Wilma’s Kitchen

A feast! This dish brings all the flavours of the Provence - summer on your plate.

Ingredients (for 4 persons)

• 500 gr. pork fillet
• 12 mushrooms
• 3 onions
• 1 red paprika
• 12 slices of bacon
• 4 tbs olive oil
• 1 tbs herbes de Provence, dried
• 4 big mealy potatoes (200 gr. each)
• 2 tbs extra vergine olive oil
• salt & pepper

Preparation

• Dice the pork. Halve the mushrooms. Cut the onions & paprika.
• Scrub the potatoes clean, prick them several times with a fork and cook for 6 minutes at full power in the microwave. Turn the potatoes, leave in the microwave for another 6 minutes. Then wrap them in a clean kitchen towel and leave them to rest for about 10 minutes.
• Pre-heat the oven grill. Grease a baking tray with vegetable oil.
• Spear the pork and vegetables - zigzagging the bacon in between - on 12 skewers (preferably metal ones - when using wooden skewers, make sure to soak them in water for at least an hour, so that they don’t burn!).
• Mix the olive oil, herbs and pepper and spread the mixture on the skewers. Place the skewers on the baking tray and put under the oven grill (at about 10 cm below the grill). Roast for 8 to 10 minutes, turning the skewers from time to time.
• Cut a cross on the top side of the potatoes, pushing them open slightly, then sprinkle with 2 tbs extra vergine olive oil, season to taste. Serve with the skewers.

Tip

Fingerlicking good with a fresh garlic dip!

Share This