supergolden bakes

Friday, 23 September 2016

Slow Cooker Mole Pulled Pork Enchiladas

Slow Cooker Mole Pulled Pork Enchiladas – an easy and delicious family meal.

Well it took a few false starts, a few days of unseasonably warm weather, but we are finally in autumn land. Since the arrival of Brutus the brute (this dog was so aptly named, glad we kept his moniker after adopting him) I am very attuned to seasonal changes. I usually take a walk through Nunhead cemetery every morning – the second largest of London's Victorian cemeteries. It is an enchanting place, quiet apart from the rustling of the trees and bird song early in the day, and where I do a lot of thinking and recipe plotting. The paths are now getting carpeted by fallen leaves and my thoughts have turned to comfort food.

Slow Cooker Mole Pulled Pork Enchiladas – an easy and delicious family meal.

Enchiladas have fabulous comfort food credentials but are still summery and colourful – perfect transitional food for the colder weather. I have brought my trusty slow cooker out of temporary summer retirement for this recipe and have a feeling it will be in use a lot from now on. Mole (mole poblano) is a traditional rich Mexican sauce flavoured with chilli and a little dark chocolate. My take on it is not very authentic – considering proper mole has upwards of 30 ingredients sometimes – but it is freaking delicious and super easy too. One thing that's pretty essential in mole sauce is chilli and using rehydrated dried chillies gives the sauce a rich, slightly smoky, taste. Since I don't use them very often I will rehydrate two or three, blitz them in a food processor and then freeze any leftovers in an ice cube tray for later use.

Slow Cooker Mole Pulled Pork Enchiladas – an easy and delicious family meal.

Despite the chilli, the mole sauce is not particularly spicy which is good if you are planning to serve these to youngsters. My two kids, who can be very fussy indeed, loved this dish. But for us grown ups, a generous topping of Baxters Jalapeños Deli Toppers brings a real injection of heat and flavour. The jalapeños also work great in nachos and most Mexican dishes.

This post is kindly sponsored by Baxters. All opinions are always honest and my own.
Slow Cooker Mole Pulled Pork Enchiladas – an easy and delicious family meal.

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Slow Cooker Mole Pulled Pork Enchiladas
These slow cooker mole pulled pork enchiladas are big on flavour but require very little effort. 

Serves 3-4 | Prep: 10 minutes | Cooking: 8 hours in slow cooker, 20 minutes in the oven

900g | 2lbs boneless pork shoulder
2 dried ancho chillies (you can also use 1tsp chipotle paste)
1x400g | 14oz can chopped tomatoes in tomato sauce
3 large garlic cloves, peeled
2 red onions, peeled and roughly chopped
4 squares dark chocolate
1 tbsp smooth peanut butter
1 tbsp sugar
1 small cinnamon stick
salt and pepper to season
a little vegetable oil to sear the pork
6 small flour tortillas (or four large)
100g | 3oz grated cheddar cheese (or more, if you like)
2-3 tbsp Baxters Jalapeños Deli Toppers, diced, to serve
fresh coriander (cilantro), roughly chopped, to serve

1. Season the pork with salt and black pepper. Heat a splash of vegetable oil in a large frying pan. Sear the pork on all sides until nicely browned and set aside.
2. Put the dried chillies in a bowl and cover with boiling water. Leave for five minutes to rehydrate. Remove the stalks, slice open and remove the seeds. Pulse with a little of the water in a blender or food processor until you have a thick paste.
3. Add the chopped tomatoes, onion, garlic, chocolate, peanut butter and sugar to the food processor and pulse until the ingredients are well blended.
4. Pour the sauce into the slow cooker and add the pork and cinnamon stick. Turn the pork over once to coat in the sauce but position fat-side up. Cook for 8 hours on low.
5. Preheat the oven to 180C (350F). Carefully transfer the pork to a platter and shred with a fork, discarding any large pieces of fat.
6. Remove the cinnamon stick from the sauce and if you can strain some of the fat off either by chilling it and removing the fat layer or by using a gravy fat separator jug.
7. Mix a few tablespoons of the sauce in with the pulled pork. Pour half of remaining sauce in a large baking dish (my dish was too small you will note).
8. Divide the meat between the tortillas and roll them up tightly. Place in the baking dish, seam side down.
9. Top with remaining sauce and sprinkle with the cheese. Bake for 20-25 minutes or until the cheese is melted.
10. Sprinkle the chopped jalapeños and coriander over the enchiladas and serve warm.

