John Myers
Contents
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Ingredients
- 1 Roast suckling pig
- Virgin olive oil
- 1 Dried peperoncino
- 5 sprigs Fresh thyme
- 5 Garlic cloves
- 3 Lemon peel untreated
- 1 tbsp Dried oregano
- 1 Small onion, peeled and quartered
- 3 Bay leaves
- Salt
- Black pepper from the mill
- 200 ml Dark veal stock
- 200 ml Dry red wine
- 3 Dried apricots
- 1 tbsp Blueberry jam
- 10 g Ice cold butter
- 3 tbsp Port red
- 150 g Carrots, cleaned, sliced, blanched for 5 minutes
- 250 stalks Leek white, cleaned, cut into 5 cm pieces, blanched for 2 minutes
- Freshly grated nutmeg
- Butter
- Vanilla salt
Instructions
- Rub the ready-to-cook roast suckling pig vigorously with salt and pepper. Place in a saucepan or clay pot and cover with olive oil. Add peppers, bay leaves, onion, garlic, thyme and oregano. Cook at 90 degrees in a preheated oven for about 210 minutes. Meat Remove the rind from the pot, cut crosswise into the rind, brush with salted water and fry until crispy under a grill.
- Bring the stock to the boil with red wine. Stir in the lemon zest, apricots and jam and reduce to half. Season to taste with pepper, salt and port wine. Bring to the boil and reduce the heat. Stir in the butter to thicken and round off the taste.
- Toss the prepared vegetables in butter and heat, then season with nutmeg and vanilla salt.
- Cut the cart into portions, arrange on a plate with the mashed potatoes and vegetables, and top with the sauce.
Nutrition
Serving: 100gCalories: 83kcalCarbohydrates: 6.4gProtein: 0.4gFat: 1.7g
