Photo: Lily Banse
Roast whole suckling pig with truffle mousse, Jersey Royals and wild garlic
14 ingredients
30 min
Serves 6-8
openrecipes
This succulent pork and potatoes dish is served with a truffle cream mousse that will require you to get those kitchen gadgets out of the cupboard.
Estimated Nutrition (whole recipe, rough)
532
Calories
27g
Protein
46g
Fat
3g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Truffle | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole suckling pig
- salt
- 300ml/10½fl oz beef jus (or good-quality beef stock
- 600ml/20fl oz double cream
- 2 black truffles
- 150ml/5fl oz truffle oil
- dash of cep aroma
- 2 knobs of butter
- and freshly ground saltblack pepper
- 250g/9oz thumbnail-sized Jersey Royals, just given a little scrape
- 1 sprig mint
- bunch wild garlic
- knob of butter
- broad beans
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes