Glazed Pork & Veal Skewers with Asian Flavours

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Instead of just serving meatballs jumbled about on a platter, try putting them on a wooden satay stick. It looks pretty good and makes for easy eating too.

I realised that I’d posted this to sweetrosie Facebook without including the recipe so here it is.

I made this platter for a catering client and they went down a treat. I used pork and veal mince for the base. This blend gives you tasty flavour and a nice, juicy texture. But the best quality you can afford and don’t be afraid to use the meat from your favourite sausage as a base.

Sausages have come along in leaps and bounds over the last few years, they are no longer just cheap, bland, “suspicious” pink things, thoughtful flavouring, interesting varieties and free range meats elevate the sausage to not so humble.

Your mince is a blank canvas ready for you to add whatever flavours you want. I made Asian influenced ones this time.

I added a tasty mix of crushed garlic, chopped coriander and spring onion, finely chopped chilli, finely chopped lemongrass, a little fish sauce, a little soy and some hoisin sauce.

Mixing meatball mixture with your hands ensures a smooth, well amalgamated mix. Get in there and give it a very good squooshing.

Other flavour combos that work well are:
*
Mediterranean: finely chopped sundried tomato, very finely crumbled feta cheese, chopped rosemary, parsley and oregano.

*Middle Eastern: very finely chopped dried apricot, chopped tasted pinenut, flat leaf parsley, cumin, coriander and a little chilli.

*Indian: your favourite curry paste, chopped coriander, crushed garlic

*English: finely chopped spring onion, sage, thyme and white pepper, a dash of Worcestershire sauce.

I put the completed skewers in the oven to bake first.
They went on a piece of baking paper and I covered them with foil, to retain moisture and trap the steam.

I do use this method a lot.
Food that has a sweet sauce glaze: chicken wings or drumsticks, ribs, meatballs, well, they tend to burn before they’re cooked if you just bbq or char grill them.
If you cook them in a moist heat first, THEN grill, you get succulent, juicy, beautifully glazed meats.

Coat the skewers in your chosen glaze when they come out of the oven. The heat will make it easy to thoroughly coat them.

Char grill or bbq and serve with a side sauce.

I love to use leaves as plate liners.
Big, eatable, tropical leaves look great, and make cleanup easier.
These ones are banana leaves. I but mine by the kg from the fruit and vegetable supplier.
In the past, I’ve also used dried lotus leaves. They are beautiful. Often used as a wrapper for steamed foods like sticky rice, they are readily available, in packets from your Asian grocery store.

Monstera leaves make a big, bold liners too. Select a leaf that suits your platter or use scissors to cut one down to size.
Snip out the central stem for easier handling.

Monstera and banana leaves look fabulous when wiped with a slick of oil to shine them up. I just use cooking spray and paper towel.

With summer coming, here in the southern hemisphere, they’ll be lots of bbq days with family and friends. I hope I’ve given you some ideas for your next get together.

Till next time,
sweetrosie

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4 thoughts on “Glazed Pork & Veal Skewers with Asian Flavours

  1. Thank you sweetrosie for the recipes and the very handy tips. I particularly appreciated the idea on how to keep the meatballs moist before finishing them off on the bbq.
    Contratulations on a great blog. Marji

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