Pork kebabs with basil and vegetable puré;e

Recipe from: 12/18/1997 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • MARINADE
  • 250
    ml
    olive oil
  • 30
    ml
    lemon juice
  • 2
    cloves garlic, crushed
  • 30
    ml
    finely chopped fresh basil
  • 2
    vanilla pods
  • salt and freshly ground black pepper
  • 500
    g
    pork fillets
  • 2
    large carrots, scraped clean and cut into fairly thick rings
  • 6
    large fresh black mushrooms, halved
  • few fresh basil leaves
  • 4
    kebab skewers or bay tree twigs with leaves at the ends
  • VEGETABLE PURÉE
  • 500
    g
    butternut or sweet potatoes
  • pinch salt
  • 1
    vanilla pod
  • 1
    orange, rind very finely grated
  • sugar to taste
 

Method

 
Mix all the ingredients for the marinade and leave the meat in the mixture for four hours. Thread the pork fillets (cut into 12 pieces), carrot rings and mushrooms (use 12 button mushrooms instead of halved brown mushrooms, if desired) with a basil leaf onto the kebab skewers. Alternatively, pierce the meat and carrots with a kebab skewer and thread onto the bay tree twigs with the mushrooms and basil leaves. Arrange the pork kebabs and vanilla pods on an oven tray a place 100 mm below the heated oven grill. Grill for about 10 minutes until just done, basting occasionally with the marinade. Season to taste with salt and freshly ground black pepper. Serve immediately with vegetable puré;e. VEGETABLE PURÉE: Cook the butternut in a little water with the salt and vanilla pod until tender. Drain. Remove the vanilla pod and process the butternut , including the skin, to a smooth purée. Add sugar to taste and mix. Place spoonfuls of the puré;e onto hot plates just before serving and serve with the pork kebabs.
 

Read more on: pork  |  grill
 

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