Ingredients

How to make it

  • FOT THE KEBOBS: Cut the pork (or boar) into 1 ½ inch cubes. Combine all the remaining ingredients listed beneath the swine, and completely marinate the pork for 1 and a half days *(2-3 days if you actually are using wild boar)
  • Skewer the meat onto some metal skewers. Grill them over a charcoal fire. *Again if you are using boar they can be baked in a slow oven to ensure tenderness. Either way when finished dip them into this:
  • FIRE SAUCE: Dissolve the honey into the stock and cook it so that it becomes a light syrup. Add a good portion of the herbs and heat it further. Dip this next into a flat shallow dish of some sorts and mix in the brandy. Keep very warm.
  • THIS DOES WORK I have done it before, just be quick and careful. Put the hot kebobs into the sauce and with almost the same motion whip them out and once again onto the grill – if you did it right POOF!
  • Let them cook away until a nice semi-charred glaze is set. Serve them over a bed of any suitable island style rice pilaf and some grilled vegetables done in the Cypriot manner.
  • MILOTZATZIKI: Core the apples and grate them directly into the cream and yoghurt. Add the onion and the garlic. Season it with the spices and lemon juice and let it set for a few hours. Taste, if good, finish with the herbs.

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  • 22566 7 years ago
    Interesting...Somewhat of a Anthroposophy approach in said recipe.
    Thank-You
    Kind Regards
    Joyce
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  • elgourmand 7 years ago
    You're a funny bloke Alisdhair but just to have the last laugh I'll use the last chunk of the wild boar we knocked over for the White Sunday feed. Yes, the oven is a good idea for boar. The lads will have heaps of fun with the flaming brandy. Grazie.
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