1/4 cup all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon black pepper
2 lbs. pork shoulder (also called pork butt)
1/4 cup oil
1 14 1/2-oz. can chicken broth
1 14 1/2-oz. can stewed tomatoes
2 8-oz. cans tomato sauce
2 crushed large garlic cloves
1 tablespoon oregano
1 teaspoon salt
1 teaspoon cumin
2 teaspoons chili powder
1 large onion
2 large carrots
2 ears corn (yellow or white)
1 15-oz. can garbanzo beans with liquidMethod
Trim off unwanted fat from pork, then cut into generous bite-size pieces. In a small mixing bowl, whisk together flour, seasoned salt and pepper. Add pork chunks to a large mixing bowl. Coat with flour mixture by adding a little flour mixture at a time while moving the pork pieces around.
Heat oil in a Dutch oven (or large soup pot). When oil is hot, add pork and cook on medium-high until browned, stirring occasionally.
Add chicken broth, stewed tomatoes, tomato sauce, garlic, oregano, salt, cumin and chili powder to pork. Cut onion into 8 wedges and add to stew. Heat stew to boiling, then reduce heat. Cover and simmer on a gentle boil for 1 1/2 hours, or until meat is almost tender.
Cut carrots and corn into 1-inch pieces (or if preferred, you can slice the corn kernels off the cobs before adding it to the stew.) Add carrots, corn and garbanzo beans (with the liquid) to stew. Heat to boiling again, then reduce heat to low. Cover again and simmer on a gentle boil for 30 minutes or until meat and vegetables are tender. [/b]
1 c. chocolate biscuit (cookie) crumbs
1/2 c. melted butter
1/4 c. instant coffee granules
8 Tbsp. One Barrel rum
3 eggs, separated
1 tin condensed milk
1/2 c. icing sugar
1/4 tsp. cream of tartar
1/2 c. caster or granulated sugar
1 Tbsp. brown sugar (optional)
Preheat oven to 375 degrees. Mix the cookie crumbs with the melted butter and press into a pie dish with your fingers. Bake for 8 minutes, remove and cool completely.
Mix coffee granules into the rum until they are dissolved, set aside. Beat yolks with the condensed milk until light and fluffy. Stir in the icing sugar and the rum and coffee mixture. Pour into the pie crust and put into a preheated oven, 350 degrees for 30 minutes. Meanwhile, beat the egg whites, adding the cream of tartar, beat about 20 seconds.
When the egg whites are starting to form soft peaks, gradually add the 1/2 cup of caster or granulated sugar. Continue beating until the mixture forms stiff peaks. When your pie has had 30 minutes in the oven, take it out, turn up the temperature to 400 degrees. Spread or pipe the egg white mixture over the top, bake for five minutes. Allow to cool, then place in the refrigerator for three to four hours.
For extra luxury, serve with cream into which you have stirred a tablespoon of brown sugar and a tablespoon of rum.