The Australian Women’s Weekly Food — November 2017

DIPPING SAUCE

1 tablespoon jasmine rice

1 shallot (25g), chopped finely

¼ cup fresh coriander leaves,

chopped finely

1 teaspoon finely grated fresh ginger

⅓ cup (80ml) fish sauce

¼ cup (60ml) lime juice

1½ tablespoons brown sugar

1 teaspoon dried chilli flakes

1 Place pork, sugar, fish sauce,

vinegar and basil in a medium bowl;

toss until well coated in mixture.

Cover; refrigerate for 2 hours or

overnight.

2 Make dipping sauce.

3 Thread pork onto 12 skewers and

brush with oil.

4 Cook pork skewers on a heated

grill plate (or grill or barbecue) over

high heat for 4 minutes each side or

until just cooked through.

5 Serve skewers with dipping sauce,

lime wedges and extra basil.

DIPPING SAUCE

Dry−fry rice in a small frying pan

over medium heat, stirring frequently,

for 7 minutes or until toasted. Lightly

crush toasted rice using a mortar and

pestle. Place crushed rice in a small

bowl with remaining ingredients; stir

to combine.

POTATO & SALMON

SALAD WITH

MUSTARDY DRESSING

PREP + COOK TIME 45 MINUTES SERVES 8

Char−grilling and salting the salmon
skin transforms it into the most
delicious fish “crackling”, which is
served on the salad.

1kg kipfler potatoes, scrubbed,
halved lengthways
1.5kg side of salmon, skin on,
pin−boned
½ teaspoon sea salt
½ cup finely chopped fresh mint
¼ cup finely chopped fresh chives
1 tablespoon finely grated lemon rind
2 tablespoons olive oil
170g asparagus, trimmed, halved on
the diagonal
1 tablespoon drained baby capers
1 tablespoon finely chopped
cornichons

MUSTARDY DRESSING
⅓ cup (80ml) extra virgin olive oil
2 teaspoons finely grated lemon rind
2 tablespoons white wine vinegar
1 tablespoon dijon mustard

SERVING HERBS
1 cup loosely packed fresh mint leaves
2 tablespoons chopped fresh chives
2 tablespoons fresh baby nasturtium
leaves (optional)

1 Make mustardy dressing.
2 Cook the potato in a large
saucepan of boiling salted water
for 8 minutes or until tender; drain.
Cover to keep warm.
3 Meanwhile, place salmon,
skin−side up, on a chopping board;
season with the salt. Turn the fish
over, cut 5mm deep slices, 3cm apart
crossways along the length of the fish.
Combine mint, chives, rind and oil in
a small bowl. Rub herb mixture over
flesh side of salmon.

4 Cook asparagus on a heated

char−grill plate (or barbecue), turning,

for 3 minutes or until just tender.

Remove from heat; season to taste.

5 Place salmon, skin−side down, on

a large heated char−grill plate (or

barbecue) for 4 minutes or until the

flesh turns paler two−thirds of the

way up the side of the salmon. Using

two lifters, carefully turn salmon over.

Using tongs, carefully remove skin,

place on char−grill plate beside the

salmon, white−side down; cook skin

and salmon for 2 minutes or until skin

is browned and crisp, and salmon is

just cooked through. Remove from

heat. (To cook the salmon perfectly,

keep in mind that it will continue to

cook once removed from the heat.)

6 Place warm potatoes and

asparagus in a large bowl with capers,

cornichons and three−quarters of the

dressing; toss gently to combine.

Arrange on a platter, topped with

large flakes of salmon. Scatter with

the serving herbs and top with shards

of crisp skin. Serve immediately

drizzled with remaining dressing.

MUSTARDY DRESSING

Whisk ingredients in a small bowl to

combine; season to taste.

GRILLED PORK SKEWERS

WITH DIPPING SAUCE

PREP + COOK TIME 40 MINUTES

(+ REFRIGERATION) SERVES 4

500g pork neck, cut into 3cm pieces

(see cook’s notes)

1 tablespoon brown sugar

1 tablespoon fish sauce

2 tablespoons white vinegar

2 sprigs fresh thai basil, bruised

¼ cup (60ml) vegetable oil

lime wedges, to serve

fresh thai basil, extra, to serve

COOK’S

NOTES

GRILLED PORK SKEWERS

WITH DIPPING SAUCE

Although it’s called pork neck,

this marbled cut comes from the

shoulder. It suits high temperature

cooking such as barbecuing and

roasting and is far nicer than

many leaner cuts.

22 AWW FOOD • ISSUE THIRTY FOUR

Holiday Kitchen