MARK Independence Day today with these American-themed recipes, supplied by Newman’s Own.
Texan Quarter Pounders with Ranch Slaw (serves 4)
1 onion, chopped
1 teaspoon each paprika, ground cumin, mixed herbs
500g minced steak or beef
1 tablespoon Worcestershire sauce
Half each small red and white cabbage, thinly shredded
Half small red onion, thinly sliced
1 large carrot, coarsely grated
5 tablespoons Newman’s Own Ranch dressing
1. Cook the onion for 3-4 minutes over a low heat until softened. Stir in the cumin and paprika and cook for 1 minute.
2. Place the beef in a large bowl with the herbs and Worcestershire sauce, season well with salt and freshly ground black pepper. Stir in the cooled onion and spice mixture and mix well until all the ingredients are combined. Divide the mixture into 4 and shape into burgers. Chill for 30 minutes.
3. Combine all the ingredients together in a large bowl and mix well. Cover and leave to stand as you cook the burgers.
Carolina Pulled Pork with Apple and Coleslaw (serves 6-8)
2kg joint boneless pork shoulder, rind removed
85g Newman’s Own Carolina Style rub
2 eating apples, cored
2tsp cider vinegar
2 carrots, peeled and coarsely grated
4 spring onions, thinly sliced
Half small red cabbage, thinly shredded
5 tablespoons light mayonnaise
5tbsp natural yogurt
2tbsp chopped fresh parsley
6-8 large white baps
1. Slather the pork all over with the rub. Place in the bottom of a roasting tin, pour water into the base and cover tightly with foil. Cook low and slow for about 5 hours.
2. Chop the apple into small pieces, place in a large bowl and pour over the cider vinegar. Stir in remaining coleslaw ingredients and mix well.
3. Lay scored pork rind in a shallow roasting tin and pour over boiling water. Leave for a few minutes, then pour off the water and pat dry with kitchen paper.
4. Increase the oven temperature to 200°C, cook the rind for about 30 minutes until crackled.