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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.