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Asian Aromatic Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Pork, Apple, Cider and Sage Veloutè
PREP TIME: 10 mins
COOKING TIME: 20 mins
SERVES: 4
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy59kcal
Fat3.6g
Saturates2.1g
Sugar3.2g
Salt0.69g
Ingredients...
250g cooking apple, peeled, cored and roughly diced
250ml apple juice
10g unsalted butter
10g garlic cloves, peeled and crushed
100g shallot, peeled and finely chopped
100ml dry cider
5g fresh sage, finely chopped
1ltr Essential Cuisine No 1 Chicken Gravy
20g Essential Cuisine Pork Glace
Good twist of freshly ground pepper
Sea salt, season to your taste
100ml double cream (optional)
Method...
1. Simmer the apple in the apple juice until tender, drain and blend in a food processor until smooth. Reserve the apple juice for the gravy.
2. Heat the butter in a thick bottomed pan, add the garlic and shallots, cook gently for 5 minutes, stirring occasionally until soft, but with not too much colour.
3. Stir in the cider and apple juice and reduce by two thirds on a high heat.
4. Add the Essential Cuisine No1 Chicken Gravy and bring to the boil, stir in the sage and apple puree, you can add the cream at this stage if required.
5. Whisk in the Essential Cuisine Pork Glace and reduce to a coating consistency.
6.Season to your taste with freshly ground pepper and sea salt.
