BBQ Skewers - Spain v France

As we put the baby to bed last night something amazing dawned on us. It was nice enough outside for a BBQ. This may not seem such a big deal to you but in welsh Wales it rains - and rains - and well you get the picture.

All other dinner plans were immediately scrapped and the mission to make something suitable for the BBQ was on but what was in the fridge? I found some chicken thighs and a pork loin, so with some herbs from the garden and store cupboard regulars I found myself pitting 2 nations against each other. (A tad dramatic?). Some may point out they probably don't go together but this was accidental fusion cooking.

The first France with a very simple mustard and vinegar coating

Mix 4 tbsp of olive oil, 4 tbsp of dijon mustard (I like Maille) and 3 tbsp of red wine vinegar
Cut chicken into strips and coat well with the sauce and that's it. If you have time to marinade so be it but it is ready to go any time.

The second Spain and a little more effort with Pinchitos Morunos

Cut the pork fillet lenthways down the middle and then into 3 cm pieces
Flatten them out slightly and place in a large bowl and add.......
1/2 heaped teaspoon each of coriander seeds, cumin seeds and fennel seeds all roughly ground in a morter and pestle
1 tsp of sweet smoked Spanish paprika
A good pinch of saffron infused in 2 tbsp of boiling water
1 tsp of dried oregano
1 bay leaf chopped very finely
2 garlic cloves crushed to a paste with a little salt
1 dessert spoon of red wine vinegar

Mix well then add a dessert spoon of olive oil and mix again
Leave in the fridge for 2 hours to marinade

Both meats were threaded into soaked wooden skewers and cooked over very hot coals so they were nicely coloured with being dry in the middle. Don't forget to season
Served with a tomato, red onion and parsley salad with sherry vinegar dressing and some nice bread

Both these recipes can be easily cooked indoors. With the chicken and mustard I would not cut the chicken into such small strips and place it under the grill in a baking dish turning half way through cooking with maybe a cheeky baste of the sauce.
The pork skewers I would use a very hot griddle pan but the grill would be fine too.

Who won???

France did it for me

VICTOIRE!!!