Photo: Stephanie Studer
Pork fillet, apple purée, black pudding Scotch quail’s egg, pickled cherries and green beans
44 ingredients
Serves 4
openrecipes
Set aside a day to make this most cheffy of pork recipes, served with apple sauce and black pudding Scotch quails’ eggs.
Estimated Nutrition (whole recipe, rough)
1967
Calories
111g
Protein
66g
Fat
228g
Carbs
Counts 25 of 30 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 25 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Star Anise | not in our table | 0 |
| Veal | not in our table | 0 |
| Seed | not in our table | 0 |
| Pudding | not in our table | 0 |
| Quail | 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
- 3 Granny Smith apples
- 2 tbsp caster sugar
- 350g/12oz chicken wings
- 1 bottle of good-quality red wine
- trimmings (from below) pork
- 1 carrot
- 1 leek
- 1 celery
- 2 garlic
- 1 star anise
- 2 sprigs rosemary
- 1 litre/1¾pint dark brown chicken stock
- 1 litre/1¾pint beef or veal stock
- 250ml/9fl oz white balsamic vinegar
- 2 tbsp honey
- 1 star anise
- 3 tbsp caster sugar
- 250g/9oz cherries
- 50g/1¾oz yellow mustard seeds
- 200g/7oz pork belly
- table salt
- 2 banana shallots
- 2 tsp white balsamic vinegar
- 200g/7oz green beans
- unsalted butter
- 5 slices Parma ham
- 1 x 400g/14oz pork fillet
- salt and freshly ground black pepper
- knob of unsalted butter
- 2-3 sprigs thyme
- 1 slice black pudding
- 1 Granny Smith apple
- 2 tsp English mustard
- 1 packet of pork
- 2 slices black pudding
- 2 small eggs
- ¼ tsp English mustard
- freshly ground black pepper
- ½ tsp chopped chives
- 4 quails
- 50g/1¾oz plain flour
- 50g/1¾oz Japanese panko breadcrumbs
- , for deep fat frying vegetable oil
- micro mizuna cress
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