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How to make Pork pintxos with apple & cannellini bean puree

Yield = 16
Prep time: 0:25
Cook time: 0:25
Total time: 0:50

Ingredients

  • 60ml (1/4 cup) olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, finely chopped
  • 2 teaspoons coriander seeds, lightly crushed
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons paprika
  • 600g pork fillet, cut into 16 slices
  • Chargrilled capsicum, to serve

Apple & cannellini bean puree

  • 15g butter
  • 1/2 brown onion, coarsely chopped
  • 1 green apple, peeled, cored, coarsely chopped
  • 2 teaspoons chopped fresh rosemary
  • 250ml (1 cup) Massel chicken style liquid stock
  • 2 tablespoons dry sherry
  • 400g can cannellini beans, rinsed, drained

Method

  • Step 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.
  • Step 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.
  • Step 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.