Wednesday, 21 September 2016

Blueberry and Almond Traybake

This blueberry and almond traybake is made with sugar substitute and a secret ingredient. Delicious and under 200 calories per slice.

Canderel challenged me recently to test their new product – a zero calorie sugar alternative that tastes, looks and feels just like sugar. Well I am always up for a baking challenge and I was curious to see if it would pass the test with my friends and family. Canderel Sugarly does indeed look like sugar and, unlike most sweeteners, provides the same level of sweetness. What's even better, it behaves much the same way as sugar when whisked with other ingredients. 

I wanted to bake something that would not only be lower calorie thanks to Canderel Sugarly, but also lower fat. In the end inspiration came from a cookbook I used to bake a lot from, Red Velvet and Chocolate Heartache* which is all about vegetable-based cakes and desserts. I have made so many recipes from this book that most of the pages bear the marks and stains of repeated use. One of the recipes stood out as a good candidate for my experiment and with a little tweaking became this blueberry and almond traybake. This cake is not only sugarless it is also dairy free - the butter being replaced by a rather unexpected ingredient. Can you guess what?

This blueberry and almond traybake is made with sugar substitute and a secret ingredient. Delicious and under 200 calories per slice.

I won't keep you in suspense... the butter is replaced by grated potato! And I know this sounds a little bizarre but it works great. The cake is really light but moist thanks to the ground almonds. The level of sweetness provided by Canderel Sugarly and the blueberries is just right and no one guessed it wasn't made with sugar. Or, in fact, without butter. I can happily report people came back for seconds when my husband shared this at his office. But I would definitely fold a few more blueberries into the batter next time - have adjusted this in the recipe below.

This post is written in collaboration with Canderel Sugarly. I was supplied with the product
and compensated for my work. All opinions remain my own.
Items marked with an asterisk are affiliate links.

This blueberry and almond traybake is made with sugar substitute and a secret ingredient. Delicious and under 200 calories per slice.

print recipe

Blueberry and Almond Traybake
Made with sweetener and potato this delicious and easy traybake is under 200 calories per slice based on ten servings.

Makes 10 slices

3 medium eggs
100g | 3.5oz Canderel Sugarly
200g | 7oz finely grated potato (such as Maris Piper)
100g | 3.5oz ground almonds
100g | 3.5oz  plain (all purpose) flour
2 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
200g | 7oz blueberries tossed in 1 tbsp flour
80g | 3oz flaked almonds
3 tbsp apricot jam + 1 tbsp water (optional)

1. Preheat the oven to 180C (350F) and line a 20cm/8in square tin with baking paper. 
2. Peel and grate the potato really finely and then squeeze some of the moisture out. Set aside.
3. Whisk the eggs and Canderel Sugarly together for 3-4 minutes at maximum speed until pale and double in volume. 
4. Whisk in the grated potato until well combined.
5. Add the ground almonds, flour, baking powder, vanilla and salt and whisk until incorporated.
6. Fold in half the blueberries and pour the batter into the prepared tin.
7. Dot the remaining blueberries over the top, pushing them gently halfway into the batter. Sprinkle with the flaked almonds.
8. Bake for 30 minutes. Lift the cake out of the tin and transfer to a cooling rack.
9. Warm the jam and water in the microwave for 30 seconds and stir together. Carefully brush over the cake to glaze.
10. Cut into squares and serve. Keep any leftovers in an airtight container and consume within a day.