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SERVES 4 Prepa­ra­tion time: 20 min Mar­i­nat­ing time: 30 min Cook­ing time: 45- 50 min


5 ml ( 1 t) smoked or sweet pa­prika 5 ml ( 1 t) ground cumin 5 ml ( 1 t) dried oregano 5 ml ( 1 t) dried thyme 1 gar­lic clove, crushed 30 ml ( 2 T) lemon juice 80 ml ( ¹ / 3 c) olive oil 600- 800 g pork fil­let, cubed


2 red pep­pers, seeded and quar­tered 90 ml ( 6 T) olive oil 100 g al­monds, pump­kin or sun­flower seeds, toasted hand­ful of pars­ley 20 ml ( 4 t) lemon juice salt and freshly ground black pep­per Pre­heat the oven to 230 ° C. 1 Ke­babs Mix all the ingredients ex­cept the pork. Add the pork and mix well. Leave the meat to mar­i­nate for at least 30 min­utes. 2 Pesto Ar­range the pep­pers on a bak­ing sheet and driz­zle with 30 ml ( 2 T) of the oil. Roast for 30 min­utes. Put the pep­pers in a plas­tic bag and leave to cool com­pletely. Re­move the skins and set aside.

■ Soak the ke­bab skew­ers in boil­ing wa­ter be­fore us­ing to pre­vent them burn­ing while the meat is cook­ing. ■ Braai the ke­babs over mod­er­ate to hot coals in­stead of roast­ing in the oven.

3 Thread the pork onto soaked ke­bab skew­ers ( see tip). Ar­range the ke­babs on a pre­pared bak­ing sheet and grill for 15- 20 min­utes or un­til done. 4 Pulse the red pep­pers in a food pro­ces­sor with the rest of the ingredients un­til smooth. Sea­son with salt and pep­per. 5 Spoon the pesto into a bowl and serve with the ke­babs, rice and a green salad, if pre­ferred.

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