Sunday Slap up
Hoisin Pork Kebabs
|Serves 4 people
||Approximate Time: 20 mins. &
1 hr. marinating time
ml (4 fl.oz) hoisin sauce
1 garlic clove, crushed
680g (1½lb) pork fillet, thinly sliced
110g (4oz) beansprouts
2 tbsp. plum
2½ cm./1" piece of ginger, grated
3 spring onions, shredded
Chinese pancakes to serve
- 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.
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.
|Serves 6 people
||Approximate Time: 40 mins.
8 tbsp. sherry or brandy, optional
250g (8oz) mascarpone
75g (3oz) crushed amaretti biscuits
(7oz) fresh or canned raspberries
200ml (7 fl.oz) ready-made custard
300ml (½ pint) fresh double cream
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
the custard and mascarpone and spoon on top of the soaked trifle sponges
Whip the double
cream to soft peaks and spoon over the custard mixture.
the crushed amaretti biscuits and serve.
Our thanks to the Dairy Diary for
their contribution of these menus
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