Wimbledon Beer Pulled Pork Recipe

Pulled pork is incredibly popular at the moment and making it is really easy in the slow cooker. The base cooked pork can be used in so many different ways but for a hot summer they work in burgers very well. I like to make a lot of pulled work and use it throughout the week in different meals. I worked with Wimbledon Brewery on this recipe and cooking the pork in the beer worked so incredibly well.

Sew White sewwhite beer pulled pork recipe 1

Wimbledon Beer Pulled Pork Recipe
 
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Serves: 4-6
Ingredients
  • 1.5kg pork shoulder
  • 1.3 litres of Wimbledon Brewery Tower SPA (4 bottles )
  • 200ml water
  • 2 tablespoons of dark brown sugar
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of thyme
  • salt and pepper
  • Burger buns
  • 1 small red cabbage
  • 1 red onion
  • 2 carrots
  • 1 red chilli
  • fresh parsley
  • half a teaspoon of salt
  • juice from one lime
  • 1 tablespoon of olive oil
  • 1 tablespoon of balsamic vinegar
  • 4 tablespoons of plain yoghurt
  • 4 tablespoons of mayonnaise
  • 2 tablespoons of smooth Dijon mustard
  • 1 tablespoon of white wine vinegar
  • 1 teaspoon of olive oil
  • 2 tablespoons of chopped parsley
  • 1 teaspoon of lime juice
Instructions
  1. Pop the pork in an oven safe pot with a lid or slow cooker pot fat side up and add the beer. Sprinkle the pork with the sugar, herbs and spices. Cook in the oven at 125 degrees for 6 hours. Or pop in the slow cooker on low for 10 hours or overnight.
  2. To make the coleslaw fine chop all the ingredients and add to a bowl. Add the chilli to taste. Sprinkle over the salt and drizzle with the lime juice, oil and balsamic vinegar. Give it a good stir.
  3. To make the mayonnaise mix all the ingredients together until smooth.
  4. Take the pulled pork out of the beer and pull it apart.
  5. Stack the burgers high with the pulled pork, coleslaw and mayonnaise and enjoy.

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Pulled pork is so simple to make and by cooking it just with beer and a few herbs the taste is beautiful.
I love how it’s easy and can feed a lot of people. Slow cookers are magical machines!

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A beautiful fresh crunchy coleslaw made with red cabbage and carrots is a wonderful addition to the soft burger bun and pulled pork.

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A beautiful and delicious burger. Perfect for meals and also transports really well for picnics and in lunch boxes.

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I used Wimbledon Brewery’s Tower SPA to cook the pork shoulder in. It has a fruit, floral spice and orange smell with a full, rounded taste with a bittersweet finish.

I would really recommend a visit to Wimbledon Brewery. They do tours and tastings and on Saturday have a food and beer market. You can also buy their beer online. It’s definitely worth getting a few extra bottles to enjoy with the burgers!
www.wimbledonbrewery.com

I created this recipe first for my food news page in Time & Leisure!

Strawberry and Balsamic Vinegar Herb Crust Chicken

Sew White Strawberry and balsamic vinegar herb crust chicken 1

For my Wimbledon inspired recipe I wanted to use strawberries in a different way than I usually do so I set my mind on using them in a savoury dish. I really like strawberries with balsamic vinegar and decided to use the acidity of the vinegar and sweetness of the strawberries to make a thick sauce for chicken. It worked incredibly well and tasted beautiful especially with the herb crust on the chicken.

I love using fruit in savoury dishes and now so much is in season I will be doing it a lot more.

5.0 from 3 reviews
Strawberry and Balsamic Vinegar Herb Crust Chicken
 
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Serves: 4
Ingredients
  • 200g strawberries
  • 4 tablespoons of
  • balsamic vinegar
  • 1 tablespoons water
  • 1 tablespoon sugar
  • 5 mint leaves plus
  • some for decoration
  • 4 chicken breasts
  • Dried oregano
  • Dried thyme
Instructions
  1. Slice the strawberries and add to a saucepan along with the balsamic vinegar, water and mint.
  2. Leave on a low heat for 10-15 minutes until the strawberries have softened and the liquid has thickened.
  3. While the strawberries are cooking heat up a little oil in a non-stick frying pan.
  4. Sprinkle the chicken breasts with the oregano and thyme and cook on a medium heat.
  5. The herbs will make a delicious crust.
  6. When the chicken is cooked, slice it into strips and drizzle the hot strawberry sauce over.
Notes
Serve with either brown rice or grains, alternatively stir it into pasta or enjoy it cold in a salad.

