Fillet skewers with Metaxa sauce

Name: Fillet skewers with Metaxa sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g frozen peas; 1 red pepper; 200 g Feta cheese; 1 red onion; 1 Onion; 2 Pork fillets (approx. 300 g each); 200 g Long grain rice; 7-10 Tbsp Salt; 8 pickled peppers; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 5 TABLESPOONS Metaxa (Greek brandy); 200 g Whipped cream; 2 TABLESPOONS pickled green peppercorns; 7-10 Tbsp wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g frozen peas
1 red pepper
200 g Feta cheese
1 red onion
1 Onion
2 Pork fillets (approx. 300 g each)
200 g Long grain rice
7-10 Tbsp Salt
8 pickled peppers
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
5 TABLESPOONS Metaxa (Greek brandy)
200 g Whipped cream
2 TABLESPOONS pickled green peppercorns
7-10 Tbsp wooden skewers

Directions

1
Defrost peas at room temperature. Clean, wash and dice the peppers. Cut cheese into cubes (approx. 1.5 cm edge length). Peel onions, cut red onion into slices, remaining onion into fine cubes.
2
Wash the meat, dab dry and cut into slices about 2 cm thick. Prepare rice in boiling salted water according to package instructions. Put meat, onion wedges, pepperoni and cheese alternately on skewers.
3
Season with salt and pepper. Heat 2 tablespoons of oil in a pan. Fry the skewers one after the other on each side for about 2 minutes. Remove the skewers and keep warm. Deglaze the meat with Metaxa. Add cream, bring to the boil and season with green pepper and salt.
4
Heat 1 tablespoon of oil in a second pan. Stew the peppers for about 2 minutes. After 1 minute add peas. Fold in the finished rice. Arrange skewers with rice and sauce on plates.