Try Jacqui Farrugia’s mouthwatering Nutella
Brownies and BBQ Pulled Pork to see how delicious eating gluten-free can be.
For all Nutella Lovers! Making brownies cannot get any easier! NO flour, NO butter, NO added sugar! Lovely on their own or
else served topped with a scoop of ice-cream for a quick and easy dessert!
These can be made plain with just two ingredients, or else add puffed rice and chopped hazelnuts to make them even more decadent.
• 4 eggs
• 330g Nutella
• 1/2 cup gluten free puffed rice
• 1/3 cup chopped hazelnuts
1. Preheat oven to 180C.
2. Break the eggs and beat until they thicken and triple in volume.
3. Heat the Nutella in the microwave for 1 minute in bursts of 20 seconds, stirring each time.
4. Add the Nutella slowly to the eggs beating on low speed until it is combined.
5. Add the chopped hazelnuts and puffed rice if using.
6. Pour mixture into rice paper-lined 22cm x 22 cm pan and bake till a skewer comes out clean when
inserted in the middle.
7. When cool, dust with icing sugar, cut into squares and enjoy!
BARBECUED PULLED PORK
A crockpot, budget-friendly and easy recipe for Barbecued Pulled Pork! So flavourful and tender. Delicious in a bun, as it is usually served, but is also great on creamy polenta with a fried egg on top! Heaven!
• 1 pork shoulder
• 1 large onion, chopped
• 1/2 cup red wine
• 2 tbsps tomato paste
• 1/4 cup soft brown sugar
• 1/4 cup cider vinegar
• 3-4 garlic cloves, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tbsp smoked paprika OR
• 1 tbsp sweet paprika with 1 tsp
• 1 tsp powdered chilli
• 1 tsp mixed spice
• 1 cup gluten free vegetable, beef
or chicken stock
• 1 sprig of fresh thyme or 1 tsp
• 2 bay leaves
• 1 tbsp Worcestershire sauce*
• 1/2 cup tomato ketchup*
• 2 tbsp honey
* Ensure the brand you use is
1. In a large pan, sear the pork shoulder on all sides in a little olive oil. Remove and set aside.
2. Saute the chopped onion until translucent and then add the half cup red wine, a tbsp tomato puree
and about a quarter cup brown sugar.
3. Leave to cook on a very low flame for some minutes so it caramelizes slightly.
4. Add the vinegar and the garlic and cook for a couple minutes. Start adding the spices, the ground
coriander the cumin, turmeric, smoked paprika (or sweet paprika with a tsp of liquid smoke) the
chilli powder and the mixed spice.
5. Add a little stock so it will not dry up, about half cup. Add also the herbs, the fresh or dried thyme
and bay leaves and about a tbsp of Worchestershire Sauce. Season with salt and pepper.
6. Finally, add about half a cup of tomato ketchup and also 2 tablespoons of honey. If it is too thick,
thin it down with a little stock but do not add too much.
7. Place the pork shoulder in a crockpot and pour in the sauce.
8. Cook on low until when tested the pork shreds quickly. This can take up to 8 hours. Occasionally
turn the pork shoulder in the sauce.
9. Once it is very tender, grab two forks and shred it, still inside the crockpot. Mix the shredded pork
into the sauce. Your pulled pork is now ready!
© 2018 – VIDA Magazine