Recipe
for :
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Moorish Lamb or Pork Skewers - Pinchos
Morunos
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This
Spanish Tapas recipe for Moorish Lamb or Pork Skewers
(Pinchos Morunos) comes from Chef Ewa of Finca
Alta Cocina, a wonderful newly opened country
house in Southern Spain with its own cookery school,
swimming pool and six acres of grounds offering relaxing
holidays and superb food, with or without cooking classes.
Finca
Alta Cocina, located in one of the sunniest parts of
Spain, comprises two houses and is in delightful countryside
close to Algodonales in Andalucia. It provides first-class
but affordable bed and breakfast accommodation at the
heart of a beautiful area where you can go bird watching,
wildlife spotting, walking, horse riding, cycling, hot-air
ballooning or simply relax by the pool.
If
you want to enjoy Southern Spain, learn Spanish and
Mediterranean cooking, whilst having a wonderful break
away from it all then .
. . read more
Ingredients
for Moorish Lamb or Pork Skewers
1
pork or lamb fillet of 450g / 1lb, trimmed of all
the fat and sinew
Marinade:
1/2 tsp each of coriander seeds, cumin seeds and fennel
seeds, roughly ground
1 tsp sweet smoked Spanish paprika
2 garlic cloves, crushed to a paste
1tbsp fresh or dried oregano
1 tbsp red wine vinegar
1tbsp olive oil
3 tbsp finely chopped fresh rosemary leaves
2 garlic cloves, finely chopped
1 glass white wine (not too sharp and acidic)
2 tbsp extra virgin olive oil
salt and freshly ground black pepper
How
to make Moorish Lamb or Pork Skewers
- Cut
the pork or lamb fillet in half lengthways and then
into 3 cm cubes.
- Place
the pork in a large mixing bowl and add the marinade
dry spices, garlic and vinegar and mix thoroughly.
- Leave
in the fridge for 2 hours.
- When
ready to cook, thread pieces of meat on to the skewers.
- Grill
or griddle over a high heat for about 2 minutes each
side until slightly charred on the outside but still
juicy inside.
- Season
with salt and pepper and serve.
Serves
4 - 6
Chef
Ewa
www.finca-altacocina.com
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