PORK SKEWERS WITH APPLE HORSERADISH SAUCE
Makes: 12 skewers
Ingredients
SKEWERS:
500g trimmed pork fillet
¼ cup NOMU Extra Virgin Olive Oil
1 heaped tbsp NOMU Roast Rub
12 bamboo skewers, presoaked in water for 1 hour
APPLE HORSERADISH SAUCE:
½ cup crème fraiche
½ cup classic apple sauce
¼ cup horseradish sauce
Directions
Combine the Olive Oil, NOMU Roast Rub and a grinding of Sea Salt in a large bowl. Slice the pork fillet lengthways into thin strips and add to the bowl, rubbing the marinade into the meat until well smothered. Leave to marinate in a cool place for at least ½ hour.
Thread the meat onto the soaked skewers and grill on a preheated griddle pan until nicely browned on the outside and just cooked on the inside.
Alternatively, you can cook the skewers over the coals or place the skewers onto a baking tray and cook under the grill for 5 -6 minutes, turning once during cooking.
To make the sauce, simply combine all the ingredients in a bowl and mix thoroughly.
Serve the skewers with a vibrant salad and the apple and horseradish sauce on the side.
Ingredients
SKEWERS:
500g trimmed pork fillet
¼ cup NOMU Extra Virgin Olive Oil
1 heaped tbsp NOMU Roast Rub
12 bamboo skewers, presoaked in water for 1 hour
APPLE HORSERADISH SAUCE:
½ cup crème fraiche
½ cup classic apple sauce
¼ cup horseradish sauce
Directions
Combine the Olive Oil, NOMU Roast Rub and a grinding of Sea Salt in a large bowl. Slice the pork fillet lengthways into thin strips and add to the bowl, rubbing the marinade into the meat until well smothered. Leave to marinate in a cool place for at least ½ hour.
Thread the meat onto the soaked skewers and grill on a preheated griddle pan until nicely browned on the outside and just cooked on the inside.
Alternatively, you can cook the skewers over the coals or place the skewers onto a baking tray and cook under the grill for 5 -6 minutes, turning once during cooking.
To make the sauce, simply combine all the ingredients in a bowl and mix thoroughly.
Serve the skewers with a vibrant salad and the apple and horseradish sauce on the side.
Ingredients
SKEWERS:
500g trimmed pork fillet
¼ cup NOMU Extra Virgin Olive Oil
1 heaped tbsp NOMU Roast Rub
12 bamboo skewers, presoaked in water for 1 hour
APPLE HORSERADISH SAUCE:
½ cup crème fraiche
½ cup classic apple sauce
¼ cup horseradish sauce
Directions
Combine the Olive Oil, NOMU Roast Rub and a grinding of Sea Salt in a large bowl. Slice the pork fillet lengthways into thin strips and add to the bowl, rubbing the marinade into the meat until well smothered. Leave to marinate in a cool place for at least ½ hour.
Thread the meat onto the soaked skewers and grill on a preheated griddle pan until nicely browned on the outside and just cooked on the inside.
Alternatively, you can cook the skewers over the coals or place the skewers onto a baking tray and cook under the grill for 5 -6 minutes, turning once during cooking.
To make the sauce, simply combine all the ingredients in a bowl and mix thoroughly.
Serve the skewers with a vibrant salad and the apple and horseradish sauce on the side.
Ingredients
SKEWERS:
500g trimmed pork fillet
¼ cup NOMU Extra Virgin Olive Oil
1 heaped tbsp NOMU Roast Rub
12 bamboo skewers, presoaked in water for 1 hour
APPLE HORSERADISH SAUCE:
½ cup crème fraiche
½ cup classic apple sauce
¼ cup horseradish sauce
Directions
Combine the Olive Oil, NOMU Roast Rub and a grinding of Sea Salt in a large bowl. Slice the pork fillet lengthways into thin strips and add to the bowl, rubbing the marinade into the meat until well smothered. Leave to marinate in a cool place for at least ½ hour.
Thread the meat onto the soaked skewers and grill on a preheated griddle pan until nicely browned on the outside and just cooked on the inside.
Alternatively, you can cook the skewers over the coals or place the skewers onto a baking tray and cook under the grill for 5 -6 minutes, turning once during cooking.
To make the sauce, simply combine all the ingredients in a bowl and mix thoroughly.
Serve the skewers with a vibrant salad and the apple and horseradish sauce on the side.
