A Recipe by Nicolas Magie
One Michelin starred chef Nicolas Magie from Le-Saint James in Bordeaux shares his recipe for his Rack of Iberic pork Salsify & morel mushrooms & terre végétale dish with FOUR readers...
Keywords
- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 1 rack of Iberic pork (about 800g)
- Salt and Espelette pepper
- Thyme
- Bay Laurel
- Garlic
- Olive oil
- Butter
- 400g salsify
- 400g white poultry stock
- Espelette pepper
- Salt
- 12 big fresh morel mushrooms
- 80g fillet of Iberic pork
- 40g light whipping cream
- 2 shallots
- 1 half bunch of chive
- Porto
- 175g flour
- 85g malt
- 50g hazelnut flour
- 25g dehydrated morel mushroom
- 75g brown ale
- 25g caster sugar
- 300g pork bone or trimming
- 2 onions
- 4 garlic cloves
- 1 carrot
- 10cl of white wine
- 1 lemon juice
More Like This
Mushroom-Stuffed Ibérico Pork Roast – Herd & Grace
herdandgrace.com
Rack of Pork
theviskitchen.com
Rack of Pork with Maple Sauce | RICARDO
ricardocuisine.com
Iberico Pork Chop Marinated in Peppers and Chillies with Catalonian Spinach - James Martin Chef
jamesmartinchef.co.uk
Iberico Pork with Stir-Fried Vegetables, Potato and Plum Recipe
greatbritishchefs.com
Iberico Ribs Recipe
gluttonlv.com
Maple-roasted rack of pork | La Ferme Martinette | Maple recipe
finemapleproducts.com
BBC Food - Recipes - Beer-marinated rack of pork with Swiss-chard gratin
git.macropus.org