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Entrées
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Chargrilled Wild Boar with Sweet Potato Mash and Fennel
1 Leg of wild boar marinated overnight in, garlic, carrots,
red wine, Rosemary, honey and brown sugar
Olive oil
Sea salt
2 Lemons
Fresh basil
Fresh rosemary
SWEET POTATO MASH
1 lb Sweet potato
1/2 lb Normal potato
1/4 pt Milk
Salt and pepper
Nutmeg to taste
FENNEL GRATIN
Fennel bulbs
Garlic
Baby onion
Grated parmesan
BECHAMEL
1 1/2 oz Butter
1 1/2 oz Plain flour
1 pt Hot milk
Salt and pepper
Grated nutmeg
APPLE SAUCE
1 lb Cooking apples
Garlic
1 oz Brown sugar
1/2 pt Water
Having marinated the leg of wild boar overnight, remove the
meat from the bone and cut into good sized pieces.
Season well and drizzle with olive oil.
Barbecue or chargrill until well done.
Once cooked, place in a bowl and dress with olive oil, lemon
juice, fresh basil and rosemary before serving.
Sweet potato mash
Peel the sweet and normal potatoes before cutting into pieces
and boiling (separately) for 20-30 minutes in salted water.
Drain and then mash the sweet and normal potatoes together
with milk until smooth.
Add seasoning and nutmeg to taste.
Bechamel
Melt the butter in a pan and mix in the flour to form a smooth
paste. Remove from the heat and slowly add all the milk.
Return to the heat and stir continuously until sauce thickens.
Add grated nutmeg and season to taste.
Part boil the fennel and then place in a basting tin with some
olive oil on the barbecue or chargrill. Once slightly browned,
smother in bechamel sauce and top with a generous amount of
grated parmesan.
Place under a grill until slightly browned on top.
Bring the water to the boil and add the apples, brown sugar
and a little garlic. Simmer until the apples break down and
reduce to a sauce consistency.
***Write a review of this recipe!***
Recipe submitted by Lucy
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