Pulled Pork, Coleslaw, Baked Beans and Ladi Pav

Ingredients

• 450 g Green Cabbage (about 1/2 medium head, finely shredded)
• 1 large Carrot (peeled and shredded)
• 0.25 medium Yellow Onion (finely grated)
• 1 cup Mayonnaise (use a good quality, full-fat variety)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Granulated Sugar
• 0.5 tsp Celery Seed
• 0.75 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Vegetables

   • In a large bowl, combine the finely shredded green cabbage, shredded carrot, and grated yellow onion.
   • Toss the vegetables together to ensure they are evenly mixed.
2. 2

   Make the Dressing

   • In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and freshly ground black pepper.
   • Continue whisking until the sugar is fully dissolved and the dressing is smooth and creamy.
3. 3

   Combine and Toss

   • Pour the prepared dressing over the shredded vegetables.
   • Use a spatula or large spoon to toss everything together, ensuring the vegetables are thoroughly and evenly coated.
4. 4

   Chill and Meld Flavors

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
   • This chilling time is crucial for the flavors to meld and the cabbage to soften slightly. For the best flavor and texture, chill for 1-2 hours.
5. 5

   Serve

   • Give the coleslaw a final stir before serving.
   • Serve cold as a side dish for barbecues, sandwiches, or fried chicken.

Ingredients

• 8 oz bacon (chopped)
• 1 medium onion (chopped)
• 60 oz navy beans, canned (rinsed and drained (about 4 15-oz cans))
• 1 cup ketchup
• 0.25 cup molasses
• 0.5 cup brown sugar (packed)
• 2 tbsp apple cider vinegar
• 2 tbsp dijon mustard
• 1 tbsp worcestershire sauce
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Preheat oven to 325°F (165°C).

2. 2

   In a large oven-safe Dutch oven or skillet, cook the chopped bacon over medium heat until crisp, about 8-10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet.

3. 3

   Add the chopped onion to the skillet with the bacon fat and sauté over medium heat until softened and translucent, about 5-6 minutes.

4. 4

   In a large mixing bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, salt, and pepper to create the sauce.

5. 5

   Add the rinsed and drained navy beans, the sautéed onion, and half of the crispy bacon to the sauce. Stir gently to combine, ensuring everything is evenly coated.

6. 6

   Pour the bean mixture into a 2-quart baking dish (or keep it in the Dutch oven if using). Sprinkle the remaining bacon evenly over the top.

7. 7

   Bake uncovered for 75 minutes, or until the sauce is bubbly, thick, and has caramelized around the edges.

8. 8

Ingredients

• 3 cup maida (approx 375g)
• 1.5 tsp instant dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 0.5 cup milk (warm)
• 0.5 cup water (warm, adjust as needed)
• 2 tbsp butter (melted)
• 1 tbsp butter for brushing (melted)

Instructions

1. 1

   Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.

2. 2

   Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.

3. 3

   Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.

4. 4

   First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.

5. 5

   Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.

6. 6

   Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.

7. 7

   Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.

8. 8

   Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.