Recipe Details
| Title | Spring piggy |
|
| Author | Jack Monroe | |
| Portions | 4 | |
| Created | 16th February 2015 09:36 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 352.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Pork, bacon, streaky, raw | 300 Gram | |
| Onions, raw | 1 Medium | |
| Garlic | 1 Clove | |
| Oil, olive | 1 Teaspoon | |
| Wine, white, medium | 100 Millilitre |  |
| Thyme, fresh | 25 Gram | |
| Parsley, raw | 25 Gram | |
| Carrots | 1 Medium | |
| Stock, chicken, liquid | 500 Millilitre |   |
| Mustard, smooth | 1 Teaspoon |  |
| Cabbage, Savoy | 70 Gram | |
| Beans, green,raw | 50 Gram | |
| Yoghurt, plain, pouring | 2 Tablespoon |  |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 317 |  |
| Protein | 32.36% | |
| Other Carbohydrate | 4.09% | |
| Sugar | 6.14% | |
| Fat Saturated | 32.22% | |
| Fat Unsaturated | 23.34% | |
| Fiber | 13.89% | |
| Sodium | 59.86% | |
| Salt | 62.51% | |
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Recipe Method
1. Dice the bacon, peel and chop the onion, and peel and finely slice the garlic. Put these into a large saute pan on a low heat, with a splash of oil. Once the onion has softened, add the wine and the chopped thyme and chopped parsley, stir through and leave simmering on a low heat. Wash and chop the carrot, and add it to the pan. Pour in the hot chicken stock and stir in the mustard. Cover and leave to simmer on a low heat for 20 minutes, chiecking and stirring occasionally, as you see fit. 2. Wash and finely chop the cabbage or shred the greens and, about 5 minutes before serving, add to the pan along with the green beans. Right at the end of cooking, stir the yoghurt through to make the sauce slightly creamy - this is optional but delicious. Serve with mash, rice or bread.