Pairings: Douglas Green Medium Dry Sherry No 2


  • 500g poor fillet: trimmed and cut into cubes
  • (1.5cm x 1.5cm) 2 tsp salt2 cloves garlic
  • crushed3 tbsp extra virgin olive oil1 tbsp lime juice
  • 1 tsp mild curry powder
  • 1 tsp Spanish (smoked) paprika
  • 1/2 tsp coriander seeds,lightly crushed
  • 1/4 tsp dried thyme
  • black pepper for seasoning


  1. Crush the salt and garlic together into a paste in a mortar and pestle.
  2. Add all etc other ingredients, save the pork fillet cubes, and mix well. Place the resultant marinade in a flat dish.
  3. Skewer the pork cubes, three to four on a small stick, and place in the marinade, coating each well. Leave covered, in the fridge to marinate for two hours.
  4. Spread the pinchitos out evenly on a baking tray, cook under the grill for about three to four minutes a side.
  5. Enjoy with a glass of Douglas Green Medium Dry Sherry No 2