Welcome event Dinner: Cow and Calf Hotel Wellington:
Pulled Pork in Vietnamese BBQ sauce or Southern Style Pulled Pork
Pulled Lamb with Gravy
Slow cooked herb potatoes '
pineapple and cucumber salad ( 5 minute prep)
beetroot, sweet potato and walnut salad ( prep time 10 minutes)
Vegetarian Crockpot Mexican Quinoa Tacos :
Option A American Pulled Pork
Prep Time
10 Mins
Cook Time
9 Hours
Yield
6 Servings
May 2007
MyRecipes
This slow-cooker pulled pork recipe makes budget-friendly homemade barbecue a breeze! 7 ingredients and 10 minutes of prep time are all you need to get this dish cooking for dinnertime. For delicious barbecue sandwiches, add honey, barbecue sauce, mustard, and soy sauce to the slow cooker when the meat is done and cook for an additional hour on low. Serve on hamburger buns with a side of baked beans, macaroni and cheese, coleslaw, and cornbread for the ultimate Southern plate.
Ingredients
- 1 (3 lb.) boneless pork shoulder, skin and excess fat removed
- 1 onion, chopped
- 1/2 cup low-sodium chicken broth or water
- 2 cups bottled or homemade barbecue sauce
- 2 tablespoons mustard
- 2 tablespoons honey
- 1 tablespoon soy sauce
- Salt and pepper
Step 2: When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.
Step 3: Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low. If desired, serve with hamburger buns and sides of pinto beans, corn, tomatoes and coleslaw.
Option B: Asian Pulled Pork
This easy recipe for Asian Pulled Pork is loaded with flavor and perfect on a roll or a steamed bun!
Asian Pulled Pork Recipe, Asian recipe in the Ninja Foodi
Prep Time15 minutes
Cook Time1 hour 40 minutes
Servings6
Calories257kcal
AuthorLouise
Ingredients
- 3 cups water
- 1 cup rice wine vinegar
- 1/4 cup sugar
- 1 1/2 tsp red pepper flakes divided
- 1/2 Tbsp sea salt
- 2 1/2 lbs pork shoulder boneless
- 1/4 cup red peppers diced
- 1 tsp ginger grated (about 1 inch of ginger)
- 1 tsp garlic minced (about 3 cloves)
- 1 1/2 Tbsp honey
- 1 Tbsp Red Chili Pepper Paste see post for recipe or you can buy Gourmet Garden
- 1/4 cup orange juice 1 medium orange squeezed
Pickled Vegetables
- 1/2 cup water
- 1/2 cup rice vinegar
- 1 tsp sugar
- 1 inch ginger sliced thin
- 1/2 red onion thinly sliced
- 1 carrot cut into matchsticks
- 1 red pepper thinly sliced
- Combine water, rice vinegar, sugar, 1 tsp red pepper flakes & 1/2 Tbsp of sea salt in the inner pot of the Ninja Foodi. Place in pork shoulder. Put the pressure lid on and turn the black valve to seal. Set the time for 90 minutes. When the time is up, immediately release the remaining pressure.
- Strain liquid from the pork, reserve 1/2 cup of liquid. Remove any large pieces of fat from the pork and shred. Put the pork back into the inner pot.
- Add the 1/2 cup of the reserved liquid, 1 tsp grated ginger, 1 tsp minced garlic, 1 1/2 Tablespoons of honey, 1 Tablespoon of Red Chili Pepper Paste, and 1/4 cup fresh sqeezed orange juice.
- Turn the Ninja Foodi on sear/saute and allow to simmer on medium heat for about 10 minutes.
- Serve on a roll or steamed bun topped with pickled veggies. Enjoy!
Pickled Vegetables
- Heat water and add sugar to dissolve. Add rice vinegar and stir. Pack the vegetables in a jar with a lid. Pour liquid over thinly sliced vegetables. Make sure all vegetables are covered with the liquid. Put in the refrigerator for at least an hour.
Slow Cooker Lamb
Ingredients
- 1 1/2 kg lamb roast
- 6 garlic cloves
- 1 sprig fresh rosemary
- 6 potatoes peeled
- 1/2 cup beef stock
- 4 bay leaves
- Halve potatoes if they are large, and place in slow cooker pot.
- Make incisions in roast and press in garlic and rosemary. Place any loose rosemary leaves in pot.
- Place roast on top of potatoes.
- Add stock and bay leaves to bottom of pot. Roast should sit just above the liquids.
- Cook on high for 4-6 hours until meat is cooked. Wrap roast in foil to rest for 10 minutes before carving.
- Prep time 10 Minutes
- Cook time: 6 Hours
- Total time 6 Hours & 10 Minutes
- Serves 6
- 2kg (4.5 lb.) baby potatoes, washed
- 2 Tbsp. olive oil
- 2 tsp. garlic, crushed
- 60g butter (2 oz.), cubed
- 1 Tbsp. fresh parsley
- 2 tsp. chives, chopped
- 1 tsp. salt
- ¼ tsp. pepper
Instructions
- In a slow cooker, toss the potatoes in the olive oil, garlic, salt, pepper, chives, and parsley.
- Scatter the potatoes with the cubed butter.
- Cook on low for 6-8 hours or until the potatoes are tender.
- Serve & Enjoy
- If your potatoes are quite large, then you can halve them, so they cook better.
- Keep in mind that the larger the potatoes are, the longer they will take to cook. If you use a skewer you can tell if the potatoes are cooked all the way through, the skewer should insert easily.
- Feel free to swap the dried herbs out for some fresh. You will find that fresh tends to have a bit more flavor and a nicer texture.
- You can use a different combination of herbs for some differently flavored baby potatoes. For example, rosemary and thyme are a great combination.
This delicious recipe brought to you by Slow Cooking Perfected
https://slowcookingperfected.com/slow-cooker-baby-potatoes/
Salad
Pineapple Cucumber Lime Salad
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
This perfectly refreshing Pineapple Cucumber Salad is wonderfully easy to make and simply delicious! Great for summer BBQs, parties, potlucks and more!
Author: Trish - Mom On Timeout
Recipe type: Side
Serves: 6 servings
Ingredients
- 1 pineapple, chopped
- 1 English cucumber, chopped
- 2 limes, zested and juiced
- ⅓ cup cilantro, roughly chopped
- salt and pepper (optional)
- Combine all ingredients and toss lightly to distribute the lime juice and zest evenly.
- Season with salt and pepper if desired.
- Serve immediately or keep chilled until ready to serve.
Vegeratian
Crockpot Mexican Quinoa Tacos
Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
Delicious and meatless Mexican quinoa black bean tacos made easy in the slow cooker. Dump it and forget about it meal! {FREEZER FRIENDLY, GLUTEN-FREE}
Course: Dinner
Cuisine: American
Keyword: quinoa tacos
Servings: 6 -8
Author: Chelsea
Ingredients
- 1 cup quinoa
- 1 cup chicken stock or vegetable broth
- 2 cans (15 ounces EACH) black beans
- 1 can (14.5 ounces) diced tomatoes in tomato juice*
- 1 can (10 ounces) enchilada sauce**
- 1 can (15 ounces) corn
- 3 tablespoons or 1 packet (1.25 ounces) taco seasoning***
- Corn or flour tortillas
- Top with your favorites: queso fresco cheese, diced avocado, cilantro, fresh lime
Instructions
- Rinse the quinoa in a fine mesh sieve to remove bitter saponin coating.
- In a large crockpot (I use a 6 quart crockpot), add in the quinoa, chicken stock (vegetable broth to keep vegetarian), drained and rinsed black beans, undrained diced tomatoes in tomato juice, enchilada sauce, drained corn, and packet taco seasoning (or homemade taco seasoning).
- Stir. Cover and cook on high 2.5 hours to 4 hours depending on the heat of your slow cooker.
- Important notes with cooking quinoa in slow cooker: slow cookers cook at different temperatures! You'll want to watch this carefully if you have a slow cooker that runs hot so the quinoa doesn't get mushy. This recipe doesn't work on low because quinoa will get mushy when cooked on low for long time periods.
