water, vegetable fats (palmkernel, palm), sugar, italian rice, emulsifiers (sodium stearoyl lactylate, mono and diglycerides of fatty acids, polyglycerol esters of fatty acids), stabilizers (hydroxypropilmethylcelulose, dipotassium phosphate, guar gum, xanthan gum), sea salt, flavourings.
- Preheat oven to 160°C fan-forced. Heat oil in a heavy-based, ovenproof casserole dish over medium heat. Cook onion and garlic until softened. Add cannellini beans, tomato, syrup, mustard, bay leaves, sugar and 2 cups cold water. Bring to the boil. Transfer dish to oven. Bake, covered, for 2 hours. During this time check the beans to make sure the liquid has not evaporated, if it has add a small amount of water to stop the beans drying out.
- Remove cover. Add red wine vinegar, stir. Bake for 20 to 30 minutes or until thickened.
- Serve in bowls topped with Cheez Sprinkles, fresh basil and toasted bread with pesto drizzle.
- If you find that the beans are too sweet, add a little more red wine vinegar before serving.
*The secret to rich beans is a long, slow cook in the oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor.
- Generously season both sides of pork steaks with salt. Let sit on a wire rack set inside a sheet tray at least 30 minutes and up to 1 hour.
- Meanwhile, stir chiles and liquor in a small bowl or glass measuring cup and let sit at least 30 minutes and up to 2 hours.
- Peel 4 wide strips of zest from orange with a vegetable peeler, leaving white pith behind.
- Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over high until it begins to smoke, about 3 minutes. Add pork, cinnamon stick, and 1 thyme sprig to pan and cook, turning pork once, until steaks are browned on both sides but still pink in the center, 3–4 minutes per side.
- Transfer steaks to a plate, reserving cinnamon stick in skillet; discard thyme. Reduce heat to medium-high. Cook onion and remaining 2 Tbsp. oil in skillet, stirring occasionally, until onion is translucent, tender, and just beginning to brown, 5–7 minutes.
- Strain chiles through a fine-mesh sieve into a small bowl (reserve liquor for a spicy cocktail). Add chiles, garlic, orange zest, and remaining 2 thyme sprigs to skillet and cook, stirring occasionally, until chiles are tender and just beginning to brown, about 4 minutes.
- Add syrup and vinegar, season with ¾ tsp. salt, and increase heat to high.
- Cook, stirring occasionally, until mixture is thick and syrupy, 6–8 minutes.
- Transfer steaks and any accumulated juices to skillet and cook, basting steaks with maple glaze, until syrup is thickened and steaks are glazed over, 2–3 minutes.
- Discard cinnamon stick, orange zest, and thyme sprigs.
- Divide steaks among plates and pour pan juices over.
Ingredients: Shiitake Mushroom, Garlic, Maltose, Sustainable Palm Oil, Sugar, Spices, Salt, Maltosdextrin, Yeast Extract, Soy Sauce Powder.
Certified organic raw kombucha (sparkling water, wild kombucha culture, black tea*, green tea*), natural sweeteners (erythritol* and steviol glycosides*), natural mango flavour, natural passionfruit flavour, natural lemongrass flavour, lemon juice*.