came about when wondering what to make with quince paste


  • 1 Pork Fillet

  • .25 head Cauliflower

  • 125ml dry white wine

  • 125ml chicken stock +.5 cup extra

  • 250ml milk

  • 1 tbls wholegrain mustard

  • 2 tbls Quince paste

  • 40g Butter

  • 2 Baby yellow squash

  • 4 baby Dutch Carrots

  • 6 Asparagus Spears

  • Sea Salt/Black ground pepper to season

  • .25 tsp. nutmeg


  • 1.

    Peel & prepare veg for steaming.

  • 2.

    Cut cauli into sm pieces & place in a saucepan

  • 3.

    With 125ml stock, wine & 250ml milk, bring to boil then simmer until tender; strain off liquid & reserve then mash cauli then use a blender to puree, adding liquid as required.

  • 4.

    Stir in sea salt & generous grind of pepper +

  • 5.

    Nutmeg then pass through a sieve, return to saucepan, keep warm.

  • 6.

    In another saucepan pour in.5 cup stock, quince paste & mustard, bring to boil, reduce & keep warm.

  • 7.

    Pre-heat oven 180c

  • 8.

    Fold back tail of fillet & secure with twine as to cook evenly. Season with s&p, heat 30g of the butter til nut brown then caramelize the pork 4-5 mins then cook in oven for 12 mins.

  • 9.

    Meanwhile steam carrots, squash, wait 4mins add asparagus.

  • 10.

    Remove pork & rest for 5 mins.

  • 11.

    Smear puree onto middle of a plate place vegetables on side, slice meat on an angle & place on top of puree, then spoon quince sauce over meat & serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 887kj
  • Fat Total 44g
  • Saturated Fat 20g
  • Protein 46g
  • Carbohydrate 73g
  • Sugar 15g
  • Sodium 2551mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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can be served with potato pommoisettes

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