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Pork Wellingtons with Savoy cabbage and port and red wine jus
Fruit and vegetables
salt and freshly ground
pepper
2
garlic
cloves, chopped
2
shallots
, finely diced
½ cooking
apple
, peeled, core removed, diced
175g/6oz mixed
wild mushrooms
4
shallots
, sliced
2
garlic
cloves, chopped
2 fresh
thyme
sprigs
1
Savoy cabbage
, outer leaves discarded, core removed, finely shredded
Tins, packets and jars
plain flour
, for dusting
Cooking ingredients
sunflower oil
, for frying
salt and freshly ground
black pepper
50g/2oz dark
brown sugar
1 tsp
tomato purée
Drinks
1½ tbsp good-quality
port
Dairy, eggs and chilled
25g/1oz
butter
2 tbsp
double cream
500g/1lb 2oz ready-made
puff pastry
110g/4oz
parmesan
, finely grated
1 free-range
egg
, beaten
2 tbsp
milk
knob of
butter
50g/2oz
butter
Meat, fish and poultry
4 x 150g/5oz
pork
tenderloin fillets
110g/4oz bacon
lardons
Other
400ml/14fl oz
red wine
Back to recipe
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