Leftover slow cooker pulled ham hock and chicken thigh coconut kale cabbage curry
Leftover slow cooker pulled ham hock and chicken thigh coconut kale cabbage curry.
#yummylummy #foodphotography #lowcarb #noaddedsugar #MasterChefAU
Ham hock, Chicken, Celery, Carrot, Cabbage, Kale, Coconut cream, Curry powder, Coriander, Lemon zest, Lemon juice, Parsley, Tomatoes, Peanuts, Sunflower seeds, Pumpkin seeds
G'day food lovers,
Tonight I cooked leftover slow cooker pulled ham hock and chicken thigh coconut kale cabbage curry.
I softened some carrot and celery in a frypan. I then added in some curry powder, cabbage and kale and cooked until it was soft. I then added the leftover slow cooker pulled pork and chicken meat and moved it around the frypan with everything else until it took on some colour. I deglased the pan with lemon juice and added the lemon zest and then sweetened the deal with coconut cream, coriander, and halved cherry tomatoes. I put it on a plate and garnished it with chopped parsley. It was delicious.
If you're interested in how I pulled my meat, I put my pork and thigh into a slow cooker on Sunday with some stock and cloves I cooked my meat for six hours on a low heat. Using a couple of forks I pulled my meat off the bone and macerated it with my hands.
Leftover slow cooker pulled ham hock and chicken thigh coconut kale cabbage curry
Leftover slow cooker pulled ham hock and chicken thigh coconut kale cabbage curry.
#yummylummy #foodphotography #lowcarb #noaddedsugar #MasterChefAU
Ham hock, Chicken, Celery, Carrot, Cabbage, Kale, Coconut cream, Curry powder, Coriander, Lemon zest, Lemon juice, Parsley, Tomatoes, Peanuts, Sunflower seeds, Pumpkin seeds
G'day food lovers,
Tonight I cooked leftover slow cooker pulled ham hock and chicken thigh coconut kale cabbage curry.
I softened some carrot and celery in a frypan. I then added in some curry powder, cabbage and kale and cooked until it was soft. I then added the leftover slow cooker pulled pork and chicken meat and moved it around the frypan with everything else until it took on some colour. I deglased the pan with lemon juice and added the lemon zest and then sweetened the deal with coconut cream, coriander, and halved cherry tomatoes. I put it on a plate and garnished it with chopped parsley. It was delicious.
If you're interested in how I pulled my meat, I put my pork and thigh into a slow cooker on Sunday with some stock and cloves I cooked my meat for six hours on a low heat. Using a couple of forks I pulled my meat off the bone and macerated it with my hands.