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Pork, Apple, Cider and Sage Veloutè
Essential Cuisine

Recipe Inspiration

Pork, Apple, Cider and Sage Veloutè 

Pork, Apple, Cider and Sage Veloutè
PREP TIME: 10 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


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)


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.

This recipe features...

Chicken Gravy Mix

Chicken Gravy Mix

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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