Thursday, 20 August 2015

Henney's cider-soaked pork & apple kebabs

I picked up a recipe card in Waitrose last week for a tasty sounding cider and pork recipe.

Sponsored by one of the big boys in the world of cider-making it suggested a different brand of 'cider' (I'm using the term loosely there), but I thought I'd give it a try with a real cider - a bottle of Henney's Dry. I've changed almost all the other ingredients too, plus I swapped the suggested BBQ for a grill (it was raining) so the recipe has become my own. It's nice - give it a try.



Cider Soaked Pork & Apple Kebabs 

 

Ingredients

 

½ x 500 ml bottle Henney's Dry Cider
4 tbsp honey
4 cloves garlic, halvedfew sprigs rosemary
420g essential Waitrose British Pork Fillet, cubed
2 easting apples, chunked
8 shallots, halved
1 red pepper, seeded and thickly sliced
Extra virgin olive oil

 

Method

 

1. Place the cider in a large glass bowl and stir in 2 tbsp of the honey, the garlic cloves and half the rosemary. Add the pork and leave to soak for an hour or two. Overnight will not hurt.

2. Lift out the pork, discarding the marinade. Thread the meat and vegetables alternately onto skewers, and drizzle with olive oil.

3. BBQ or grill 15–20 minutes, turning regularly until cooked through

4. Chop the remaining rosemary and stir into the remaining honey. Brush onto the skewers and continue to cook for a further 5 minutes until shiny and nicely browned.

Serve with rice, salad and a glass of Henney's.




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