John Myers
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Ham Crust Roast with Pineapple Curry Sauce
The perfect ham crust roast with pineapple curry sauce recipe with a picture and simple step-by-step instructions.
Spices
- 0,25 piece Pineapple fresh
- 1 Bowl Garlic cress and clove of garlic (diced small)
- 1 Bowl Salt and pepper
- 2 teaspoon Curry hot
- 2 piece Cardamom pod
- 1 teaspoon Fennel seeds
- 2 piece Cloves
for the sauce
- 0,5 piece Freshly juiced pineapple
- 250 ml Gravy
- 50 g Butter
- 10 g Strength
the leaflet
- 4 piece Parsnip fresh
- 1 piece Zucchini fresh
- 2 piece Sweet potato
- 1 bunch Spring onions fresh
- 2 tablespoon Clarified butter
- 2 tablespoon Salt from the mill
- First cut into the crust on the rind (small square cuts). Then put it in a cauldron without fat and fry it on the rind side until the rind comes off the bottom. Now place the roast on the meat side and fry it. The top is now seasoned.
- Put all the spices (according to the list of ingredients) in a witcher and shred them (you can also use a mortar to grind the spices). Dust the meat generously with the spices. Turn the roast and season the top side as well. Add 3 cups of water and put the lid on.
- Peel and quarter the pineapple. Now cut a quarter of the pineapple into large cubes and add to the meat. Put two-quarter pieces of pineapple in a juicer and pour the juice into the kettle with the meat. Put the rest of the pineapple wrapped in foil in the refrigerator (you can serve it well with yoghurt). Now add the garlic ingredients as well. Let the roast stew for 30 minutes with the lid closed. Then they turn the roast and add the gravy. Put the lid on and let it simmer again for 30 minutes.
- While the meat is cooking, cut the ingredients for the roasted vegetables into beautiful cubes. Fry with a little clarified butter. The vegetables need about 15 minutes until they are cooked firm to the bite (turning several times) and they don’t need any spices. If you can’t do without salt, salt it when it comes on your plate.
- Get the roast out of the cauldron. Peel off the rind and divide the squares. The remaining stock is now mounted with a little butter. If it is too thin, then bind with a little bit of starch (but should not be necessary in the best case). Roast the rind squares in a little clarified butter and mix with the roasted vegetables. Arrange the plate – done!
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