Urządzenia i Akcesoria
Roast Pork with Chutney, Vegetables, Mashed Sweet Potatoes and Sweet Wine Sauce
Przygotowanie 50 min
Czas całkowity 2 godz.
6 portions
Składniki
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fresh mixed herbs e.g. parsley, chives, thyme, coriander, basil10 sprigs
-
pork shoulder, boneless2000 g
-
red peppers (2-3 peppers) sliced (1 cm)250 g
-
fine sea salt3 tsp
-
ground black pepper1 ¼ tsp
-
apple juice300 g
-
dried bay leaves2
-
cloves2
-
olive oil30 g
-
mustard2 tsp
-
water600 g
-
carrots sliced (3 cm)500 g
-
onion quartered80 g
-
garlic clove1
-
fresh chilli deseeded if desired, thinly sliced10 g
-
apples diced (1 cm)200 g
-
ground ginger¼ tsp
-
brown sugar80 g
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apple balsamic vinegar25 g
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freshly squeezed lemon juice5 g
-
dried apricots quartered80 g
-
liquid vegetable stock300 g
-
sweet potatoes peeled, cut in pieces (3 cm)1000 g
-
broccoli florets400 g
-
100 g coconut milkcoconut cream100 g
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red wine Malaga or Pedro Ximenez250 g
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orange juice, freshly squeezed2 Tbsp
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cornflour1 tsp
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double cream50 g
Poziom trudności
łatwy
Wartości odżywcze na 1 portion
Sód
1603.6 mg
Białko
65.6 g
Kalorie
5474.8 kJ /
1308.5 kcal
Tłuszcz
73.1 g
Błonnik
13.9 g
Tłuszcz nasycony
26.7 g
Węglowodany
91.7 g
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