Try this Poncy Pork, Sage And Onion Mash And Soup on the Side recipe, or contribute your own.
Suggest a better description1 Heat the olive oil in a pan, add the onion and cook gently until softened. For the Soup: Cook the apple and half a potato in 600ml/1 pint boiling water, adding the stock cube and a quarter of the softened onions to the water. 2 Simmer until the potato and apples are tender, blitz in a processor until smooth and season. For the Pepper Cream: Quarter the pepper, deseed and chop. Heat the butter in a small frying pan and cook the peppers gently for 6-7 minutes, or until tender, season. 3 Place the softened peppers in a mini food processor with 2 tbsp creme fraiche and process until smooth. Pour the soup into a bowl, drizzle some pepper cream in the middle and garnish with coriander leaves. 4 For the Mash: Cook the remaining potatoes in a pan of boiling water with the chopped sage until tender. When cooked, drain the potatoes and return to the pan over a low heat to dry out slightly. 5 Add 1 tbsp creme fraiche and leftover onions, season and mash until smooth. 6 For the Deep Fried Pork: Thinly slice the pork on the diagonal. Sandwich together two slices of pork with a little wholegrain mustard in the middle. Fill a deep pan one third full with vegetable oil and heat. 7 Put the flour in a bowl, add the bicarbonate of soda, mix and gradually add just enough cold water to make a thick batter. 8 Add the balsamic and white wine vinegars, quickly mix in, add the pork sandwiches and coat in the batter. Deep fry until the pork is cooked through and golden brown. 9 Drain the pork on kitchen paper. Pile the mash onto a plate and arrange the deep fried pork on top. Garnish with sprigs of parsley. NOTES : Chef: Richard Cawley Recipe by: Ready Steady Cook
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 2 servings | ||
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Calories: 1276 | ||
Calories from Fat: 998 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.9g | 148 % | |
Saturated Fat 43g | 215 % | |
Monounsaturated Fat 50.6g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 138.5mg | 43 % | |
Sodium 1760.1mg | 61 % | |
Potassium 416.3mg | 11 % | |
Total Carbohydrate 52.2g | 15 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 48.6g | ||
Protein 16.3g | 23 % | |
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: 1276
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