SWEET & SPICY PORK SKEWERS
PREP + COOK TIME 1 hour + chilling SERVES 4
750g pork fillet 6 cloves garlic, crushed 1 tablespoon honey 2 teaspoons hot paprika ¼ cup finely chopped fresh flat-leaf parsley, plus ½ cup parsley sprigs extra 1 cup olive oil 2 egg yolks 1 clove garlic, extra, crushed 1 teaspoon finely grated lemon zest 2 tablespoons lemon juice 1 teaspoon horseradish 500g celeriac, trimmed, peeled 2 medium carrots 1 large red apple ¾ cup walnuts, roasted, coarsely chopped 1 Cut pork into 3cm pieces. Combine garlic, honey, paprika, chopped parsley and 1 tablespoon of the oil in a large bowl; add pork, toss to coat in mixture. Cover; refrigerate for 3 hours or overnight. 2 Blend or process egg yolks, extra garlic, zest and juice until combined. With motor operating, add remaining oil in a thin, steady stream, until dressing thickens and is smooth. Stir in horseradish. Season to taste. 3 Using a mandoline or V-slicer, cut celeriac and carrots into matchsticks; cut apple into thin slices. Place celeriac and apple in a large bowl of water to prevent discolouration.
4 Thread pork onto skewers; discard marinade. Cook skewers, in batches, on a heated oiled grill plate (or grill or barbecue), turning, for 2 minutes each side or until pork is browned and cooked through.
5 Drain celeriac and apple. Place in a large bowl with carrot, walnuts and parsley sprigs; toss to combine.
6 Serve the pork skewers with the salad, drizzled with the dressing.
PER SERVE Energy 1034kcal, 4328kj • Protein 51.9g • Total Fat 80g • Saturated Fat 11.3g • Carbohydrate 19.2g • Fibre 14g • Sodium 189mg • Sugar 18.3g