I first made this for Time & Leisure magazine for my food news page as recipe of the month.
I am lucky enough to be the food writer for the Wimbledon, Wandsworth, Putney & Barnes issue.

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Let me tempt you with more savoury fruity recipes from brilliant bloggers

Seasonal Asparagus and Chorizo Risotto

Sew White Seasonal Asparagus and Chorizo Risotto

A simple dish which is packed full of flavour and topped off with beautiful seasonal asparagus. To make it vegetarian use only vegetable stock and leave out the chorizo.

5.0 from 2 reviews
Seasonal Asparagus and Chorizo Risotto
 
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Serves: 4
Ingredients
  • 1 onion
  • 3 celery stalks
  • 2 tablespoons of olive oil
  • 60g chorizo thinly sliced
  • 2 cloves of garlic
  • red chilli to taste
  • 400g risotto rice
  • 100ml white wine
  • 1 chicken stock cube
  • 1 vegetable stock cube
  • 1 litre of boiling water
  • 1 pepper chopped into slices
  • 100g sundried tomatoes chopped up
  • 50g freshly grated Parmesan
  • small sprinkle of dried oregano
  • small sprinkle of dried thyme
  • 150g asparagus
  • freshly grated Parmesan to sprinkle on top
Instructions
  1. Finely chop the onion and celery.
  2. In a frying pan heat up the olive oil and add the onion, celery and chorizo.
  3. Allow the onions and celery to soften on a low heat.
  4. When almost soft add the garlic and chilli and allow to soften.
  5. Add the risotto rice and allow the rice to absorb the oil and fat from the chorizo.
  6. Add the wine and let the rice absorb it.
  7. Dissolve the stock cubes into the boiling water.
  8. Add the sundried tomatoes, chopped pepper and Parmesan.
  9. Add a ladle of stock at a time until the rice has absorbed each one.
  10. Keep stirring the risotto the whole time. Season with salt, pepper and the dried herbs.
  11. Meanwhile steam or griddle the asparagus.
  12. Serve the risotto with the asparagus on top and sprinkle with extra Parmesan

 It takes a while with all the stirring but it’s worth it I promise.

Spiced Orange Salmon

Sisley White Dinner party dishes salmon 1

With summer so close it’s time for me to start making lighter meals which can be served with lots of salad and new potatoes. This is a really simple and easy to make dish that works as a casual midweek meal or as proper posh friends round dinner. It also works fabulously as a light starter if you half the portion.

The fresh oranges with the spices and herbs works so well with the salmon.

By folding up the salmon steaks in the greaseproof paper it makes a little hot pocket which keeps all the juices and herbs around the salmon and it works to help absorb the taste and the smell from the orange and spices. Plus it’s really easy to make and there isn’t too much washing up either so that’s always a good thing!

5.0 from 3 reviews
Spiced Orange Salmon
 
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Ingredients
  • 4 salmon steaks
  • 4 teaspoon of caraway seeds
  • 2 oranges
  • 4 teaspoons of runny honey
  • 4 teaspoons light soya sauce
  • 4 tablespoon of chopped dill
  • 4 spring onions
  • 1 chilli added to taste
Instructions
  1. Preheat the oven to 180/160 Fan
  2. Place each salmon steak in a large square of greaseproof paper.
  3. Sprinkle each with 1 teaspoon of caraway seeds, 1 teaspoon of honey, 1 teaspoon of light soya sauce and 1 tablespoon of dill.
  4. Chop the spring onions, add divide them among the salmon and sprinkle with chilli to taste.
  5. Cut slices of zest from the orange and add them to the salad.
  6. Take half of an orange and squeeze the juice over the salmon.
  7. Fold the greaseproof paper around the salmon to make a parcel.
  8. Place on a baking tray and bake for 20 minutes.
  9. Serve with new potatoes and salad

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I really hope you like this recipe! Enjoy x

Passion Fruit Daiquiri

This is a bit of a mash up of drinks as I love daiquiris and passion fruit cocktails (passion fruit and tequila is a winner) so I thought I’d combine them and see how they taste – answer AMAZING.

