Air Fried Pork Steaks with Roasted Vegetables (Winter)
Prep time: 15 mins
Cooking time: 15 mins
Easy
Serves:
2
Pork Skewers with Creole Sauce
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Mouth-watering pork skewers made with Cajun spices, fresh chillies and mango chutney, served with a creole sauce.
Prep time: 15 mins
Cook time: 15 mins
Serves: 4
Cooking Skill: Easy
Ingredients
1 x 500g pack
lean pork mince
2 teaspoons
Cajun spice
1 tablespoon
mango chutney
1
red chilli, deseeded and finely chopped
For the Creole Sauce
1 x 200ml carton pineapple juice
1 tablespoon tomato ketchup
2 tablespoons mango chutney
Method
Step 1
Place all the pork ingredients into a large bowl and mix thoroughly. Divide the mixture into 8 and mould into sausage shapes.
Step 2
Thread onto 8 wooden (soaked in cold water for 20 minutes) or metal skewers. Cover and chill in fridge for 20 minutes before cooking.
Step 3
Meanwhile, prepare the creole sauce, in a small pan add all the ingredients together, bring to the boil, reduce the heat and simmer for about 10 minutes, or until thickened and syrupy.
Step 4
Cook the skewers under a preheated moderate grill or prepared BBQ for approximately 10-14 minutes, turning occasionally until cooked through and the juices run clearly.
Step 5
Serve the skewers with the creole sauce and a fruity salad of mango, coconut shavings and spring onions.
Method
Step 1
Place all the pork ingredients into a large bowl and mix thoroughly. Divide the mixture into 8 and mould into sausage shapes.
Step 2
Thread onto 8 wooden (soaked in cold water for 20 minutes) or metal skewers. Cover and chill in fridge for 20 minutes before cooking.
Step 3
Meanwhile, prepare the creole sauce, in a small pan add all the ingredients together, bring to the boil, reduce the heat and simmer for about 10 minutes, or until thickened and syrupy.
Step 4
Cook the skewers under a preheated moderate grill or prepared BBQ for approximately 10-14 minutes, turning occasionally until cooked through and the juices run clearly.
Step 5
Serve the skewers with the creole sauce and a fruity salad of mango, coconut shavings and spring onions.
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