Meadow Hay Roast in Salt Crust with Sweet Potato Muffins and Vegetables from Bottle

Lightly brown the onions in the frying fat, then add the mushrooms and season to taste and leave to be creamy and then add the mustard. Let the mass cool down.

Cut the pork salmon into a schnitzel. Season the inside with salt and pepper, distribute the ham evenly. Then apply the cold filling compound and roll the meat back into a roast and tie. Heat the grill to 180 degrees. Cover the bottom of the aluminum tray with salt (approx. 1 cm), then spread the meadow hay. Place the roast on the hay and cover it completely with meadow hay. Slightly moisten the rest of the sea salt and cover and seal the whole roast with it. The whole thing then goes on the grill at 180 degrees with indirect heat for 90 minutes.

Preheat the grill to 200 degrees. Grate the potatoes, onions and zucchini. Squeeze out in a tea towel and distribute into the muffin cups. Whisk the cream with the eggs and Parmesan and season with plenty of salt. Add some pepper and nutmeg. Spread the sauce over the muffins, then grill over indirect heat for 12-15 minutes.

Wash, clean and cut the vegetables into small cubes. Wash the herbs, dry them and chop them together with the olives. Mix the vegetables with the herbs, season with salt and pepper and pour into an ovenproof glass bottle. Fill the wide neck bottle halfway. Stir the tomatoes with the olive oil until smooth and fill the bottle up to a third. Slightly (but not tightly) close the opening with a kitchen towel or baking paper and place about 30 cm near the fireplace and let it cook gently. Depending on how hot it is, it can take up to an hour for the vegetables to be cooked.