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Parsley Batter and Pork Bake

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Parsley Batter and Pork Bake
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
603
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie603 kcal(29 %)
Protein27.25 g(28 %)
Fat41.93 g(36 %)
Carbohydrates26.35 g(18 %)
Sugar added0 g(0 %)
Roughage0.06 g(0 %)
Vitamin A138.27 mg(17,284 %)
Vitamin D3.3 μg(17 %)
Vitamin E2.89 mg(24 %)
Vitamin B₁0.69 mg(69 %)
Vitamin B₂0.51 mg(46 %)
Niacin8.29 mg(69 %)
Vitamin B₆0.37 mg(26 %)
Folate37.88 μg(13 %)
Pantothenic acid0.41 mg(7 %)
Biotin1.78 μg(4 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C2.46 mg(3 %)
Potassium447.92 mg(11 %)
Calcium152.92 mg(15 %)
Magnesium32.43 mg(11 %)
Iron1.91 mg(13 %)
Iodine51.09 μg(26 %)
Zinc2.9 mg(36 %)
Saturated fatty acids14.9 g
Cholesterol162.04 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6
3 tablespoons
¾ cup
plain flour
½ teaspoon
½ teaspoon
2
large eggs
1.333 cups
2 tablespoons
parsley (finely chopped)
Product recommendation
Cannot be frozen

Preparation steps

1.
For the Yorkshire pudding batter, put the flour, baking powder and salt into a mixing bowl. Add the eggs and milk and mix well. Leave to stand for 20 minutes.
2.
Put the lard into a roasting dish and put into an oven preheated to 200°C | 400F | gas 6.
3.
Prick the sausages several times, put into the hot fat and roast in the oven until lightly browned.
4.
Take the sausages out of the dish, pour in the batter and lay the sausages in the batter. Sprinkle with parsley and bake in the oven for 25-30 minutes.
5.
The Yorkshire pudding should be light, crisp and well risen.