Description
PREPARATION: Heat 2-3 tbsps of duck fat or olive oil in a pan or a cooking pot over medium high temperature. When it slightly smokes sear the potatoes thoroughly. After this decrease the temperature to medium and it becomes crisp add the ragout. Continue the process for a further 4-5 minutes till it’s completely warm. Microwave: Mix the the ragout and the potatoes together then cover it and heat for 4-5 minutes stirring 1-2 times.
INGREDIENTS: pork boston-shoulder, lardoons, pearl onions, caramelized onion, garlic, green peas, salt, black pepper, marjoram, homemade French fries. Pickled vegetables: marinated red onion and Hungarian “csalamádé” (red onion, cabbage, carrot, cucumber, pearl onion, water, salt, sugar, vinegar, citric acid, caraway seeds, coriander seeds, bay leaves)
CALORIE INTAKE
(CALORIES PER 100 G)
Energy
(kJ)
712
Energy (kcal)
170
Fat
(g)
7,7
Saturated fat (g)
7,7
Carbs
(g)
18
Sugar
(g)
1,7
Protein (g)
7,9
Salt
(g)
0,78
Fibre
(g)
2,2
