Description
Honey chilli pork griskin kebabs with Mexican street corn
Honey chilli pork griskin kebabs
8 wooden kebab sticks, soaked in cold water for 20 minutes if cooking on a coal grill.
500g griskins
1 onion, peeled , cut in half and then into bite size pieces
1 teaspoon chipotle chilli paste
1 tablespoon oil
1 tablespoon soy sauce
2 teaspoons soft brown sugar
2 teaspoons cider vinegar
200ml dry cider
1 tablespoon Worcestershire sauce
2 teaspoons honey
Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate. Boil the cider and honey until reduced by half. Add the Worcestershire sauce.
Cook on a hot grill, turning frequently and brushing or spritzing with the cider reduction as you go.
Mexican street corn
4 corn on the cob
1 tablespoon oil
25ml mayonnaise
25ml sour cream
1 clove garlic, finely grated
35g finely grated parmesan or crumbled feta
2 tablespoons finely chopped coriander
Chilli powder to sprinkle
Cook the corn in boiling, salted water for a minute. Drain well and pat dry. Brush with oil and cook on a hot grill to scorch all over. Mix the mayonnaise with the sour cream and garlic and brush liberally all over the corn. Sprinkle over the cheese and coriander to coat and sprinkle with chilli powder to finish.
Coffee Cake
250g soft butter
125g castor sugar
125g soft brown sugar
3 eggs
50g chopped walnuts
225g self raising flour
50g chopped dates
1 vanilla extract
Set oven to 180°c and line a loaf tin or baking tin with parchment paper.
Beat the butter and sugars together until pale and...
Published 10/12/24
250ml double cream
50g soft brown sugar
1 teaspoon vanilla
1 egg
100g dark chocolate chopped
Simmer the cream, sugar and vanilla until the sugar has dissolved. Pour over the dark chocolate and stir until melted. Cool for 5 minutes and whisk in the egg. Pour into 4 ramekins or glasses and...
Published 09/28/24