Making the Daiquiri slightly sour for this works really well with the sweetness of the passion fruit. It has a really juicy flavour and is incredibly refreshing. I can’t wait to enjoy it when the warm weather comes back!

Sew White Passion fruit Daiquiri

5.0 from 4 reviews
Passion Fruit Daiquiri
 
Serves: 2
Ingredients
  • 100ml white rum
  • 50ml fresh lime juice (add a dash more if you like if more sour - I have 75ml)
  • 30ml sugar syrup
  • 2 passion fruits
Instructions
  1. -Add a few ice cubes to two cocktail glasses to chill them.
  2. -Add the rum, lime juice and sugar syrup to a shaker over a few ice cubes with the fruit from one passionfruit. Shake!
  3. -Pour the drinks in to the chilled glasses through a strainer and serve with half a passion fruit.
  4. -Enjoy
Notes
1 ounce is roughly 25ml.
sugar syrup - equal parts water and sugar

A simply delicious drink!

 Want to try other passion fruit cocktail? Try out this Pineapple, Passionfruit and Citrus Mocktail from Coriander Queen

Easy Breakfast Waffles

It is my most humble opinion there isn’t anything better than waffles!

They can be served as a part of a savoury or sweet dish and be enjoyed any time of the day! I love them with bacon and maple syrup at the moment but fresh fruit is always a classic way to serve them.

Sew White easy waffles uk recipe

This recipe is a simple starting place for tasty waffles. I love the subtle lemon and vanilla flavours in the base. It works so well with a range of toppings.

5.0 from 1 reviews
Easy Breakfast Waffles
 
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Serves: 12
Ingredients
  • 250g plain flour
  • 2 tsp baking powder
  • 2 tbsp caster sugar
  • Pinch of salt
  • 2 large eggs
  • The zest of 1 lemon
  • Juice from half a lemon
  • 440ml semi skimmed milk
  • 2 tablespoons sunflower oil
  • 1 teaspoon vanilla extract
Instructions
  1. Sieve the flour into a large mixing bowl.
  2. Add the baking powder, salt and sugar, and mix.
  3. Zest the lemon and add it to the mix along with the juice of half the lemon.
  4. Add the eggs and oil. Pour in the milk and whisk until smooth.
  5. Cook as per instructions on your waffle maker.
  6. My favourite toppings are fresh fruit, bacon, yoghurt, maple syrup and even ice cream with extra sprinkles!
Notes
Store in an air tight box.
Can be eaten cold.
They taste brilliant reheated for lunch boxes.

Enjoy!

Italian Inspired Spring Salad

Sisley Dinner Party Dish Starter 1
I’ve recently become the food news writer at Time & Leisure magazine for the Wimbledon, Wandsworth, Putney and Barnes issue. YAY. It’s been so much fun and I love it too. Getting to come up with new recipes and see them in print in my local area has been very exciting. I have been working on a series of recipes and my favourite which was featured in the April issue was the Italian inspired salad. A mix of my favourite things altogether and ready for the summer. This would make a wonderful starter for a dinner party.

5.0 from 3 reviews
Italian Inspired Spring Salad
 
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Ingredients
  • 500g cherry tomatoes
  • 1 clove of garlic
  • Medium sprig of fresh thyme
  • Sprinkle of dried oregano
  • Salt and pepper
  • 4 tablespoons of olive oil
  • 1 tablespoon of sugar
  • Half a red chilli (optional)
  • 200g mozzarella
  • 2 ripe avocados
  • 200g baby leaf salad
  • 10 mint leaves
  • Medium sprig of fresh thyme and oregano
  • 200g Parma ham
  • 200g thinly sliced Italian salami
  • For the Dressing: 8 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • 1 tablespoon of white wine vinegar
  • 1 teaspoon of smooth French mustard
  • 1 tablespoon of sugar
Instructions
  1. Preheat the oven to 200° C.
  2. Chop the tomatoes into quarters and place in an oven proof dish. Finely chop the garlic and chilli and mix into the tomatoes.
  3. Sprinkle over the salt, pepper and sugar.
  4. Drizzle the oil over and cook for 30 minutes. Leave to cool.
  5. Make the complete salad a few hours before serving.
  6. In a large serving bowl mix the baby leaf salad with mint and thyme.
  7. Rip apart the mozzarella and stud the salad with the pieces.
  8. Pull apart the Parma Ham and Salami and add to the dish.
  9. Peel the avocado, remove the stone and chop up into bite size pieces.
  10. Put them in a separate bowl and lightly coat in lemon juice to stop them browning.
  11. Add to the salad.
  12. Spoon out the tomatoes and add them to the dish.
  13. Keep the juice in the bottom of the oven dish and add the other dressing ingredients to it. Whisk it until combined.
  14. Add a little extra sugar or lemon to taste.
  15. Keep the dressing separate until ready to serve and then drizzle it over the salad.
  16. Serve with fresh crusty bread.

