JAMAICAN SEASONED LEG OF PORK WITH A MANGO MOJO

3-4lbs. pork sirloin, boned

5oz Italian dressing zesty

2oz Jamaican jerk seasoning

1oz ground cumin

1oz Oregano leaf

oz old bay seasoning

4oz olive oil

6 rough chopped garlic cloves

oz ground black pepper

Trim most fat from joint. Cut meat open so it is an even thickness. Stab throughout leg to allow seasoning to penetrate. Mix all marinate ingredients, pour some into a container then put in the pork, then the rest of marinate.

Rub marinate into the pork, refrigerate for no less than overnight (can be left in marinate up to two days). To cook, put on low BBQ, or can be pan seared then finished in over at 300 degrees for about one hour to 1 hours, depending on the size of the total joint. To test, use thermometer into centre. Should read 155 to 165 degrees. Allow the meat to rest for at least 15 minutes.

Check with your butcher. A joint from the leg or shoulder is ideal for this. If it is a little fatty, trim some off, not all, and increase cooking time. Most of the fat will dissipate whilst cooking. You can use this as it is and carve thinly for a main course or for sandwiches or salads. You can also ‘pull' the meat, gently breaking apart with your fingers whilst still warm. This would be great with an addition of your favourite BBQ sauce or with my Mango Mojo.

The Mango Mojo really offsets the spicy side of this dish whilst adding it own stamp of zestyness.

MANGO MOJO

Two fresh mangoes, ripe, peeled and diced or a jar of mango slices (1x16).

1 medium onion diced

2oz jalapeno peppers

2oz malt vinegar

2oz brown sugar

4oz papaya tidbits in syrup (optional)

12oz green label mango chutney

2 closes of garlic, crushed

salt and pepper to taste

Put all ingredients in a large pot and bring to a boil, stirring frequently. Lower heat and cook for 20 minutes. Allow to cool, then blend until smooth.

SESAME TERIYAKI BEEF SKEWERS WITH SWEET SOY SAUCE

1lb. top round or inside round of beef

3oz Sesame seeds

2oz Sesame oil

4oz Teriyaki sauce

16x6” Bamboo skewers

Method: cut meat into thin strips, “little finger thick” and 2 to 3 inches long. Combine the oil with seeds and teriyaki sauce. Marinate for 20 to 30 minutes. Wet the bamboo skewers for the same length of time as the beef. Skewer the strips one or two each.

These skewers are great as an appetizer at a party. Inexpensive to do and a lot of fun. Very easily prepared and quickly cooked on a BBQ or broiled. To finish I quick fry some bean thread noodles in hot oil.

Make a nest with the fried noodles, arrange skewers on top, then coat with a little sweet soy sauce. This should be easy to get at most Asian markets.