Tried & Tested: Pork Skewers with 'Ou Kalant' Cabernet Sauvignon
Laura on 9 Jun 2015
I tend to hit a creative brick wall when it comes to summer BBQ recipes, and always revert to the old classics. There is no harm in this method to be fair - who can say no to a homemade beef burger or chargrilled corn on the cob every now and again? I did however, want to broaden my horizons and test out something a little different last night, so I played around with my own recipe - using the grill this time but with a combination I will definitely be trying when the BBQ is fired up and the sun is next out...
I layered together some pork, beetroot and chorizo skewers - packed with flavour, served on a rocket salad with a MAN Family Wines 'Ou Kalant' Cabernet Sauvignon wine match. The ripe, juicy, fruity flavours of the wine were a great balance for the bitter bed of rocket, and added an element of sweetness to compliment the salty dish.
Ingredients (serves 4)
225g diced chorizo
200g diced beetroot
1 bag rocket
1 bag mixed salad
Method
Preheat the grill. Before preparing your dish, soak the bamboo skewers in water for about 15 minutes. Layer up the beetroot, pork and chorizo along the skewers - this recipe provides enough for two skewers each. Place under the grill and cook for around 15 minutes, turning every now and again. Whilst the skewers are cooking, arrange your rocket salad as a bed for the skewers, and when ready, rest them on top, drizzling the beeetroot and chorizo juices around the dish as a dressing.
I put a very light sprinkling of black pepper over the dish to finish, but very little extra flavour is necessary, as the chorizo and beetroot nicely add to the subtlety of the pork, producing an overall dish full of flavour.
By Olivia Moore