If I ate this everyday I think I’d be a very happy girl.
Plus I think it’s mostly healthy right?

Sisley Dinner Party Dish Starter 2

April Kitchen Table Round Up

April was a brilliant month for food and drink and I thought I’d share a few of my highlights.

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First up is a wonderful subscription package from www.ginexplorer.com . If you have a taste for gin this is definitely a company for you. Discover new gins each month and with the incredibly well put together information included you can learn so much where they are from, the flavours and plus with a handy recipe using what is in the box so you can enjoy using the box straight away.

“During your journey each month you will circumnavigate the ever spinning gin globe, on an adventure through 4 carefully chosen 50ml vials of gin. You will unearth the new, the curious and the rare, as well as the classic, along the way.”

The gins included in my box were 6 O’Clock Gin, ISH London Dry, Zymurgorium’s Manchester Gin along with Little Scarlet Strawberry gin liqueur. The strawberry gin was delicious and will definitely be bought for summer parties. It mixes it to gin based cocktails so easily and has a proper strawberry taste that isn’t too sweet. It’s a brilliantly well thought out subscription that has a lot of care and attention given to it. A definite recommendation from me.

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I really love the packaging from Gin Explorer! It is so unique but has a beautiful elegance of vintage maps and travel cases. The design really adds to the experience and the joy this subscription box gives. Look how beautiful the paperwork is!

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I love a healthy snack and this month I was sent a range of Urban Fruit www.urbanfruit.co.uk to try. It is simple real fruit which hasn’t been messed around, no added sugar. It’s just fruit which has been gently baked. The pieces are very tasty. My favourite has to be cherry flavour followed by the apple and pears. Although I can easily enjoy any of the packets at any time! They are also brilliant to bake with!

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With this sudden beautiful weather I’ve been trying to drink more water and this month I’ve been drinking Ugly water. It’s all natural sparkling water with no added sugar at all. It’s naturally flavoured and I would recommend the lemon and lime flavour to enjoy in the sunshine. It’s very refreshing.

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As a delicious treat this month I’ve lovingly enjoying (and not sharing) this beautiful chocolate from Lyra www.lyrachocolate.co.uk . The very dark chocolate bar which I used for cookies was amazing and the flavour rich but so smooth. It was really lovely to use in baking. The milk chocolate bar was delicious. Smooth like the other bar but so easy to eat but it didn’t have a sugary sweetness like so many other chocolate bars. Beautiful bars, beautifully packaged and a perfect treat!

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I’ve been trying to cut out gluten a lot and these Costa gluten free Belgian chocolate brownies have been my favourite thing to enjoy while getting a coffee this month. So delicious and so rich!

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It’s Degustabox time again! www.degustabox.com I love getting this box each month as it’s always filled something I’ve heard of but so many I haven’t! Like the gin box this is also a subscription box but this time with a mix of food and drink. I really love the complete mix of things you get. It makes you try different foods which you might not have tried. This month it’s the drinks which won it for me especially with the glorious sunshine to enjoy them. I did really like everything in the box and there wasn’t anything I wouldn’t have again. The Veetee rice was delicious and worked very well in my lunch box for work!

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As a present from my dad on his trips to Mallorca were these stunning chocolate bars. I absolutely loved the packaging and the chocolate was rather nice too! Very much proof that a chocolate bar can beautiful.

