Pan-Fried Pork with Mustard Gravy and Celeriac and Parmesan Purée
Класификација
Категорија:
Главно јадење
Кујна:
Не е наведено
Тежина:
Тешко
Порции:
3
Вкупна тежина:
1430g
Распоред на време
Припрема
20m
Готвење
60m
Одмарање
10m
Вкупно време
1h 30m
Исхрана
783
Калории
58,6 г
Протеини
10,6 г
Јаглехидрати
55,6 г
Масти
Шеќер:
2,7 г
Влакна:
2,2 г
Заситени масти:
27,5 г
Незаситени масти:
22,1 г
Транс масти:
0 г
Холестерол:
223,3 мг
Содиум:
1008 мг
Калциум:
43 мг
Железо:
0,7мг
Потасиум:
1113мг
Сол:
0г
Состојки
Целер корен
300
Gram
126,0
4,5g
27,6g
0,9g
Путер
80
Gram
573,6
0,7g
0,0g
64,9g
Milk
200
Gram
0,0
0,0g
0,0g
0,0g
Павлака за готвењње
70
Gram
132,3
1,9g
2,8g
12,6g
Pork Chops
600
Gram
1500,0
167,5g
0,0g
87,4g
Сенф
10
Gram
6,6
0,4g
0,8g
0,3g
Пилешка коцка за супа
150
Gram
9,0
0,8g
0,6g
0,6g
thyme
20
Gram
0,0
0,0g
0,0g
0,0g
Инструкции за готвење
1. Prepare the Celeriac: Trim off any really rough outer skin from the celeriac. Thinly but roughly slice the celeriac with a sharp knife.
2. Brown the Butter: Place 80g of butter in a large pan over high heat. Brown the butter to a noisette (hazelnut) level, ensuring it doesn’t burn.
3. Cook the Celeriac: Add the sliced celeriac to the pan with the browned butter.
4. Cover with a parchment paper lid and cook on medium heat until completely soft and all moisture has evaporated.
5. Prepare the Infused Milk: Heat the milk and cream in a separate pan to about 80°C. Add the thyme, Parmesan rind and toasted spices (cumin and peppercorn).
6. Allow the mixture to infuse on medium-low heat for 1 hour. Strain through a fine sieve and set aside.
7. Combine and Blend: Add half of the infused milk to the cooked celeriac and let it absorb. Once all the liquid is absorbed, blend the mixture in a blender until smooth (3-5 minutes).
8. Add the remaining infused milk as needed to reach the desired silky purée consistency. Season with salt and pepper to taste.
9. Pan-Fry the Pork: Season the pork with salt and pepper. Heat the oil in a pan over medium-high heat. Pan-fry the pork with the remaining 2 tbsp butter until cooked through and golden brown on both sides. Remove from the pan and set aside to rest.
10. Make the Mustard Gravy: In the same pan, add the picked sage leaves and fry until fragrant.
11. Take out sage leaves from the pan, pour in the cider and reduce fully.
12. Once the cider is reduced add the stock and bring to a simmer to reduce by 1/2.
13. Stir in the mustard and let the mixture reduce to a slightly thickened consistency.
14. Serve the caramelised celeriac and Parmesan purée alongside the pan-fried pork. Drizzle with the mustard sage dressing/gravy.
Pan-Fried Pork with Mustard Gravy and Celeriac and Parmesan Purée
Креирано на ноември 17, 2025
Извор: https://www.instagram.com/reel/C9fJhhRIwri/?igsh=aHJ6anZibGdjZnJl
Вкупно време:
1h 30m
Порции: 3
Тежина: Hard
Категорија: Main Dish
Нутритивни вредности (по порција)
| Калории: 783 | Протеини: 58,6g | Јаглехидрати: 10,6g | Масти: 55,6g |
Состојки
- 300 Gram Celeriac Root
- 80 Gram Butter
- 200 Gram Milk
- 70 Gram Cooking Cream
- 600 Gram Pork Chops
- 10 Gram Mustard Dion
- 150 Gram Chicken Bujon cube per 100 mil of soup
- 20 Gram thyme
Инструкции
1. Prepare the Celeriac: Trim off any really rough outer skin from the celeriac. Thinly but roughly slice the celeriac with a sharp knife.
2. Brown the Butter: Place 80g of butter in a large pan over high heat. Brown the butter to a noisette (hazelnut) level, ensuring it doesn’t burn.
3. Cook the Celeriac: Add the sliced celeriac to the pan with the browned butter.
4. Cover with a parchment paper lid and cook on medium heat until completely soft and all moisture has evaporated.
5. Prepare the Infused Milk: Heat the milk and cream in a separate pan to about 80°C. Add the thyme, Parmesan rind and toasted spices (cumin and peppercorn).
6. Allow the mixture to infuse on medium-low heat for 1 hour. Strain through a fine sieve and set aside.
7. Combine and Blend: Add half of the infused milk to the cooked celeriac and let it absorb. Once all the liquid is absorbed, blend the mixture in a blender until smooth (3-5 minutes).
8. Add the remaining infused milk as needed to reach the desired silky purée consistency. Season with salt and pepper to taste.
9. Pan-Fry the Pork: Season the pork with salt and pepper. Heat the oil in a pan over medium-high heat. Pan-fry the pork with the remaining 2 tbsp butter until cooked through and golden brown on both sides. Remove from the pan and set aside to rest.
10. Make the Mustard Gravy: In the same pan, add the picked sage leaves and fry until fragrant.
11. Take out sage leaves from the pan, pour in the cider and reduce fully.
12. Once the cider is reduced add the stock and bring to a simmer to reduce by 1/2.
13. Stir in the mustard and let the mixture reduce to a slightly thickened consistency.
14. Serve the caramelised celeriac and Parmesan purée alongside the pan-fried pork. Drizzle with the mustard sage dressing/gravy.