VOLUNTEER DINNER

• Pork Mojo
• Pumpkin Lamb Burgers
• Stuffed Smoked Onions
• Asian Flavoured Coleslaw
• Curried Coleslaw

Pork Mojo ¾ cup of fresh orange juice (190ml) ½ cup of chopped onion (125ml) ¼ cup of fresh lime juice (60ml) ¼ cup of coarsely chopped fresh cilantro (60ml) 3 garlic cloves, coarsely chopped 2 tablespoon of dried oregano (30ml) 1 teaspoon of ground cumin (5ml) 1 teaspoon of grated orange peel (5ml) 1 teaspoon of grated lime peel (5ml) ½ cup of olive oil (125ml) 2 pork tenderloins

Puree first 9 ingredients a in a blender. Add oil gradually as machine continues to mix. Season with salt and pepper.

Transfer ½ cup(125ml) of the remaining Mojo to a small dish; cover and refrigerate.

Place pork in a plastic sealable bag and pour remaining mojo over pork.
Seal bag and refrigerate overnight

Preheat grill to 350ºF/ 180ºC

Remove pork from marinade, wipe clean, season with salt and pepper. Oil grill and place pork on grill for 15-18 minutes, turning every 4 minutes to create, even golden browning

Remove pork and tent. Leave to rest for 10 minutes before serving.

Warm reserved Mojo and use as a dipping sauce

Yield: 6 Servings

Pumpkin Lamb Burgers 1 ½ pounds of ground lamb sausage, squeezed form casings. 1 cup of chopped onions (250ml) 1 ½ teaspoon salt (7ml) 1 ½ teaspoon pumpkin pie spice (7ml) 1 teaspoon cayenne (5ml) Combine ingredients, and mix well. Using moistened hands, form lamb burgers (4 patties) and let marinate overnight. Preheat grill to 325/160. Grill burgers until desired doneness about 6 min per side

Burger Topping
1 tablespoon of balsamic vinegar.
1 cup of diced plum tomatoes (250ml)
½ cup chives
1 cup Taziki

4 6-inch pita breads, cut off ¼ of each pita

Mix tomatoes with chopped chives and balsamic vinegar.

Serve lamb burgers in pita, with Taziki and diced tomatoes.

Yield: 4 servings

Stuffed Smoked Onions 6 large Spanish Onions (8oz ea) 1 cup of bread crumbs (250ml) 2/3 cup chicken broth (175 ml) 1 pound of fresh veal sausage 1 teaspoon of dried oregano (5ml) 1 teaspoon of dried sage (5ml) ½ teaspoon of dried cumin (2ml) 3 tablespoons of pine nuts (45ml) 3 cups apple wood chips 3 sprigs fresh thyme

Place 2 cups of the wood chips in water and soak for 1 hour.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the onions.

To prepare onions for stuffing, leave outer skin on onions and rinse. Trim root end off onion to make a flat bottom. Cut tops off and reserve. Hollow centers out of onions. Leaving two or three outer layers in tact. Reserve center for other use.

In a bowl, mix remaining ingredients. Toss gently to combine. Fill onions with equal amounts of sausage mix. Place tops on onions. Place each onion upright in center of the piece of heavy-duty aluminium foil and bring edges up to seal. Leave some space for steam

Preheat grill to 200°F/100°C

Place smoke pouch under grill, close lid until smoke pouch is smoking.

Place onion parcels upright in the on indirect heat; cook 1 hours or until very tender.

Remove onions from foil and remove outer most skin. Reserve cooking juices and drizzle over onions.

Yield 6 servings

Asian Flavoured Coleslaw 1 teaspoon sesame seeds (5ml) 4 cups (1000ml) of thinly sliced Napa cabbage (about ½ large head) ½ cups thinly sliced green onions (125ml) 3 tablespoons rice vinegar (50ml) 2 tablespoons of peanut oil (30ml) 1 tablespoons of minced fresh ginger (15ml) 1 teaspoon of oriental sesame oil (5ml) 1 teaspoon of sugar (5ml) 2 teaspoons of oriental hot sauce (10ml) ½ red pepper, thinly sliced ½ yellow pepper, thinly sliced

Stir sesame seeds in a dry skillet over medium heat until golden. (about 3 minutes) set aside

Combine cabbage and green onions in a large bowl. In a separate bowl mix together vinegar, peanut oil, ginger, sesame oil and sugar to combine. Toss with cabbage and season to taste with salt and pepper. Sprinkle with seeds and serve

Yield: 6 servings

Curried Coleslaw ½ cup of light mayo (125ml) 2 tablespoons of fresh lime juice (30ml) 1 tablespoons of curry powder (15ml) 4 cups of thinly sliced green cabbage (1000ml) 2 carrots peeled coarsely grated 2 green onions thinly sliced 2 tablespoons of dried cranberries (30ml) 1 small jalapeno seeded and minced.

Whisk mayo and lime juice and curry powder in a large bowl. Add remaining ingredients, and toss to combine.



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