Pinchos Morunos with Almendra Sauce AKA Spiced Pork Skewers
- May contain traces of allergens
- Celery
Ingredients
150 grams
Couscous
8 grams
Oregano
1 pot(s)
Ground Coriander
2 unit(s)
Pork Medallion
½ sachet(s)
Chicken Stock Powder
25 grams
Ground Almond
2 tbsp
Ground Cumin
1 carton(s)
Tomato Passata
6 unit(s)
Bamboo Skewers
1 unit(s)
Yellow Pepper
1 unit(s)
Garlic Clove
2 tsp
Ground Turmeric
1 pot(s)
Smoked Paprika
½ unit(s)
Lemon
1 unit(s)
Courgette
(May contain traces of: Celery)
Not included in your delivery
2 tbsp
Olive Oil
300 milliliter(s)
Water for the Couscous
Nutrition Values
Instructions
First you need to get marinating! Pull the oregano leaves off their stalks and roughly chop them. Remove the core from the yellow pepper and chop into 2cm chunks. Remove the top and bottom from the courgette, cut in half lengthways, then slice into half moons about 1cm thick. Peel and grate the garlic (or use a garlic press if you have one). Cut the pork into 2cm chunks as well. Pre-heat your oven to 200 degrees.
Put the pork, peppers and courgette in a bowl and add half your oregano leaves and half your garlic. Squeeze in the lemon juice and add the turmeric, ground cumin, ground coriander and half the smoked paprika. Add a good pinch of salt and a grind of pepper and the olive oil (the amount is specified in the ingredient table). Mix together with your hands or a spoon until well combined.
Thread your pork, peppers and courgette pieces onto skewers, alternating pepper - pork - courgette - pepper, then place them on a baking tray and pop them in the oven to cook for 10-12 mins. Tip: The skewers are cooked when the pork is no longer pink in the middle. Once cooked, remove from the oven and leave to rest for a couple of mins.
Meanwhile, make your couscous! Pour the water (the amount is specified in the ingredient table) into a pot with the stock pot and pop on medium high heat. Bring to the boil, stirring to dissolve the chicken stock pot. Once boiling, add the couscous, stir together and take off the heat. Pop a lid on and leave to the side for 10 mins for the couscous to absorb the stock.
Meanwhile, pop a saucepan onto medium heat with a drizzle of oil and add your remaining garlic, remaining smoked paprika and leftover oregano. Cook together for 1 minute, then pour in the passata and ground almonds. Add the water (the amount is specified above). Stir together and cook on medium heat for for 3-4 mins or until the sauce has slightly reduced. Remove from the heat, your almendra sauce is made!
Fluff up your couscous and spoon onto plates. Pop your skewers on top along with your charred courgettes. Serve your almendra sauce on the side for dipping your skewers in and enjoy!
