Shish kebab ingredients 450 g (1 lb.) pork tenderloin cubes 4 onions 4 apples, fancy or choice grade 30 g (2 tbsp.) butter Marinade ingredients 225 ml (1 cup) 100% Pure Maple Syrup 50 ml (1/4 cup) oil 50 ml (1/4 cup) lemon juice or cider vinegar 50 ml (1/4 cup) soya sauce Dry mustard Curry powder Parsley 1. Prepare marinade. Marinate 2.5 cm (1 inch) pork cubes for 6 to 8 hours. Cut apples and onions in 2.5 cm (1 inch) cubes. Alternate apples, onions and pork on skewers. Brush shishkebabs with oil. Add salt and pepper to taste. In a hot skillet (frying pan), sear skewers. Place skewers in hot oven 325 °F (165 °C) for 30 minutes. Brush the shishkebabs with oil at least 4 times during cooking process. Serve over cooked rice. Garnish with apple cubes seared in butter and glazed with Pure Maple Syrup.   Breast of Guinea Fowl with Red Fruits Captain's Fish Bake Chicken Breasts with Maple Mustard Sauce Crispy Maple Spareribs Duck with Apricots and Maple Syrup Fresh Salmon Escalopes with Garden Vegetable Garlic Roasted Chicken and Potatoes Gingered Pork Medallions Grilled Chicken with Beer and Maple Syrup Grilled Redfish with Sweet'n Sour Sauce Home-Style Sausages with Beer Japanese Style Pork Strips Maple Chicken and Sesame Seed Yakitori Maple Cranberry Chicken Breast with Rice and Broccoli Maple French Toast Maple Glazed Carrots Maple Glazed Chicken Wings Maple "Jackaroo" Lamb Chops Maple Orange Glazed Salmon Oriental Meatballs with Ginger and Coconut Pork Spareribs in Pure Maple Syrup Pork Tenderloin with Brandy and Maple Cream Sauce Prawn, Apple and Leek Casserole Pure Maple Syrup Pork Tenderloin Shish kebabs Spinach Salad with Warm Bacon and Maple Walnut Dressing Stuffed Chicken Legs with Cider Sauce Stuffed Chicken Legs with Cranberry Sauce Stuffed Leg of Lamb Veal & Pineapple Hot Pot Veal Liver with Oyster Mushrooms and Apple Gravy Warm Salad of Fried Scallops and Tomato in Maple Dressing

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