Thursday, 1 November 2012

Pork Souvlaki...




Summer is approaching......I think!!!!!

Once again Melbourne is reminding us why we love her so much...Beautiful one day snowing the next.   No quite!  But we had a glorious 30 degree day on Monday, then an overcast 34 degree yesterday and today walking down Chapel Street everyone was in their winter clothes...17 degrees and raining!  Not to worry.  It just means that we can enjoy the sunshine and have friends around for a bbq or enjoy a slow cooked winter casserole...Win win...

We can always go to the Greek islands if we want constant blue skies and warm weather..

Anyway, I digress....On Monday it was souvlaki day...We had gone to the new Fitzroy Street Rotary Farmers market, which by the way is FANTASTIC...(I'll take photos next time...I have turned into one of those maniacal mothers who only take photos of their children and posts them on Facebook!)

I bought vine ripened tomatoes, crispy and fresh lebanese cucumbers, red onions, parsley.....the foundations of great greek salad...  I also bought sourdough olive bread for dunking in the salad and a Hot Onion in Beer relish...that was for the sausages in bread...so yum...

My pork souvlaki recipe is so simple.  You must try....

1 shoulder of pork (remove the skin, leaving the fat on the meat and cut in cubes - the fat keeps the meat moist whilst cooking)
1 medium onion grated (essential to use all the onion and juices- this tenderises the meat)
greek oregano (must be greek the aroma is far superior to any other on the market)
salt and pepper ( no sprinkling of salt here...be a little bit liberal with it, meat needs it!)

Leave to marinade overnight....If you have a charcoal bbq PLEASE use it..If not they are still delish!  I usually skewer about 4 pieces on the to stick..  Grill till cooked throughout, don't overcook them as they will dry out.  Serve with lemon wedges, an extra sprinkling of the salt and oregano mixture a Greek Salad and slices of good quality bread....

Filakia xxxxx Carol


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