John Myers
Kasseler Neck Chop me Caramelized Chestnuts and Wine Sauerkraut
ʻO ka ʻāʻī ʻāʻī kasseler maikaʻi loa me nā kīʻaha caramelized a me ka meaʻai sauerkraut waina me ke kiʻi a me nā ʻōlelo kuhikuhi maʻalahi.
ʻOki palaoa:
- 2 piece Kassel neck chop, cured, mixed with red and white
- 2 ʻāpana Hua, hou
- 150 g palaoa palaoa, maikaʻi
- 200 g nā ʻōpala palaoa, [kahi i loko o ka mea ʻai meaʻai]
- 1 tsp ʻeleʻele pepa mai ka wili
Caramelize sweet chestnuts:
- 18 piece Chestnuts, freshly peeled
- 0,1 l Wai
- 1 puna kō
E wela i ke kāpeti waina:
- 400 g Waina sauerkraut i hoʻokahe ʻia, hoʻopau ʻia ka huahana
- 1 tbsp
- 1 tsp hua Juniper
- 2 ʻāpana lau Bay
Hoʻomākaukau:
- E wili maikaʻi i ka palaoa, ka palaoa i nā ʻāpana me nā hua manu, ka palaoa a me nā ʻōpala a puni ka mua i ka palaoa a laila i ka ʻōpala gingerbread. Peel i ka chestnuts hou a marinate i loko o ka wai kō.
ʻO ka palai a me ka wela:
- Fry the chops in the hot grill pan, heat the chestnuts and let them caramelize. Also heat the sauerkraut with the additions in a saucepan, season and season to taste, prevent it from burning with any liquid that has been drained off. The herb shouldn’t be too juicy.
Kūpono iā:
- ʻO nā mea inu anu e like me ka waina, ka pia, ka Federweisser, ka cider, ka waiʻona ʻole a me ka waina mulled.
