John Myers
Kasseler Neck Chop with Caramelized Chestnuts and Wine Sauerkraut
Ko te tapatapahi kaki kasseler tino pai me nga kareti karamere me te tunu sauerkraut waina me te pikitia me nga tohutohu ngawari.
Nga tapatapahi taro:
- 2 piece Kassel neck chop, cured, mixed with red and white
- 2 piece Hua, hou
- 150 g paraoa witi, pai
- 200 karamu nga kongakonga o te taro kanekane, [tuia i roto i te tukatuka kai]
- 1 tsp Pepa pango mai i te mira
Karamelize chestnuts reka:
- 18 piece Chestnuts, freshly peeled
- 0,1 l Wai
- 1 tbsp te huka
Whakawerahia te kāpeti waina:
- 400 g Waina sauerkraut kua ringihia, kua oti te hua
- 1 tbsp hinu poaka
- 1 tīpune hua Juniper
- 2 pihi rau kokoru
Whakarite:
- Kohikohia te taro kanekane kia ata, ka parāoahia nga tapatapahi me nga hua, te paraoa me nga kongakonga huri noa i te tuatahi ki roto i te paraoa, katahi ka ki roto i nga kongakonga taro. Tihorea nga kareti hou, ka pania ki te wai huka.
Te parai me te whakamahana:
- Fry the chops in the hot grill pan, heat the chestnuts and let them caramelize. Also heat the sauerkraut with the additions in a saucepan, season and season to taste, prevent it from burning with any liquid that has been drained off. The herb shouldn’t be too juicy.
Uru ki:
- Ko nga inu matao penei i te waina, te pia, te Federweisser, te cider, te waipiro kore, me te waina mulled.
