I just can't seem to take a trick when it comes to meals this week. Can't bake anything, and hence use the grill function on the oven! You pick a "light" meal because the weather is warm, only for it to turn cold.... what are you to do??? I decided last night I just was not going to run out to the shops to buy anything different - I was going to use food that I had already planned for the week - and that was these pork skewers. There hadn't been any rain during the day - checked the weather chart - looked OK - should be right for a BBQ! Famous last words - just as I light the BBQ the heavens opened up. Thank goodness I was able to cook these before it got too heavy!
I don't know about you but I am very unimpressed with this current Sydney weather. Isn't is supposed to be spring???
Anyway, back to the reason we come here - food!! I saw this recipe in the current edition of the MasterChef Magazine - Matt Preston was doing a section on 6 of the best restaurant dishes. This one caught my eye - very simple ingredients - it is one of Chef Sujet Saekham's recipes from the new Sydney restaurant House. It was lovely - unexpectedly delicious even - based on the simplicity of the ingredients.
Makes approx 16
4 coriander roots, washed, roughly chopped
3 cloves garlic, chopped
1/2 cup (135g) grated palm sugar
1 tsp white pepper
1/3 cup peanut oil
1kg pork fillet, cut into cubes, or 10cm strips
1/4 cup light soy sauce
1/4 cup oyster sauce
2 tsp dark soy sauce
Steamed jasmine, coriander leaves, and lime wedges to serve
To make the marinade, process the coriander roots, garlic, palm sugar, salt and pepper with 2 tbs oil in a food processor, until it turns to paste.
Combine the pork and the marinade in a large bowl. Toss well. Cover with plastic wrap and refrigerate for at least 2 hours.
To make the soy dipping sauce, combine the light soy, oyster and dark soy in a small bowl. Set aside until needed.
Thread the pork onto skewers that have been soaked for several hours in water. Place the threaded pork skewers onto a large tray. Drizzle with the remaining 2 tbs oil.
Preheat a lightly oiled chargrill pan or barbeque to medium high. Cook the skewers for 3 minutes each side, or until charred and cooked through.
Season with salt and pepper.
Place skewers on a platter and scatter with coriander leaves.
Serve with rice, lime wedges and soy dipping sauce.
So Dear Readers does the weather often play havoc with your meal selections? Are you organised and hate deviation, or do you just "wing" meals at the last minute?
Joy, oh joy - I just figured out how to get my oven door back on!!!! I can bake again!!!