Pork and fennel satay

After cleaning the winter scunge of your BBQ, marinate these wee babies and make them your first BBQ of the season.

Prep Time: 15 minutes Cook Time: 10 minutes

Ingredients: ⦁ 2t ground cumin seeds ⦁ 2t ground fennel seeds ⦁ 2t turmeric ⦁ 1 and 1/2t salt ⦁ 1T raw sugar ⦁ finely grated zest of 1 lemon ⦁ 6T thick part of a can of coconut cream ⦁ 700g trimmed pork, cut into cubes ⦁ small bamboo skewers, soaked in cold water for 30 mins


1. In a bowl mix seeds, turmeric, salt, sugar and lemon zest. Blend in coconut cream, then add the pork pieces. 2. Stir well to coat the pork. Refrigerate for at least 1 hour, up to 24 hours. 3. Thread meat onto the skewers, about 4 pieces per skewer. Brush with a little oil, then cook on high heat on the hot plate until cooked through. 4. Serve with a Results Room Real Food side salad. NOVEMBER 9, 2015