RECIPE: Devilled Eggs

Devilled Eggs Recipe:

8 eggs

2 tbsp chopped spring onions

50g Discovery salsa

1 tbsp Discovery garlic & herb soured cream

28g mayonnaise

56g grated cheddar cheese

Salt

Serves: 4

Cooking & preparation time: 15-20 mins

Boil a large pan of water. When boiling, add the eggs to the pan and cook for around 10 mins until hard boiled. When cooked, drain the water off and allow to cool slightly before peeling. Cut each egg in half and remove (but keep) the yolks.

In a jug, put the egg yolks, spring onions, salsa, garlic & herb soured cream, mayonnaise and cheese along with a pinch or two of salt and mix well together.

Spoon the mix into the eggs where the yolk used to be and velado!

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RECIPE: Pulled Pork Fajitas

Pulled Pork Fajita's Recipe:
1.2kg boneless pork

6 tsp smoked paprika
3 tsp salt
6 tsp dark muscovado sugar
6 plain flour tortillas
Salsa
Garlic & herb mild soured cream
6 large leaves of lettuce

Serves: 6

Cooking & preparation time: 9-10 hours

It is best to prepare the pulled pork the day before you wish to use it due to the long cooking time.

- Mix together the smoked paprika, salt and dark muscovado sugar in a bowl until well blended together.
- Pat dry your piece of pork with kitchen roll and then rub in half of the seasoning mix. Put it in the fridge for around 1 hour to allow the seasoning to infuse with the pork.
- Preheat the oven to gas mark 6. Put a large piece of foil in a roasting tin (enough that you will be able to cover the pork with it later) and put the pork (uncovered) in it. Place in the oven for approximately 30-40 minutes until it is well browned.
- Remove from the oven and then wrap tightly in the foil. Lower the oven to the ½ gas mark (i.e. pretty much as low as you can go) and put the pork back in the oven for 6-7 hours until the pork is so soft, it pulls away effortlessly (the internal temperature should be around 89°C).
- Remove and reserve the juices and put the pork back in the oven at gas mark 6, uncovered for 10 minutes to crisp it off.
- Now remove it from the oven and cover it tightly in foil and leave it to sit for 30-40 minutes.
- Next, pull the pork off in strips and put into a bowl, add the remaining seasoning to the bowl along with the reserved juices and mix together well. Now, ideally you will put it in the fridge overnight for the flavours to become well infused.
- When you're ready to make your fajita's, pull off 6 large leaves of lettuce and wash thoroughly.
- Put 2 dessert spoons of pulled pork per tortilla wrap in the oven on gas mark 7 to heat up for around 15 minutes.
- Warm the tortillas under the grill (6 seconds on each side) and put the lettuce on one side. Spoon 2 dessert spoons of pulled pork onto the lettuce on each tortilla wrap, put 2 teaspoons of salsa on top of each and some garlic & herb soured cream on top (use as much or as little as you like to your taste), fold over and velado!

If you are vegetarian, I suggest replacing the pork with soya pieces which is what I used in my husband's instead. You won't need to cook for several hours however ;)

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