- When quinoa is cooked through, serve on corn or flour tortillas and top with your desired toppings.
- Garnish with a squeeze of fresh lime, cilantro, a diced avocado, and lots of queso fresco cheese!
*Use diced tomatoes with green chilies for more spice if desired. **I like medium enchilada sauce in this recipe. I use Great Value, Rosarita, or Old El Paso all with great results. Homemade should also work -- just make sure it is to your heat preference. ***If Gluten intolerant, make sure to buy a gluten-free taco seasoning packet. If vegan is a concern, make without cheese!
YIELD: 2 SERVES MAIN OR 4 SERVES AS A SIDERoasted Sweet Potato, Beetroot & Walnut Salad
This tasty and healthy salad makes a substantial vegetarian meal on its own or a hearty side dish. Can be eaten warm or cold.
PREP TIME10 minutes
COOK TIME1 minute
INACTIVE TIME1 hour 39 minutes
TOTAL TIME1 hour 50 minutes
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Ingredients
- 1/2 Small Sweet Potato
- 1 medium Beetroot
- 3 medium Red Onions
- 6-7 Walnuts shelled
- 1/2 bunch Parsley washed and large stalks removed (1 cup firmly packed leaves)
- olive oil
- 1 lemon
- salt & pepper
- Preheat oven to 180 C
- Remove beet leaves and give beetroot a good scrub to remove any dirt, scrape away rough top but leave unpeeled and base of stalks intact.
- Cut beetroot onto wedges.
- Peel and cut pumpkin into cubes.
- Peel and quarter onions.
- Place in roasting tray and drizzle with olive oil to coat. Season with salt and pepper.
- Roast for 1 hour or until vegetables are soft.
- Lightly toast walnuts in a dry hot pan, taking care not to burn them.
- Assemble the salad on a large shallow bowl or plate, lay parsley leaves as a base then pile roasted vegetables on top. To finish sprinkle walnuts over the top and drizzle with olive oil and the juice of a lemon.
© Cintia Gonzalez
CUISINE: Vegetarian
https://mypoppet.com.au/living/roasted-butternut-squash-beetroot-walnut-salad/
Dessert: waffles, fruit salad and ice cream
Day 1: Thursday Oxley Park to Bril Bral
Breakfast Oxley Park
5:30 - 7:00 Cold breakfast Cereal, juice, two fruits, yogurt, Up and Gos
tea and coffee milk and sugar, Mummblepeg orange juice
7:30 - 8:30 Egg and Bacon rolls
Eggs, bacon, damper rolls, relish
Morning Tea Sam Deshen:
Tea, Coffee, Sugar, Milk, MUseli/ nut bars ( contact MId-West to get a box)
Muffins and lamingtons (Sangs bakery Wellington)
Seasonal Fruit- apples, oranges, nectarines, (Mick and Pauls Dubbo)
Lunch Ponto Falls:
Salad and meat rolls and wraps (Investigate Sangs Bakery for Catering for lunch day one )
Seasonal Fruit - watermelon, pineapple, oranges ( Mick and Pauls Dubbo)
Soft Drinks and Cordial Muselis / snack bars
Peach Trees
Lollies, Fruit - apples and oranges museli bars
Day 1 Dinner: Bril Bral
Clean up on left over slow cooked meat first cook as needed excess uncooked meat can be utilised for BBQ Saturday Night DickyGindi Reserve
Steak, Sausages and Chicken ( Wilga Meats)
Salads: Boiled potatoes sour cream and chives
Mediterranean salad : 1 lemon, Greek Dressing, Feta Cheese Tomatoes, red onions, garlic, parsley, dill, ground sumac, carrot, ( Mick and Pauls Dubbo)
Green Salad with Oranges and beets: Salad leaves, oranges, avacado, beetroot, pepitas, vinigarette dressing
Bread Rolls
Vegetarian: vegetarian lasagna ( taste .com)
Mediterranean Fresh Herbs and Tomato Salad
★★★★★
YIELD: 2-4 SERVINGS
4.9 from 19 reviews
- Author: Suzy Karadsheh
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4-6 1x
Simple Mediterranean tomato salad with red onions and fresh herbs. Garlic, a generous pinch of sumac, creamy feta add flavor. Citrus and extra virgin olive oil make the dressing!
