John Myers
Ingredients for 2 servings:
- 75 g lamb’s lettuce
- 2 tbsp oil
- 2 tbsp vinegar
- 1 pinch(s) of sugar
- 300 g roast (Kaiserbraten), cured or smoked pork
- 300 g Hokkaido pumpkin(s)
- 125 g natural yogurt
- 1 spring onion(s)
- 300 g triplets
- salt and pepper
- butter
- oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
pure oven dish
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Place the cured Kaiserbraten in a casserole dish and bake for 90 minutes. Meanwhile, wash the potatoes and cut into them with a sharp knife, leaving 2 mm intervals between each one. Do not cut all the way through to the bottom. A wooden spoon placed behind the potato can help prevent you from cutting all the way through to the bottom edge. Season with salt and pepper and cover each with a knob of butter. Peel the pumpkin, depending on the variety. Hokkaido pumpkins can eat the skin, but butternut or nutmeg pumpkins do not. Cut the pumpkin into 1 cm wide wedges, season with salt and pepper, and drizzle with a little oil. After 45 minutes, place the potatoes on a baking sheet in the oven with the Kaiserbraten. Add the pumpkin after another 15 minutes. Wash and dry the lamb’s lettuce. Mix the oil, vinegar, and a pinch of sugar to make a vinaigrette. Season the natural yogurt generously with salt and pepper and pour into two dipping bowls. Wash the spring onions and slice them into thin rings. Divide two-thirds of the rings between the two dipping bowls. At the end of the baking time, toss the lamb’s lettuce with the vinaigrette. Cut the Kaiserbraten into 1 cm wide slices and arrange on a plate with the Hasselback potatoes and pumpkin. Sprinkle with the remaining spring onion rings and enjoy with the dip and salad.
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