delicious UK – April 2018

classics.

1 To make the pulled pork, heat the
oven to 200°C/180°C fan/gas 6. Heat
the oil in a large flameproof
casserole(onewithalid)ona
mediumheat,thenfrytheshallots
for 5-6 minutes, stirring often, until
slightly softened but not coloured.
Turn up the heat, season the pork
withsalt,thenaddtothepanandfry
for 4-5 minutes, stirring, until the
meathascolouredslightlyonthe
outside. Reduce the heat to medium,
addthegarlicandcook,stirring,for
1-2minutes,thenaddallthespices
anddriedherbs.Stirtocoatthe
meatandfryfor2minutesuntilthe
spicesarefragrant.(Iftheystartto
catchonthebottomofthepanadd
asplashofwaterandkeepstirring.)
2 Stirinthetomatopuréeand
redwinevinegarandcookfor2-3
minutes. Pour in the chicken stock
and add the sugar and milk, bring
everything to a simmer, then put the
lidonandtransfertotheoven.Cook
for1½hours,stirringhalfway
through, until the pork falls apart
easily when pressed with a spoon.
3 When the meat is tender, remove
it to a bowl using a slotted spoon
andputthepanwiththeremaining
sauceonthehob.Bringbackto
asimmerfor10minutesoruntil
reducedbyhalf.Meanwhile,shred
theporkwith2forks,thenaddit
backtothesauce,stirandsetaside
until ready to assemble the nachos
(seeMake Ahead).
4 To make the salsa, put the red
onion, vinegar and sugar in a glass
orceramicbowlwithagenerous
scatteringof salt and stir to
combine.Leavefor10minutesso
theonionslightlypickle,thenstirin
the remaining ingredients, taste and
season again. Chill until ready to
serve(seeMakeAhead).
5 To assemble the nachos, heat the
ovento 200°C/180°C fan/gas 6.
Scatterthetortillachipsinabaking
dish or tray, then spoon over the
warmpork.Sprinklewithasmuch
grated cheese as you see fit, then
heat in the oven for 10-15 minutes
until the cheese has melted. Spoon

the salsa over the top, then serve

with any extra salsa, and the soured

creamandjalapeñosifyoulike.

PER SERVING (FOR 6)501kcals,

26.6g fat (6.3g saturated), 29.9g

protein, 32.2g carbs (7.4g sugars),

1gsalt,6.3gfibre

WINEEDITOR’S CHOICEArgentina’s

aromatic torrontés is top white – or

tryajuicyChileanpinotnoir.

THE TWIST RECIPE

Chocolate and ginger

studded frangipane galette

SERVES 6-8. HANDS-ON TIME 30 MIN,

OVEN TIME 50-60 MIN

MAKE

AHEAD

Assemblethetartupto

24 hours ahead, scattering

with the almonds and sugar

just before baking. Chill until ready

to bake. Or freeze, then cook straight

from the freezer, adding 10-15

minutestothecookingtimeand

scattering with almonds and sugar

halfway through. Cover with foil if

the top browns too quickly. Leftovers

will keep for 2-3 days in an airtight

containeratroomtemperature.

FOOD

TEAM’S

TIPS

We used Lindt Excellence

Touch of Sea Salt chocolate

butyoucoulduseany

goodqualitydarkchocolateand

add½tspseasaltflakes.

Ocadosells a French all-butter

puff pastry, Marie La Pâte Feuilletée,

whichwon’tneedrollingasit’s

already the right size for this recipe.

•180gunsaltedbutter,softened

• 200g caster sugar, plus 1 tbsp
  extra to scatter


• 40g plain flour


• 200g ground almonds


• 2tbspbourbon,rumorbrandy


• 30g crystallised ginger, finely
  chopped
  •100gdarkchocolatewithseasalt
  (seetips), roughly chopped
  •250gall-butterpuffpastry,rolled
  out to a rough 32cm circle (see tips)


• 1 medium free-range egg,
  lightly beaten
  •2tbspflakedalmonds


• Crème fraîche to serve

1 Heat the oven to

200°C/180°C fan/

gas6andputabaking

sheetinside.Putthe

butter and sugar in a

largemixingbowland,

usinganelectrichandmixer

orthepaddleattachmentona

standmixer,beatfor2-3minutes

until light and well combined. Beat

intheflourandgroundalmonds

until well combined, then stir in the

bourbon(orotherspirit),gingerand

chocolate(addthesaltifyou’re

using regular dark chocolate) until

everything is evenly distributed.

2 Layout3sheetsoffoilon

aworksurface,overlappingthem

to make a sheet large enough to

accommodate the pastry. Put the

pastrycircleinthemiddleand

spoon the frangipane on top in

a25cmdiametercircle,leavinga

7cmpastryborderallaround.Fold

inthepastryborderovertheedge

of the frangipane, pleating it every

10cmorsoandleavingthemiddle

of the galette exposed. Brush the

exposed pastry all over with the

beaten egg, then sprinkle the

remaining 1 tbsp sugar over the

pastry and scatter the flaked

almonds over the whole galette.

3 Usingthefoil,slidethegalette

onto the hot baking sheet.

Bakeonthemiddlerackofthe

ovenfor20minutes,thenturn

down the oven temperature to

160°C/140°C fan/gas 3 and cook

foranother30-40minutesuntil

thepastryisdeepgoldenand

completely crisp. Remove

fromtheoven,leavetocool

completely(the texture

improves as it cools),

then slice and serve

with crème fraîche.

PER SERVING (FOR 8)

683kcals,46.2g fat

(19g saturated), 11.3g

protein, 52.9g carbs

(38.2g sugars), 0.4g

salt, 1.3g fibre →