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Method

Mash

Vegetables

  • Beans 800 g
  • Baby Squash 800 g
  • Butter 50 g
  • Salt & Pepper
  1. Method

    • Evenly cover the pork with salt. Add the pork to the pan and seal all sides. Once sealed remove the pork from the pan and set aside.
    • Reduce the heat and using the same pan, sauté the KNORR Professional Garlic Puree, onion, carrots and celery, scraping up any brown bits in the pan along the way.
    • Add in the KNORR Gluten Free Pronto Napoli, wine, cream and thyme. Add the lamb back into the pan and cover before placing in the oven for 5 hours at 150 degrees Celsius.
    • After three hours remove the pan from the oven and uncover. Remove pork and allow to rest for ten minute.
    • Leaving the liquid in the pan, place pan on heat, adding KNORR Jus Powder. Increase heat to reduce the liquid and thicken.
  2. Mash

    • In a pot bring water to the boil. Once boiled remove from heat and add in salt and milk.
    • Whisk in the KNORR Potato Flakes GF and whisk until combined. Let sit for two minutes before whisking again.
  3. Vegetables

    • Blanch vegetables and sauté in a pan with a little butter and seasoning.
  4. To Serve

    • After resting the pork, slice the meat and serve with sauce over the top.