Photo: Sorin Gheorghita
Lincolnshire haslet beignets, rhubarb purée and sage foam
16 ingredients
1 hr + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1248
Calories
58g
Protein
57g
Fat
123g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bacon | 1 slice cooked (8g) | 43 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Rhubarb | 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
- 125g/4½oz butter
- 250ml/9fl oz boiling water
- 150g/5oz plain flour
- 4 free-range eggs
- 500g/1lb 2oz haslet (a pork
- 250g/9oz pork belly
- 1 shallot
- 2 tbsp finely sliced fresh sage
- 2 tbsp finely sliced fresh tarragon
- , for deep frying vegetable oil
- 200g/7oz rhubarb
- pinch sugar
- pinch salt
- 250ml/9fl oz milk
- 110g/4oz fresh sage
- 4 rashers streaky bacon
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