SCALE 1x2x3xINGREDIENTS
- 6 to 7 medium ripe tomatoes (on-the-vine tomatoes or heirloom tomatoes preferred), sliced into wedges
- 1 medium red onion, halved, then thinly sliced
- 3 garlic cloves, minced
- 1 packed cup chopped fresh parsley leaves
- 1 packed cup chopped fresh dill
- 2 1/2 tsp ground sumac
- Salt and freshly ground pepper
- 1 lemon, juice of
- 2 tsp white wine vinegar
- 1/3 cup Early Harvest Greek extra virgin olive oil
- Feta cheese, optional
INSTRUCTIONS
- In a large salad or mixing bowl, add the tomatoes, onions, fresh herbs and garlic. Add sumac, salt and a generous sprinkle of freshly ground pepper.
- Add the lemon juice, white wine vinegar, and extra virgin olive oil. Toss well to combine. Taste and adjust the salt to your liking.
- Transfer to a serving platter or bowl. Top with large slices of quality feta cheese (optional). Enjoy!
NOTESGREEN SALAD WITH BEETS, ORANGES & AVOCADOThis Green Salad with Beets, Oranges and Avocado was inspired by a delicious meal I had in New Zealand. It’s easy to make, full of healthy ingredients, and it’s O delicious and refreshing!
TOTAL TIME: 10 MINS
PREP TIME: 10 MINSCOOK TIME: 0 MINS
INGREDIENTS:
- 4 cups leafy greens (I used a chard/kale/arugula/spinach mix)
- 3 small oranges, peeled and sliced into rounds
- 1 avocado, peeled, pitted and diced
- 1 large carrot, peeled and julienned
- 1 small beet, peeled and julienned
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup toasted pepitas
- 1/3 cup white balsamic vinaigrette (or any vinaigrette)
- Add greens, oranges, avocado, carrot, beets, pepitas, and cheese together in a large bowl. Drizzle evenly with the vinaigrette, and toss until the salad is combined and evenly coated.
- Serve immediately, topped with some freshly-cracked black pepper if desired.
Drinks: beers, ciders, soft drinks cordial wine
Day 2 Friday: Bril Bral to Sandy Beach
Breakfast
Table 1: Hot Breakfast Scrambled eggs, sausages, baked beans, bacon
Table 2: Toast 4 x 4 slice toasters : sliced bread, jam, peanut butter, vegitmite, nutella, bananas
Table 3: tea, coffee, milk, sugar museli bars and fruit to pack
Table 4: Cold Breakfast cereal, two fruits, milk Mumblepeg orange juice
Morning Tea Heath Yeo's
cakes and slices ( potentally Gueri shop )
Seasonal Fruit - apples and, oranges ( Mick and Pauls Dubbo)
Lunch Butlers Falls
Vietnamese Pork Rolls, Vietnamese Beef Rolls, Vegetarian Rolls and Sausage Rolls ( Lotus Cafe Dubbo)
Seasonal Fruit - Watermelon and pineapples ( Mick and Pauls Dubbo)
Sandy Beach Dubbo
Pre dinner Snacks : chips, jatz crackers, cheese and salami, olives and gherkins and fruit
Drinks: beers, ciders, soft drinks cordial wine
Dinner: Cattleman's Casseroles ( deliver 6-8 crock pots to the Cattleman's )
Dinner: beef stroganoff, chicken casserole and vegetable casserole (Cattleman's Country Motor Inn casseroles)
Salads: orange chickpea and bean salad with pistachios,
Coleslaw (
boiled potatoes and sour cream and herbs ,
bread rolls
Dessert: Fruit salad, and custard/ honey almond cake ( Lotus cafe) Ice CREAM
Day 3 Saturday Sandy Beach to Dicky Gundi
Breakfast
Table 1: Hot Breakfast Scrambled eggs, sausages, baked beans, bacon
Table 2: Toast 4 x 4 slice toasters : sliced bread 6 loaves , jam, peanut butter, vegitmite, nutella, bananas, honey
