Community cookbook

IN ASSOCIATION WITH MY FOOD BAG

Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag.

PULLED PORK WEDGES WITH CUCUMBER SALSA AND CHILLI CORN

Serves 4 (ready in 45 minutes)

Wedges

■ 800g potatoes, cut into wedges ■ 1 drizzle of oil

■ 90g Colby cheese, grated

Pork

■ 1 carrot, grated

■ 1 drizzle of oil

■ ½ tsp salt

■ 1 tsp ground cumin

■ 1 tsp ground coriander

■ 1 tsp smoked paprika

■ ¼ tsp oregano

■ Pinch chilli powder

■ ¼ tsp garlic powder

■ 600g pulled free farmed pork

■ 100g barbecue sauce (use your favourite) ■ 1 cup chicken stock

Corn

■ 250g frozen corn

■ 1 pinch of chilli flakes (optional) ■ 1 drizzle of oil

Salsa

■ 1 telegraph cucumber, diced 1cm ■ 30g spicy pepitas (optional)

■ 2 tsp white wine vinegar ■ Barbecue sour cream

■ 125g lite sour cream

■ 2 tbsp barbecue sauce

To serve

■ 30g sliced jalapenos

First: Heat oven to 230C (210C fan bake).

Prep and cook wedges: Cut potatoes into wedges. Spread in a single layer on lined oven tray; toss with oil. Season with salt and pepper and roast on upper oven rack for 25-30 minutes, until tender and golden. Turn once during cooking. While cooking, grate cheese. Prep and cook pork: Grate carrot. Heat oil in a large pot on medium-high heat. Cook carrot with salt for 3-4 minutes, until soft. Add spices and cook about 30 seconds, until fragrant.

Add pork, first measure of barbecue sauce and stock. Bring to a simmer, cover and cook on low-medium heat for 5-6 minutes, until pork is hot through. Stir occasionally. Add a splash of water if sauce dries out. Season to taste with salt and pepper.

Prep and cook corn: Toss corn with chilli flakes and oil on a lined oven tray. Roast for about 10 minutes below potatoes, until golden. Prep salsa: Dice cucumber and toss in a medium bowl with pepitas, vinegar and a pinch of salt. Set aside to serve.

Make sour cream: In a small bowl, combine sour cream and second measure of barbecue sauce.

Grill wedges: Add pork to tray with potatoes and top with cheese. Bake for 3-5 minutes until cheese has melted.

Serve: Wedges topped with corn, salsa, barbecue sour cream and jalapenos.