| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Sami | Cook 2, Ready, Steady | 1 | Servings |
INGREDIENTS
| 30 | g | Butter |
| 15 | Olive oil | |
| 1 | Clove garlic, chopped | |
| 1 | pn | Nutmeg |
| 1 | Calva nero, shredded | |
| 15 | Black treacle | |
| 1 | 15 millilite grain mustard | |
| Half a Lemon, Juice of | ||
| 15 | Thyme, chopped | |
| 2 | Wild boar haunch steaks | |
| 150 | Double cream | |
| 10 | Lemon juice | |
| 1/4 | Red onion, chopped | |
| Meat trimmings | ||
| 45 | Balsamic vinegar | |
| 100 | Red wine | |
| 250 | g | Anya potatoes |
| 30 | g | Butter |
| 15 | Olive oil | |
| 2 | Cloves garlic, chopped | |
| 1/2 | Red onion, chopped | |
| 30 | Milk | |
| 150 | Double cream | |
| 15 | Olive oil | |
| 1/4 | Red Onio, finely diced | |
| 75 | g | Fine beans, finely diced |
| 75 | g | Baby leeks, finely diced |
| 75 | g | Baby carrots, finely diced |
| 1 | Handful coriander, chopped | |
| 1 | Hand parsley | |
| 1 | Clove garlic | |
| 60 | Olive oil |
INSTRUCTIONS
SAUTEED CALVA NERO: Melt the butter and olive oil in a large pan or wok. Add the garlic and nutmeg. Stir-fry the shredded calva nero in the pan until tender. Serve with the boar topped with creme fraiche and red wine sauce. PAN FRIED BOAR: 1 Combine the treacle, mustard, juice of 1/2 lemon and thyme in a bowl. Trim the steaks, add to the bowl, coat evenly and marinade for five minutes. 2 Pan fry in a little oil until cooked through. Combine the cream and lemon juice for the creme fraiche and serve with the steak. RED WINE SAUCE: Boil and then simmer all the ingredients in a pan for 8-10 minutes. Sieve, season and serve. POTATO GRATIN: Preheat oven to 220c/Gas Mark 7. Thinly slice the potatoes on a mandolin. Melt the butter and olive oil in a large pan and cook the garlic, onion and potatoes for 4-5 minutes. Add the milk and cream, bring to the boil, turn into a gratin dish and oven bake for 10-15 minutes. VEGETABLE RISOTTO: 1 Heat the oil in a shallow pan, add the vegetables and cook for 6-8 minutes. Stir in the coriander before serving. PESTO Blend all ingredients together in a processor until smooth. Season and serve. Converted by MC_Buster. Per serving: 1505 Calories (kcal); 147g Total Fat; (88% calories from fat); 7g Protein; 34g Carbohydrate; 136mg Cholesterol; 645mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 1/2 Fruit; 29 Fat; 0 Other Carbohydrates Recipe by: Chef - James Martin Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 839
Calories From Fat: 600
Total Fat: 68.3g
Cholesterol: 129mg
Sodium: 526mg
Potassium: 588.7mg
Carbohydrates: 52.6g
Fiber: 7.6g
Sugar: 6.7g
Protein: 9.7g