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Father's Day Delights!
Father's Day is the perfect excuse to spoil Dad with some seriously delicious eats, and what better way to do that than with a couple of hearty, crowd-pleasing recipes? Pulled Pork Burgers with Coleslaw—a slow cooker miracle of smoky, tender pork, piled into soft buns, and topped with a crunchy, tangy coleslaw. And of course, we must satisfy Dad's sweet tooth! Get the kids in the kitchen to prepare Banana Split Lasagna, a fun twist on the classic dessert, layered with creamy goodness, fresh bananas, and all the fixings. Get ready to make this Father’s Day extra special!
Pulled Pork Burgers with Coleslaw
Ingredients :
serves 4-6
Cooking notes:
serves 4-6
-
1 brown onion
-
1 1/2 tbsp cajun spice mix (or BBQ spice mix of your choice)
-
250ml BBQ sauce
-
1kg pork collar butt
-
250g coleslaw
-
100g aioli
-
4-6 burger buns (or buns of choice)
Method
- Slice onion and add to slow cooker with 1/2 cup BBQ sauce, spice mix and 1 tbsp water. Combine well.
- Halve and add pork, turn to coat in the spice mixture. Cook for 4 hours on your cooker's highest setting.
- Use 2 forks to shred the pork and return to the sauce to toss. Season to taste with salt and pepper. Stir through extra BBQ sauce if desired
- Add coleslaw and aioli to a large bowl. Toss to combine. Season to taste with salt and pepper.
- Serve pulled pork, coleslaw and buns tableside.
- We used a cajun spice blend, if you want to make one from ingredients at home use 1 tsp smoked paprika, 1 tsp ground sweet paprika, 1/2 tsp onion powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp yellow mustard powder.
- If you like spice, add cayenne pepper, ground chilli, dried chilli flakes or chipotle powder into your cajun spice mix, or add a few dashes of hot sauce into the slow cooker.
- Season the coleslaw with apple cider vinegar if you like a tangy flavour.
- This pulled pork is a great base for many dishes. Stuff it into burger buns, as a topping for loaded wedges, in tacos or burritos, for nachos, as a pizza topping, make pulled pork ramen, or use it as a filling for baked potatoes.
Want to make this at home? We used Beerenberg BBQ Sauce, Fine Food Aioli 2-pack and Abhi's Wheat Burger Buns from the Dinner Twist Marketplace.
Banana Split Lasagne
Ingredients :
Cooking notes:
- 1 1/2 cup biscuits of choice
- 75g melted butter
- pinch salt
- 3 bananas
- 250g cream cheese (bring out of fridge 30-45 minutes before use)
- 1/4 cup sugar
- 1 cup whipping cream
Toppings
- 150g dark chocolate
- 1/4 cup whipping cream
- strawberries
- maraschino cherries
- nuts of choice (we used walnuts)
- Sprinkles
Method
- Add biscuits to a small blender and blender to a fine, sand-like crumb. Add to a bowl with melted butter and salt. Mix to combine.
- Firmly press biscuit mix into the base of a lined oven dish or your preferred dish (reserve bowl for step 4).
- Slice 1 banana and layer on top of biscuit base. Set aside in the fridge while you prepare the filling.
- Add cream cheese and sugar to the reserved bowl and use a hand mixer to beat until light and fluffy.
- Add whipping cream to a separate bowl and use a hand mixer to whisk to firm peaks. Fold into cream cheese mixture and gently mix to combine. Spread over biscuits and banana base. Set in the fridge for 2 hours (or overnight if preparing ahead of time).
- Optional: To make chocolate ganache; add chocolate and cream to a saucepan over medium heat. Whisk often until chocolate is melted and combined with cream. Remove from heat. Instead of making chocolate ganache, you can use a chocolate sauce.
- Slice the remaining bananas and strawberries. Roughly chop nuts. Drizzle ganache over the filling and layer bananas, strawberries, nuts, cherries and sprinkles on top. Add a second layer of ganache and toppings if desired.
- Set in the fridge until you are ready to serve.
- We used choc-chip biscuits, you can use plain biscuits, chocolate, shortbread, or some plain crackers with sugar added to taste.
- Whisk the cream straight from the fridge. Doing this and using a clean bowl to whisk the cream gives you the best result for firm peaks.
- This dessert is a fun vessel for anything you want to add! Switch chocolate ganache for caramel sauce or passionfruit pulp. Switch fruits for your favourites; pineapple and berries will all be delicious. Omit the nuts if preferred, we used walnuts, but they can be switched for pecans, almonds or pistachios.
Want to make this at home? We used Leda Bakery Gluten-free Chocolate Chip Cookies, Organic Times Organic Salted Butter and WA Strawberries from the Dinner Twist Marketplace.
