Pork and Vegetable Ragout with Buckwheat Blini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 814 cal. | (39 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 311 μg | (104 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 38.1 μg | (85 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,427 mg | (36 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 26.9 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 298 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the blini
- 2 eggs
- 120 grams Pastry flour
- 60 grams Buckwheat flour
- salt
- ½ cube fresh Yeast (20 grams)
- 200 milliliters lukewarm milk
- 2 Tbsps melted butter
- clarified butter (for frying)
- For the ragout
- 600 grams Pork tenderloin
- 8 small onions
- 100 grams Cherry tomatoes
- 500 grams baby Vegetables (such as carrots, white asparagus and peas)
- salt
- peppers (freshly ground)
- 2 Tbsps butter
- 1 Tbsp sugar
- 3 Tbsps White vinegar
- 200 grams Crème fraiche
- Nutmeg
- ground paprika
- Chervil (for garnish)
Preparation steps
For the blini batter, separate eggs. Mix flour and buckwheat flour. Dissolve yeast in milk. Stir together melted butter, egg yolks and yeast mixture and season with salt. Stir butter mixture into flour mixture. Cover and let stand in a warm place about 30 minutes.
Cut pork into bite-size pieces. Peel onions and leave whole or cut in half, depending on size. Rinse and halve cherry tomatoes. Rinse vegetables, peel if necessary and cut into pieces 4-5 cm (approximately 1 1/2 to 2 inches). Boil vegetables in salted water until al dente, drain and rinse with cold water.
Beat egg whites until stiff fold into blini batter.
Heat butter in a skillet and fry blini batter in portions of 1 tablespoon. Fry until blini are golden brown on both sides. Remove finished blini to a plate and keep warm.
Heat 2 tablespoons butter in a large frying pan and sauté pork and onions 3 minutes. Add cherry tomatoes and sugar to pan. Stir wine into pan and bring to a boil to deglaze pan. Add vegetables and creme fraiche to pan, return to a boil and season with salt, pepper, nutmeg and paprika to taste. Serve ragout with blini and garnish with chervil.
