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Roast Pork with Chutney, Vegetables, Mashed Sweet Potatoes and Sweet Wine Sauce
Ingredients
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fresh mixed herbs e.g. parsley, chives, thyme, coriander, basil10 sprigs
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pork shoulder, boneless2000 g
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red peppers (2-3 peppers) sliced (1 cm)250 g
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fine sea salt3 tsp
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ground black pepper1 ¼ tsp
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apple juice300 g
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dried bay leaves2
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cloves2
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olive oil30 g
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mustard2 tsp
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water600 g
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carrots sliced (3 cm)500 g
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onion quartered80 g
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garlic clove1
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fresh chilli deseeded if desired, thinly sliced10 g
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apples diced (1 cm)200 g
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ground ginger¼ tsp
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brown sugar80 g
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apple balsamic vinegar25 g
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freshly squeezed lemon juice5 g
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dried apricots quartered80 g
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liquid vegetable stock300 g
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sweet potatoes peeled, cut in pieces (3 cm)1000 g
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broccoli florets400 g
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100 g coconut milkcoconut cream100 g
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red wine Malaga or Pedro Ximenez250 g
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orange juice, freshly squeezed2 Tbsp
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cornflour1 tsp
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double cream50 g
Nutrition per 1 portion
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