Pork in green pepper and cognac sauce

Pork in green pepper and cognac sauce

3.0 14 valutazioni

Prep. 15min

Totale 50min

4 portions

Ingredienti

brown onions cut into halves
2
garlic clove
1
vegetable oil
20 g
ground black pepper plus extra to season
½ tsp
salt plus extra to season
1 tsp
pork medallions (3 cm thick)
800 g
cognac
150 g
green peppercorns drained
2 tsp
water
600 g
stock paste of choice
2 tsp
crème fraîche
200 g
sweet paprika
1 tsp
gluten free cornflour
35 g
fresh thyme leaves only
5 sprigs
button mushrooms
250 g
fresh chives finely sliced
1 bunch

Valori nutritivi per 1 portion

Calorie 495.7 kcal / 2081.7 kJ

Proteine 52.2 g

Grassi 27 g

Carboidrati 8.8 g

Fibre 4.2 g

Grassi saturi 13.5 g

Sodio 914.4 mg

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Blade Cover Cooking 8 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Asian crab cakes with wasabi mayonnaise

Asian crab cakes with wasabi mayonnaise

1h 30min

Chicken cacciatore

Chicken cacciatore

50min

Double-baked cheese soufflés with asparagus sauce

Double-baked cheese soufflés with asparagus sauce

2h

Sous vide kangaroo with rosemary (TM5)

Sous vide kangaroo with rosemary (TM5)

1h 15min

Steak and kidney pudding

Steak and kidney pudding

3h 45min

Chicken with sparkling wine cream sauce

Chicken with sparkling wine cream sauce

1h 5min

Prawn and trout terrine with horseradish cream

Prawn and trout terrine with horseradish cream

3h 25min

Coq au vin blanc with polenta madeleines

Coq au vin blanc with polenta madeleines

1h 45min

Beef "Burgundy"

Beef "Burgundy"

40min

Sous vide rare beef steak with béarnaise sauce (TM5)

Sous vide rare beef steak with béarnaise sauce (TM5)

2h 20min

Citrus seafood salad

Citrus seafood salad

1h

Sous vide kangaroo with rosemary (TM6)

Sous vide kangaroo with rosemary (TM6)

1h 15min