Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Modified Starch, Salt, Maltodextrin, Garlic Powder (9%), Mustard Seed (8%), Flavourings (contain Barley, Mustard, Wheat), Onion Powder, Sugar, Wild Mushroom Powder (3%), Black Pepper, Cream Powder (2%)(from Milk), Mace, Mustard Flour, Acid (Citric Acid), Parsley, Protein Enriched Whey Powder (from Milk), Sage.
Total content of herbs and spices = 28.8%
No hydrogenated fat, artificial colours, added preservatives or MSG
Each pack serves 4.
1 sachet Schwartz Creamy Pork & Mushroom Recipe Mix
1 tbs oil
450g (1lb) lean pork, sliced
1 onion, chopped
225g (8oz) mushrooms, sliced
275ml (9fl oz) semi-skimmed milk
2 tbs single cream
1. Heat oil, fry pork and onion for 5 minutes. Add mushrooms and fry for a further 2-3 minutes.
2. Mix sachet contents with milk and add to pan. Bring to the boil, stirring. Simmer for 1-2 minutes.
3. Stir in single cream.
4. Serve with creamy mashed potato.
Why not try adding a dash of brandy with the mushrooms and replacing half of the milk with soured cream. Serve with freshly cooked tagliatelle.
Microwave directions for 800W: Place oil, pork and onion in a microwaveable dish. Cook on full power for 6 minutes, stirring half-way through. Drain excess liquid. Mix sachet contents with milk and add to dish with mushrooms. Cook on full power, uncovered, for 9 minutes, stirring half-way through. Stir in cream if using.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Transfer to a saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout. Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 6 minutes, stirring half-way through, or until piping hot throughout.
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)