John Myers
Contents
show
Ingredients
potato salad
- 600 g Jacket potatoes
- 150 g Mixed bacon, finely diced
- 1 piece Finely chopped red onion
- 1 piece Pickle finely diced
- 2 tbsp Herb vinegar
- 2 tbsp Cold-pressed sunflower oil
- 200 ml Meat stock
- 1 tbsp Dijon mustard
- 1 pinch Sugar
- 1 pinch Sea salt fine
- 1 pinch Pepper from the grinder
- 1 some Goose lard
Garlic gyros
- 500 g Pork from the topside
- 0,5 piece Peperoncini finely chopped
- 4 piece Garlic cloves finely chopped
- 1 tsp Ajvar
- 1 tbsp Tomato paste
- 1 piece Diced onions
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 1 some Clarified butter
Instructions
- Potato salad: I cooked the waxy potatoes (variety Linda, from my own garden) the day before.
- Cut the potatoes into slices. Fry the bacon cubes in the crackling lard, when they are well seared, add the onions and also get a little browned.
- Deglaze the bacon / onion mixture with the stock and then pour over the potato slices. Mix everything carefully and let it steep for a while.
- Mix oil, mustard, vinegar, cucumber and a pinch of sugar and add to the salad.
- Gyros: Cut the meat into strips and marinate in a marinade of your choice for 24 hours. My marinade consisted of garlic chilli oil, rose paprika powder, fresh fennel seeds, ground cumin, finely chopped rosemary needles, coarse sea salt and pepper.
- Take out of the refrigerator 2 hours before frying and mix in the onion cubes.
- Then fry them in clarified butter in a wok until crispy. When the gyros has turned color, add the peperocini and the garlic and fry briefly.
- Now add the ajvar and tomato paste and roast it too.
- Swirl again and season to taste. Serve with the potato salad.
Nutrition
Serving: 100gCalories: 98kcalCarbohydrates: 10.6gProtein: 1.6gFat: 5.3g
