Macadamia And Mustard Pork Cutlets With Celeriac Mash

Pork cutlets with creamy celeriac mash remind Katie Quinn Davies of all thats good and comforting about British pub food.

The ingredient of Macadamia And Mustard Pork Cutlets With Celeriac Mash

• 1 small onion roughly chopped
• 2 garlic cloves crushed
• 1 1 2 cups 105g fresh breadcrumbs
• 2 3 cup 100g macadamia nuts
• large handful of flat leaf parsley leaves
• 6 large sage leaves
• 5 tsp dijon mustard
• 2 x 180g pork cutlets
• 1 4 cup 60ml massel chicken style liquid stock
• 1 2 cup 125ml pure thin cream
• 2 tsp sherry or red wine vinegar
• 3 tsp maple syrup
• 1 500g celeriac see notes peeled cut into 4cm pieces
• 1 small 250g sebago potato quartered
• 1 4 cup 60ml milk
• 1 4 cup 60ml pure thin cream
• 30g butter chopped

The Instruction of macadamia and mustard pork cutlets with celeriac mash

• preheat oven to 180u00b0c whiz the onion and garlic in a food processor until finely chopped transfer to a bowl with the breadcrumbs whiz the nuts parsley and sage until finely chopped then add to the breadcrumb mixture and season
• spread 1 teaspoon mustard over each pork cutlet then top with the crumbs pressing to make it stick wrap remaining crumbs in foil and place with pork on a wire rack set over a small roasting pan pour 1 cup 250ml water into the base of the pan and cover with foil roast for 25 minutes then remove the foil and roast for a further 20 25 minutes until pork is cooked through and crumb is golden and crisp
• meanwhile to make the sauce warm stock in a small saucepan over medium heat add the cream vinegar maple syrup and remaining 3 teaspoons mustard then cook stirring for 10 12 minutes until slightly thickened cover and keep warm
• for mash place celeriac and potato in a saucepan of cold water bring to the boil then reduce heat to medium and cook for 15 20 minutes until tender drain then pass through a potato ricer or mash until smooth place milk and cream in a small saucepan over medium heat and bring to a simmer pour into the mash with the butter then whisk until smooth and creamy season
• unwrap the crumb mixture serve the pork cutlets on top of the celeriac mash drizzle with cream sauce and sprinkle with extra crumbs

Nutritions of Macadamia And Mustard Pork Cutlets With Celeriac Mash

fatContent: 1273 87 calories
saturatedFatContent: 74 2 grams fat
carbohydrateContent: 20 5 grams saturated fat
sugarContent: 130 8 grams carbohydrates
fibreContent: 23 5 grams sugar
proteinContent: n a
cholesterolContent: 30 5 grams protein
sodiumContent: 67 milligrams cholesterol

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