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Pork Koftas |
| Pork skewers with Creole sauce |
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Serves |
Makes 8 koftas |
Cooking Time |
Approx 10-15 minutes, turning once |
Temperature |
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450g (1lb) lean minced pork
10ml (2tsp) cajun spice
15ml (1tbsp) mango chutney
1 red chilli, seeded and finely chopped
Creole Sauce:
200ml carton pineapple juice
15ml (1tbsp) tomato ketchup
30ml (2tbsp) mango chutney
15ml (1tbsp) cider vinegar |
Place all the ingredients into a large bowl and mix thoroughly. Divide the mixture into 8, form into sausage shapes and thread onto (soaked wooden) skewers. Cover and chill in fridge for 30 minutes before cooking. Place under a preheated grill or barbecue and cook for approximately 10-14 minutes until cooked thoroughly.
To make Creole Sauce: Add to a saucepan pineapple juice, tomato ketchup, mango chutney and cider vinegar, bring to the boil and simmer to reduce for about 10 minutes or until thickened and syrupy.
Serve skewers with Creole sauce and a fruity salad of mango, coconut shavings and spring onions. |
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