Saturday Sizzles
Hoisin Pork Kebabs
| Serves 4 people | Approximate Time: 20 mins. & 1 hr. marinating time |
| Ingredients: | |
| 125
ml (4 fl.oz) hoisin sauce 1 garlic clove, crushed 680g (1½lb) pork fillet, thinly sliced 110g (4oz) beansprouts |
2 tbsp. plum
sauce |
Method:
- Soak 6 bamboo skewers in water for at least an hour.
- Mix together the hoisin and plum sauce, the garlic and the ginger. Add the pork and toss through the marinade. Leave to chill for at least 2 hours.
- Thread the pork slices evenly on to the skewers, then place on a preheated dry frying or griddle pan. Leave to cook for 2-3 mins. on each side.
-
Meanwhile, heat the pancakes according to the packet and serve with the hoisin pork skewers scattered with a little spring onion and beansprouts.
Tip: Chinese pancakes can be found in the chill cabinets of some supermarkets.
Raspberry Mascarpone Trifle
| Serves 6 people | Approximate Time: 40 mins. |
| Ingredients: | |
| 4
trifle sponges 8 tbsp. sherry or brandy, optional 250g (8oz) mascarpone 75g (3oz) crushed amaretti biscuits |
200g
(7oz) fresh or canned raspberries 200ml (7 fl.oz) ready-made custard 300ml (½ pint) fresh double cream |
Method:
-
Place the trifle sponges in the bottom of 4 individual glasses and sprinkle over the raspberries. Pour over the sherry or fruit juices and leave to soak for 30 mins
-
Whisk together the custard and mascarpone and spoon on top of the soaked trifle sponges and raspberries.
-
Whip the double cream to soft peaks and spoon over the custard mixture.
-
Sprinkle over the crushed amaretti biscuits and serve.
Our thanks to the Dairy Diary for their contribution of these menus