Name: Pork kebabs with basil and vegetable puré;e
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 250.00 ml fresh chillies 573; 30.00 ml lemon juice; 2.00 garlic cloves, crushed; 30.00 ml fresh basil finely chopped; 2.00 vanilla pod; sea salt and freshly ground black pepper; 500.00 g pork fillets; 2.00 carrots sliced; 6.00 black mushrooms halved; fresh basil; 4.00 kebab skewers or bay tree twigs with leaves at the ends; 500.00 g butternut or sweet potato; salt pinch; 1.00 vanilla pod; 1.00 orange zest only; sugar to taste

Recipe Disclaimer

Tap for method

Ingredients (16)

MARINADE

250.00 ml	fresh chillies — 573
30.00 ml	lemon juice
2.00	garlic — cloves, crushed
30.00 ml	fresh basil — finely chopped
2.00	vanilla — pod
	sea salt and freshly ground black pepper
500.00 g	pork fillets
2.00	carrots — sliced
6.00	black mushrooms — halved
	fresh basil
4.00	kebab skewers or bay tree twigs with leaves at the ends

VEGETABLE PURÉE

500.00 g	butternut — or sweet potato
	salt — pinch
1.00	vanilla — pod
1.00	orange — zest only
	sugar — to taste

Tap for ingredients

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.