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Meat, sage and apple skewers
Serves 4, as a main Starters and mains
Ingredients
- 2 chicken breasts, skinned and cut into bite-sized pieces
- 320g pork loin, trimmed of all fat and cut into bite-sized pieces
- 120g sliced pancetta, cut into bite-sized pieces
- 2 apples, cored, quartered and cut into thick crescents
- large bunch sage, leaves picked
- 3tbsp olive oil
- 100ml white wine
- Dijon or wholegrain mustard, to serve
Method
Thread the meat and apples onto 8 wooden skewers, alternating each piece of meat with a sage leaf. There is no right or wrong way to do this, but try to include 3 pieces of apple on each skewer, with a roughly equal balance of pork and chicken and a couple of slices of pancetta.
Set a large frying pan over a medium heat and add the oil. Working in batches so as not to overcrowd the pan, cook the skewers for 6-8 minutes until browned on all sides, turning them every now and then so that they colour evenly. Return all the browned skewers to the pan. Pour in the white wine, allow it to bubble for 2 minutes until the sauce is largely reduced and the meat is cooked through. Serve with lots of strong mustard.
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