It's here again! Yes, that tacky, kitsch but lots of fun......
The Eurovision party!
As a guest, I've been asked to attend in fancy dress from a country of my choice and to bring food pertaining to that country.
Well, it just has to be Spain!!. There won't be however, any Paella, tortilla or chorizo in sight!
Instead, I'll be cooking a Spanish take on a classic Moroccan dish.
Absolutely Moorish!!!!
PINCHOS MORUNOS
( Moorish Pork Kebabs )
From the years 711 to 1492 Southern Spain was ruled by who were then referred to as the Moors. Today these fine and peaceful people hail from Morocco and Tunisia, but back centuries ago they were the dreaded enemy. As the Moors gained control of Spain, they also brought with them their local tastes and spices, which had an immense impact on the Spanish cuisine we know today.
The original recipe would have been made from lamb or goat and seasoned with the spices such as saffron, cumin, or coriander that the Moors so loved. Upon driving the Moors out of Spain in 1492, the free peoples of Spain wanted to reinforce their independence by celebrating the thing their previous landlords forbid, eating pork. It’s no coincidence that Spaniards love pork to this day; it is a direct response to their turmoiled past.
Makes 12 kebabs
Ingredients
1/2 cup olive oil
3 tbsp ground cumin
2 tbsp ground coriander
1 tbsp sweet paprika
1 1/2 tsp cayenne pepper
1 tsp ground turmeric
1 tsp dried oregano
1 tsp salt, plus more, to taste
1/2 tsp freshly ground black pepper
2 lb pork loin fillets cut into 1-inch cubes
2 tbsp minced garlic
1/4 c chopped fresh flat-leaf parsley
1/4 c fresh lemon juice
Method
Combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, salt, and pepper in a small frying pan over low heat. Cook until warmed through and fragrant, about 3 minutes. Remove from the heat and let cool to room temperature.
Combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, salt, and pepper in a small frying pan over low heat. Cook until warmed through and fragrant, about 3 minutes. Remove from the heat and let cool to room temperature.
Place the pork pieces in a bowl and rub with the spice mixture. Add the garlic, parsley and lemon juice and toss well. Cover and refrigerate overnight.
Preheat a cast-iron grill pan over medium-high heat, or heat a grill.
Thread the meat onto skewers and season with salt. Grill on all sides until just cooked through, 12 – 15 minutes total.
Alternatively
Place all the ingredients into a Tagine (using a cheaper cut of pork) add vegetables of your choice and cook in the oven, for 2-3 hours on a low to medium heat. |
| Hand - painted Tagines |
