For the coriander nam jim, place all
ingredients in a food processor and whiz
until finely chopped. Transfer to a bowl and until finely chopped. Transfer to a bowl and
cover surface with plastic wrap. Set aside.cover surface with plastic wrap. Set aside.
To prepare the pumpkin, cut wedges To prepare the pumpkin, cut wedges
into 4cm pieces. In 2 batches, place on into 4cm pieces. In 2 batches, place on
a microwave-safe plate and partially a microwave-safe plate and partially
cover with another plate. Microwave cover with another plate. Microwave
on high for 7 minutes or until just on high for 7 minutes or until just
tender. Thread onto skewers.tender. Thread onto skewers.
Heat a chargrill pan or barbecue Heat a chargrill pan or barbecue
to high heat. Drizzle pumpkin with oil to high heat. Drizzle pumpkin with oil
and grill for 3 minutes each side or and grill for 3 minutes each side or
until grill marks appear.until grill marks appear.
Place skewers on a serving platter, Place skewers on a serving platter,
drizzle with a little nam jim and scatter drizzle with a little nam jim and scatter
with coriander and cashews. Serve with with coriander and cashews. Serve with
remaining nam jim.remaining nam jim.
BARBECUED GLAZED BEEF BARBECUED GLAZED BEEF
SKEWERS WITH ICEBERG SLAWSKEWERS WITH ICEBERG SLAW
SERVES 4SERVES 4
You will need 4 long skewers.You will need 4 long skewers.
650g eye fillet steak, cut into 5cm pieces650g eye fillet steak, cut into 5cm pieces
2 tbs olive oil2 tbs olive oil
(^11) // 33 cup (100g) aioli cup (100g) aioli
(^11) // 33 cup (70g) finely chopped dill pickled cup (70g) finely chopped dill pickled
cucumber (from supermarkets)cucumber (from supermarkets)
(^11) // 22 head iceberg lettuce, finely shredded head iceberg lettuce, finely shredded
1 carrot, shredded (we used 1 carrot, shredded (we used
a julienne peeler)a julienne peeler)
1 green apple, cut into long matchsticks1 green apple, cut into long matchsticks
1 Asian (red) eschalot, thinly sliced1 Asian (red) eschalot, thinly sliced
STICKY BARBECUE SAUCESTICKY BARBECUE SAUCE
1 cup (250ml) barbecue sauce1 cup (250ml) barbecue sauce
(^11) // 44 cup (60ml) maple syrup cup (60ml) maple syrup
1 garlic clove, finely grated1 garlic clove, finely grated
2 tsp each ground allspice and 2 tsp each ground allspice and
ground corianderground coriander
Heat a chargrill pan or barbecue to Heat a chargrill pan or barbecue to
medium-high heat.medium-high heat.
Thread beef onto skewers and brush Thread beef onto skewers and brush
with oil. Season. Grill skewers, turning with oil. Season. Grill skewers, turning
frequently, for 12 minutes for medium-rare, frequently, for 12 minutes for medium-rare,
or until cooked to your liking.or until cooked to your liking.
Meanwhile, for the sauce, place all Meanwhile, for the sauce, place all
ingredients in a saucepan over medium ingredients in a saucepan over medium
heat and cook, stirring occasionally, for heat and cook, stirring occasionally, for
4-6 minutes or until reduced slightly. 4-6 minutes or until reduced slightly.
Transfer to a bowl and set aside.Transfer to a bowl and set aside.
To make the iceberg slaw, combine To make the iceberg slaw, combine
aioli, pickled cucumber and 2 tbs water aioli, pickled cucumber and 2 tbs water
in a large bowl. Add lettuce, carrot, in a large bowl. Add lettuce, carrot,
apple and eschalot, and toss to coat. apple and eschalot, and toss to coat.
Place skewers on a serving platter and Place skewers on a serving platter and
brush with a little barbecue sauce. Serve brush with a little barbecue sauce. Serve
with slaw and remaining barbecue sauce.with slaw and remaining barbecue sauce.
SPICED CHICKEN SPICED CHICKEN
& EGGPLANT SKEWERS& EGGPLANT SKEWERS
MAKES 8 SKEWERSMAKES 8 SKEWERS
You will need 8 medium skewers.You will need 8 medium skewers.
