I bought the pork fillet for this recipe weeks ago. It went from the fridge to the freezer about four times, oscillating between my good intentions and periods of slothful indifference.
Yesterday was finally the day I defrosted it fully, made a batch of baguettes and then actually took the time to put this lovely dinner together. For anybody keen to try this recipe out, here are my tips for success!
- Use metal skewers. They are relatively inexpensive, don't need pre-soaking and are a good choice for the environment
- A barbecue is great for those who are keen, but a barbecuer I am not. A griddle on the stovetop, or even a frypan if you don't have a griddle is a more than adequate alternative
- Rashers of streaky bacon can be used instead of cubes. Simply fold them lengthwise and then in half a couple of times the other way so that you end of with a little folded cube
- Use the thinnest baguette you can find otherwise risk the slices being so thick your pork won't get a look in on the hotplate. Alternatively, cut each slice in half. If you are a keen baker, simply make your own and roll one much thinner than the others
- If you send your son into the yard to pick bay leaves, make sure your instructions are clear. Below is evidence of the variety of leaves mine brought in before he finally found the right tree
Finally, enjoy these beautiful skewers! They are packed with so much flavour thanks to the bay leaves and the inclusion of crusty bread was a revelation. Serve with piles of crunchy raw vegetables and you have an incredible and well balanced dinner on your hands.
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| Leaves from the passionfruit vine, a bunch from the olive tree and then finally, some bay leaves |
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