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Betty Bossi Koch-Center
How it's done
Briefly toast the rosemary, ginger, coriander, lemon zest and cinnamon in a non-stick frying pan, without adding any oil. Add the plums and sugar, sauté briefly. Add the wine, balsamic, honey and mustard, simmer for approx. 10 mins., stirring occasionally, season with salt. Allow the sauce to cool slightly.
Thread the meat and onions alternately onto the skewers, brush with 2 tbsp of the plum sauce.
Heat the clarified butter in a frying pan. Fry the pork skewers on all sides for approx. 10 mins., season, serve with the remainder of the plum sauce.
|Serve with:||Baked potatoes or rice.|
|Note:||Instead of fresh plums, use frozen plums that have been defrosted.|
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