Mecklenburger Bunte Katze with carrot salad

Ingredients for 4 servings:

• 600 g potatoes, floury
• 3 m.-sized onion(s)
• 7 tbsp vegetable oil
• 400 g pork neck (pork neck)
• 1 pinch of caraway powder
• 2 tbsp Worcestershire sauce
• salt and pepper
• 2 pinches sweet paprika powder
• 1 pinch of hot paprika powder
• 2 tbsp water
• 150 ml water (potato water)
• e.g. nutmeg
• 3 tbsp chives
• 400 g carrot(s), slim
• 5 spring onions
• 1 pinch of cumin
• 2 lemons, juice
• 1 tbsp honey
• 2 tbsp vegetable oil
• Salt and pepper, white

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

a layered pan, a recipe from GDR times

Wash and dry the meat, and cut into very small cubes or almost chop. Season with salt, pepper, sweet and hot paprika, and caraway, and mix with water, Worcestershire sauce, and 3 tablespoons of oil. Marinate for 20 minutes. Peel the potatoes and cut into quarters. Peel the onions and slice them into wedges. Wash and peel the carrots thoroughly. Trim the spring onions and finely slice both. Cook the potatoes in salted water, just below the surface. Place the carrots in a second pot and cover with salted water. Bring to a boil and cook until soft. About 2 minutes before the end of cooking, add the spring onions. Remove the ingredients with a slotted spoon and place them in a bowl. Meanwhile, heat 2 tablespoons of oil in a pan and fry the onions until light brown. They can brown a little, but don’t burn. Drain the potatoes and reserve the cooking water. Mash the potatoes with the cooking water and season with nutmeg and pepper. The mixture should form a smooth, but not too thin, puree. Fold in the fried onions. Preheat the oven to 180°C. For the carrot salad, prepare a marinade of honey, lemon juice, cumin, white pepper, and oil and pour it over the vegetables. Mix everything together and let it marinate for 20 minutes. Grease a casserole dish or shallow pan well. Pour in the potato and onion puree and spread evenly. Place the marinated meat on top. Place in the oven and bake for 30 minutes until crispy. If necessary, turn on the grill 5 minutes before the end. Sprinkle the finished dish with chives. It’s best to serve it with the dish on. Serve the layered pan with the salad. Serve with a Lübzer Pils from Mecklenburg.