Pork and chorizo kebab, spicy toasted almond rice

Pork and chorizo kebab, spicy toasted almond rice and Portuguese salad

MARINATE the pork for 2-3 hours or overnight in the fridge in crushed garlic, salt and pepper, bay leaves, piri piri sauce and chopped coriander.

Kebab
Cube and skewer the diced pork along with mixed peppers, red onion, chorizo sausage and streaky bacon.
Alternate to combine the flavours and place on the barbecue. Keep rotating until the meat is firm and thoroughly cooked and the vegetables char-grilled.

Rice
Fry some onions in garlic and olive oil until gold brown. Add in a glass of white wine followed by cooked rice.
Just before serving add in a glug of olive oil and a dash of tabasco.
Stir for two minutes and the add a handful of toasted almonds.

Salad
Cut into cubes:
6 sun-ripened tomatoes
1 cucumber
1 red onion
Drizzle with extra virgin olive oil
Sprinkle with rock salt, oregano, and pepper

Dino’s at The Alston
DINO’S is evolving and has now launched a new summer menu to compliment the decking area overlooking stunning views of Longridge countryside. Children are welcome

Dinos at the Alston, Inglewhite Road, Longridge, Lancashire
01772 783331.www.dinosatthealston.co.uk
Open Mon-Sat 12-2pm 6-9.30pm. Closed Tuesday
Sunday 12-8.00pm