COOKBOOK: Coles Spring Mag - September 2016

RATE: ❤️❤️❤️👌🏻👌🏻💲💲

There are times when I read that a recipe suggests that I purchase pre-made and it makes me happy! A great example is a weekday when pre-made gives you that extra bit of time to do something else.

To make the meat skewers took no time at all. It was the perfect after work meal. The pre-made coleslaw needed the salad dressing and noodles and it complimented the meat perfectly.



Serves 4

8 soaked bamboo skewers

2 cloves of garlic, finely chopped

4 tablespoons of parsley, finely chopped

salt & pepper

2 teaspoon sugar

1 tablespoon fish sauce

2 tablespoons soy sauce

600g pork scotch fillet, thinly sliced crossway

400g noodles

200g pre-mixed coleslaw

1/2 salad dressing (ranch)

Combine meat, garlic, pepper & salt, sugar, soy sauce, fish sauce and parsley and mix well.

Meanwhile , prepare the noodles following the package directions. Drain well and set aside.

Thread the pork strip/pieces (like a snake) on the skewer (weaving in and out) approx three pieces per skewer. Heat a BBQ or grill and cook on medium high heat turning after 4 mins. Cook a further 2-3 mins and remove from heat.

Add the coleslaw mix into a bowl. Add the noodles and dressing and mix together.

Serve coleslaw under 2 skewers of pork NOTE: Bamboo skewers should be left in a container covering skewers in water. Remove after 15mins or so. This will stop them from flaring up and burning

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