Fresh rosemary stalks make excellent skewers and flavour the ingredients they hold (you can use metal skewers if you prefer). This is a stylish way of cooking and serving simple, healthy ingredients. These are also great barbecued. Serve with a leafy salad.
24 even-sized baby new potatoes
8 strong, fresh rosemary stalks, each about 20 cm long
2 tablespoons olive oil
1/3 cup (80ml) balsamic vinegar
1 tablespoon Dijon mustard
1/3 cup (80ml) apple juice
4 thick leeks, trimmed
4 rindless short-cut bacon rashers
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Cook the potatoes in a saucepan of lightly salted boiling water for about 10 minutes until tender, then lift out with a slotted spoon. Put the pan back on the heat to return the water to the boil.
Meanwhile, strip the leaves from the rosemary stalks, leaving a tuft at the top. Set the stalks aside. Chop enough of the leaves to make 1 tablespoon; discard the rest. Mix together the oil, vinegar, mustard, chopped rosemary and apple juice in a large bowl. Add the hot cooked potatoes and stir to coat them. Set aside to marinate for 30 minutes.
While the potatoes are marinating, cut each leek into eight chunks, each about 2.5 cm long. Put the leeks in the pan of boiling water, cover and cook gently for about 8 minutes until just tender. Drain well in a colander and set aside.
Stretch the bacon rashers with the back of a knife, then cut each rasher into four strips. Use a metal skewer to make a hole through the leek pieces. Wrap pieces of bacon around about half of them.
Preheat the grill to high. Drain the potatoes, reserving any leftover marinade, and make a hole in each one. Divide the potatoes and leek pieces (both unwrapped and bacon-wrapped) among the rosemary stalk skewers, threading them on alternately.
Place the kebabs on the grill tray and grill for 8–10 minutes until nicely browned, carefully turning the skewers halfway through cooking and brushing them with the reserved marinade. Serve immediately.