Sunday Mail - Body and Soul - - FRONT PAGE -

oregano and oil, and sea­son with salt and pep­per.

If you don’t have metal skew­ers, soak wooden skew­ers in cold wa­ter for 30 min­utes, then drain. On each one, thread 1 lime wedge, 1 prawn, 1 strip of squid and 1 piece of sword­fish, then re­peat. Coat in mari­nade.

Brush corn with oil and cook on the char­grill or bar­be­cue, turn­ing, for 10 min­utes, or un­til blis­tered and ten­der. Set aside. Brush the char­grill or bar­be­cue with oil and cook skew­ers, in batches, for 2-3 min­utes each side, or un­til cooked through.

Slice the corn off the cob, gar­nish with pars­ley leaves and serve with the Por­tugese skew­ers.

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