Pork skewers with lime

Name: Pork skewers with lime
Yield: 4
Ingredients: 550 g Pork fillet, trimmed of silver skin (Main); 1 tsp Coriander seeds; 1 tsp Cumin seeds; 1 tsp Curry powder; ¾ tsp Paprika; ½ tsp Dried oregano; 1 pinch Chilli flakes; 2 cloves Garlic, crushed; ¼ cup Olive oil; 1 Tbsp Lime juice (Main); 8 Bamboo skewers, soaked in cold water; 500 g Celeriac, peeled and cut into chunks; 250 ml Vegetable stock, use a salt reduced stock; 100 ml Cream; 1 knob Butter

for 4 people

Tamara West

Kathy Paterson

Food writer and stylist.

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Marinating the pork fillet helps maintain its juiciness and adds plenty of flavour. The lime adds freshness to a comforting meal.

Ingredients

550 g	Pork fillet, trimmed of silver skin (Main)
1 tsp	Coriander seeds
1 tsp	Cumin seeds
1 tsp	Curry powder
¾ tsp	Paprika
½ tsp	Dried oregano
1 pinch	Chilli flakes
2 cloves	Garlic, crushed
¼ cup	Olive oil
1 Tbsp	Lime juice (Main)
8	Bamboo skewers, soaked in cold water

Celeriac mash

500 g	Celeriac, peeled and cut into chunks
250 ml	Vegetable stock, use a salt reduced stock
100 ml	Cream
1 knob	Butter

Directions

Cut pork fillet into 2.5-3cm pieces and place in a ceramic dish. Set aside while you make spice mixture.
In a hot dry frying pan, heat the spices until aromatic, about 30 seconds. Remove and place in a mortar and pestle and grind to a powder. Add garlic, oil and lime juice. Season with salt. Spoon over the pork and toss well to coat each piece. Cover and place in the refrigerator to marinate for at least 30 minutes or for 1-2 hours.
Heat a chargrill until hot. Skewer pork pieces and place on hot grill. Turn every 2-3 minutes, until they are well browned, but still juicy, about 10 minutes. Baste with any extra marinade as you grill. Grate over the zest of 1 lime if you wish for added citrus flavour. Serve straight away with celeriac mash (see below) and steamed green vegetables.
For the celeriac mash: Place celeriac in a saucepan with the stock, cover and simmer over a low heat until tender, 25-30 minutes. Add boiling water if you need to top up the liquid to ensure it does not boil dry. Drain away any liquid, dry off over the heat then mash well or pass through a mouli. Beat in cream and butter.