Recreate Kim McCosker's favourite recipes that she cooked during the live cooking demonstration at Stockland Point Cook on Saturday 29 June.
Want more? Purchase Kim's 'The Easiest Slow Cooker Book Ever!' here
. After more fine dining recipes? Purchase Kim's 'Celebrations - The Easiest Entertaining Cookbook Ever' here
Pulled Pork Burgers
Makes 12 Fabulous Burgers
I have made this dish over a dozen times; my boys and all their friends love it. I love it too, it’s easy and there is always less washing up. I serve it on fresh, crunchy bread rolls, topped with coleslaw. These burgers are a HUGE HIT everyone!
2KG boneless pork shoulder, remove the outer layer of fat and discard
2/3 cup apple cider vinegar
1.5 cup Smokey BBQ sauce
Place the pork into the slow cooker and add the vinegar.
Cover and cook on LOW for 8 hours
Drain the liquid, and using two forks, shred the meat, pulling it apart (it reminds me of fairy-floss that’s how easily it shreds)
Stir in BBQ sauce through the meat. (Kim uses McCormick’s Vintage Smokehouse BBQ sauce, it’s delicious)
1 tablespoon GF red curry paste
600 grams skinless chicken breast chopped into bite-size pieces
2 tablespoons peanut butter
400ml coconut cream
In a non-stick frying pan over medium heat, sauté the curry paste for 30 seconds.
Add the chicken and toss to coat.
Add the peanut butter and stir.
Reduce the heat, add coconut cream, stirring to combine.
Simmer for 12 to 15 minutes allowing time for the delicious flavours to develop.
Optional: Just before adding the coconut cream, add some chopped, mixed veggies.
Serve over boiled rice, sprinkled with fresh coriander.
1KG mixed dried fruit
3 cups (750ml) cold tea of choice
3 cups (450g) self-raising flour
1 cup (120g) pecan nuts
In a large mixing bowl, place the fruit.
Pour over the tea, cover with cling wrap and soak overnight.
Preheat oven to 125C. Line a 22cm cake tin with baking paper
Add the flour, and stir to combine; this is a thick mixture so you may need a little elbow grease.
Using a spatula, scrape the mixture into the prepaid tin.
Decorate with pecans, starting from the outside in; laying them in a circular pattern.
Bake for 2 ½ hours. Remove and leave to cool completely.
Refrigerated, this will keep in an air-tight container for weeks.