Pork pintxos with apple & cannellini bean puree

Recipes / Meat

Sweet bean puree topped with charred marinated pork makes a punchy Spanish tapas plate.

Recipe «Pork pintxos with apple & cannellini bean puree» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml olive oil, 1 tbsp lemon juice, 2 garlic cloves, finely chopped, 2 tsp coriander seeds, lightly crushed, 2 tsp dried oregano leaves , 2 tsp paprika, 600g pork fillet, cut into 16 slices, Chargrilled capsicum, to serve , 15g butter, 1/2 brown onion, coarsely chopped, 1 green apple, peeled, cored, coarsely chopped, 2 tsp chopped fresh rosemary, 250ml Campbell's Real Stock Chicken, 2 tbsp dry sherry, 400g can cannellini beans, rinsed, drained.

Ingredients:

  • 60ml olive oil 
  • 1 tbsp lemon juice 
  • 2 garlic cloves, finely chopped 
  • 2 tsp coriander seeds, lightly crushed 
  • 2 tsp dried oregano leaves 
  • 2 tsp paprika 
  • 600g pork fillet, cut into 16 slices 
  • Chargrilled capsicum, to serve 
  • 15g butter 
  • 1/2 brown onion, coarsely chopped 
  • 1 green apple, peeled, cored, coarsely chopped 
  • 2 tsp chopped fresh rosemary 
  • 250ml Campbell's Real Stock Chicken 
  • 2 tbsp dry sherry 
  • 400g can cannellini beans, rinsed, drained 

Instructions

  1. 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.
  2. 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.
  3. 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.