Glazed pork skewers and sesame crusted halloumi
It's the first Bank Holiday of May and it could be the first BBQ of the year for many people... but if the weather's not kind Bill Granger's got two dishes that will work just as well on a griddle indoors!
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Glazed pork skewers with mango chutney:
For the pork1 kg boneless pork shoulder, trimmed2 tbsp of lime juice mixed with 1 tbsp of caster sugar (to make a lime syrup)1 small onion, grated1 teaspoon ground coriander1 teaspoon sea salt1 teaspoon caster sugar
For the mango chutney2 mangoes, peeled2 tablespoons extra virgin olive oil1 teaspoon black mustard seeds1 1⁄2 tablespoons freshly grated root ginger75 g sugar1 red chilli, chopped (deseeded for less heat, if preferred) 1 1⁄2 tablespoons lime juice
Method:
Cut the pork into 4cm cubes. Put the lime syrup, 80 ml water, the onion, ground coriander, salt and sugar into a shallow non-metallic bowl and stir until combined. Add the pork and stir to coat in the marinade. Cover and refrigerate for at least 2-3 hours, preferable overnight
To make the mango chutney, cut the mango flesh away from the stone and dice. Heat the olive oil in a medium saucepan, add the mustard seeds and stir until they start to pop
Add the ginger and cook for 30 seconds. Stir in the diced mangoes, sugar, chilli and salt to taste. Cook over a medium heat, stirring occasionally, for about 15 minutes until syrupy. Add the lime juice, check the seasoning and set aside to cool
Preheat the griddle or barbecue on high. Drain off the excess marinade from the pork, then thread the meat onto 12 metal skewers. Grill or barbecue for 2-3 minutes each side or until lightly charred and cooked to your liking
Serve the pork skewers with the mango chutney
Sesame crusted halloumi:
Recipe:
For the halloumi:450g halloumi cheese, cut into 12 slices12 tbsp sesame seeds
For the dressing:1tbsp honey1tbsp dark soy sauce1tbsp rice vinegar1tbsp sesame oil1 clove garlic, minced1 mild red chilli, finely chopped
For the Asian slaw:100g beansprouts1 medium carrot, shredded4 spring onions, finely sliced½ red pepper, thinly sliced½ green pepper, thinly slicedSmall bunch fresh coriander, chopped100g cashew nuts, coarsely chopped
Method:
Mix up the dressing by combining the honey, soy sauce, rice vinegar and sesame oil in a cup, and add the minced garlic and finely chopped chilli. Mix well, and set aside
Next, prepare the vegetables. Add the beansprouts to a large bowl along with the shredded carrot, sliced spring onions, peppers, fresh coriander and chopped cashews, mix to combine
To make the sesame crusted halloumi, pour the sesame seeds onto a plate and press the halloumi slices into the seeds on both sides. Place the cheese into a dry frying pan, and cook over a low heat for around 5-10 minutes, until the underside is golden brown. Carefully turn each piece over, and repeat with the other side.
Just before serving, add the dressing to the vegetables, and mix well. Serve alongside the sesame crusted halloumi and pork skewers with mango chutney