John Myers
Contents
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Ingredients
pig
- 1 Ibérico pork neck
- 2 tbsp Oil
- 2 Onions
- 4 Carrots
- 1 Garlic bulb
- 200 ml Madeira wine
- 100 ml Vegetable broth
- 3 tbsp Shelled walnuts
Pointed cabbage vegetables
- 1 Cabbage
- 1 tbsp Clarified butter
- 200 g Bacon cubes
- 1 shot Cream
- 1 pinch Cinammon
- 1 pinch Salt
- 1 pinch Chilli (cayenne pepper)
Mashed sweet potatoes
- 5 Sweet potatoes
- 4 Carrots
- 1 tbsp Butter
- 1 Egg
- 1 pinch Nutmeg
- 1 pinch Salt
- 1 shot Cream
Instructions
pig
- Sear the pork neck vigorously in a pan. Place in an ovenproof dish with 2 onions cut in half, 4 carrots and a whole fresh bulb of garlic in the oven at 200 ° C for about 90 minutes. Slowly reduce 1 bottle of Madeira in the pan in which the neck was seared. Peel the peeled walnuts and fry them in the sauce - add a little vegetable stock.
cabbage
- Clean the pointed cabbage and cut into very fine strips. Fry them in clarified butter with the bacon until crisp. Pour on some cream and cook until al dente. Season with cinnamon, salt and cayenne pepper.
Mashed sweet potatoes
- Peel the sweet potatoes and carrots and cook them al dente together. Put the butter, 1 egg, a little nutmeg and salt in a bowl. Press the carrots and sweet potato through a potato press into the bowl. Add the cream until it has a mushy consistency. Season to taste with salt.
Nutrition
Serving: 100gCalories: 300kcalCarbohydrates: 4.5gProtein: 7.7gFat: 24.3g
