CROWN ROAST OF PORK WITH SAUSAGE, HERBS, APPLES AND NUTS
Ingredients
Serves 16
STUFFING
1 cup (250 ml) cubed sourdough bread
2 tbsp (30 ml) extra-virgin olive oil, plus extra, if needed
2 pork sausages, casings removed
1 red onion, peeled, halved and thinly sliced
2 large garlic cloves, sliced
½ cup (125 ml) fresh sage leaves, torn into pieces
¼ cup (60 ml) chopped walnuts
1 Honeycrisp apple, unpeeled, cored and diced
¼ cup (60 ml) cranberries, fresh or frozen, thawed
salt and freshly ground black pepper
ROAST
8 lb (4 kg) crown roast of pork, about 16 ribs, rib ends frenched
½ cup (125 ml) finely minced fresh rosemary
3 tbsp (45 ml) fennel seeds, crushed with a mortar and pestle
1 tbsp (15 ml) sea salt, plus extra
freshly ground black pepper
SAUCE
1 cup (250 ml) chicken stock
½ cup (125 ml) water
2 tbsp (30 ml) balsamic vinegar
1 tbsp (15 ml) brown sugar
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) tapioca starch (optional)
Instructions
- To make Stuffing, preheat oven to 325 F (170 C). Spread bread cubes in a single layer on a baking sheet. Bake in middle of oven for 15 minutes or until crisp and lightly golden.
- While bread is toasting, heat oil in a large, heavy-bottomed saucepan. Add sausage and stir-fry over medium heat, breaking up meat with a fork. Sauté until pork is crumbly and cooked through. Transfer to a large bowl and set aside.
- To saucepan, add onion, garlic, sage and nuts and sauté over medium-low heat, stirring often until onion softens. Add splash of oil, if needed. Add apple and cranberries and stir until slightly softened. Transfer to bowl with sausage and add toasted bread cubes. Fold together, using a large wooden spoon and season with salt and pepper, to taste.
- To make Roast, place crown roast of pork in a large roasting pan. Season inside cavity with salt and pepper. Mound prepared stuffing into cavity. In a small bowl, combine rosemary, fennel and salt. Stir, pressing ingredients together with back of a spoon to blend the natural herb oils with salt, to form a paste. Add a couple drops oil if mixture seems too dry. Using your fingertips, rub salted herb paste over outside of pork roast. Wrap tips of rib bones with foil to prevent burning. Cover stuffing in middle of roast loosely with a small dome of foil. Leave remaining roast exposed.
- Set oven rack in bottom third of oven. Bake roast until instant-read thermometer registers 155 F (68 C) when inserted into meat portion. Do not touch bones with thermometer or reading won’t be accurate. Roast should be fully baked after 2¼ to 2¾ hours. Remove from oven and transfer roast with stuffing intact to a heated carving platter. Cover loosely with foil and let rest for 15 to 20 minutes. Temperature of meat will rise to 160 F (71 C) as it rests. Meat will be slightly pink.
- To prepare Sauce, skim fat from pan drippings. Place roasting pan over 1 or 2 burners, depending on size of pan. Add all sauce ingredients and bring to a boil, stirring and scraping up brown bits from bottom of pan. Pour through a fine sieve into a small saucepan. Add salt and pepper, to taste. For a thicker sauce, sprinkle in a little tapioca starch and gently simmer a couple of minutes. Cover and keep warm over low heat until ready to serve.
- Remove all foil from roast. Carve roast into chops by cutting between ribs. Serve on a mound of stuffing with a little sauce drizzled over top. Roast is excellent served with your favourite vegetables and fluffy mashed potatoes.
