| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury10 |
4 |
servings |
INGREDIENTS
| 3 |
|
Canned pineapple rings in juice; each cut into |
| 4 |
|
Pieces |
| 6 |
|
Cherry tomatoes; washed |
| 6 |
|
Button mushrooms; washed |
| 2 |
sm |
Courgettes; washed, each cut |
|
|
; into 6 chunks |
| 2 |
ts |
Olive oil |
| 125 |
ml |
Pineapple juice from can; made up with water |
|
|
; if necessary |
|
|
; (4floz) |
| 1 |
tb |
Vinegar |
| 2 |
tb |
Tomato puree or ketchup |
| 1 |
ts |
Wholegrain mustard; (optional) |
| 1 |
ts |
Cornflour; blended in a little |
|
|
; cold water |
INSTRUCTIONS
FOR THE TOTEM POLES
FOR THE SAUCE
* Preheat the grill to a moderate setting.
Thread the hotdog pieces, pineapple, tomatoes, mushrooms and courgettes
onto 6 small wooden skewers. Brush over the olive oil. *Grill for 6-8
minutes. *Turn over the skewers after 3-4 mintues to cook the other side.
*Meanwhile, place all the sauce ingredients in a small saucepan. Heat
gently, stirring all the time until the sauce starts to boil. Simmer gently
for 1 minute and serve with the sausage totem poles.
Converted by MC_Buster.
NOTES : A fun recipe for children to make with a delicious tangy sauce.
Converted by MM_Buster v2.0l.
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