500 g minced pork
1 tbsp freshly chopped sage
salt and freshly ground black pepper
1 tbsp plain flour (All purpose)
1 tbsp olive oil
4 tbsp Kraft honey and mustard dressing
2 granny smiths apples, peeled, cored and sliced into rings
60 g pack rocket leaves
1 tbsp freshly chopped sage
salt and freshly ground black pepper
1 tbsp plain flour (All purpose)
1 tbsp olive oil
4 tbsp Kraft honey and mustard dressing
2 granny smiths apples, peeled, cored and sliced into rings
60 g pack rocket leaves
method
1. Place the pork mince in a bowl with the sage and seasoning to taste and mix well.
2. Shape into 12 small balls using well floured hands .
3. Heat the oil in a frying pan with 1 tbsp honey and mustard dressing, add the pork balls and cook for approximately 15 minutes, turning occasionally until cooked through and golden.
4. Remove from the pan and keep warm.
5. Add the apple slices to the pan and cook for 1 - 2 minutes each side until golden.
6. Place the rocket leaves on a serving plate and arrange the pork balls and apple slices on top.
7. Drizzle over 2 tbsps of honey and mustard dressing and serve.
2. Shape into 12 small balls using well floured hands .
3. Heat the oil in a frying pan with 1 tbsp honey and mustard dressing, add the pork balls and cook for approximately 15 minutes, turning occasionally until cooked through and golden.
4. Remove from the pan and keep warm.
5. Add the apple slices to the pan and cook for 1 - 2 minutes each side until golden.
6. Place the rocket leaves on a serving plate and arrange the pork balls and apple slices on top.
7. Drizzle over 2 tbsps of honey and mustard dressing and serve.
serving amount
serves 4
rate this recipe
5.0
out of 10
1 user has helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
