Sweet bean puree topped with charred marinated pork makes a punchy Spanish tapas plate.
- Combine the oil, lemon juice, garlic, coriander, oregano and paprika in a glass or ceramic bowl. Add the pork and toss to combine. Cover and place in the fridge overnight to marinate.
- Meanwhile, to make the apple and cannellini bean puree, melt the butter in a saucepan over medium-low heat. Stir in the onion for 5 minutes or until soft but not browned. Stir in the apple and rosemary to coat. Add the stock and sherry. Simmer for 5 minutes or until the apple is soft. Add the beans and simmer for 3 minutes or until heated through. Set aside for 5 minutes to cool slightly. Use a stick blender to blend until smooth. Season.
- Preheat a barbecue grill or chargrill over high heat. Season the pork. Cook, in 2 batches, turning often, for 6 minutes or until cooked through. Transfer to a plate. Insert a small skewer into each piece of pork. Spread the apple and cannellini bean puree over small dishes or a platter and top with the pork. Serve with chargrilled capsicum.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set