| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Aldo’s, Italian, Job |
1 |
servings |
INGREDIENTS
| 1 |
|
Leg of wild boar marinated overnight in; garlic, carrots, |
|
|
; red wine |
|
|
Rosemary; honey and brown |
|
|
; sugar |
|
|
Olive oil |
|
|
Sea salt |
| 2 |
|
Lemons |
|
|
Fresh basil |
|
|
Fresh rosemary |
| 1 |
lb |
Sweet potato |
| 1/2 |
lb |
Normal potato |
| 1/4 |
pt |
Milk |
|
|
Salt and pepper |
|
|
Nutmeg to taste |
|
|
Fennel bulbs |
|
|
Garlic |
|
|
Baby onion |
|
|
Grated parmesan |
| 1 1/2 |
oz |
Butter |
| 1 1/2 |
oz |
Plain flour |
| 1 |
pt |
Hot milk |
|
|
Salt and pepper |
|
|
Grated nutmeg |
| 1 |
lb |
Cooking apples |
|
|
Garlic |
| 1 |
oz |
Brown sugar |
| 1/2 |
pt |
Water |
INSTRUCTIONS
SWEET POTATO MASH
FENNEL GRATIN
BECHAMEL
APPLE SAUCE
BBQHaving marinated the leg of wild boar overnight, remove the meat
from the bone and cut into good sized pieces. Season well and drizzle
with olive oil. Barbecue or chargrill until well done. Once cooked,
place in a bowl and dress with olive oil, lemon juice, fresh basil
and rosemary before serving.
Sweet potato mash - peel the sweet and normal potatoes before cutting
into pieces and boiling (separately) for 20-30 minutes in salted
water. Drain and then mash the sweet and normal potatoes together
with milk until smooth. Add seasoning and nutmeg to taste.
Bechamel - melt the butter in a pan and mix in the flour to form a
smooth paste. Remove from the heat and slowly add all the milk.
Return to the heat and stir continuously until sauce thickens. Add
grated nutmeg and season to taste.
Part boil the fennel and then place in a basting tin with some olive
oil on the barbecue or chargrill. Once slightly browned, smother in
bechamel sauce and top with a generous amount of grated parmesan.
Place under a grill until slightly browned on top.
Bring the water to the boil and add the apples, brown sugar and a
little garlic. Simmer until the apples break down and reduce to a
sauce consistency.
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