John Myers
Contents
show
Ingredients
Pork and creamed vegetable ragout
- 500 g Brussels sprouts fresh
- 120 g Spring onions fresh
- 170 g Red pepper
- 140 g Orange peppers
- 80 g Yellow pepper
- 2 tbsp Oil
- 250 ml Water warm
- 1 tsp Vegetable broth powder
- 600 g Pork tenderloin
- 250 ml Cream
- 2 tbsp Sauce binder light
- 1 tsp Flor de Sal, orietal
- Colorful pepper
- Red chilli flakes
Saffron rice
- 250 g Long grain rice
- 0,1 g Saffron threads
Instructions
Pork and creamed vegetable ragout
- Clean the Brussels sprouts, blanch them in salted water (save the water) and rinse them in cold water ... Wash and clean the spring onions and peppers and cut into pieces ... Halve or quarter the Brussels sprouts ... Wash, clean and roughly dice the pork fillet
- Heat the oil with a little pepper and chilli flakes in a casserole ... Briefly sweat the spring onion rings ... Braise the paprika pieces for about 5 minutes ... Deglaze with 250 ml Brussels sprouts boiling water and vegetable stock powder and simmer for about 15 minutes ... Put the pork cubes in fry in portions in a pan with oil and add to the vegetables ... add cream and simmer for about 15 minutes ... round off with sauce thickener, chili, pepper and sea salt
Saffron rice
- Bring the salted water to the boil ... Cook the rice for about 7-8 minutes until al dente and rinse ... Mix the rice with the saffron threads
Serve
- Place 50 grams of saffron rice and 2-3 ladles next to each other on a flat plate of pork and creamed vegetable ragout
Nutrition
Serving: 100gCalories: 144kcalCarbohydrates: 11.9gProtein: 7.2gFat: 7.5g
