Sorry for the slight hiatus in blogging, Bird started a new job and it’s been pretty busy in the Fats and Bird world! But we have still, of course, been cooking loads and have so many recipes to share with you. This one was a find on the BBC Food website as we were looking for inspiration on how to use up half a tenderloin of pork. While this dinner was gorgeous we can only imagine how much better it would be if cooked on a barbecue… bring on summer!
- About 150-200g pork tenderloin cut into 8 pieces
- 8 baby new potatoes, boiled in their skins until tender
- 8 thick slices of chorizo
- Juice of half a lemon
- 1-2 tbsp olive oil
- 3 sprigs of rosemary, leaves finely chopped
- About 200-300g broad beans (fresh or frozen, we always keep frozen broad beans in the house!)
- 3-5 mint leaves, chopped
- Extra virgin olive oil
- Salt & pepper
- About 75g feta cheese
To start with whack the grill on. This is a super quick recipe, it will be ready in less than 20 minutes excluding cooking the potatoes. Thread some skewers with the pork, chorizo and potato – we used four skewers for more even cooking.
Mix together the lemon juice, olive oil, rosemary and some seasoning and brush it all over the kebabs and then pop them under the grill.
They will take about 7-8 minutes per side which leaves plenty of time to make the broad bean salad. Turn the kebabs over once halfway through, if yours are anything like ours they will refuse to stay the way you want them to so you may have to get creative with a knife to hold them in place. Let’s just say Fats’ engineering degree certainly wasn’t wasted!
Bring a pan of water to the boil and add the broad beans. Cook for 4-5 minutes, then drain and rinse under the cold tap to cool them down. Once cooled and drained toss the broad beans with the extra virgin olive oil, chopped mint and seasoning then divide between two plates and crumble the feta over the top. Delicately plonk the kebabs on top and tuck in!