I am blessed with a husband who loves to cook. He has a massive collection of cook books.
He rarely cooks from them.
He spends hours trawling through them from time to time and then one day up and cooks something that is quite marvelous. When questioned, he will usually be able to tell you where he got the inspiration from, but he didn't exactly follow the recipe. He just gets a feel for it and embellishes. Probably the reason why he rarely bakes... this method doesn't usually bode well for baking. Luckily, that's my forte. Just one of the many ways we balance each other.
Hubby recently found himself in hospital with a very unexpected health issue. We're through the worst of it now, but there's nothing like a little glimpse of the fragility of life to make you treasure the gifts you have. He is certainly one of mine.
About a week after he came home from hospital, he was feeling up to having a go in the kitchen, and this is what he made. He's made it a couple of times before but this time I asked him to tell me what he did (it's a little different each time!). We all absolutely love it and I know you will too.
So, this is a recipe by my Hubby (originally inspired by a Luke Nguyen recipe, but really quite altered!), written down by me with this dedication to him: I am so unspeakably blessed to have you by my side and I look forward to the adventures life will bring us in the future.
Serves 8-10 people (1 skewer each)
- 1kg free range pork mince
- 2 tablespoons fish sauce
- 2 tablespoons raw honey or coconut sugar
- 3 finely chopped spring onions
- 4 finely chopped cloves of garlic
- a few good grinds of sea salt a pepper
- 1/2 bunch coriander (cilantro), leaves only, finely chopped
- 10-20 wooden food skewers
- Place your skewers in water to soak, to prevent them burning when you cook them.
- Place all ingredients in a large mixing bowl. Massage with your hands for 5-10 minutes until the mix feels quite sticky.
- Cover, and place in the fridge for 15-30 minutes while you prepare the other elements of the dish.
- Turn on your BBQ chargrill plate or a chargrill pan and get it heating while you prepare the skewers.
- Then divide the meat into 8-10 portions (depending on how many people you want to feed). Form each portion into a sausage shape with your hands, then place a skewer into the middle of the sausage and massage the meat around the skewer to make sure it's firmly molded onto the skewer. You can then add a second skewer, about 1cm apart from the first if you like. This isn't pictured here, but having two skewers can help with turning on the BBQ, so the meat doesn't spin around on the skewer.
- Place the skewers on the BBQ chargrill and cook for about 5 minutes. Turn and cook on the other side for about the same time. Check to make sure they're cooked through before removing from the chargrill. *Special tip from Hubby- keep a water spray bottle nearby to extinguish any flames caused by fat dripping onto the hot coals!
Mix together in a small bowl:
- 4 tablespoons gluten free hoisin sauce (just be aware that hoisin usually contains refined sugar)
- 2 tablespoons almond milk (or other milk of choice)
- a dash of sesame oil
- a handful of crushed peanuts or cashews (optional if you're nut free)
This is only a guide. Use the quantities that you think you need to cater for the numbers you're serving.
- Chinese cabbage or regular green cabbage, very finely sliced
- Carrot and Cucumber, made into ribbons by using a vegetable peeler to keep peeling the vegetable till there is none left. Or you could use a Veggie Twister gadget like the one here.
- Red capsicum, very finely sliced
- Coriander leaves to taste
Dressing Ingredients (should be enough for a salad serving 8 people)
- 4 tablespoons nut oil (like macadamia or sweet almond oil)
- 2 tablespoons peanut oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons mild sweet chilli sauce
- 1 teaspoon fish sauce
- In a bowl, place all prepared vegetables.
- Place all dressing ingredients in a leak-proof jar and shake vigorously until emulsified.
- Pour dressing over salad, and mix well. Add coriander and lightly mix so you don't bruise it. Garnish with a little extra coriander.