Hugh_C's blog about food, photos, music, video editing & other lesser codologies

Just adapted this on the spur of the moment when we were having some friends over shortly after Christmas so everyone was bored with turkey and ham. The main differences being the method of cooking and a wetter marinade.

Feeds 6 to 8.

3 pork steaks, sliced thinly across the grain
heaped tbsp sesame seeds
heaped tsp cumin seed
tsp fennel seeds
heaped tsp medium curry powder
level tsp berbere (optional)
juice of one lime
tbsp rice vinegar
tbsp light soy sauce
tbsp sesame oil
tbsp honey
tbsp sunflower oil + a dash more
3 or 4 cloves of garlic, minced.

Method:

Combine all the ingredients and chill in a closed container in the fridge for a few hours. Agitate often to combine the flavours. Heat the oven to 180C while this is chilling, then spread the mixture over a large roasting tin. Cook for about 30 minutes, or until slightly burnt at the edges.

Serve with boiled rice and green beans cooked in coconut milk, garlic and chili on a bed of shredded cabbage.

I have my mate George Jacob to thank for introducing me to berbere, a blend of spices often used in Ethiopian cookery. George is the Communications Officer for Self Help which promotes and implements integrated sustainable development programmes in rural Africa. His work takes him to all sorts of exotic and far flung places in Africa, and on one his travels, he brought back some berbere. This bright red powder can be used in all sorts of cooking activities – used as a spice rub for meats before grilling / roasting etc. It is fantastic stuff with a mighty kick.