History Cookbook: Pork, Scallop and Mushroom Kebabs
Comments: This is a simple recipe.
The ends of the metal skewers can get very hot, so use oven gloves to turn them.
Preparation Time: 5-10 minutes
Cooking Time: 10-15 minutes
Number of servings: 3 servings
Serving suggestions: Serve with seasonal vegetables.
This recipe reflects hunted and gathered food, cooked in a very simple way. Cooking on sticks (skewers in our case) was a method of cooking used long before cooking pots had been developed. The food would have been roasted close to, but not in, the fire. A stick grid could be made to lay food on or the food could simply be threaded onto sticks like our kebabs.
Grilling the kebabs will not give you the lovely smoky flavour of cooking on an open fire but these still taste delicious and would be gorgeous cooked on a barbeque.
- 1 (approx 450 gm, 1 lb) pork loin joint
- 6-8 scallops
- 3-4 oyster mushrooms
- 1 tablespoon honey, preferably runny
- Kebab skewers
- Sharp knife
- Brush for honey
- Lift the scallops from their shells. They are attached by a little 'foot', just pull this away
- Rinse the scallops thoroughly to remove any sand. Leave to drain
- Cut the meat into large chunks with a sharp knife
- Rinse the mushrooms and leave to drain
- Thread the pork, mushrooms and scallops onto the metal skewers
- Grill on a medium heat, turning regularly
- When they are almost cooked, brush with runny honey
- Serve hot
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|Name: Jessie J||14th November 2011|
|This looks extreamly delightful.I am going to cook this for school work tomorrow with my mom|
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