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Braised pork cheeks with baby leeks, sultana ragu, mash and caraway jus
Ingredients
Fresh Meat
- 1000g of pork cheeks
Oils & Vinegars
- 50ml of sherry vinegar
- 100ml of white wine vinegar
- 100ml of sherry vinegar
- 50ml of red wine vinegar
Beverages
- 400ml of white wine
- 50ml of white wine
- 500ml of water
- 200ml of red wine
Store Cupboard
- 200ml of Worcestershire sauce
- 5g of salt
- 50g of sugar
- salt to taste
- 225g of sultanas
- 200ml of Worcestershire sauce
- 500ml of beef stock
Fruit & Vegetables
- 1 garlic clove, finely chopped
- 1/2 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 12 baby leeks
- 500g of potatoes, peeled
- 1 onion
- 1 garlic clove
- 1 celery, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1 garlic clove
Salad & Fresh Herbs
- 1 bay leaf
Spices & Dried Herbs
- 10g of caraway seeds
- 10g of caraway seeds
Dairy
- 150g of butter, melted
- 15ml of milk
- 1 knob of butter
SITES
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