnamon
6 large egg whites (freeze the egg yolks for another recipe)
150g raspberries
100g white chocolate chips or chunks
icing sugar, for dusting
227g tub clotted cream, to serve

White Chocolate and Raspberry Financier

METHOD

STEP 1

Melt the butter in a small pan until sizzling. Watch it carefully – the butter will foam, and, when the foam subsides, it will turn from yellow to a nutty brown. Remove from the heat, tip into a bowl to stop it cooking and leave to cool.

STEP 2

Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 25cm baking tin at least 4cm deep and line with baking parchment. Mix the sugar, flour, almonds and cinnamon together. Beat the egg whites in a separate large bowl using an electric whisk to soft peaks. Fold the beaten egg whites into the flour mix using a large metal spoon. Slowly pour in the brown butter, folding it in until everything is combined and the batter is light. Scrape into the prepared tin. Scatter over the raspberries and chocolate.

STEP 3

Bake for 20-25 mins until firm. Leave to cool in the tin, then dust with some icing sugar and cut into squares or bars. Will keep, well wrapped, for up to three days at room temperature.
Serve with clotted cream.