Marinated Pork and Quince Tapas
Photography by Photography by Roberto Buzzolan.
INGREDIENTS
Marinade
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon smoked paprika
1 teaspoon thyme
1 teaspoon oregano
2 cloves garlic, crushed
1 bay leaf ripped into 4
500 grams pork fillet
To serve
2 tablespoons olive oil
20 slices ciabatta or sourdough bread, toasted
100 grams quince paste
20 slices piquillo pimientos or 2 red capsicums, roasted, peeled and sliced
20 stuffed green olives 20 toothpicks
METHOD
Combine the marinade ingredients in a shallow dish. Trim the pork, cut it into 20 slices and lightly flatten. Add to the marinade, turning to coat and refrigerate for up to 2 days.
Heat the olive oil in a heavy based sauté pan until hot. Add half the pork and cook quickly on both sides until just cooked through.
Remove to a plate and cook the remaining meat. Add to the plate and season well.
Spread each toast with quince paste, place a slice of pork on top, followed by a slice of the piquillo pimiento
or capsicum. Top with a skewered olive and serve warm. Makes 20
Quince Paste: made from cooking quince fruit with sugar for a long period until thick and a rich ruby red, setting firm when cold. Called membrillo in Spain. See page 146 to order.
Piquillo pimientos: Small, sweet, triangular capsicums, smoked over oak and stored in their own juices. Available sliced or whole for filling
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.