Mini kebabs skewer with pork, mango and Bergader Edelpilz
- 300 g fillet of pork in pieces
- 2 sprigs of fresh thyme
- 2 tablespoons of strong mustard
- salt and pepper
- 1 tablespoon of butter
- 1 tablespoon of oil
- 1 mango
- 1 red chili capsicum
- 1 lime
- 1 teaspoon of honey
- 150 g of Bergader Edelpilz
- Cocktail sticks or small party skewers
Remove all tendons and large pieces of fat from the pork fillet, then dab it until dry. Wash the thyme, shake it dry and strip the small leaves from the stems. Mix the thyme with mustard. Season the fillet of pork with salt and pepper, then use a brush to coat it thinly with the mustard mixture. Heat the butter and oil in a frying pan. Fry the fillet in it on a medium to low heat for 15 to 18 minutes (according to the meat’s thickness). Take it out of the frying pan and allow to cool down.
Peel the mango in the meantime, cut the fruit flesh from the stone on both sides and cut it into cubes of about 2 cm in size.
Wash the chilli capsicum and remove the stalk, then chop it into small pieces with the seeds. Squeeze the lime, mix the juice with chilli and honey, then add to the mango cubes and mix them together.
Cut the Bergader Edelpilz into cubes of about 1 1/2 cm in size. Cut the fillet of pork into cubes of about 2 cm in size. Put 1 piece each of meat, mango cube and cheese cube onto 1 cocktail stick or a small skewer and arrange it on a plate or in a bowl.
Tip: You can substitute fillet of pork for fillet of rabbit if you like. The substantially thinner fillet only needs about 5 minutes of frying time. Cut it into slices of about 1 cm in thickness after cooling down and then cut this into halves.