Ham & Pineapple Kebabs – serves 4

30 06 2006

 

Cooked ham and pineapple chunks are threaded on skewers and coated with a zesty, sweet glaze.

INGREDIENTS:
3 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard

METHOD:
1. Preheat grill for high heat.

2. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.

3. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Preparation time: 15 mins
Cooking time: 8 mins





Pork & Seashells with Summer Vegetable – serves 4

3 06 2006

"Chunks of browned pork and summer vegetables are cooked in a tomato sauce and served over seashell pasta."

INGREDIENTS:
225 g seashell pasta
20 ml olive oil, divided
3 boneless pork loin chops, cut into bite sized pieces
Worcestershire sauce to taste
salt and pepper to taste
60 g green bell pepper, chopped
1/2 yellow squash, cut into bite sized pieces
1/2 zucchini, cut into bite sized pieces
85 g fresh mushrooms, sliced
55 g onion, chopped
1-1/2 cloves garlic, finely chopped
1/2 (15 ounce) can tomato sauce
1/2 (14.5 ounce) can diced tomatoes with juice
15 g tomato paste
30 ml red wine
3 g dried basil
0.7 g dried thyme
0.8 g dried oregano
1 bay leaves
1/2 dash red pepper flakes
grated Parmesan cheese for topping

METHOD:
1. Bring a large pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the pork in the skillet, and season with Worcestershire sauce, salt, and pepper. Cook and stir 10 minutes, or until almost done. Remove from heat, and set aside.
3. Heat the remaining olive oil in the skillet over medium heat. Cook and stir the green pepper, squash, zucchini, mushrooms, onion, and garlic 3 to 4 minutes. Return the pork to the skillet.
4. Mix in the tomato sauce, diced tomatoes, tomato paste, and wine into the skillet. Season with basil, thyme, oregano, bay leaves, and red pepper flakes. Reduce heat to low, and simmer 35 minutes. Remove the bay leaves, and serve over the cooked pasta with a sprinkling of Parmesan cheese.

Prep Time:15 Minutes
Cook Time:1 Hour
Ready In:1 Hour 15 Minutes

Courtesy of Collier Austin, from AllRecipes.





Coffee Pork Ribs – serves 4

28 03 2006

Ingredients:
1 cup strong coffee
1 tsp cornstarch
1 egg white
1 head garlic, minced
3 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp sugar
1/3 cup white or shaoxing wine
1/2 kg pork ribs (preferably with some fat)
2 tbsp oil

Garnish:
Pinch of toasted almond flakes
Pinch of toasted sesame seeds

METHOD:
1. Combine all ingredients, except pork and oil, to form marinade
2. Marinate pork overnight, turning every six hours
3. In a large wok, heat oil. Meanwhile, take the pork out of the marinade
4. Fry pork till cooked. Add some marinade for sauce.
5. Garnish with toasted almond flakes and sesame seeds. Serve with white rice.





BBQ pork fried rice with grilled coriander pineapple and river scampi – serves 10

18 01 2006


Recipe from todayonline.com.