Rosemary Pork with Crushed Chive Potatoes
Juicy rosemary pork served with crushed chive potatoes and a silky mustard cream sauce for a comforting midweek dinner.
Beef Teriyaki Kebabs with Pineapple and Vegetables
These teriyaki kebabs pair tender marinated beef with caramelised pineapple, peppers, and onion. The sweet-savoury glaze catches on the grill for smoky, sticky edges.
Great for weekend cooking, they work beautifully with steamed rice or a crisp salad.
Method
20m15m35m
- In a bowl, mix teriyaki sauce with minced garlic, grated ginger, and a hint of sesame oil to create the marinade.
- Cut beef into cubes and marinate in the sauce for at least 1 hour, preferably overnight.
- Chop pineapple, bell peppers, and red onion into chunks suitable for skewering.
- Skewer the marinated beef, pineapple, peppers, and onion alternately on metal or soaked wooden skewers.
- Preheat the grill to medium-high heat.
- Grill the kebabs, turning occasionally, until the beef is cooked to your liking, about 10-15 minutes.
- Serve the kebabs hot, optionally with a side of rice or salad.
Ingredients
- 1 tbsp Ginger grated
- 2 Bell Pepper chunked
- 2 cloves Garlic minced
- 1 large Red Onion chunked
- 300 g Pineapple chunks
- 1 tsp Sesame Oil
- 120 ml Teriyaki Sauce
- Rice optional, to serve
- 600 g Beef cut into cubes
Notes
Soak wooden skewers in water for at least 20 minutes before grilling.
Reserve a little marinade (before adding raw beef) to brush over while grilling.
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