And A Life In Between

Homemade pappardelle with pulled pork

Homemade pappardelle with pulled pork
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Homemade pasta – a labour of love!

Sundays have never been a particular favourite day of mine.  I think it stems from when I was small.  After Sunday lunch my thoughts always turn to the inevitability of Monday morning and back to school; and when at seven pm the theme song to my parents’ favourite wildlife program would ring out on the telly, I knew with certainty – the weekend was over.

I’ve carried a bit of that into my adult life and I will lie if I say that the same case of Sunday blues don’t still affect me some days.  However, being grown-up has other perks (apart from no homework!) which makes Sundays a whole lot more bearable.  There’s the Sunday morning lie in, coffee in bed, sometimes a late brunch (with some bubbles of course!)… or like today, the anticipation of a wonderfully lazy lunch at home, trying out a new recipe I found in a magazine.

There is something about making slow food, without a rush, that is good for the soul.  I think it might be because it helps you to focus in the present; be it getting your hands a bit dirty, the aromatic smells, practicing your chopping skills or sipping a glass of your favourite wine – there is no worries beyond creating a wonderful meal and definitely no thoughts of Monday looming!

So today this lunch of homemade pappardelle pasta and pulled pork is just the thing to make the weekend last that little bit longer.  And if I am lucky there might be some leftovers for … let’s rather not say it!

Homemade pappardelle with pulled pork

(serves 4)

Ingredients:

For the pork:

2 tablespoons olive oil

1 garlic clove, chopped finely

2 tablespoons of apricot jam

1 kilogram pork shoulder

1 onion, finely chopped

3 apples, peeled, cored and cut in quarters

2 pears, peeled, cored and cut in quarters

250ml vegetable stock

250ml cider

For the pasta:

400g flour

Salt

4 eggs

2 tablespoons of butter, melted

Handful of chopped flat leaf parsley, chopped

Method:

Pork:

  1. Preheat your oven to 180 degrees Celsius
  2. Rub the pork with the apricot jam and garlic.
  3. Heat the olive oil in a large pan and brown pork on all sides.  Remove the pork from the pan, place in an ovenproof dish and set aside.
  4. Add the chopped onions, apples and pears to the pan and fry until caramelized.
  5. Place the onions, apples and pears with the pork in the ovenproof dish and add the stock and the cider.
  6. Cover with a lid (or foil) and roast in the oven for 1.5 hours or until the meat can be pulled apart easily.
  7. Shred the meat in the dish.

Pasta:

  1. Place the flour into a large mixing bowl.
  2. Add a pinch of salt and make a well in the centre of the flour.
  3. Add the eggs to the centre of the well and mix until a dough forms.
  4. Turn the dough out on a lightly floured surface and knead it until elastic.  Cover in clingfilm and lest it rest for 30 minutes.
  5. Flatten the pasta dough out with your rolling pin and then roll it out to about 3mm thick.  (You can use a pasta machine if you don’t have the arms for it!)
  6. Cut it into about 5cm wide strips and cook in boiling salted water until al dente.  Drain off the water.
  7. To serve, toss the hot pappardelle with melted butter.
  8. Add the pulled pork and gently mix through.
  9. Top off with the chopped parsley.
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Homemade pappardelle pasta with pulled pork

Homemade pappardelle with pulled pork

June 12, 2016
: 4

By:

Ingredients
  • For the pork:
  • 2 tablespoons olive oil
  • 1 garlic clove, chopped finely
  • 2 tablespoons of apricot jam
  • 1 kilogram pork shoulder
  • 1 onion, finely chopped
  • 3 apples, peeled, cored and cut in quarters
  • 2 pears, peeled, cored and cut in quarters
  • 250ml vegetable stock
  • 250ml cider
  • For the pasta:
  • 400g flour
  • Salt
  • 4 eggs
  • 2 tablespoons of butter, melted
  • Handful of chopped flat leaf parsley, chopped
Directions
  • Step 1 For the pork: Preheat your oven to 180 degrees Celsius
  • Step 2 Rub the pork with the apricot jam and garlic.
  • Step 3 Heat the olive oil in a large pan and brown pork on all sides. Remove the pork from the pan, place in an ovenproof dish and set aside.
  • Step 4 Add the chopped onions, apples and pears to the pan and fry until caramelized.
  • Step 5 Place the onions, apples and pears with the pork in the ovenproof dish and add the stock and the cider.
  • Step 6 Cover with a lid (or foil) and roast in the oven for 1.5 hours or until the meat can be pulled apart easily.
  • Step 7 Shred the meat in the dish.
  • Step 8 For the pasta: Place flour in a large mixing bowl.
  • Step 9 Add a pinch of salt and make a well in the centre of the flour.
  • Step 10 Add the eggs to the centre of the well and mix until a dough forms.
  • Step 11 Turn the dough out on a lightly floured surface and knead it until elastic. Cover in clingfilm and let it rest for 30 minutes.
  • Step 12 Flatten the dough out with your rolling pin and then roll it out to about 3mm thick. (You can use a pasta machine if you do not have the arms for it!)
  • Step 13 Cut it into about 5cm wide strips and cook in boiling water until al dente. Drain off the water.
  • Step 14 To serve, toss the hot pappardelle with the melted butter.
  • Step 15 Add the pulled pork and gently mix through.
  • Step 16 Top off with the chopped parsley.
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