450g chicken thigh fillets, cut into 450g chicken thigh fillets, cut into
3cm pieces3cm pieces
1 medium eggplant, cut into 3cm pieces1 medium eggplant, cut into 3cm pieces
6 sprigs curry leaves6 sprigs curry leaves
(^11) // 33 cup (100g) eggplant pickle (from cup (100g) eggplant pickle (from
Indian section of supermarket)Indian section of supermarket)
3 tsp garam masala (Indian spice mix)3 tsp garam masala (Indian spice mix)
1 garlic clove, finely chopped1 garlic clove, finely chopped
4cm piece (20g) ginger, finely chopped4cm piece (20g) ginger, finely chopped
(^11) // 44 cup (60ml) sunflower oil cup (60ml) sunflower oil
Thinly sliced long green chilli and Thinly sliced long green chilli and
nigella seeds, to servenigella seeds, to serve
CORIANDER & GREEN CHILLI DRESSINGCORIANDER & GREEN CHILLI DRESSING
(^11) // 33 cup (95g) Greek yoghurt cup (95g) Greek yoghurt
(^11) // 22 bunch coriander, stalks and bunch coriander, stalks and
leaves choppedleaves chopped
Juice of 1 limeJuice of 1 lime
1 long green chilli, chopped1 long green chilli, chopped
For the dressing, place all ingredients in For the dressing, place all ingredients in
a food processor and whiz to combine. a food processor and whiz to combine.
Transfer to a bowl and chill until needed.Transfer to a bowl and chill until needed.
Thread chicken and eggplant onto Thread chicken and eggplant onto
skewers, alternating between each. Using skewers, alternating between each. Using
a mortar and pestle, pound leaves of a mortar and pestle, pound leaves of
3 sprigs curry leaves until finely ground. 3 sprigs curry leaves until finely ground.
Add pickle, garam masala, garlic, ginger Add pickle, garam masala, garlic, ginger
and oil, and stir to combine. Brush pickle and oil, and stir to combine. Brush pickle
mixture over skewers.mixture over skewers.
Heat a chargrill pan or barbecue to Heat a chargrill pan or barbecue to
medium heat. Grill skewers, turning medium heat. Grill skewers, turning
frequently and brushing frequently and brushing
with cooking with cooking
juices, for 12-15 minutes or until chicken juices, for 12-15 minutes or until chicken
is cooked through and eggplant is tender. is cooked through and eggplant is tender.
Add the remaining 3 curry leaf sprigs to Add the remaining 3 curry leaf sprigs to
the grill for the last 4 minutes of cooking the grill for the last 4 minutes of cooking
to crisp slightly.to crisp slightly.
Place skewers on a serving platter and Place skewers on a serving platter and
top with grilled curry leaves, sliced chilli top with grilled curry leaves, sliced chilli
and nigella seeds. Serve with dressing.and nigella seeds. Serve with dressing.
SWEET & SOUR PORK BELLY SWEET & SOUR PORK BELLY
AND PINEAPPLE SKEWERSAND PINEAPPLE SKEWERS
MAKES 6 SKEWERSMAKES 6 SKEWERS
You will need 6 long skewers.You will need 6 long skewers.
6 (about 750g) boneless pork 6 (about 750g) boneless pork
rashers (spare ribs)rashers (spare ribs)
(^11) // 22 whole pineapple, peeled, whole pineapple, peeled,
cut into 3cm piecescut into 3cm pieces
2 tbs sunflower oil2 tbs sunflower oil
4 spring onions, white part finely 4 spring onions, white part finely
chopped, green part shreddedchopped, green part shredded
(^11) // 33 cup (80ml) each hoisin sauce cup (80ml) each hoisin sauce
and rice wine vinegarand rice wine vinegar
6 frozen bao buns (from Asian 6 frozen bao buns (from Asian
food shops)food shops)
1 carrot, shredded (we used 1 carrot, shredded (we used
a julienne peeler)a julienne peeler)
300g daikon, shredded (we used 300g daikon, shredded (we used
a julienne peeler)a julienne peeler)
Coriander sprigs and fried Asian Coriander sprigs and fried Asian
shallots, to serveshallots, to serve
Heat a chargrill pan or barbecue to Heat a chargrill pan or barbecue to
medium-high heat.medium-high heat.
Working with 1 piece of pork at a time, Working with 1 piece of pork at a time,
place rasher between 2 sheets of baking place rasher between 2 sheets of baking
paper and flatten slightly with a rolling paper and flatten slightly with a rolling
pin to tenderise. Thread pork rashers pin to tenderise. Thread pork rashers
and pineapple onto skewers, alternating and pineapple onto skewers, alternating
between each. Brush with oil and scatter between each. Brush with oil and scatter
with finely chopped spring onion. with finely chopped spring onion.
Grill skewers, turning frequently, for Grill skewers, turning frequently, for
5 minutes or until browned. Meanwhile, 5 minutes or until browned. Meanwhile,
combine hoisin and rice wine vinegar in combine hoisin and rice wine vinegar in
a bowl. Brush hoisin mixture over skewers a bowl. Brush hoisin mixture over skewers
and cook, turning frequently, for a further and cook, turning frequently, for a further
5 minutes or until pork is charred and sticky.5 minutes or until pork is charred and sticky.
Meanwhile, steam bao buns according Meanwhile, steam bao buns according
to packet instructions.to packet instructions.
Serve skewers with shredded spring Serve skewers with shredded spring
onion, shredded vegetables, coriander, onion, shredded vegetables, coriander,
fried shallots and warm bao buns.fried shallots and warm bao buns.
FASTER FOOD.FASTER FOOD.