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Roast Pork with Chutney, Vegetables, Mashed Sweet Potatoes and Sweet Wine Sauce
TM6

Roast Pork with Chutney, Vegetables, Mashed Sweet Potatoes and Sweet Wine Sauce
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Ingrédients

  • 10 sprigs fresh mixed herbs, e.g. parsley, chives, thyme, coriander, basil
  • 2000 g pork shoulder, boneless
  • 250 g red peppers (2-3 peppers) sliced (1 cm)
  • 3 tsp fine sea salt
  • 1 ¼ tsp ground black pepper
  • 300 g apple juice
  • 2 dried bay leaves
  • 2 cloves
  • 30 g olive oil
  • 2 tsp mustard
  • 600 g water
  • 500 g carrots, sliced (3 cm)
  • 80 g onion, quartered
  • 1 garlic clove
  • 10 g fresh chilli, deseeded if desired, thinly sliced
  • 200 g apples, diced (1 cm)
  • ¼ tsp ground ginger
  • 80 g brown sugar
  • 25 g apple balsamic vinegar
  • 5 g freshly squeezed lemon juice
  • 80 g dried apricots, quartered
  • 300 g liquid vegetable stock
  • 1000 g sweet potatoes, peeled, cut in pieces (3 cm)
  • 400 g broccoli florets
  • 100 g coconut cream
    ou 100 g coconut milk
  • 250 g red wine, Malaga or Pedro Ximenez
  • 2 Tbsp orange juice, freshly squeezed
  • 1 tsp cornflour
  • 50 g double cream
Infos nut.
par 1 portion
Calories
5474.8 kJ / 1308.5 kcal
Protides
65.6 g
Glucides
91.7 g
Lipides
73.1 g
Graisses saturées
26.7 g
Fibre
13.9 g
Sodium
1603.6 mg

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