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Add a photoServings: 4
Ingredients
- 12 ounce Onions
- 2 lb Pork shoulder
- 2 ounce Lard
- 1 lb Tomatoes
- 1 x Clove garlic
- 1 Tbsp. Paprika
- 1 1/2 lb Potatoes
- 1 x Bay leaf
- 1 tsp Mixed herbs Parsley
- 2 pt Chicken stock Apple and Celeriac Rosti
- 1/2 x Celeriac
- 2 x Potatoes
- 1 x Apple, cored Extra virgin olive oil for frying
Directions
- Slice onions. Cut the pork into large chunks. Heat the lard in a casserole till warm. Colour the pork and onions. Add in 1lb peeled and seeded quarters of tomatoes, the crushed garlic, paprika, bay leaf, mixed herbs and sufficient stock to cover.
- Bring to the boil, turn down the heat, cover and simmer for 2 hrs. Add in 1/2 pint stock, 1/2 pint water and the potatoes peeled and cut into quarters. Place back in the oven for 30-40 min at 200C till the potatoes are soft.
- Rosti: Peel the apple, potatoes and celeriac and coarsely grate into a bowl. Season with salt and pepper. Heat a little oil in a frying pan and place 4 medium size metal cutters in the pan. Place a quarter of the mix in each cutter, pressing it down well with the back of a spoon.
- Cook over a low heat for 10-15 min, turning once till golden brown and crisp on the outside.
- Serve the rostis with the Hungarian goulash garnished with minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 584g | |
| Recipe makes 4 servings | |
| Calories 572 | |
| Calories from Fat 224 | 39% |
| Total Fat 24.9g | 31% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 127mg | 5% |
| Potassium 1794mg | 51% |
| Total Carbs 55.02g | 15% |
| Dietary Fiber 9.0g | 30% |
| Sugars 12.02g | 8% |
| Protein 33.47g | 54% |
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