Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

It’s Taco Tuesday! This is a killer taco combo your family will love. For best results start this recipe a day ahead.


You'll Need

1 kg boneless pork shoulder, trimmed of skin and excess fat

2 tbs fennel seeds

1 tbs white peppercorns

1 tsp dried chilli flakes

2 tsp ancho chilli powder (from speciality food stores)

2 cloves garlic

1 tsp coriander seeds

1 tsp cumin seeds

1 tbs smoky paprika

2 tbs brown sugar

salt

1 to 2 cups chicken stock

good quality corn tortillas

good quality chipotle sauce (if desired)

shredded red onion

fresh pineapple, thinly sliced

kewpie mayonnaise

Method

Slow cooker method (preferred)

Grind the garlic and dry rub ingredients together with a large pinch of salt together until you have a rough paste. Rub into the pork well, marinate and refrigerate overnight.

Heat the slow cooker to LOW and place the pork and cup of chicken stock into the slow cooker and cook for 8 hrs or until tender and falling apart. Shred the meat with two forks. Toast the tortillas and fill with the pork, chipotle sauce, red onion, pineapple and a drizzle of kewpie mayo.

Conventional method

Grind the garlic and dry rub ingredients together with a large pinch of salt together until you have a rough paste. Rub into the pork well, marinate and refrigerate overnight.

Pre heat the oven to 140C.

Add 2 cups of chicken stock and the marinated pork to a  heavy based ovenproof pot with a tight fitting lid. Cook for 4 – 5 hrs turning over once halfway through cooking time. Check the pork each hour to make sure that the cooking liquid has not evaporated. If so, add a little more as you don’t want the pork to dry out.

Once done shred the meat with two forks. Toast the tortillas and fill with the pork, chipotle sauce, red onion, pineapple and a drizzle of kewpie mayo.

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