Jane Devonshire Recipes

Pork Kebabs with Pickled Red Cabbage
and Black Bean Puree
Main Course

Jane says... To serve take a good dollop of the black bean puree and spread it on middle of flatbread. Add a generous portion of the pickled cabbage to the pork kebab. I sprinkle over remaining chopped coriander and some chopped red chilli and add a few lettuce leaves. 

Roll up and enjoy.

Makes x 6 - 8 skewers

 

6 - 8 presoaked wooden skewers

 

Hot Skillet or BBQ

 

500gm Pack of pork mince

2 Banana shallots finely chopped

28gm 1 pack coriander

1 egg

2 limes

2 red chillies

2 tins black beans drained

3 cloves garlic

500ml carton chicken stock

½ red cabbage

250ml white wine Vinegar

250ml of sugar

500ml water

 

To serve flatbreads or tortilla wraps. I use gluten free at home

Method

 

Kebabs                                                                                      

  1. Finely chop one of the red chillies, 2 banana shallots,1 clove of garlic and ½ pack coriander                                                                 

  2. Combine the above in a bowl with the pork mince, egg and juice of 1 lime. Salt and pepper                                             

  3. Take a handful of the mixture (approx. 100gm) and shape it into a sausage around the top 1/3 of the a skewer. Once all the skweres are completed place in fridge ready to BBQ or put on hot skillet      

Black Bean Puree

  1. Drain cans of beans and place in a saucepan with ¼ pack coriander, chicken stock and 2 peeled cloves of garlic                                                    

  2. Simmer until nearly all the stock has evaporated                                                    

  3. Make into a puree using small hand or powered blender                                          

  4. Add lime juice and salt to taste

Red Cabbage Pickle

  1. Finely slice red cabbage                                                        

  2. In a saucepan put the white wine vinegar, sugar, water and a the chilli (I cut this in half but leave attached to the stalk so I can whip it out of pickle if becoming too spicy)                         

  3. Bring pickling liquor to boil and then add the red cabbage. Turn off the heat and leave the cabbage to sit until you are happy that it is pickled enough. I like to keep the crunch in the cabbage but taste it and see.                                                        

  4. Leave to sit until ready to serve

© 2016 Jane Devonshire

All Rights Reserved

 

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