Serves: 4
INGREDIENTS
Skewers
500 grams pork fillet (we use Freedom Farms)
3 tablespoons olive oil
finely grated zest and juice 1 lemon
2 teaspoons dried oregano
1 clove garlic, crushed
1 large roasted red capsicum, peeled
sea salt and freshly ground pepper
White beans
1 x 400 gram tin cooked cannellini beans, drained and rinsed
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, crushed
2 tablespoons mint, plus extra for garnish
100 grams soft white feta cheese, crumbled
To serve
grilled sourdough bread
handful of baby spinach leaves
olive oil
12 x 20 cm wooden skewers soaked in water for 20 minutes
METHOD
Skewers: Dice the pork into 2 cm pieces and combine in a bowl with all the remaining ingredients except the red capsicum. Season with salt and pepper. Cut the red capsicum into 2 cm pieces and thread onto the skewers with the pork.
White beans: Place ½ a cup of the beans in a bowl with the lemon juice, olive oil, garlic and mint and crush roughly with a fork. Season then stir in the remaining beans and the feta.
To cook: Grill the skewers on a preheated ridged grill or sauté pan for 2 minutes each side or until just cooked through.
To serve: Spoon the white beans over the grilled bread and top with the pork skewers. Serve with baby spinach, extra mint and a drizzle of olive oil.
Cook’s tip: Roasted and peeled red capsicums can be found in the deli section or in jars at the supermarket. Or you can roast and peel them yourself: Preheat the oven to 200˚C. Place the capsicum on a baking tray and roast until tender. When cool, peel and remove the seeds.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!