Drink Pairings
EGGNOG BUTTER CAKE BARS
Ingredients
Serves about 80 bars
COOKIE BASE:
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) cream of tartar
½ tsp (2 ml) baking soda
¼ tsp (1 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
¾ cups (175 ml) granulated sugar
1 large egg
¼ cup (60 ml) eggnog or milk
EGGNOG TOPPING:
¼ cup (60 ml) light corn syrup
¼ cup (60 ml) eggnog
1 vanilla bean, split in half, seeds scraped out
1 tbsp (15 ml) rum extract
¾ cup (175 ml) unsalted butter, at room temperature
1¼ cups (310 ml) granulated sugar, divided
¼ tsp (1 ml) salt
1 large egg
1¼ cups (310 ml) all-purpose flour, divided
1 ½ tsp (7 ml) ground cinnamon
½ tsp (2 ml) ground nutmeg
Instructions
- To make COOKIE BASE: Preheat oven to 350 F (180 C). Line a 9x13-inch (23 x 33 cm) baking pan with parchment paper and set aside. In a medium bowl, whisk together flour, cream of tartar, baking soda and salt. Separately, cream together butter and sugar until pale and fluffy. Add egg and eggnog, mix until well incorporated. Add flour mixture and stir together until just combined. Dollop into prepared pan and spread evenly. Bake for 15 minutes before setting aside on a wire cooling rack.
- To make EGGNOG TOPPING: Whisk together corn syrup, eggnog, vanilla seeds and rum extract. Set aside.
- Cream together butter, 1 cup and 2 tbsp (280 ml) sugar and salt until pale and fluffy. Add egg and beat until well combined. Add a third of the flour and stir until just combined. Add half eggnog mixture and stir until just combined. Repeat adding flour and eggnog mixture until last of the flour has been incorporated. Dollop over cookie base and spread out evenly.
- In a bowl, whisk together remaining sugar, cinnamon and nutmeg. Sprinkle over entire surface of eggnog topping. Bake for 25 to 30 minutes. Eggnog topping should be lightly set and still jiggle under cinnamon crust. Cool completely at room temperature. Cut into 1-inch (2.5 cm) squares before serving. Eggnog bars will keep refrigerated for 1 week. Allow to come to room temperature before serving.
Drink Pairings
CHOCOLATE GANACHE HEART CAKES WITH RASPBERRY CREAM
Ingredients
Serves 4 to 6 small heart shaped cakes
RASPBERRY COULIS:
1 cup (250 ml) frozen or fresh raspberries
1 tbsp (15 ml) granulated sugar
½ tbsp (7 ml) framboise or orange liqueur
HEART CAKES AND RASPBERRY GANACHE:
1 box Chocolate Devil’s Food Cake
½ cup (125 ml) brewed, hot coffee
3 tbsp (45 ml) granulated sugar
2 tbsp (30 ml) rum or brandy
1 cup (250 ml) whipping cream, divided
2 tbsp (30 ml) raspberry preserves
½ lb (250 g) bittersweet chocolate, finely chopped
ICING SUGAR GLAZE:
⅔ cup (150 ml) icing sugar
1½ tbsp (22 ml) homogenized milk
red food colouring
Instructions
- For RASPBERRY COULIS: In a saucepan, cook berries, sugar and liqueur over low heat and simmer for about 5 minutes. Using an immersion blender, purée berry mixture. Strain through a fine-mesh strainer. Set aside, covered, at room temperature for up to a day or refrigerate until ready to use.
- Preheat oven to 350 F (180 C).
- Prepare cake mix following manufacturer’s instructions. Pour into a parchment paper-lined 10 x 15-in (25 x 38 cm) jelly roll pan. Bake for 20 minutes or until set. Cool on a rack. Can be made the day before and refrigerated.
- In a bowl, mix together hot coffee, sugar and rum or brandy, until sugar has dissolved. Set aside.
- Cut chilled Devil’s Food Cake with a 3 or 4-in (8 or 10 cm) heart-shaped cookie cutter. Depending on size of your cutter this will make 4 to 6 two-layer cakes. Brush each layer lightly with coffee liqueur syrup.
- Whip ½ cup (125 ml) cream with an electric mixer until soft peaks form. Add raspberry preserves and continue whipping until stiff peaks form. Fill a pastry bag, fitted with a ¾-in (2 cm) round pastry tip.
- Pipe raspberry cream over half the heart-shaped cakes. Top each with a layer of cake, pressingly down lightly to sandwich. Cover with plastic wrap and refrigerate while ganache is being made.
- To make GANACHE: In a heavy-bottomed saucepan, heat remaining ½ cup (125 ml) cream over medium-low heat until simmering. Remove from heat and add chopped chocolate, swirling saucepan to make sure all chocolate is covered by cream. Let sit a couple minutes, then gently whisk until smooth.
