1 tbsp olive oil
1 leek, finely chopped
50 g back bacon, chopped
450 g lean pork mince
salt and freshly ground black pepper
scant 1/2 (us) cup (100 ml) half fat creme fraiche
1 tsp fresh sage, finely chopped (optional)
1 leek, finely chopped
50 g back bacon, chopped
450 g lean pork mince
salt and freshly ground black pepper
scant 1/2 (us) cup (100 ml) half fat creme fraiche
1 tsp fresh sage, finely chopped (optional)
method
1. Heat the oil in a frying pan over a moderate heat.
2. Add the leek and bacon and cook for 4 minutes until the bacon is crispy and the leek is soft.
3. Add the pork and cook for a further 6 - 8 minutes.
4. Add seasoning to taste.
5. Stir through the creme fraiche and the sage, re-season and serve.
2. Add the leek and bacon and cook for 4 minutes until the bacon is crispy and the leek is soft.
3. Add the pork and cook for a further 6 - 8 minutes.
4. Add seasoning to taste.
5. Stir through the creme fraiche and the sage, re-season and serve.
serving amount
serves 4
rate this recipe
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more information
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