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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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Roast pork with Nelly Robinson

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Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Jerk pork skewers with pineapple and jicama chopped salad


If you can't find jicama, cucumber is a good alternative.

You'll need

1 kg piece pork shoulder, cut into 2.5cm pieces To serve: lime wedges and steamed rice (optional)   Jerk marinade 6 spring onions, coarsely chopped 4 garlic cloves ½ cup (loosely packed) flat-leaf parsley 1-2 habanero chillies, seeds removed, coarsely chopped Juice of 1 lime 2 tbsp vegetable oil 2 tbsp thyme leaves 2 tbsp brown sugar 2 tbsp finely grated ginger 2 tsp ground allspice 2 tbsp soy sauce ¼ tsp ground cayenne and cinnamon   Pineapple and jicama chopped salad 1 jicama (about 300gm), cut into julienne ½ pineapple, cut into thin wedges 3 spring onions, thinly sliced Juice of 1½ limes, or to taste ½ tbsp dried chilli flakes, or to taste

Method

  • 01
  • Preheat barbecue or char-grill pan to high heat. For jerk marinade, combine ingredients in a food processor and process until smooth.
  • 02
  • Transfer jerk marinade to a large bowl, season to taste, add pork and rub with marinade. Thread meat onto wooden skewers and grill, turning occasionally, until browned and cooked through (5-6 minutes).
  • 03
  • For pineapple and jicama chopped salad, combine ingredients in a bowl and season generously to taste. Serve with pork skewers and lime wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2013

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