Traditional food and drink menu

Saturday Sizzles

Hoisin Pork Kebabs

Serves 4 people Approximate Time: 20 mins. & 1 hr. marinating time
125 ml (4 fl.oz) hoisin sauce
1 garlic clove, crushed
680g (1½lb) pork fillet, thinly sliced
110g (4oz) beansprouts

2 tbsp. plum sauce
2½ cm./1" piece of ginger, grated
3 spring onions, shredded
Chinese pancakes to serve


  1. Soak 6 bamboo skewers in water for at least an hour.
  2. 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.
  3. 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.
  4. 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.
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


  1. 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
  2. Whisk together the custard and mascarpone and spoon on top of the soaked trifle sponges and raspberries.
  3. Whip the double cream to soft peaks and spoon over the custard mixture.
  4. Sprinkle over the crushed amaretti biscuits and serve.


Our thanks to the Dairy Diary for their contribution of these menus


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