Fat conscious Archives

Avocado recipes

Chocolate avo oat bowl

Overnight soaking required

Taiwanese soya-sesame pork and chicken liver skewers

Serves 5

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

For the basting sauce:

2 T Bull Head Taiwanese BBQ sauce
2 T honey
2 cloves garlic, crushed
½ cup soya sauce
1 T light sesame oil
A handful white sesame seeds
chilli powder, to taste

For the skewers:

1 T cornflour
500 g pork fillet
free-range chicken livers (or chicken hearts) 350–450 g, thawed if frozen

Method

Mix the basting sauce ingredients, adjusting the quantities to your taste. Divide it in half.

Add the cornflour to half the basting sauce. Thinly slice the pork fillet, then place in the cornflour mixture to marinate.

Rinse the chicken livers under cold water and trim off the fat. Thread them onto skewers.

Braai the skewers for 3 minutes on each side, basting with the sauce.

Thread the pork fillet onto skewers and braai for 7 minutes, basting with the remaining marinade, until slightly charred and cooked through.

Browse more braai recipes here.

Cook's note: This traditional recipe by Ming-Cheau Lin’s mother usually uses chicken hearts, but chicken livers are also delicious. Ming says her mother marinates the pork fillets the night before a braai, but she’s far too lazy, so usually does so when the fire gets going.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Brown sugar, orange and smoked salt pecans

Tomato-and-yoghurt fish curry with green beans and Indian fried bread

Sunshine dhal with coconut and cauliflower

Avocado pesto pasta

Ceviche with avocado

Whipped ricotta and avocado salad

Chocolate avo oat bowl

Coffee-cream jellies with meringue shards

Ceviche-style summer squash

Lemony garlic marinated baby marrows

Green salad with roast walnuts and avocado oil dressing

Taiwanese soya-sesame pork and chicken liver skewers

Taiwanese soya-sesame pork and chicken liver skewers

Ingredients

Method