Dispositivos y accesorios
Roast Pork with Chutney, Vegetables, Mashed Sweet Potatoes and Sweet Wine Sauce
Prep. 50min
Total 2h
6 portions
Ingredientes
-
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
-
apple balsamic vinegar25 g
-
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
-
red wine Malaga or Pedro Ximenez250 g
-
orange juice, freshly squeezed2 Tbsp
-
cornflour1 tsp
-
double cream50 g
Dificultad
fácil
Inf. nutricional por 1 portion
Sodio
1603.6 mg
Proteína
65.6 g
Calorías
5474.8 kJ /
1308.5 kcal
Grasa
73.1 g
Fibra
13.9 g
Grasas saturadas
26.7 g
Carbohidratos
91.7 g
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