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Heura® confit with Port wine Reduction

50 min
Heura® confit with Port wine Reduction


  • 500 g Heura Original Chunks
  • 1 glass of Port Wine
  • 1 glass of vegetable stock
  • 50 g pine nuts
  • 50 g sultanas
  • Salt and pepper
  • Optional: Cornstarch to thicken
  • 3 potatoes
  • 2 tsp olive oil
  • 200 ml vegetable milk
  • Nutmeg


» The purée

  1. Cut the potatoes into pieces and boil in water until tender.
  2. In a different pot, heat the milk.
  3. Add the olive oil and drained potatoes. Season with salt & pepper and mash well. Add nutmeg to taste.

» The Heura Confit

  1. Soak the sultanas in a glass of Port for about 10 min. Drain.
  2. Pour the Port into a saucepan over high heat for 2 min. to evaporate the alcohol.
  3. Add the stock and cook until reduced by half. If necessary, thicken the sauce by adding 1 tablespoon of cornstarch dissolved in water. Bring to a boil.
  4. Add the sultanas to the sauce. Season with salt and pepper to taste.
  5. Sauté Heura for 5 min over medium heat, until golden.
  6. Serve Heura with 2 to 3 spoonfuls of port reduction and mashed potatoes on the side. Garnish with sultanas and pine nuts.