Barbecued Normandy Brochette
A brochette is simply the French word for skewer. Use good quality fillet pork and combine with sweet red apples. The pork is marinated in cider and finely chopped sage before cooking.
450g / 1lb Fillet of pork
Two sweet eating apples
280ml / 10 fl oz / ½ pint / 1¼ cups dry cider
One tablespoon finely chopped fresh sage
Six white or black peppercorns
One tablespoon olive oil
½ level teaspoon of salt or to taste
Chop the pork into 3cm / 1in cubes.
Finely chop the fresh sage. If you don't have fresh, use half the amount of dried sage.
Crush the peppercorns.
Except for the apples, place all the ingredients into a non-metallic dish and mix them well.
Cover with cling film and place in the fridge for 1½ hours. The marinade can stay in the fridge overnight if you want to prepare this recipe in advance.
Marinating pork
While the pork is marinating, start the barbecue and let the coals start to turn white before cooking.
When the pork has finished marinating, chop the apples into quarters and remove the core from each. Leave the skin on. Chop the apples into chunks about the size of the pork cubes. Place them in the marinade and mix well to ensure the apples are fully coated.
The tastiest (and most expensive!) cut of pork is fillet. It is ideal for recipes like this where the cooking time is short.
The pork can be left in the marinade for up to 24 hours if stored in the fridge. But cut the apples immediately before cooking to keep their flesh white. This recipe is ideal for the barbecue but also excellent when cooked under the grill.
Serve with crusty French bread and a simple salad or rice.
Place alternating pieces of pork and apples through the skewers. Cook over the barbecue on a medium heat for about 10 to 15 minutes until the meat is cooked through and browned on the outside.
Baste the brochettes with the marinade juices as often as you like during the cooking process.
Uncooked Normandy Brochettes