Citron with plums on leek stew

Name: citron with plums on leek stew
Total time: 25 min
Yield: 4
Ingredients: 4 sukadelap à 200 g; 100 gram butter; 100 gram liquid baking product; 100 milliliters port wine; 100 milliliters Red wine; 1 liter Meat bouillon; 1 winter carrot in slices; 1 onion in parts; 2 star anise; 200 gram black plum without pit; 750 gram potato peeled, into pieces; 500 gram leeks in rings of 1 cm; 100 milliliters cooking cream; 100 milliliters milk; 1 pinch nutmeg; 50 gram walnut coarsely chopped; 1 tablespoon cornstarch; 1 tablespoon all in one

Also try this delicious citron with prunes on priestamppot

Ingredients

Directions

Sprinkle the meat with salt and pepper. Heat half of the butter and fry the candied peel around brown.
Remove the meat from the pan. Pour the port into the shortening and boil slightly.
Pour in the stock and bring to the boil. Put the meat in and add the carrot, onion and star anise.
Stew with lid at a low setting for 1.5 hours. Remove the meat from the pan and strain the liquid.
Put it up again with the meat and prunes and cook for another 30 minutes.
Boil the potatoes in the last half hour of the stew time. Boil the leeks for 5 minutes, drain and let drain well.
Stamp the cooked potatoes with the leek, the cream, salt, pepper and nutmeg into a coarse stew.
Put the nuts through. Bind the moisture of the meat with diluted cornstarch or all-tie to the desired thickness. Serve the candied peel with prunes at the stew.