PREP + COOK TIME 1 hour + chilling SERVES 4

Food - - Barbecue -

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

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.