Follow us on  follow cocktail class on twitter


cocktail masterclass cocktail class cocktail classes clinic

wine masterclass wine class classes

cokkery masterclass cooking class chef food uk

Keep up to Date Join our Cocktail, Cookery and Wine Newsletter

cocktail recipes

cookery recipe

advertise cocktail bar masterclass venue classifieds

 

Pork Dumplings with Red Wine Sauce

cookery recipe

food recipes

Pork Dumplings with Red Wine Sauce

 

 

cocktail masterclass class

 

Need Help?

 

 

Preparation time: Less than 30 mins
Cooking time: Approx 30 mins
Serves: 6

 

Serve the dumplings either with the beetroot sauce suggested, or you could use a shop-bought relish.

 

Ingredients

 2 free-range eggs

125ml/4½fl oz full-fat milk

1 x 340g/12oz can processed ham and pork, chopped

200g/7oz breadcrumbs

75g/2¾oz parmesan, grated

1 tbsp vegetable oil

1 tbsp butter

6 thick slices black pudding

 

For the red wine sauce

1 tbsp vegetable oil

1 onion, sliced

200g/7oz cooked beetroot, plus extra to garnish

200ml/7fl oz red wine

75ml/2¾fl oz chicken stock

sprig fresh thyme

1 tbsp butter

 

Preparation method

For the dumplings, beat the eggs and milk together in a bowl. Add the chopped ham and pork, breadcrumbs and parmesan, mix until well combined and mould into six small balls.

 

Place the balls on a plate or tray and chill the dumplings in the fridge for 20 minutes.

 

Heat the oil and butter in a frying pan and fry the dumplings for eight minutes, turning regularly, until golden-brown all over. Remove from the pan and set aside to drain on kitchen paper. Keep warm.

 

Fry the black pudding in the same pan for 2-3 minutes on each side, or until crisp, then set aside to drain on kitchen paper. Keep warm.

 

Meanwhile, for the red wine sauce, heat the oil in a frying pan and fry the onion for 4-5 minutes, or until softened. Add the beetroot, wine, stock and thyme.

 

Bring the mixture to the boil and cook for 20 minutes, then blend with a hand-held blender to a purée. Pass the sauce through a fine sieve, then return to the pan and heat until the volume of the liquid has reduced by half. Whisk in the butter.

 

To serve, place a spoonful of sauce onto serving plates, top with a slice of black pudding followed by a dumpling.



 

cocktail masterclass class

 

Need Help?

 

 



cocktail masterclass mobile bar