came about when wondering what to make with quince paste
Peel & prepare veg for steaming.
Cut cauli into sm pieces & place in a saucepan
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.
Stir in sea salt & generous grind of pepper +
Nutmeg then pass through a sieve, return to saucepan, keep warm.
In another saucepan pour in.5 cup stock, quince paste & mustard, bring to boil, reduce & keep warm.
Pre-heat oven 180c
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.
Meanwhile steam carrots, squash, wait 4mins add asparagus.
Remove pork & rest for 5 mins.
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 analysis per serving (2 servings)
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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