Yield: 4 servings
Measure | Ingredient |
---|---|
3 \N | Canned pineapple rings in juice; each cut into |
4 \N | Pieces |
6 \N | Cherry tomatoes; washed |
6 \N | Button mushrooms; washed |
2 smalls | Courgettes; washed, each cut |
\N \N | ; into 6 chunks |
2 teaspoons | Olive oil |
125 millilitres | Pineapple juice from can; made up with water |
\N \N | ; if necessary |
\N \N | ; (4floz) |
1 tablespoon | Vinegar |
2 tablespoons | Tomato puree or ketchup |
1 teaspoon | Wholegrain mustard; (optional) |
1 teaspoon | Cornflour; blended in a little |
\N \N | ; cold water |
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.