John Myers
Contents
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Ingredients
Brawn:
- 600 g Pig shell
- 1 L Water
- 100 g Nitrite curing salt
- 1 Bay leaf
- 5 Peppercorns
Aspic infusion:
- 300 ml Water
- 80 g Aspic powder
- 60 ml Apple juice
- 70 ml Vinegar 5%
- 40 g Cane sugar
- 30 g White sugar
- 0,5 small Onion
Cucumber sour cream:
- 60 g Sour cream
- 100 g Ricotta
- 60 g Gherkins
- 1 tbsp Granulated Dijon mustard
- Pepper, salt, sugar
Potato Crostinis:
- 3 size Potatoes
- Pepper salt
- Neutral oil for frying
Instructions
Brawn:
- In the evening, dissolve the curing salt in 1 liter of cold water. When no more crystals can be seen, remove 100 ml of the brine and put in a saucepan together with the bay leaf and the slightly crushed peppercorns and bring to the boil 1 x briefly. Remove from heat and let steep for 10 minutes. Then add to the brine again and stir well.
- Cut the meat 1 x if necessary. Then pierce several deep holes with a thick wooden skewer, put it in a larger bowl and pour the brine over it. Possibly put something on top to weigh down so that it cannot rise to the surface. It should be completely covered. Then put the bowl in the refrigerator and cure the meat overnight for 12 hours.
- At the end of the curing time, put the meat with the brine in a saucepan and heat the brine to 80 - 85 °. (work with a thermometer). Then keep the temperature as much as possible and let the meat steep (scald) for about 4 - 4.5 hours. Then take a sample to see if it is done, otherwise extend the brewing time a little. When it's done, take it out of the brine, let it cool and then cut into not too small pieces.
Aspic infusion and completion:
- Line a small box cake tin (approx. 22 x 9 cm) with cling film and put the pieces of meat in it. Mix the sauce powder with 150 ml cold water and allow to swell. Peel the onion and cut into very fine cubes. Put the remaining 150 ml water, apple juice, vinegar, cane sugar, white sugar and onion in a saucepan and bring to the boil 1 x briefly. Then let it cool down again to approx. 80 - 85 ° and stir in the swollen brawn powder. It shouldn't be too hot for the gelatine to gel. Then pour everything over the pieces of meat and cover them completely with it. First let the aspic cool down in the mold at room temperature and then place it in the refrigerator for about 4 hours to harden. For consumption, it is advisable to take the brawn out of the refrigerator about 30 minutes beforehand. Then the aspic is smoother.
Cucumber sour cream:
- Cut cornichons into very small cubes and mix with all the other ingredients. Season everything slightly spicy with pepper, salt and sugar. Possibly stir in 1 - 2 tablespoons of cucumber water.
Potato Crostinis:
- To do this, wash and dry the potatoes thoroughly. Then cut lengthways into 8-10 mm thick slices. Heat a large pan. When it's hot enough, add enough neutral oil to cover the bottom. Now pepper and salt the slices on top and place them in the hot oil. Turn the heat down halfway and bake the slices for 5 - 6 minutes on the first side until golden brown. Then season the top again, turn it over and bake for another 5 - 6 minutes. Degrease on kitchen paper before serving.
Tip for brawn:
- If you want to make them durable, you can also fill them in sealable jars and let them boil down in a water bath at 85 °.
