Pork Tenderloin and Chorizo Kebabs with Lamb's Lettuce Salad Recipe

Origin: Fusion      Period: Modern

Ingredients

For the Kebabs:
2 pork tenderloins (about 200g apiece), trimmed of fat and sliced into 12 dice each (these should be about 3cm)
36 sage leaves
24 dice of granary bread (about 2cm)
2 green bell peppers, de-seeded and cut into 2cm squares
12 pieces of chorizo sausage (about 2cm long)
6 tbsp olive oil
juice of 1 lemon
1 tsp paprika
salt and freshly-ground black pepper to taste

For the Salad:
300g wild mêche [lamb's lettuce] (or cultivated lamb's lettuce), washed and dried
2 apples, cored and chopped into small pieces
knob of butter
2 tbsp olive oil
100g pancetta, finely chopped
2 tbsp white wine vinegar

Pork Tenderloin and Chorizo Kebabs with Lamb's Lettuce Salad Preparation:

Method:

Begin with the kebabs: Take 12 of the sage leaves and chop very finely (for the marinade). If you are using bamboo or wooden skewers then take 24 and set aside to soak in a bowl of water.

In the meantime, whisk together the olive oil, lemon juice, chopped sage leaves, paprika and in a large bowl. Season to taste then add all the kebab ingredients and turn to ensure everything is well coated. Set aside to marinate for at least 1 hour (or until the skewers are ready).

To assemble the kebabs thread onto each skewer a piece of bell pepper followed by a cube of pork, a sage leave, a cube of bread, a piece of chorizo and finally another piece of the green bell pepper. Either cook the kebabs on a barbecue or under a medium hot grill (broiler), turning frequently so that all the sides cook evenly (about 10 minutes, or until the pork is coked through.

In the meantime, prepare the salad. Melt a generous knob of butter in a pan with a little olive oil and use to fry the pancetta until crisp Add the apples and cook for about 8 minutes, or until they are just on the verge of going soft. Season to taste with salt and black pepper then stir in the vinegar.

Arrange the lamb's lettuce in a bowl, set the cooked kebabs on the plate then add the apple mixture to the lamb's lettuce and serve immediately.

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