Knorr pork 8 pack stock cubes
£1.50 (£1.88 per 100g)
|Energy||30kJ/5kcalper 100ml stock|
|Protein||0.3gper 100ml stock|
|Carbohydrate||0.4gper 100ml stock|
|- Sugars||0.1gper 100ml stock|
|Fat||0.5gper 100ml stock|
|- Saturates||0.3gper 100ml stock|
|Sodium||0.38gper 100ml stock|
Salt, Vegetable Fats (Palm, Shea Butter, Sal Butter), Yeast Extract, Potato Starch, Sugar, Cured Smoked Pork Fat (Lard, Antioxidant (Extracts of Rosemary), Smoke)(2.5%), Cured Smoked Pork (Bacon, Salt, Antioxidant (Extracts of Rosemary), Smoke)(1.5%), Caramel Syrup, Onion Powder, Maltodextrin, Flavourings, Parsley, Spices (Parsley Roots, CELERY Seeds, Pepper), Smoke Flavouring
Preparation & Storage
- Directions: Place a cube in a jug. Add 450ml (3/4pt) of boiling water and stir to dissolve. Alternatively add whole cube directly to dishes as a seasoning. Marco Pierre White's Sausage with Onion Gravy. Heat 1 tbsp olive oil in a frying pan and cook 8 sausages for 12-15 mins until evenly browned. Place in an ovenproof dish and put in oven at 200ºC for 10 minutes. Meanwhile, mix one sliced medium onion in a tsp of plain flour. Heat 50g butter and a tbsp olive oil in a pan, add the onions and cook for about 5 minutes until tender. Add 300ml water and the pork stock cube to the pan. Take sausages out of the oven and place them on a plate to rest. Pour the resting juices from the sausages into the pan. Cook for a further minute. Add the sausages and a sprig of sage and serve with a good mash.
Store in a cool dry place
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