Mini savoury crème fraîche flapjack cups topped with pulled pork and apple slaw
Ingredients
Flapjacks
- 250g LANCEWOOD Cultured Cream
- 2 eggs, beaten
- 500g cake flour, sifted
- 450ml full-cream milk
- salt and freshly ground black pepper, to taste
Pulled pork
- 1kg boneless pork shoulder
- 5ml (1 tsp) ground cumin
- 10ml (2 tsp) ground coriander
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) vegetable oil
- 500ml (2 cups) vegetable stock
- 1 x 400g tub whole peeled tomatoes
Apple slaw
- 4 Granny Smith apples, seeded and grated
- 10ml (2 tsp) Dijon mustard
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) LANCEWOOD Plain Yoghurt
- fresh thyme sprigs, to serve
Instructions
For the flapcakes, blend all the ingredients together in a food processor until combined. The dough might have a few lumps from the crème fraîche. Heat a non-stick frying pan (without using oil) over medium-high heat, spoon 80ml batter rounds into the pan and fry until bubbles show on the top of the flapjack, 3 minutes.
Flip over and fry for a further 2 minutes until cooked. Preheat the grill. Push the flapjacks into the cups of a muffin tray that have been sprayed with cooking spray to form cups and place under the grill until golden brown, 5 – 8 minutes.
Preheat the oven to 180°C.
For the pulled pork, rub the meat with the spices, season and brown the meat all sides in the olive oil in a pan over high heat, 10 minutes. Place in a roasting pan and cover with the stock and tomatoes and cook, covered with foil, 1 – 1½ hours. Remove from oven and take the meat out of the sauce. Pour the sauce into a saucepan and cook over medium heat until it reduces, 45 minutes. Use two forks to pull the pork. Once the sauce is thick, mix with the pulled pork.
For the apple slaw, mix together all the ingredients.
Fill the flap jack cups with pulled pork and slaw and serve garnished with fresh thyme sprigs.
