Photo: Lars Blankers
Stuffed best end of hogget with potato fondant and buttered cabbage
17 ingredients
30 min + 1 hr
Serves 6
openrecipes
Hogget bridges the gap between lamb and mutton and can take on strong flavours. Try serving this stuffed best-end cut with cabbage, potatoes and gravy.
Estimated Nutrition (whole recipe, rough)
714
Calories
41g
Protein
38g
Fat
54g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Purslane | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x pair best end of neck of hogget
- 2 x chicken breasts
- 6 tbsp double cream
- 4 tbsp chopped sea purslane
- and freshly ground sea saltblack pepper
- 8 rashers streaky bacon
- 2 tbsp oil
- 70g/21/2oz butter
- 6 potatoes, peeled and cut into 8cm/31/2in discs
- 568ml/1 pint chicken stock
- 1 small Savoy cabbage
- 55g/2oz butter
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped sea purslane
- 1 onion
- 300ml/1/2 pint chicken stock
- 55g/2oz butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes