Anything But Boaring Recipe

Name: Anything But Boaring Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 gm Butter; 15 ml Extra virgin olive oil; 1 x Clove garlic, minced; 1 pch Nutmeg; 1 x Calva nero, shredded; 15 ml Black treacle; 1 x 15 millilite grain mustard Half a Lemon, Juice of; 15 ml Thyme, minced; 2 x Wild boar haunch steaks; 150 ml Double cream; 10 ml Lemon juice; 1/4 x Red onion, minced Meat trimmings; 45 ml Balsamic vinegar; 100 ml Red wine; 250 gm Anya potatoes; 30 gm Butter; 15 ml Extra virgin olive oil; 2 x Cloves garlic, minced; 1/2 x Red onion, minced; 30 ml Lowfat milk; 150 ml Double cream; 15 ml Extra virgin olive oil; 1/4 x Red Onio, finely diced; 75 gm Fine beans, finely diced; 75 gm Baby leeks, finely diced; 75 gm Baby carrots, finely diced; 1 handf coriander, minced; 1 lrg Hand parsley; 1 x Clove garlic; 60 ml Extra virgin olive oil

Servings: persons

30 gm Butter
15 ml Extra virgin olive oil
1 x Clove garlic, minced
1 pch Nutmeg
1 x Calva nero, shredded
15 ml Black treacle
1 x 15 millilite grain mustard Half a Lemon, Juice of
15 ml Thyme, minced
2 x Wild boar haunch steaks
150 ml Double cream
10 ml Lemon juice
1/4 x Red onion, minced Meat trimmings
45 ml Balsamic vinegar
100 ml Red wine
250 gm Anya potatoes
30 gm Butter
15 ml Extra virgin olive oil
2 x Cloves garlic, minced
1/2 x Red onion, minced
30 ml Lowfat milk
150 ml Double cream
15 ml Extra virgin olive oil
1/4 x Red Onio, finely diced
75 gm Fine beans, finely diced
75 gm Baby leeks, finely diced
75 gm Baby carrots, finely diced
1 handf coriander, minced
1 lrg Hand parsley
1 x Clove garlic
60 ml Extra virgin olive oil

1
SAUTEED CALVA NERO:Heat the butter and extra virgin olive oil in a large pan or possibly wok.
2
Add in the garlic and nutmeg.
3
Stir-fry the shredded calva nero in the pan till tender.
4
Serve with the boar topped with creme fraiche and red wine sauce.
5
PAN FRIED BOAR:1 Combine the treacle, mustard, juice of 1/2 lemon and thyme in a bowl.
6
Trim the steaks, add in to the bowl, coat proportionately and marinade for five min.
7
2 Pan fry in a little oil till cooked through.
8
Combine the cream and lemon juice for the creme fraiche and serve with the steak.
9
RED WINE SAUCE:Boil and then simmer all the ingredients in a pan for 8-10 min.
10
Sieve, season and serve.
11
POTATO GRATIN:Preheat oven to 220c/Gas Mark 7.
12
Thinly slice the potatoes on a mandolin.
13
Heat the butter and extra virgin olive oil in a large pan and cook the garlic, onion and potatoes for 4-5 min.
14
Add in the lowfat milk and cream, bring to the boil, turn into a gratin dish and oven bake for 10-15 min.
15
VEGETABLE RISOTTO:1 Heat the oil in a shallow pan, add in the vegetables and cook for 6-8 min.
16
Stir in the coriander before serving.
17
PESTO:Blend all ingredients together in a processor till smooth.
18
Season and serve.
19
Fruit;

19537

kcal

Calories

1298

Fat

1738

Carbs

350

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 30 gm Butter, 15 ml Extra virgin olive oil, 1 x Clove garlic, minced, 1 pch Nutmeg, and more.

Yes, Anything But Boaring Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!