- Pour about ½ cup (125 ml) of hot ganache into a shallow bowl and refrigerate for 5 minutes or until slightly firm, but still spreadable. Leave remainder of ganache in pot to keep it pourable.
- With a small spatula, thinly spread refrigerated ganache over sides of cakes, filling the gap between the layers of cake, making them smooth. It is important to have a smooth surface, so there are no bumps when you pour ganache over cakes.
- Set cakes on a cooling rack over a parchment paper-lined pan to catch dripping chocolate. Slowly pour ganache over each cake, starting in middle and working outward. Be sure to check sides as you go. There will be a pool of ganache on parchment. Scrape that up and melt in saucepan to use again. If ganache gets too thick, return pot to stove and heat on very low heat for a few seconds.
- Allow cakes to set at room temperature, about 20 minutes.
- For ICING SUGAR GLAZE: Combine sugar and milk in a small bowl. Stir until smooth. If too thick, add a bit more milk. If too thin, add more icing sugar. Mixture should be slightly runny. Add a small drop of colouring, to achieve pink or red colour. Transfer glaze into a piping bag with small nozzle attachment and drizzle quickly across top of the Ganache Heart Cakes to form a design. Refrigerate until ready to serve.
- To serve, place ganache cake on serving plate and drizzle raspberry coulis on or around cake.
Drink Pairings
CRISPY POTATO AND SAUERKRAUT LATKES
Ingredients
Serves about 20 latkes
2 lbs (1 kg) baking potatoes, peeled and coarsely grated (about 3 large potatoes)
1 cup (250 ml) sauerkraut, drained and dried
¼ cup (60 ml) chopped fresh dill, plus more for garnish
2 large eggs
2 tbsp (30 ml) all-purpose flour
2 tsp (10 ml) caraway seeds
1 cup (250 ml) sour cream
1 tsp (5 ml) finely grated lemon zest
¼ cup (60 ml) unsalted butter, divided
grapeseed oil or peanut oil, for frying
1 smoked trout fillet
trout roe, optional, for garnish
ROSY APPLE SAUCE:
1¼ lbs (625 g) McIntosh apples, unpeeled, cored and quartered
3 tbsp (45 ml) apple cider
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) sugar
pinch salt
Instructions
- Bring a saucepan of salted water to a boil, add potatoes and cook for 1 minute, drain. Line a baking sheet with a kitchen towel, spread out potatoes, cool, squeeze out as much excess water as possible using kitchen towel. Add potatoes to a bowl with sauerkraut and dill, combine. Season to taste with salt and pepper before stirring in egg and flour.
- In a dry frying pan, toast caraway seeds over medium-low heat until fragrant. Place into a mortar and pestle and crush until coarsely ground. Stir in a bowl with sour cream and lemon zest. Refrigerate until ready to use.
- In a large frying pan, heat 1 tbsp (15 ml) butter and a drizzle of oil over medium heat. Working in batches, spoon ¼ cup (60 ml) mounds of potato mixture into pan and flatten to about ½-in (1 cm) thick. Cook, turning once, until latkes are golden and crispy.
- Serve latkes with a dollop of both Rosy Apple Sauce and sour cream sauce. Garnish with torn pieces of trout fillet, trout roe and additional dill sprigs. Serve immediately.
- To make ROSY APPLE SAUCE: In a saucepan, stir together all ingredients over medium heat. Simmer, cover and stir occasionally until very soft, about 15 minutes. Pass apples through a food mill or, for a chunky sauce, remove apple skins and mash coarsely with a fork. Refrigerate until ready to use. May be made up to 5 days in advance.
