Recipe Corner - Pulled Pork Sliders & Pad Thai

PULLED LAMB SLIDERS This crowd-pleaser serves 8 and is perfect for an afternoon gathering all year round.

INSTRUCTIONS

1. Place garlic and rosemary into the bottom of a slow cooker (approx. 6.5 litres).

2. Pop the leg of lamb on top and pour over 1/2 cup of water.

3. Cook on low for 8 hours or on high for 4 hours.

INGREDIENTS

• 2kg leg of lamb • 6 cloves garlic, peeled and sliced in half • 4 sprigs rosemary • 2 tablespoons mint jelly (sauce) • 8 slider buns Recipe published courtesy of 4 Ingredients and photo courtesy of IGA.

4. When the lamb easily shreds with two forks, remove it to a plate and cover with foil.

5. Scrape the rosemary leaves from the sprigs (discard the sprig), smash the garlic cloves in the juice and season with sea salt and cracked pepper.

6. Pour the juices into a frying pan and over high heat, reduce by half, stirring every 10 minutes or until thick and sticky.

7. Add the lamb back. Shred and stir through the mint jelly.

8. Build your lamb sliders with the pulled lamb and other fillings.

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PAD THAI INGREDIENTS

• 300g Pad Thai noodles • 250g tofu (cubed) • 1 red onion (diced) • 3 garlic cloves (minced) • 1 carrot (grated) • 2 eggs SAUCE

• 3 tablespoons fish sauce • 3 tablespoons coconut sugar • 2 tablespoons tamarind paste • 2 teaspoons apple cider vinegar • 1/3 cup water GARNISH

3. Using a wok, heat 2 tablespoons of oil and fry the tofu until browned.

You can add prawns if you like as well. Remove from the wok and set aside.

• Bean sprouts • Coriander • Garlic chives • Fried shallots • Lemon • Chilli

4. Add a little more oil and fry the onion and garlic. Add the noodles, carrot and tofu to the hot wok and fry for 2 minutes.

INSTRUCTIONS

5. Stir through the sauce so it coats all of the noodles. Push the noodles to the side of the wok and scramble the eggs in the wok, once cooked mix through the noodles and serve immediately.

1. Put the Pad Thai noodles in a large bowl and cover with water. Set this aside for at least 30mins until they are soft enough to break with your nail. Don’t soak for too long or they will become mushy once cooked.

2. Make the sauce by adding all ingredients to a jar and shaking to combine.

6. Top with a squeeze of lemon, fried shallots, herbs and bean sprouts.

Add some chilli flakes if you prefer some heat.

Recipe published courtesy of Kitchen Warehouse.