200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Lactose
Selderij
Sulfiet
MosterdColcannon with Pork Belly
This is a meal from our subscription, we strive for no waste and therefore today it's 1 euro cheaper! Individually packed in sustainable disposable packaging. Autumn is in full swing and I always crave colcannon at this time of year! I make this creamy green mash with plenty of kale, crispy bacon, and a touch of mustard. In the oven, I roast a pork belly slice until it becomes wonderfully crispy. You'll also receive a traditional onion gravy. Enjoy your meal!
Bacon, pork belly, kale, white onion, garlic, potato, fresh rosemary, thyme, milk, Dijon mustard, veal stock (contains celery), pepper and salt, sunflower oil.
Allergens: koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the colcannon with the pork belly and gravy loosely covered for 3-4 minutes.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the colcannon with the pork belly and gravy covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
