My Hubby use to love playing in the kitchen, but has not done it for the past couple of years. At last he got his mojo back and did he play this weekend!! Most of his food creations are either done on the braai or on the Weber.
The past weekend he took out his smoker and smoked some fish and chicken fillets. Especially the chicken fillets are delicious and I think it taste far better than any other smoked chicken that I have bought before.
He also made this pork and pineapple kebabs which were delicious.
I could only safe two of them to take some photos!
Here is a “before” photo:
Sosatie sticks, emerged in water for an hour
1kg deboned leg of pork, cubed
1 pineapple, peeled and cubed
1 green pepper, cubed
Skewer the meat, alternating with some pineapple and green pepper pieces onto the sosatie sticks. Place into a marinade dish.
Ingredients for the marinade
1 onion, chopped
2 cloves of garlic, chopped
30ml olive oil
30ml sunflower oil
70g tomato paste
200ml chicken stock
15ml Worcestershire sauce
5ml dried English mustard powder
salt and freshly grounded black pepper
20ml fresh chopped basil leaves
Heat the oils and fry the onion and garlic until soft and fragrant.
Add the tomato paste and sugar and sauté for a few minutes.
Add the chicken stock, vinegar, honey, Worcestershire sauce and mustard powder. Season with salt and pepper and simmer for 15 minutes.
Add the fresh basil and pour over the pork kebabs. Marinade for 4 to 6 hours, turning around often.
Braai on the coals or in a pre-heated 180ºC oven for approximately 12 minutes on each side or until the meat is done to your taste.