Try this Chargrilled Wild Boar with Sweet Potato Mash And Fennel G recipe, or contribute your own.
Suggest a better descriptionMMMMM---------------------SWEET POTATO MASH-------------------------- 1 lb Sweet potato 1/2 lb Normal potato 1/4 pt Milk Salt and pepper Nutmeg to tasteMMMMM-----------------------FENNEL GRATIN---------------------------- Fennel bulbs Garlic Baby onion Grated parmesanMMMMM--------------------------BECHAMEL------------------------------- 1 1/2 oz Butter 1 1/2 oz Plain flour 1 pt Hot milk Salt and pepper Grated nutmegMMMMM------------------------APPLE SAUCE----------------------------- 1 lb Cooking apples Garlic 1 oz Brown sugar 1/2 pt Water BBQHaving marinated the leg of wild boar overnight, remove the meat from the bone and cut into good sized pieces. Season well and drizzle with olive oil. Barbecue or chargrill until well done. Once cooked, place in a bowl and dress with olive oil, lemon juice, fresh basil and rosemary before serving. Sweet potato mash - peel the sweet and normal potatoes before cutting into pieces and boiling (separately) for 20-30 minutes in salted water. Drain and then mash the sweet and normal potatoes together with milk until smooth. Add seasoning and nutmeg to taste. Bechamel - melt the butter in a pan and mix in the flour to form a smooth paste. Remove from the heat and slowly add all the milk. Return to the heat and stir continuously until sauce thickens. Add grated nutmeg and season to taste. Part boil the fennel and then place in a basting tin with some olive oil on the barbecue or chargrill. Once slightly browned, smother in bechamel sauce and top with a generous amount of grated parmesan. Place under a grill until slightly browned on top. Bring the water to the boil and add the apples, brown sugar and a little garlic. Simmer until the apples break down and reduce to a sauce consistency. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (265g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 310 | ||
Calories from Fat: 251 (81%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 27.9g | 37 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 161mg | 6 % | |
Potassium 347.8mg | 9 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 15.3g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 310
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.