Pork pintxos with apple & cannellini bean puree
Pork pintxos with apple & cannellini bean puree
Ingredients
- 60ml (1/4 cup) olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, finely chopped
- 2 tsp coriander seeds, lightly crushed
- 2 tsp dried oregano leaves
- 2 tsp paprika
- 600g pork fillet, cut into 16 slices
- Chargrilled capsicum, to serve
Apple & cannellini bean puree
- 15g butter
- 1/2 brown onion, coarsely chopped
- 1 green apple, peeled, cored, coarsely chopped
- 2 tsp chopped fresh rosemary
- 250ml (1 cup) Massel chicken style liquid stock
- 2 tbsp dry sherry
- 400g can cannellini beans, rinsed, drained
Instructions
- 1
Combine the oil, lemon juice, garlic, coriander, oregano and paprika in a glass or ceramic bowl. Add the pork and toss to combine. Cover and place in the fridge overnight to marinate.
- 2
Meanwhile, to make the apple and cannellini bean puree, melt the butter in a saucepan over medium-low heat. Stir in the onion for 5 minutes or until soft but not browned. Stir in the apple and rosemary to coat. Add the stock and sherry. Simmer for 5 minutes or until the apple is soft. Add the beans and simmer for 3 minutes or until heated through. Set aside for 5 minutes to cool slightly. Use a stick blender to blend until smooth. Season.
- 3
Preheat a barbecue grill or chargrill over high heat. Season the pork. Cook, in 2 batches, turning often, for 6 minutes or until cooked through. Transfer to a plate. Insert a small skewer into each piece of pork. Spread the apple and cannellini bean puree over small dishes or a platter and top with the pork. Serve with chargrilled capsicum.
6 min
