Mini brochettes with spicy Thai dip
Herby pork brochettes with a fresh and spicy dip that make perfect finger food for a drinks party
Difficulty and servings
Makes 24
Preparation and cooking times
Ready in 35-45 minutes
- Soak the skewers in warm water. Put the dip ingredients into a saucepan, bring to the boil and simmer for 5 minutes until slightly thickened. Pour into small serving bowls.
- Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.
- Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.
- Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.
Preparing ahead
The day before, make the dip and get the brochettes ready for cooking. Keep covered in the fridge. Just before guests arrive, grill the brochettes.
101 kcalories, protein 7.0g, carbohydrate 2.0g, fat 8.0 g, saturated fat 5.0g, fibre 0.0g, salt 0.1 g
Recipe from Good Food magazine, January 2004.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1620/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 24 x 12-15cm wooden skewer s
- 2 tsp coriander seeds
- 500g minced pork
- 1 garlic clove , crushed
- 2cm piece of ginger , peeled and finely chopped
- 1 stalk of lemongrass , finely chopped
- 20g pack fresh coriander , roughly chopped
FOR THE DIP
- 2-3 tsp Thai red curry paste
- 2 tsp tomato purée
- 200ml carton coconut cream
- 1 tsp light muscovado sugar
- ¼ tsp Thai fish sauce or soy sauce
- ½ lime , juice only
Buy ingredients
Search Good Food
Difficulty and servings
Makes 24
Preparation and cooking times
Ready in 35-45 minutes
Quick and easy
Ingredients
- 24 x 12-15cm wooden skewer s
- 2 tsp coriander seeds
- 500g minced pork
- 1 garlic clove , crushed
- 2cm piece of ginger , peeled and finely chopped
- 1 stalk of lemongrass , finely chopped
- 20g pack fresh coriander , roughly chopped
FOR THE DIP
- 2-3 tsp Thai red curry paste
- 2 tsp tomato purée
- 200ml carton coconut cream
- 1 tsp light muscovado sugar
- ¼ tsp Thai fish sauce or soy sauce
- ½ lime , juice only
101 kcalories, protein 7.0g, carbohydrate 2.0g, fat 8.0 g, saturated fat 5.0g, fibre 0.0g, salt 0.1 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
24 March 2009
LuluFaye rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 May 2010
Trev rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 October 2010
mamma smith rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
26 November 2012
Victoria lea rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.