Ruth

Blackened Mushroom Tacos with Collard Green Slaw
Yield: 8 tacos Prep Time: 30 minutes Cook Time: 5 minutes Total Time: 35 minutes

Ingredients:

For the Blackened Mushroom Tacos
2 tablespoons extra virgin olive oil (or avocado oil)
1lb shiitake mushrooms, thinly sliced (oyster mushrooms or portobello would also work)
2 teaspoons smoked paprika
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4-1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/2 teaspoon salt
8 corn tortillas, warmed
rice and black beans, for serving

For the Avocado Cream
1 large ripe avocado, pitted
juice of 1-2 limes (about 3 tablespoons)
1/4 cup cilantro
water to thin

For the Collard Green Slaw
2 cups thinly sliced collard greens (about 1 small bunch)
1 cup thinly sliced red cabbage (about 1/2 small head)
1/2 cup thinly sliced red onion (about 1/2 small)
1/2 cup radishes (about 4 radishes)
1/4 cup fresh cilantro
zest and juice of 1 lime
1/2 teaspoon salt

Directions:
For the Collard Green Slaw: In a large bowl, combine the collard greens, cabbage, red onion, radishes, cilantro, lime zest, lime juice and salt. Using your hands, massage the juice into the greens then stir to combine. Cover and refrigerate until ready to serve.
Fort the Avocado Cream: In a blender or food processor, combine the avocado, lime juice, cilantro, a pinch of salt and a few tablespoons of water. Blend until smooth. Add more water to thin, as needed. The texture should be thick and creamy.
For the Blackened Mushrooms: In a large skillet, warm the oil over medium heat. Add the mushrooms and the seasonings then stir until evenly coated. Cook for about 5 minutes, just until mushrooms are softened.
Spread each tortilla with avocado cream then top with cooked mushrooms and collard slaw. Serve warm and enjoy!

SEVILLE ORANGE MARMALADE
Yield: 5 X 450G JARS prep time: 1 DAY 2 HOURS cook time: 10 MINUTES total time: 1 DAY 2 HOURS 10 MINUTES

INGREDIENTS
675g (1lb 8oz) Seville oranges
1 lemon
1.4kg (3lb) granulated, cane sugar
1.75 litres (3 pints) water

INSTRUCTIONS
1. Juice the oranges and pour the juice with the water into a large, lidded pan with a capacity of 6-8 litres. Remove the inner membranes and pips from the oranges. Do not remove the pith from the oranges.
2. Juice the lemon and add the juice to the pan. Put the orange membranes and the lemon shells into a food processor or mini-chopper and chop finely. Put the chopped membranes, and any pips into a 30 cm x 30cm piece of thin cotton muslin. Tie this up with string and add to the pan. Shred the oranges and add the peel to the pan. If possible, leave the pan overnight to allow the fruit to soak.
3. Next day, bring the lidded pan to boil, turn down the heat and simmer very gently for two hours. The peel should be very tender and the contents of the pan reduced by a third. Warm the sugar in a low oven, 140℃ /275℉/Gas 1.
4. Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon. Add the sugar to the pan and stir until dissolved.
5. Gradually bring the pan to a rolling boil and test for a set after 7 minutes, using the flake test. Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the marmalade has reached setting point of 104.5℃ (220℉) it will drip then hang on the side of the spoon.
6. Leave the marmalade to cool for 5-10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon. Gently stir the marmalade to distribute the peel.
7. Pour the marmalade into clean, warm sterilized jars and cover with new twist top lids. Alternatively, seal the jars with waxed discs and when cold, apply cellophane covers secured with elastic bands. Leave the jars upright and undisturbed to set.

Slow Cooker Korean BBQ Tacos
Serves: 6-8 servings

Ingredients

3 lbs. boneless pork loin
8 oz hoisin sauce
¼ cup soy sauce
⅔ Cup honey
¼ tsp. ginger
2 Tbs. lemon OR lime juice
Slaw mix or shredded cabbage to top tacos
Corn tortillas

Instructions

Place pork in slow cooker.
Stir hoisin sauce, soy sauce, honey, ginger and lemon juice together.
Pour over pork.
Cook on high 5-6 hours or low 7-8 hours.
Shred meat with a fork.
Serve in taco shells topped with slaw. Or serve over rice.

Slow Cooker Korean BBQ over rice

You can also have the Korean BBQ meat served over rice. You can top it with the slaw and a little diced red pepper, like haystacks. You can also add other raw vegetables, like broccoli, carrots, onion etc.