| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | T | Oil |
| 1 | Medium-sized leek | |
| 225 | g | Pork loin |
| 15 | g | Flour |
| 1 | 200 ml carto fromage frais | |
| 1 | T | Milk, 1 to 2 |
| 1 | T | Dijon mustard |
| 1 | T | Wholegrain mustard |
| A small bunch fresh tarragon | ||
| or 1 tsp | ||
| dried | ||
| Salt and pepper | ||
| 1 | 375 g pack ready-rolled puff | |
| pastry | ||
| Milk or egg, to glaze | ||
| 300 | g | Carrots, washed and scraped |
| 25 | g | Butter |
| Finely grated zest and juice | ||
| of 1 lemon | ||
| 2 | t | Brown sugar |
| 1 | T | Chopped fresh parsley |
| Freshly ground black pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 Unroll the pastry onto a chopping board. Using a small plate as a template, cut a circle about 12cm/5" in diameter (about saucer size). 2 With a sharp knife, score a criss-cross pattern on top of the pastry, taking care not to cut right through. 3 Place onto a baking sheet. Brush with milk or egg and cook towards the top of the oven for 5-7 minutes until well-risen and golden brown. 4 Trim and halve the leeks lengthways and slice thinly. Cut the pork into thin strips. 5 Heat the oil in a frying pan. Fry the meat for 2-3 minutes, stirring frequently until the pork is browned all over. 6 Add the leeks to the pan and fry for another two minutes until the leeks have softened. 7 Pass the carrots through the blitzer into shreds. Stir the flour into the pan and cook for 1-2 minutes. 8 Blend the fromage frais with the milk in a bowl. Stir into the pan and add the mustards, seasoning and tarragon. Leave to simmer for five minutes. 9 For the Carrots: Melt the butter in a saucepan and stir in a little lemon juice and zest, sugar and pepper. 10 Stir in the carrots and cook for 10-12 minutes over a high heat until sugar coated and glossy. Stir in the parsley to finish. 11 Spoon the pork mixture onto the plate. Remove the pastry from the baking sheet with a fish slice and place on top. Serve with the carrots. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3783
Calories From Fat: 2226
Total Fat: 248.7g
Cholesterol: 203.5mg
Sodium: 1659.2mg
Potassium: 1855mg
Carbohydrates: 296.2g
Fiber: 12.5g
Sugar: 37.7g
Protein: 94.5g