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.
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. Push the diced pork, shallots, garlic, sage leaves and toasted fennel seeds through the grinder on the coarsest setting straight into a large mixing bowl (you can also finely mince with a knife or in a food processor).
Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, pork ragout with fennel and sage. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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.
Pork ragout with fennel and sage is one of the most favored of recent trending foods on earth. It is easy, it's quick, it tastes delicious. It's appreciated by millions daily. They're nice and they look fantastic. Pork ragout with fennel and sage is something which I have loved my whole life.
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 can achieve it.
The ingredients needed to make Pork ragout with fennel and sage:
- {Make ready 1 of large onion, chopped.
- {Get 3 cloves of garlic, thinly sliced.
- {Take 2 of celery sticks, finely chopped.
- {Take 1 of carrot, finely chopped.
- {Prepare 1 1/2 tsp of fennel seeds.
- {Get 500 g of ground pork.
- {Prepare 1 cup of dry red wine.
- {Make ready 2 tbsp of tomato paste.
- {Make ready 2 cups of chicken stock.
- {Get 1-796 ml of can whole tomatoes, including juices.
- {Get 1 tbsp of fresh sage, finely sliced.
Using your fingers, thoroughly mix the sage, fennel seeds, lemon zest, salt, and pepper in a shallow baking dish or pie pan. Place pork and ground fennel or fennel seeds in a large bowl. Heat oil in a large frying pan over medium-high heat. Combine the tomatoes, onion, carrot, sliced fennel, garlic, sage and the pork mixture in a slow cooker.
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..
Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano. In a small bowl, stir together the olive oil, garlic, fennel seed and thyme. Rub the mixture all over the pork, patting it so that it adheres. Notes: Two boned pork loins tied together create an impressive-looking roast. This delectable pork ragout fennel pappardelle is a rich, hearty dish made with locally sourced ground pork and fresh pasta made, resulting in the ultimate comfort food creation.
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