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Pork & Fennel Satay

Serves 4-6
Makes 40 small skewers. This is the sort of thing you can quickly marinate earlier in the day, and finish off skewering just before cooking. Serve with a salad of fresh sliced fennel with a lemony vinaigrette.

You'll find this recipe and many more like it in my book, SIZZLE: SENSATIONAL BARBECUE FOOD.
Pork & Fennel Satay

2 tsp freshly ground cumin seeds
2 tsp freshly ground fennel seeds
2 tsp ground turmeric
1 1/2 tsp salt
1 Tbsp raw sugar
Finely grated zest of 1 lemon
6 Tbsp thick part of a can of coconut cream
1 1/4 to 1 1/2 pounds trimmed pork (Scotch fillet, steaks, etc.), cut into small pieces
Salad for serving

Small bamboo skewers, soaked in cold water for 30 minutes

[US Measurements | Metric ]
1 In a bowl mix together seeds, turmeric, salt, sugar and lemon zest. Blend in coconut cream, then add pork pieces. Stir well to coat pork. Cover and refrigerate for at least 1 hour, or up to 24 hours.

2 Thread meat onto bamboo skewers, about 3-4 pieces per skewer, not too tightly pressed together. Brush with a little oil, then cook skewers over a barbecue grill until crisp and brown and just cooked through.

Photo Credit: Aaron McLean

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