Heather Trim's pork satay and quesadilla recipes
Published Monday, November 21, 2016 11:51AM EST
Recipes courtesy Foodland Ontario
Indonesian Pork Satays with Peanut Sauce
Strips of tender Ontario pork threaded onto skewers take only a few minutes under the broiler or on the grill for a quick and easy appetizer that will appeal to all ages.
Preparation Time: 25 minutes
Marinating Time: up to 4 hours
Broiling Time: 4 minutes
Makes 24 pieces and 1-1/2 cups (375 mL) peanut sauce
1 lb (500 g) boneless Ontario Pork Loin
1/4 cup (50 mL) sodium-reduced soy sauce
3 cloves Ontario Garlic, minced
2 tbsp (25 mL) chopped fresh Ontario Coriander Leaves
2 tbsp (25 mL) vegetable oil
1 tbsp(15 mL) each minced fresh gingerroot, fresh lime juice and ground
1 tbsp (15 mL) Ontario Honey
1/2 tsp (2 mL) crushed red pepper flakes
1 cup (250 mL) unsalted Ontario Redskin Peanuts
2 thin slices fresh gingerroot
1 Ontario Shallot, coarsely chopped
2 tbsp (25 mL) Ontario Honey
1/4 tsp (1 mL) cayenne pepper
1/2 cup (125 mL) warm water
2 tbsp (25 mL) fresh lime juice
Cut pork into 1-inch (2.5 cm) thick slices and then cut across the grain into 1/4-inch (5 mm) thick strips. Place in large glass bowl.
In measuring cup, stir together soy sauce, garlic, fresh coriander, oil, ginger, lime juice, ground coriander, honey and red pepper flakes. Pour over pork, toss well, cover and refrigerate for at least 2 hours and up to 4 hours, stirring occasionally.
Peanut Sauce: Meanwhile, in food processor, combine peanuts, ginger, shallot, honey and cayenne. Process until smooth. With motor running, add water in a slow stream. Transfer to small bowl and stir in lime juice. Sauce can be made up to several hours ahead, cover and refrigerate.
Thread 1 piece of pork onto each of 24 soaked skewers*. Place on broiler rack on greased pan. Place pan about 4-inches (10 cm) from broiling element and broil until browned, but still a touch of pink inside, 3 to 4 minutes, turning once. Alternately place skewers on greased grill over medium-high heat and grill 3 to 4 minutes, turning once. Serve hot with Peanut Sauce.
*Soak twenty-four 6-inch (15 cm) bamboo skewers in cold water for at least 30 minutes.
1 Serving (1 Satay with 1 tbsp/15 mL Peanut Sauce):
PROTEIN: 7 grams
FAT: 4.5 grams
FIBRE: 1 gram
SODIUM: 90 mg
Mushroom and Cheddar Quesadillas
These little quesadillas are a perfect appetizer for a casual get-together. Serve them alone or with a bowl of guacamole and/or sour cream.
Preparation Time: 20 minutes
Cooking Time: about 20 minutes
Makes 24 pieces
2 tbsp(25 mL) vegetable oil
1 pkg (227 g) Ontario White Button Mushrooms, chopped
2 cloves Ontario Garlic, minced
Salt and pepper
1/3 cup (75 mL) chopped fresh Ontario Coriander Leaves
2 tbsp (25 mL) finely diced jalapeño pepper
1 cup (250 mL) shredded Ontario White Aged Cheddar Cheese
6 (6-inch/15 cm) corn tortillas
In large nonstick skillet, heat half the oil over medium heat. Add mushrooms and garlic and cook until softened and slightly coloured, 3 to 5 minutes. Season with salt and pepper to taste. Remove from heat and let cool. Stir in coriander, jalapeño and cheese.
Arrange 3 tortillas on large baking sheet. Divide and spread mushroom mixture evenly on top. Cover each with second tortilla, pressing down gently.
Heat remaining oil in skillet over medium heat. Working in batches, cook the quesadillas until tortillas are golden brown and crisp, about 2 to 3 minutes per side. Cut each round into 8 wedges. Serve immediately.
PROTEIN: 2 grams
FAT: 3 grams
CARBOHYDRATE: 4 grams
FIBRE: 0 grams
SODIUM: 50 mg
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