Drink Pairings
FARRO AND SHRIMP SALAD WITH SPARKLING VINAIGRETTE
Ingredients
Serves 6
SPARKLING VINAIGRETTE:
¼ cup (60 ml) semi-dry sparkling wine
1 garlic clove, minced
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) liquid honey
¼ cup (60 ml) grapeseed oil
¼ cup (60 ml) extra-virgin olive oil
salt and pepper, to taste
FARRO AND SHRIMP SALAD:
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
3 cups (750 ml) semi-dry sparkling wine
1 dried bay leaf
2 sprigs fresh parsley
1 strip of lemon zest, cut using a vegetable peeler
1 lb (500 g) large shrimp, deveined but with shell still on, size 16/20
3 ears of corn, husk removed
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter, at room temperature
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) chili powder
2 cups (500 ml) cherry tomatoes, halved
¼ cup (60 ml) fresh basil, roughly chopped
¼ cup (60 ml) fresh cilantro, roughly chopped
2 tbsp (30 ml) fresh mint, roughly chopped
Instructions
- To make SPARKLING VINAIGRETTE: In a blender combine sparkling wine, garlic, mustard, lemon juice, honey, ¼ cup (60 ml) grapeseed oil, extra-virgin olive oil and a good pinch of salt and pepper until well combined. Season with additional salt and pepper. Dressing may be made 2 days in advance and refrigerated until ready to use.
- To make SALAD: In a large saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally until tender, about 20 minutes. Remove from heat, uncover, fluff with a fork and set aside to cool. Farro can be made ahead and refrigerated in an airtight container for up to 2 days.
- While farro is cooking, prepare shrimp. In a large saucepan, stir to combine 3 cups (750 ml) sparkling wine with bay leaf, parsley and lemon zest and a good pinch of salt. Bring just to a boil over mediumhigh heat. Remove from heat, add shrimp and cover. Allow shrimp to steep in liquid until cooked through, about 5 minutes. Using a slotted spoon, remove shrimp and drain well. Refrigerate until cool before peeling and discarding shells. Keep shrimp refrigerated until ready to assemble salad.
- When ready to assemble, preheat grill or grill pan over medium-high heat. Brush corn with grapeseed oil and season with salt and pepper. Grill corn, turning frequently, about 5 to 8 minutes. Set corn aside to cool for a minute before spreading with butter. Combine smoked paprika with chili powder and sprinkle over buttered corn cobs.
- Place cooked farro in a large serving bowl and toss with ¼ cup (60 ml) Sparkling Vinaigrette. Add tomatoes, basil, cilantro and mint. Cut kernels off cobs and add to salad before gently tossing everything together. Top salad with poached shrimp and an additional drizzle of dressing. Serve Farro and Shrimp Salad with additional vinaigrette alongside, if desired.
Drink Pairings
CHIPOTLE MAPLE-SEARED SALMON WITH AVOCADO-APPLE CHUTNEY
Ingredients
Serves 4
AVOCADO-APPLE CHUTNEY:
1 medium-sized jewel yam, cooked but still firm, peeled and diced
1 ripe, but firm Haas avocado, peeled, pitted and diced
1 small Gala apple, unpeeled, cored and diced
¼ cup (60 ml) minced cilantro
2 tbsp (30 ml) minced red onion
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) adobo sauce from canned chipotle peppers
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) toasted pumpkin seeds, optional
CHIPOTLE MAPLE-SEARED SALMON:
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) pure maple syrup
1 canned chipotle chili in adobo sauce
1 lime, zest and juice
1 garlic clove, smashed and minced
½ tsp (2 ml) ground cumin
generous pinches salt and pepper, to taste
4 x 4 oz (125 g) salmon fillets, skin on
2 green onions, chopped
Instructions
- To make AVOCADO-APPLE CHUTNEY: In a large bowl, combine cooked yam, avocado, apple, cilantro and onion. Gently toss.
- In a small bowl, combine juice, oil and adobo sauce. Stir to blend. Drizzle over yam mixture. Gently toss to coat. Add seasonings to taste. Sprinkle with pumpkin seeds. Cover and refrigerate while preparing salmon.
- To make CHIPOTLE MAPLE-SEARED SALMON: Preheat oven to 275 F (140 C). Line a baking sheet with parchment paper and set aside.
- Combine olive oil, maple syrup, chipotle, lime juice and zest, garlic, cumin, salt and pepper in a small blender and whirl until smooth.
- Place salmon fillets 1-in (2.5 cm) apart on prepared baking sheet and dollop with chipotle mixture. Gently spread to coat. Bake in oven for 15 minutes or until fish flakes easily with a fork and is almost opaque in the centre.
- Remove and let rest for a couple of minutes. Serve with Avocado-Apple Chutney spread over top. Excellent with potatoes, rice or quinoa.
