John Myers
Contents
show
Roast Rosemary, Honey and Mustard with Furzkraut and Duchess Potatoes
The perfect roast rosemary, honey and mustard with furzkraut and duchess potatoes recipe with a picture and simple step-by-step instructions.
For the roast
- 1 Pc. Pork neck
- 3 packet Coarse salt
- 4 Pc. Garlic cloves
- 2 tbsp Mustard
- 5 tbsp Honey
- Pepper
- 3 tbsp Rosemary
For the sauerkraut
- 500 g Wine sauerkraut
- 250 g Streaky bacon
- 125 ml Water
- 3 Pc. Bay leaf
- Peppercorns
- Butter
- Flour
- Salt and pepper
For the duchesses potatoes
- 1 kg Potatoes
- 1 Pc. Egg
- 2 Pc. Egg yolk
- 100 g Butter
- Nutmeg
- Parmesan
- Wash the comb and pat dry. Line the roasting pan with aluminum foil and distribute the salt evenly on it. Spread three tablespoons of rosemary on the salt bed.
- Pepper the comb, if you have used fresh comb, add salt, and then place it on the rosemary salt bed.
- Finely chop or dice the garlic. Then put the garlic, mustard and honey in a bowl, stir and brush the meat evenly with it.
- Put the whole thing in the oven preheated to 200 degrees with a covered roasting pan for about 2 hours.
- Peel and dice the potatoes and cook them in salted water until soft. Let steam out briefly and then press through the potato press.
- Mix well and quickly with the yolks, egg, butter and spices. Use a dressing sack and a large spout to squirt small, even rosettes onto the baking sheet.
- Leave these in the oven at 200 degrees until they have a nice golden brown color. If you like, you can sprinkle some Parmesan on top before baking, this gives the whole thing an additional kick and goes well with the honey-mustard crust.
- Heat the sauerkraut in a saucepan and add half a glass of water and the spices. Put the spices in a tea filter beforehand.
- Approx. Simmer at low temperature for 20 minutes. Make a roux for the sauerkraut from butter and flour. Add the cabbage and simmer for another 15-20 minutes. This gives the herb a firmer consistency similar to risotto. Let the herb steep for at least half an hour at a low temperature. Then season to taste with salt and pepper.
- Half an hour before the end of the cooking time, remove the lid from the roasting pan and brush the roast with the honey-mustard-garlic mixture at regular intervals of 5-10 minutes. Be careful, the whole thing quickly becomes dark, if necessary put the lid back on or cover it with aluminum foil.
- Finally, there should be a nice caramelized crust on the meat. The meat is not turned over in between and should rest for 10 minutes after removing it so that the meat juice can spread out nicely.
- The cooking time can of course vary, depending on the size of the piece of meat. It is enough if the whole thing is just through. Otherwise the meat will dry out.
Facebook Comments