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Out on my travels I came across a macaron frappe. I couldn’t really refuse! It was amazing. It really was a mix of macarons and coffee. So cool, refreshing and beautiful to drink. If you find yourself at Paul make sure you try one.

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Lunch at work once a week has to include a visit to Ban Yai at Merton Abbey Mills. It is brilliant Thai food and their £6 lunch menu is a bargain! This is their Pad Bai Kapaow, stir-fried vegetables with fragrant Thai basil & fresh chillies and favoured with oyster sauce served with steamed Thai Jasmine rice plus 2 sneaky sweetcorn cakes. Heaven.

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Glorious Groups of Soups

I have been going mad for soups this spring and the soups from glorious have been my absolute favourites for lunch at work in this weird spring weather. My favourite group of soups they have are the tomato based ones. I swear tomatoes are the main part of my diet!

Glorious Singapore Crushed Tomato

My absolute favourite was the Singapore Crushed Tomato soup. It was so rich and the addition of rice in a soup I love. The flavour is mix between sweet, from the coconut and sharp from the lemongrass. It is a thin soup but from the ingredients really bulk it up so you feel very satisfied at the end.

Glorious Tuscan Chicken and Orzo

The Tuscan Chicken & Orzo soup is a delicious really meaty filling soup. It is a called a meal soup and indeed it is. You won’t be hungry for while after eating it! I love that there is a whole meal in the soup that could have been a main dish of chicken and vegetables. I really like being able to see the ingredients in a soup and these chunky whole ingredients makes it a satisfying soup to eat.

Glorious Tomato and Lentil

For a healthy tomato based soup I go for the Goan Tomato & Lentil. It’s a very thick soup which is packed with spice and works very well as a base if you want to make a curry too!

Glorious Texan Four Bean Chilli

I finally got hold of this delicious pot of soup and it’s so full of flavour. It is really like having a chilli con carne! The mix of red pepper, rice and beans is truly a delicious mix. It is really rich with a delicious tomato flavour and the use of spices compliments it perfectly. Plus it’s a SkinnyLicious soup too so why not eat and enjoy knowing it’s low calorie.

Enjoy soup and make sure it’s a delicious and glorious one!

www.gloriousfoods.co.uk

Disclaimer – I was paid for this post. All opinions are my own.

Raspberry Friands

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This is such a special little cake but is so easy to make and delicious to enjoy. It is a little fancy/ grown up bite size cake which is packed full of flavour.

The mix between raspberries and almonds is beautiful. This is my absolute favourite cake to make and enjoy at the moment. Hands down beats cupcakes!

Plus it is easy to make gluten free, just replace the plain flour with 50g of gluten free plain flour.

5.0 from 1 reviews
Raspberry Friands
 
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Ingredients
  • 100g unsalted butter
  • seeds from half of a vanilla pod or half a teaspoon of vanilla extract
  • 120g icing sugar
  • 40g plain flour
  • 80g ground almonds
  • Small sprinkle of cinnamon (optional but a delicious addition)
  • 3 medium egg whites
  • fresh raspberries
  • 1 orange, zest only
  • 1 tablespoon caster sugar
  • flaked almonds for decoration
Instructions
  1. Preheat the oven to 180ºC/160º Fan
  2. Lightly grease a friand tin - I used a 12 Hole Loose-Based Mini Sandwich Tin from Lakeland but you can also use fairy cake cases in the tin to cook them.
  3. In a pan gently melt the butter with the vanilla seeds or extract. Set aside to cool.
  4. Sift the icing sugar and flour into a bowl with the salt and add the ground almonds and cinnamon.
  5. Whisk the egg whites in separate bowl just until they start to thicken.
  6. Add the egg whites, melted butter and orange zest in to the dry ingredients.
  7. Stir together to combine using a metal spoon or spatula.
  8. Lightly coat the raspberries with the sugar.
  9. Spoon the mix in to the prepared tin and stud with 2 or 3 raspberries depending on size and add a few of the flaked almonds.
  10. Bake in the oven for 20 minutes until golden brown.
  11. Leave to cool in the tin and dust with icing sugar to serve.

Store in airtight box, if you don’t eat them all straight away, and they’ll last a few days.

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Perfect to enjoy with a cup of tea or two.

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