Barbecued pork and coriander kebabs with cabbage, carrot and lentil salad

FOOD & WINE MATCH

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Barbecued pork and coriander kebabs with cabbage, carrot and lentil salad

This recipe appeared in the Dec/Jan 2008 issue of Gourmet Traveller WINE.

Wine to try
2005 M Chapoutier Belleruche Côtes du Rhône, Rhône Valley (France), A$25
Pork spiced with garlic and coriander needs a lighter bodied red with low-ish tannins that won’t fight the spices of the marinade and can handle the earthy lentil salad. A whole swathe of Greek reds would work here, especially those based on agiorgitiko, Greece’s most common indigenous variety. As not every bottle shop stocks Greek wines yet, try this delicious Côtes du Rhône from biodynamic producer Marc Chapoutier. Its medium weight and savoury fruit flavours work nicely with pork, and it has sufficient power to match the density of the lentil salad. Alternatively, try an unwooded Australian GSM like Teusner Joshua or Torbreck Juveniles.

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Barbecued pork and coriander kebabs with cabbage, carrot and lentil salad

Serves 4

1kg	pork fillet – cubed
1	lemon – quartered
Marinade
2 tbsp	coriander seeds – briefly heated, then crushed
2 tbsp	olive oil
2	garlic cloves – finely chopped
1 tbsp	flat-leaf parsley – finely chopped
Cabbage, carrot and lentil salad
220g	lentils – washed
2	fresh bay leaves
400g	cabbage – finely grated
4 (400g)	carrots – thinly peeled lengthways
3 tbsp	extra-virgin olive oil
1½ tbsp	red wine vinegar

1	To make salad, place lentils and bay leaves in a small saucepan. Cover with water, bring to boil over medium heat, then simmer for about 20 minutes or until tender. Drain and combine with cabbage and carrots. Add olive oil and red wine vinegar and combine well.
2	To make pork kebabs, place in bowl with marinade ingredients for 15 minutes. Thread onto metal skewers. Cook pork kebabs over medium heat on a barbecue for about 12-15 minutes or until tender, turning occasionally and basting with a little of the marinade. Serve with the salad and lemon quarters.

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RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Sabine Schmitz DRINK SUGGESTION Peter Bourne

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