Knorr 8 pork stock cubes
No added MSG. Gluten free. Free from artificial colours. Suitable for a lactose free diet. Knorr Smoked Pork Stock Cubes are made with carefully selected herbs and spices to enhance the natural flavour of your fresh ingredients. They are the secret seasoning that Michelin starred chef Marco Pierre White uses in his Kitchen. Goto www.knorr.co.uk or www.knorr.ie for more of my recipes. For more information on GDAs visit www.whatsinsideguide.com
Salt, Vegetable Fat, Yeast Extract, Potato Starch, Sugar, Cured Smoked Pork Fat (3.7%) (Pork Fat, Smoke), Cured Smoked Pork (1.2%) (Pork, Salt, Smoke, Curing Agent: Sodium Nitrite), Colour (Plain Caramel), Onion Powder, Maltodextrin, Flavourings, Herbs (Parsley Tarragon), Spices (Parsley Roots, Celery Seeds, Pepper), Smoke Flavouring, Dextrose, Antioxidant (Rosemary Extract)
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 GravyHeat 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