Rating
For 4 people:
800 g potatoes (mealy cooked)
400 g pork shoulder removed from the bone
12 thin slices of breakfast bacon
2-3 dessertsp original Aachener Pflümli Plum Puree
12 pitted prunes
salt
pepper
2 dessertsp clarified butter
200 ml milk
2 tsp butter
100 g whipped cream
Method:
- Wash the potatoes, peel them and cook in a large saucepan of water.
- Rinse the meat, dab dry and dice into pieces about 2 cms. Spread the bacon thinly with plum puree. Roll each prune in a slice of bacon. Place meat and plums alternately on 8 wooden kebab skewers. Lightly salt and pepper.
- Heat the fat in a pan. Brown the kebabs well all over, then finish frying them at a medium temperature for about 10 minutes.
- Heat the milk. Drain the potatoes, strain them through a press or mash them, then mix in hot milk and butter. Add salt and pepper.
- Remove the kebabs from the pan. Pour the cream onto the remaining fat in the pan, flavour and strain through a sieve.
- Serve the kebabs with the sauce and the potato puree.
Preparation time:
45 minutes
