John Myers
Roast Pork Coated with Savoy Cabbage and Thickly Coated
The perfect roast pork coated with savoy cabbage and thickly coated recipe with a picture and simple step-by-step instructions.
- 500 g Savoy
- 0,5 cups Cream
- Salt, white pepper, nutmeg
- 1 kg Roast pork lean, from the leg
- 1 Roll of puff pastry with parchment paper
- 2 eL Green pepper a. d. Glass
- 1 tbsp Mango chutney
- 70 ml Sherry medium
- 120 ml Meatsoup
- Stitch butter
- 1 Eigelb
- 1 Eiweiß
- Chop the sausage into small pieces and simmer in salted water. Pour off the water, combine with the cream and season with salt, pepper and nutmeg. Put aside.
- Season the meat with salt and pepper. To sear STH. Fry in a preheated oven at 90 degrees top / bottom heat for 90 minutes.
- In the pan where the meat was seared, add the sherry and the meat broth. Bring to the boil. Add the green pepper and chutney. To taste. Finally stir in a trick of ice-cold butter.
- Cut 4 dumplings from the day before and pepper them strongly. These are roasted in hot butter fat.
- After 90 minutes, remove the roast and coat with puff pastry. I still had some dough left and tried to make decorations with 1 egg yolk and brush the puff pastry with a silicone brush, then it shines nicely. Mix 1 egg white and glue the edges of the puff pastry with it.
- Back in the oven. I had set 200 degrees at 20 minutes. Was a little too much. OK, next time I’ll try it out at 180 degrees. Serve the rest of the savoy cabbage as a side dish.
- Roast the dumpling slices and start serving. Bon Appetit.
Facebook Comments