Rhubarb smoked pork baked

Ingredients for 2 servings:

• 2 slice(s) Kasseler, cooked
• 2 small carrots
• 1 bell pepper(s), red
• ½ onion(s)
• 2 spring onions
• 1 stalk(s) rhubarb
• 150 ml vegetable stock
• 1 tbsp ajvar
• 1 tsp sugar
• 1 tsp jam, e.g. apricot jam
• salt and pepper
• 1 dash of cream
• 1 handful of gratin cheese, grated
• some ghee or clarified butter
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Grease a small baking dish, place the two slices of smoked pork next to each other, and set aside. Peel and slice the carrots. Halve the bell peppers, remove the insides, peel, and cut into pieces. Peel the onion, halve, and finely dice. Cut the spring onions into rolls. Peel the rhubarb, halve it lengthwise, and cut into small cubes. Heat some ghee in a non-stick pan and fry the carrot slices first. Once they have taken on some color, add 1 teaspoon of sugar. Then add the diced onion and spring onion rolls and sauté for 5 minutes. Deglaze with a little of the vegetable stock, just enough to cover the bottom of the pan. Add the diced bell peppers and season with pepper, salt, ajvar, and jam. Refill with vegetable stock and simmer until soft. Remove the vegetables from the heat, let them cool slightly, transfer them to a tall container, and blend them finely with a hand blender. Finally, add 1-2 dashes of cream to enhance the flavor. Spread the vegetable cream over the smoked pork slices in the casserole dish and arrange the rhubarb pieces on top. Finally, sprinkle a generous handful of grated gratin cheese on top and bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for about 30 minutes. If you like, you can use the infrared grill function for the last 5 minutes of baking to give the casserole a nice crispy finish. Serve with rice, croquettes, or potatoes.