Sunday 5 May 2013

REVIEW & RECIPE: Cinco De Mayo Feast With Discovery Foods (YB)

I was given the opportunity to do a review and recipe using Discovery Foods products in conjunction with BritMums for Cinco De Mayo - a Mexican celebration of heritage and pride. I love nothing more than a cookery challenge, so here's what I did...

I was sent The Perfect Fajita Kit, Fajita Season & Sauce and the brand new Mild Garlic & Herb Soured Cream.

We decided to go all out and having a Mexican feast - celebrating Cinco De Mayo in our house today. We even made our own sombrero's! That was a lot of silly fun! We used stuff we had around the house to make them - cardboard boxes, paint, brown paper and other bits and pieces. Believe it or not, they took several hours to make! It entertained us while the pork was cooking!

We had pulled pork fajita's, piri piri chicken quesdilla's, chilli relleno squares (picture below left) and devilled eggs (picture below centre). You can find all the recipes below.

I absolutely loved the new Discovery garlic & herb soured cream! I am not usually that big a fan of soured cream, but this new one has made me want it more. The flavour is perfect - not too strong, but not too subtle and adds an interesting cooling kick to a spicy fajita. I'd have to say that it adds to the taste experience too, which I find normal soured cream doesn't.

Pulled Pork Fajita's Recipe:
1.2kg boneless pork
6 tsp smoked paprika
3 tsp salt
6 tsp dark muscovado sugar
6 Discovery plain flour tortillas
Discovery salsa
Discovery 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 into the lettuce on each Discovery tortilla wrap, put 2 teaspoons of Discovery salsa on top of each and some Discovery 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 ;)

I'm so pleased to have had the opportunity to take part in it - we had a fab fun-filled family bank holiday weekend too as we all got involved with it!

Piri Piri Chicken Quesedilla Recipe:
400g diced chicken
6 tsp piri piri seasoning
125g grated cheddar cheese
4 Discovery corn tortillas
Discovery salsa

Serves: 4
Cooking & preparation time: 15-20 mins

Stir fry the chicken until well cooked (5-10 mins), and add the piri piri seasoning and fry for a further 2-3 mins. Remove the chicken from the frying pan and put to one side. Clean the frying pan and then heat up the dry pan then add a tiny bit of oil followed by a corn tortilla. Sprinkle cheese over half of it and put some salsa on top of that, wait until the cheese has melted and then add some of the chicken and fold. Remove from the pan and repeat for the others. Cut each one in half and serve.

Chilli Relleno Squares Recipe:
Jar of chopped green chillies (drained)
170g cheddar cheese
340g mozzarella cheese
2 eggs
2 tbsp milk
2 tbsp plain flour

Serves: 6
Cooking & preparation time: 35-40 mins

Lay the cheese & chillies in square cooking dish, making sure cheese is on the top. Mix together the eggs, milk and flour in a jug well and then pour over the top of the cheese and chillies. Put in the oven on gas mark 5 for 30 minutes until the cheese has started to brown. Allow to cool slightly and then cut into equal squares and serve.

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

Serves: 4
Cooking & preparation time: 15 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 mixture back into the eggs and serve.

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