Name: Mini brochettes with spicy Thai dip
Yield: 24 servings
Cuisine: Thai
Ingredients: 24 x 12-15cm wooden skewer s; 2 tsp coriander seed; 500g minced pork; 1 garlic clove crushed; 2cm piece of ginger peeled and finely chopped; 1stalk of lemongrass finely chopped; 20g pack fresh coriander roughly chopped; 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

Herby pork brochettes with a fresh and spicy dip that make perfect finger food for a drinks party

Ingredients

24 x 12-15cm wooden skewer s

2 tsp coriander seed

500g minced pork

1 garlic clove crushed

2cm piece of ginger peeled and finely chopped

1stalk of lemongrass finely chopped

20g pack fresh coriander roughly chopped

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

Instructions

1 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.

2 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.

3 Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.

4 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.