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Serves
US | Metric
Ingredients
  • 3 wild boar cutlets
  • 750 g new potatoes
  • 250 g chorizo
  • 1 head of fennel
  • 1 litre chicken stock
  • Salt
  • Pepper
  • Olive oil
  • Handful basil
  • Handful parsley
  • Handful mint
  • 2 tsps capers
  • Knob of butter
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 2 cloves of garlic
Wild Boar Cutlets, Sautéed new potatoes and Chorizo, Charred fennel, Salsa Verde. Wild Boar Cutlets, Sautéed new potatoes and Chorizo, Charred fennel, Salsa Verde.
Wild Boar Cutlets, Sautéed new potatoes and Chorizo, Charred fennel, Salsa Verde.
flavours that go together in harmony.
Prep 20 minutes
Total 1 hour
  1. Start by cutting the fennel into quarters and then into quarters again so you have 8 pieces of fennel, place them into a deep baking tray and cover with the chicken stock. Cook for 30 minutes on 160℃ or until tender. 
  2. Place the new potatoes into a saucepan with a good handful of salt and cover with water, boil for 10-12 minutes until a knife can pierce them and then leave them to cool down. 
  3. Whilst the fennel and new potatoes cool down place the parsley, basil and mint into a pestle and mortar ( or even a food processor), grind the herbs until they break down. Add the capers and a good glug of olive oil followed by salt and pepper and mix through.place your salsa verde in the fridge until needed. 
  4. Slice the chorizo and new potatoes thinly before heating a large saucepan with a splash of olive oil, place the new potatoes in the plan with a handful of chopped rosemary. You’re looking for a golden brown colour on the potatoes, turn them over and add the chorizo. 
  5. Fry off for 1 more minute before adding a knob of butter this will help colour the potatoes and add more flavour. 
  6. Heat up a frying pan with a splash of olive oil and let it get smoking hot. Season the wild boar cutlets on both sides before placing in the pan. You are wanting to get a really good sear on both sides so cook them for 3 minutes on each side before turning over and cooking for a further 3 minutes with butter, rosemary thyme and garlic.
  7. Keep basting the cutlets before resting them for 5 minutes.
  8. Whilst the cutlets are resting charr the fennel in a frying pan, to plate up slice the cutlets into even strips before placing them on top of the sautéed new potatoes and chorizo. Followed by the the fennel and salsa verde.

Cooking for me isn't a chore, it's a way of life.

Find me on Instagram @foodbyjackk

22 year old chef from Nottingham

Wild Boar Cutlets, Sautéed new potatoes and Chorizo, Charred fennel, Salsa Verde.
flavours that go together in harmony.
favorite
print
rate
Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 3 wild boar cutlets
  • 750 g new potatoes
  • 250 g chorizo
  • 1 head of fennel
  • 1 litre chicken stock
  • Salt
  • Pepper
  • Olive oil
  • Handful basil
  • Handful parsley
  • Handful mint
  • 2 tsps capers
  • Knob of butter
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 2 cloves of garlic

  1. Start by cutting the fennel into quarters and then into quarters again so you have 8 pieces of fennel, place them into a deep baking tray and cover with the chicken stock. Cook for 30 minutes on 160℃ or until tender. 
  2. Place the new potatoes into a saucepan with a good handful of salt and cover with water, boil for 10-12 minutes until a knife can pierce them and then leave them to cool down. 
  3. Whilst the fennel and new potatoes cool down place the parsley, basil and mint into a pestle and mortar ( or even a food processor), grind the herbs until they break down. Add the capers and a good glug of olive oil followed by salt and pepper and mix through.place your salsa verde in the fridge until needed. 
  4. Slice the chorizo and new potatoes thinly before heating a large saucepan with a splash of olive oil, place the new potatoes in the plan with a handful of chopped rosemary. You’re looking for a golden brown colour on the potatoes, turn them over and add the chorizo. 
  5. Fry off for 1 more minute before adding a knob of butter this will help colour the potatoes and add more flavour. 
  6. Heat up a frying pan with a splash of olive oil and let it get smoking hot. Season the wild boar cutlets on both sides before placing in the pan. You are wanting to get a really good sear on both sides so cook them for 3 minutes on each side before turning over and cooking for a further 3 minutes with butter, rosemary thyme and garlic.
  7. Keep basting the cutlets before resting them for 5 minutes.
  8. Whilst the cutlets are resting charr the fennel in a frying pan, to plate up slice the cutlets into even strips before placing them on top of the sautéed new potatoes and chorizo. Followed by the the fennel and salsa verde.

Cooking for me isn't a chore, it's a way of life.

Find me on Instagram @foodbyjackk

22 year old chef from Nottingham

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