PORK & CIDER SKEW­ERS WITH BLUE CHEESE SLAW

PREP + COOK TIME 45 MIN­UTES (+ RE­FRIG­ER­A­TION) SERVES 4

The Australian Women’s Weekly Food Magazine - - Family Favourites Make Ahead -

1⅓ cups (330ml) ap­ple cider 3 cloves gar­lic, crushed

¼ cup (90g) honey

2 tea­spoons finely chopped

fresh rose­mary

1.6kg pork neck, trimmed,

cut into 5cm pieces

8 small red ap­ples (1kg), some left

whole and some halved ½ medium red cab­bage (750g),

shred­ded finely

4 green onions, sliced thinly

length­ways

50g mild blue cheese, crum­bled

BLUE CHEESE SAUCE

1 cup (240g) sour cream 150g blue cheese, crum­bled ⅓ cup (80ml) lemon juice 3 green onions, sliced thinly

1 Com­bine cider, gar­lic, honey, rose­mary and pork in a large bowl. Cover; re­frig­er­ate for at least 1 hour or overnight.

2 Pre­heat oven to 220°C/200°C fan. Grease and line two large oven trays with bak­ing pa­per.

3 Thread half the pork and all the ap­ple al­ter­nately onto 8 large skew­ers; sea­son. Place on one tray. Place re­main­ing pork on se­cond tray. Roast both trays for 20 min­utes or un­til pork is just cooked through. Re­serve pork pieces for to­mor­row’s din­ner, Sticky Pork Rolls with Red Slaw (Recipe 2, right).

4 Mean­while, make the blue cheese sauce.

5 Com­bine cab­bage and onion in a medium bowl; sea­son. Re­serve a quar­ter of the slaw mix­ture for Recipe 2, right.

6 Serve skew­ers with re­main­ing slaw mix­ture; driz­zled with ½ cup (125ml) of the blue cheese sauce. Sprin­kle with crum­bled cheese.

BLUE CHEESE SAUCE

Blend or process sour cream, blue cheese and juice un­til smooth. Trans­fer to a bowl; stir in onion. Sea­son to taste. Re­serve 1 cup for Recipe 2, right.

SERV­ING SUG­GES­TION

Serve with slices of crusty bread or roast pota­toes.

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