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Braised pork cheeks with baby leeks, sultana ragu, mash and caraway jus
by Graham Campbell
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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
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