Drink Pairings
FIRE-KISSED GREEN BEAN SALAD
Ingredients
Serves 12
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) fresh orange juice
½ tsp (2 ml) Sriracha hot sauce, plus extra
⅛ tsp (0.5 ml) ground black pepper
2 tbsp (30 ml) Asian fish sauce
2 tbsp (30 ml) sherry vinegar
2 tbsp (30 ml) fresh lime juice
1 tsp (5 ml) sea salt, plus extra for seasoning
2 lbs (1 kg) green beans, trimmed
1 small red onion, thinly sliced
1 tbsp (15 ml) grapeseed or coconut oil
3 cups (750 ml) cherry tomatoes, halved
¼ cup (60 ml) lightly packed fresh cilantro
2 tbsp (30 ml) fresh parsley, roughly chopped
½ cup (125 ml) toasted pine nuts
freshly ground black pepper, to taste
Instructions
- Preheat grill over medium-high heat.
- Meanwhile, in a blender combine first 8 ingredients until well combined. Season to taste with extra salt and hot sauce. Set dressing aside.
- Place a grill basket on hot grill and allow to preheat for 5 minutes.
- Meanwhile, in a large bowl toss together beans and red onion with grapeseed oil. Working in batches, arrange half bean mixture in preheated grill basket, close lid on barbecue and cook, tossing occasionally, until beans are lightly charred, about 5 to 7 minutes. Transfer to a large bowl and grill remaining mixture.
- Add cherry tomatoes and half the dressing to grilled bean mixture. Toss and let sit for 5 minutes before stirring in cilantro, parsley and pine nuts. Season to taste with more dressing, salt and pepper as needed. Best served warm or at room temperature.
Drink Pairings
CREAMY FETA AND ASPARAGUS WITH SOFT-BOILED EGG ON COUNTRY BREAD
Ingredients
Serves 4 open faced sandwiches
4 small eggs, at room temperature
4 oz (125 g) feta cheese
2 tbsp (30 ml) plain Greek yogurt
1 tbsp + 2 tsp (15 ml + 10 ml) lemon juice, divided
12 fat asparagus spears
1 tbsp (15 ml) extra-virgin olive oil, plus extra for garnish
½ tsp (2 ml) finely grated lemon zest
flaked sea salt, such as Maldon salt, plus extra to taste
4 slices of country loaf, sliced ½-in (1.25 cm) thick and toasted
2 tbsp (30 ml) fresh chervil leaves
1 tsp (5 ml) crushed pink peppercorns
Instructions
- Bring saucepan of water to a boil. Gently lower eggs into water and boil for 6 minutes before draining and running under cold water to cool. Carefully peel and half each egg and set aside.
- In a small food processor combine feta, yogurt and 1 tbsp (15 ml) lemon juice until smooth and creamy.
- Thinly slice asparagus with vegetable peeler and place in large bowl before tossing with remaining 2 tsp (10 ml) lemon juice, olive oil, lemon zest and a pinch of salt. Marinate for 10 minutes.
- To assemble, spread creamy feta on toast and top with marinated asparagus and 2 egg halves. Garnish each with a sprinkle of chervil, pink peppercorns and an extra pinch of salt, if desired. Serve immediately.
Drink Pairings
DUNGENESS CRAB SALAD WITH PICKLED GREEN STRAWBERRIES
Ingredients
Serves 2
PICKLED GREEN STRAWBERRIES:
8 green strawberries, sliced
2 to 3 tbsp (30 to 45 ml) water
5 tbsp (75 ml) rice wine vinegar
5 tbsp (75 ml) granulated sugar
1 lime, juice only
1 orange, zest only
3 black peppercorns, whole
6 coriander seeds, whole
SALAD:
1 large Dungeness crab
½ tsp (2 ml) crushed red pepper flakes
1 shallot, sliced
1 garlic clove, peeled and sliced in half (germ removed)
2 to 3 tsp (10 to 15 ml) tomato paste
⅞ cup (207 ml) grape seed oil
1 egg yolk
2 tsp (10 ml) Dijon mustard
1 lemon, juice only, divided
2 dashes rice wine vinegar
kosher salt and espelette, to taste
8 white asparagus spears, peeled
granulated sugar, for water
fresh pea shoots, for garnish
10 cured fennel, shaved for garnish
puffed wild rice, for garnish
fresh soft herbs such as pea shoots and chervil, for garnish
Instructions
- Make PICKLED STRAWBERRIES ahead of time. Place strawberries in a glass container large enough to hold all remaining ingredients.
