Pork ragout with fennel and sage. This crackling coated boneless pork leg roast with fennel and sage, roast apples and boulangere potatoes, not only looks impressive, it also tastes. It uses pork medallions, which are marinated and pan-fried, and served alongside roasted fennel and spring onions. Meanwhile in a saucepan, combine the chicken stock with veal stock and some chopped sage leaves, simmer to reduce by half and strain.
Combine the tomatoes, onion, carrot, sliced fennel, garlic, sage and the pork mixture in a slow cooker. Place in a flameproof baking dish. Sprinkle with fennel seeds, cumin seeds and salt, and rub the seasonings into the rind.
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, pork ragout with fennel and sage. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Pork ragout with fennel and sage is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Pork ragout with fennel and sage is something which I have loved my entire life. They are nice and they look wonderful.
This crackling coated boneless pork leg roast with fennel and sage, roast apples and boulangere potatoes, not only looks impressive, it also tastes. It uses pork medallions, which are marinated and pan-fried, and served alongside roasted fennel and spring onions. Meanwhile in a saucepan, combine the chicken stock with veal stock and some chopped sage leaves, simmer to reduce by half and strain.
To begin with this particular recipe, we must first prepare a few components. You can have pork ragout with fennel and sage using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pork ragout with fennel and sage:
- {Prepare 1 of large onion, chopped.
- {Make ready 3 cloves of garlic, thinly sliced.
- {Take 2 of celery sticks, finely chopped.
- {Get 1 of carrot, finely chopped.
- {Take 1 1/2 tsp of fennel seeds.
- {Prepare 500 g of ground pork.
- {Take 1 cup of dry red wine.
- {Prepare 2 tbsp of tomato paste.
- {Take 2 cups of chicken stock.
- {Take 1-796 ml of can whole tomatoes, including juices.
- {Make ready 1 tbsp of fresh sage, finely sliced.
It's the perfect comfort food with so much flavor. Served over a bowl of hearty grains and topped with parmesan cheese. This is also the first dish that got me to love fennel - And now I'm hooked. In its raw state, it's got a refreshing bite to it with a hint of licorice flavor.
Steps to make Pork ragout with fennel and sage:
- Add a good splash of olive oil to a large pan on medium-high heat. Add the onion and fry for 2 to 3 minutes until soft and starting to brown. Add the garlic and fry another 1 minute. Add the celery and carrots and fry 4 to 5 minutes until the veg are lightly caramelized. Remove everything to a plate and set aside..
- Add the fennel seeds to the pan and let them toast for 1 minute until fragrant. Add the pork, and use a spatula to break it up as it cooks. If the pan seems a little dry, add a little more olive oil. Once the meat's no longer pink, return the veg, onions and garlic to the pan. Sprinkle in a couple of pinches of salt and a few grinds of black pepper. Continue frying for 5 minutes, stirring occasionally, until the mixture's well-browned with some crispy bits..
- Stir the wine into the pan and let it cook off for a few minutes until the meat is mostly dry again. Stir in the tomato paste and cook another 2 minutes. Deglaze the pan with the chicken stock, then add the canned tomatoes and throw in the sage. Turn the heat down to low and let simmer for 30 to 40 minutes until the sauce is reduced and thick. Check the seasoning and add more salt and pepper as needed..
Sage-rubbed Pork Tenderloins with Sage Butter. With a skewer or small knife, prick dozens of small holes all over the surface of the pork belly. Toast the fennel seeds until fragrant, then pound with. Transfer to a medium bowl; mix with the lemon juice and pork. This crackling coated boneless pork leg roast with fennel and sage, roast apples and boulangere potatoes, not only looks impressive, it also tastes sensational.
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