Jerk pork & shallot skewers with pineapple salsa
650g pork steaks, cut into 2.5cm cubes (leg or shoulder), 12 shallots, peeled and cut in half, 3 tbsp jerk rub, 3 tbsp olive oil. For the Salsa: ½ fresh pineapple, chopped into 1cm cubes, 3 shallots, finely chopped, a handful of coriander leaves, roughly chopped, juice & zest of 1 lime, 3 red chillis, deseeded and chopped. Plus 8 wooden kebab skewers, soaked in water for an hour to prevent burning. Serves 4.
1. Make a paste with the jerk rub by mixing it with the olive oil. Add the jerk paste to the cubed pork and shallots and mix thoroughly. Leave to marinate for a minimum of half an hour – an hour would be better if you have time.
2. Whilst the pork and shallots are marinating make the pineapple salsa by combining all the ingredients in a bowl. Leave to rest at room temperature to allow the flavours to develop.
3. When the marinating is finished, thread the shallots and pork alternately onto the skewers. Cook the skewers on a BBQ or grill pan on a high heat for a couple of minutes on each side until they are nicely coloured. Move to a cooler part of the BBQ or turn the heat on the grill down and cook for further 10-15 minutes, turning regularly until the pork is cooked and the shallots are tender.
4. Serve with the pineapple salsa.
Blue Cheese Beef Burger with a Celery & Radish Salsa and Caramelised Shallots
For the shallots: 8 shallots, 3 tsp butter, 1 tsp brown sugar, ½ tsp balsamic vinegar. For the salsa: 2 sticks celery, 4 radishes, ½ tbsp white wine vinegar, ½ tbsp olive oil. For the burger; 4 beef burgers, 4 brioche burger buns, 1 Little Gem lettuce, 4 slices of blue cheese. Serves 4.
1. Peel and slice the shallots. Heat the butter in frying pan until sizzling, add the sugar and vinegar and swirl together.
2. Turn the heat down to medium/low, tip in the shallots, season and stir to coat. Continue to cook the shallots, stirring occasionally for 10 minutes until they are caramel coloured and very soft. Set aside.
3. While the shallots are cooling, make the salsa. Finely dice the radish and celery put them in a bowl with the oil and vinegar and season. Stir well and set aside.
4. Cook the burgers on the BBQ, grill or griddle and toast the buns. Lay some Little Gem on the base of the bun and spoon in some salsa. Put the burger on top with a slice of cheese then top with the caramelised shallots. Hold the whole thing together with a skewer or steak knife through the middle.
Recipes from www.ukshallot.com
Soda bread is quick and easy to make, filling and tasty. It tastes wonderful spread with butter and jam whilst still warm from the oven but goes just as well with soups and main dishes.
400g strong plain flour; 50g porridge oats; 2 tsp bicarbonate of soda; 1 tsp sugar; 1 tsp salt; 350ml buttermilk; 1 egg, beaten
1. Preheat the oven to 230c/210c fan/ gas 8.
2. In a large bowl vigorously stir together the dry ingredients.
3. In a jug, mix the egg with the buttermilk.
4. Make a well in the centre of the dry ingredients and pour in the milk and egg mixture. Gently fold the dry ingredients into the buttermilk until just combined. Do not over mix.
5. With floured hands, gently shape the dough into a mound shape and place on a greased baking sheet. Score a cross on the top making 2.5cm deep cuts.
6. Bake in hot oven for 15 minutes then reduce the temperature to 200c/180c fan/gas 6 for 25 minutes more.
7. To test the bread, tap the bottom to see if it sounds hollow. If it is, remove from the oven and leave to cool on a wire rack. If not, turn it upside down and return to the oven for another 5 mins and then test again.