- Prepare pickle mixture. In a pot combine water, vinegar, sugar, lime juice and orange zest, peppercorns and coriander seeds, bring to a simmer until sugar is dissolved. Pour over top of strawberries in container, allow to cool and refrigerate overnight. If you can the strawberries properly they will keep for a year.
- To make SALAD: Cook crab in a large pot of simmering water for 5 minutes remove from water to a large bowl. Remove legs and claws and place body back in simmering water for an additional 3 minutes. Carefully remove meat from shells, reserving leg and claw shells, and refrigerate until ready to serve.
- Place leftover leg and claw shells in a medium saucepan over low heat for several minutes, stirring regularly. Add pepper flakes, shallot and garlic, cook for several minutes then add tomato paste and cook for several more minutes, preventing colouring. Add grape seed oil and leave on low heat until oil has developed desired taste, about 30 minutes. Strain through a fine sieve and allow to cool. Refrigerate crab oil until ready to use.
- With crab oil make a mayonnaise. Place egg yolk and Dijon in a bowl, whisk in reserved crab oil, then thin with juice from half a lemon and a couple dashes of rice wine vinegar to achieve desired thickness and balance. Season with kosher salt and espelette.
- In a bowl, dress reserved crabmeat with prepared mayonnaise and freshly squeezed lemon juice to taste. Add a bit at a time, gently fold in meat, season to taste. Set aside.
- Simmer asparagus in a large saucepan of water heavily seasoned with sugar and kosher salt until tender, cool on a tray. Cut into small bite-sized pieces then fold into crab mixture.
- To assemble, arrange crab and asparagus in serving dishes with a few slices of Pickled Green Strawberries. Season with some remaining freshly squeezed lemon juice and pinch or 2 of espelette to taste. Garnish with pea shoots, cured fennel, puffed wild rice and soft herbs, serve immediately.
Drink Pairings
CHICKEN AND PORK SATAYS
Ingredients
Serves 4 to 6
3 tbsp (45 ml) canola oil
1 stalk lemongrass, dry leaves removed, coarsely chopped
3 garlic cloves
1 red Thai chili pepper, seeded and coarsely chopped
1 tbsp (15 ml) curry powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) fish sauce
1 tsp (5 ml) palm or brown sugar
¼ cup (50 ml) coconut milk
1 to 1½ lbs (500 to 750 ml) combination of chicken breast, thighs or pork, cut into thin 1 x 3-in (2.5 x 7.5 cm) strips
SATAY SAUCE:
¼ cup (50 ml) canola oil
2 cloves garlic, minced
1 medium onion, chopped
½ tsp (2 ml) dried red chili flakes, or to taste
3 kaffir lime leaves or zest of 1 lime
½ tsp (2 ml) curry powder
1 tbsp (15 ml) chopped lemongrass
1½ cup (375 ml) coconut milk
1 x 2-in (5 cm) cinnamon stick
2 tsp (10 ml) tamarind paste
1 to 3 tbsp (15 to 45 ml) fish sauce, or to taste
3 tbsp (45 ml) palm or brown sugar
3 tbsp (45 ml) lemon juice
1 cup (250 ml) chunky peanut butter
Instructions
- Place all ingredients except for the meat into a food processor. Blend until smooth.
- Separate chicken and pork in two bowls and divide marinade and pour on top. Mix well to combine and marinate for 2 hours.
- Thread meat onto skewers and place on barbecue or grill, turning occasionally, until cooked.
- To make SATAY SAUCE: Heat canola oil in a saucepan over medium-high heat. Add garlic, onion, red chili flakes, kaffir lime leaves, curry powder and lemon grass.
- Sauté 2 to 3 minutes, or until fragrant and onions start to soften.
- Stir in remaining ingredients and mix well. Reduce heat and simmer, stirring frequently, until sauce thickens, about 30 minutes. Be careful sauce does not stick to bottom of saucepan. Makes 1½ cups (375 ml)