Method
- Cut the pork fillet into slices approximately 2 cm thick. Halve the bacon slices lengthways and then cut in half crossways. Wrap each prune securely in a strip of bacon. Cut the onions in half. Seed the green peppers and cut into bite-size pieces. Thickly slice the courgette.
- Pull the fresh thyme leaves off the stems and mix the vegetable oil and pepper to taste. Brush the bread with the seasoned oil and cut it into cubes.
- Thread the pork, wrapped prunes, onions, peppers, courgette and bread cubes on to four skewers. Grill on the barbeque, turning frequently, for about 20 minutes. Brush the brochettes with the remaining oil from time to time during cooking.