Table 3: tea, coffee, milk, sugar , museli bars and fruit to pack
Table 4: Cold Breakfast cereal, two fruits, Milk Mumblepeg orange juice (West IGA)
Morning Tea: Toilet stop at Terramungamine MT 2 Km down stream
Muffins and slices GF Brownies ( Farmers Bakehouse)
Fruits: Apples, nectarines, oranges seasonal fruit ( Mick and Pauls Dubbo)
Lunch: Ian Morley's
Wraps and bagels Ham, Salmon,( Devil's Elbow)
seasonal Fruit (Mick and Pauls Dubbo)
Whylandra Crossing'
Lollies, chips, water melon, apples oranges, museli bars
coke and sunkist, ginger beer, lemonade
Dicky Gundi Reserve
Pre dinner Snacks Pre Dinner snacks : chips, jatz crackers, cheese and salami, olives and gerkins and fruit
Drinks: beers, ciders, soft drinks cordial red and white wine
Dinner:
sausages in gravy,
Grilled Steak
vegetable casserole
Boiled potatoes sour cream and mint
Salad: Coleslaw : Cabbage,1 white, 1 red, carrots, bell pepper, coriander, Satay dressing (make before the paddle): Peanut butter, lime juice, Soy sauce, sesame oil, ginger, garlic,
Green Salad: Beans, leaves, tomato, onion,
Bread Rolls
Dessert: Mangoes and fruit salad
Asian Slaw with Peanut Dressing
A delicious Thai-inspired slaw salad made with crisp shredded cabbage, carrots, and bell pepper. It's tossed with a flavorful, creamy peanut dressing and served cold.
Course: Salad
Cuisine: Thai
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 169 kcal
Author: Jaclyn
Ingredients Salad
- 6 cups shredded cabbage (I used a combo of green and red, you can use the pre-cut stuff)
- 1 cup matchstick carrots , roughly chopped
- 1 red bell pepper , diced into matchsticks
- 1/2 cup sliced green onions
- 1/3 cup chopped cilantro
- 1/3 cup natural creamy peanut butter
- 2 Tbsp fresh lime juice
- 1 1/2 Tbsp rice vinegar
- 1 1/2 Tbsp soy sauce
- 2 Tbsp honey
- 1 1/2 Tbsp packed brown sugar
- 1 1/2 tsp sesame oil
- 1 tsp sriracha
- 2 tsp peeled and finely minced ginger
- 1 large clove garlic , finely minced
- Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if needed you can season with a little salt).
- Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately.
- You can make the salad and dressing portion ahead of time, just refrigerate both separately and add dressing when ready to serve. Also, don't add the dressing to the full portion if you don't plan to eat it all right away, just add to individual servings.
- Recipe source: inspired by Once Upon a Chef
Dicky Gundi
Note: Salvation army trailer ( Vege burgers and Bacon and Egg rolls into eski for morning tea)
Breakfast: Cold breakfast only:
Table 1: Toast 4 x 4 slice toasters : sliced bread 6 loaves , jam, peanut butter, vegitmite, nutella, bananas
Table 2: tea, coffee, milk, sugar, museli bars and fruit to pack
Table 3: Cold Breakfast cereal, two fruits, Milk Mumblepeg orange juice (West IGA)
Morning Tea: Minore Falls Reserve
Bacon and Egg Rolls and relish
Vege burgers and relish
Tea, coffee, juice,
Lunch Camping Reserve ( Lyons Park)
Wraps and Rolls, sausage sandwiches THe Abbey B and B )
Post Paddle: Narromine football club
Burgers and buns : Mince patties, lettuce, tomato, beetroot slices, onion, tomato sauce
WOMDOMNOM close.
Post Paddle dinner
Cattleman's Country Motor Inn