Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Anything But Boaring Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
30 Gram(s) Butter
15 Olive oil
1 Clove garlic, chopped
1 Pinch(s) Nutmeg
1 Calva nero, shredded
15 Black treacle
1 15 millilite grain mustard
Half a lemon, juice of
15 Thyme, chopped
2 Wild boar haunch steaks
150 Double cream
10 Lemon Juice
1/4 Red onion, chopped
Meat trimmings
45 Balsamic vinegar
100 Red wine
250 Gram(s) Anya potatoes
2 Cloves garlic, chopped
30 Milk
1/4 Red Onio, finely diced
75 Gram(s) Fine beans, finely diced
75 Gram(s) Baby leeks, finely diced
75 Gram(s) Baby carrots, finely diced
1 Handful coriander, chopped
1 Hand parsley
1 Clove garlic
Directions:
SAUTEED CALVA NERO: Melt the butter and olive oil in a large pan or
wok. Add the garlic and nutmeg. Stir-fry the shredded calva nero in
the pan until tender. Serve with the boar topped with creme fraiche
and red wine sauce. PAN FRIED BOAR: 1 Combine the treacle, mustard,
juice of 1/2 lemon and thyme in a bowl. Trim the steaks, add to the
bowl, coat evenly and marinade for five minutes. 2 Pan fry in a
little oil until cooked through. Combine the cream and lemon juice for
the creme fraiche and serve with the steak. RED WINE SAUCE: Boil and
then simmer all the ingredients in a pan for 8-10 minutes. Sieve,
season and serve. POTATO GRATIN: Preheat oven to 220c/Gas Mark 7.
Thinly slice the potatoes on a mandolin. Melt the butter and olive oil
in a large pan and cook the garlic, onion and potatoes for 4-5
minutes. Add the milk and cream, bring to the boil, turn into a gratin
dish and oven bake for 10-15 minutes. VEGETABLE RISOTTO: 1 Heat the
oil in a shallow pan, add the vegetables and cook for 6-8 minutes.
Stir in the coriander before serving. PESTO Blend all ingredients
together in a processor until smooth. Season and serve. Converted by
MC_Buster. Per serving: 1505 Calories (kcal); 147g Total Fat; (88%
calories from fat); 7g Protein; 34g Carbohydrate; 136mg Cholesterol;
645mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2
Vegetable; 1/2 Fruit; 29 Fat; 0 Other Carbohydrates Recipe by: Chef -
James Martin Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 839
Calories From Fat: 600
Total Fat: 68.3g
Cholesterol: 129mg
Sodium: 526mg
Potassium: 588.7mg
Carbohydrates: 52.6g
Fiber: 7.6g
Sugar: 6.7g
Protein: 9.7g


Scale this recipe to Servings [?]